Quick Smoked Turkey Food

SMOKED WHOLE TURKEY

Steps:

• Add 2 gallons water, the fine salt, molasses, sugar, Worcestershire, garlic, bay leaves and 1 tablespoon pepper to a large pot, and bring to a boil over high heat. Stir to dissolve the salt and sugar, and then remove from the heat. Cool the brine completely.
• Pour the brine into a large bucket and add the turkey, making sure it is completely submerged. Brine for 12 to 24 hours in the refrigerator.
• Pour the bourbon and 4 cups water over the wood chips and soak overnight.
• The next day, remove the turkey from the brine and pat dry with paper towels.
• Rub the turkey with the oil and sprinkle generously with salt and pepper. Load an electric smoker with the soaked wood chips and place the turkey inside. Set the smoker to 225 degrees F and smoke until the internal temperature is 160 to 165 degrees F, 5 to 6 hours.
• Rest the turkey for 20 minutes before carving.

SMOKED WHOLE TURKEY

Steps:

• Remove the turkey from the fridge and allow to sit for 30 minutes to 1 hour before cooking.
• Meanwhile, prepare a charcoal grill or smoker for indirect heat, at approximately 275 degrees F. Sprinkle in wood chips (such as hickory, apple or pecan wood) that have soaked in cold water for at least 4 hours and up to 48 hours, and allow them to char before cooking.
• Place the turkey in a roasting pan fitted with a rack. Brush the entire turkey with the oil and season liberally with salt and pepper.
• Place the turkey in the grill or smoker and cook for 45 minutes.
• Meanwhile, mix together the chicken stock, honey and vinegar. Baste the turkey after cooking for 45 minutes. Repeat the basting every 45 minutes until the internal temperature of the thigh registers 165 degrees F and the breast registers 155 degrees F, about 3 1/2 to 4 1/2 hours, depending on the size of the bird.
• Remove the turkey to a large cutting board and let rest for at least 20 minutes before carving.

QUICK SMOKED TURKEY

Steps:

• Preheat smoker using pans of briquets and hickory chips, adding the chips according to manufacturer's directions. Cut turkey in half.
• Bring vegetable oil, cider vinegar, hot pepper sauce, garlic powder, salt, pepper, and honey to a rapid boil in a saucepan. Reduce heat, cover, and simmer basting sauce for 15 minutes, stirring occasionally.
• Lay turkey flat on wire racks of the smoker. Place racks into the smoker, and smoke according to manufacturer's directions, basting every 15 minutes, about 2 hours. An instant-read thermometer inserted into the thickest part of the thigh should 165 degrees F (74 degrees C).

DELICIOUS OVEN SMOKED TURKEY

Steps:

• Combine the first 5 ingredients in a large container, and marinate for 24 hours.
• Drain brine and place turkey in the cooking bag.
• Seal the bag and cut in steam vents according to bag instructions.
• Place turkey in a roasting pan.
• Preheat oven to 275 degrees and bake for 6-12 hours - depending on size of bird.

EASY SMOKED TURKEY

Steps:

• 1st Day: Remove turkey from freezer.
• 2nd Day: Clean turkey and soak in marinade.
• 3rd Day: Start baking.
• While turkey is thawing out, prepare marinade. Add salt, tender quick and liquid smoke to a large, clean bucket. (A new mop-bucket or Rubbermaid container works well. DO NOT use metal!) Add water to bucket, and whisk well until granules are dissolved. Keep cool until turkey is ready.
• The turkey must soak in the brine, completely submerged, for 24-36 hours.
• When done marinating, rinse brine completely off under cold water. Dry completely with paper towels.
• Spread skin with salad oil, covering all lightly. (Do not use butter!) Place breast side down in large roasting pan; do not cover.
• Bake at 350 degrees F for one hour, then at 250 degrees F for 12 hours, or one hour per pound for smaller bird.
• When done, cool 3-4 hours before cutting (it will be hard!), to let breast juices rest.