SMOKED TURKEY GRAVY
Steps:
- In a heavy-bottom saucepan over medium-high heat, add the olive oil and chopped turkey necks, browning the bones on all sides, 6 to 7 minutes. Add the celery, carrot, garlic and onion and saute until the onions are translucent, 5 to 6 minutes. Season with salt and pepper.
- Reduce the heat to medium, then add the flour to create a roux. Stir well and cook until the roux is a deep brown color and has a nutty aroma, 8 to 10 minutes. Add the chicken broth and thyme, while using a whisk to stir. Stir and cook until the gravy is smooth and there are no lumps. Bring to a boil then simmer to reduce slightly, about 10 minutes.
- Remove the gravy from the heat and strain through a fine-mesh strainer into a smaller saucepan. Discard the solids. Taste and adjust seasoning. Keep warm until ready to serve.
SPICE-RUBBED SMOKED TURKEY
This turkey goes with recipes for Recipe #194583 and Recipe #194648. Make sure to begin early enough to allow for marinating time. All recipes originated with Cooking Light.
Provided by hepcat1
Categories Whole Turkey
Time 10h40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Remove and discard giblets and neck from turkey. Trim excess fat, then rinse turkey with cold water and pat dry. Loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back, and tuck under turkey. Place turkey on a jelly-roll pan. Combine the brown sugar and the next 7 ingredients (brown sugar through coriander). Rub seasoning mixture over and under skin. Cover turkey with plastic wrap; refrigerate 8 hours.
- Soak wood chunks in water 1 hour, and drain well. Place a large, disposable aluminum-foil pan in center of bottom grill rack. Place 25 charcoal briquettes on each side of the pan; ignite briquettes. Place wood chunks over hot coals. Coat top grill rack with cooking spray; place over foil pan and hot coals. Uncover the turkey; remove from jelly-roll pan. Place on top rack over aluminum-foil pan. Insert a meat thermometer into meaty part of thigh, making sure not to touch bone. Cover and smoke turkey 2 1/2 hours or until meat thermometer registers 180°, adding 8 additional briquettes to each side of drip pan every hour.
- (Cover the turkey loosely with foil if it becomes too brown. Turkey should be a deep mahogany brown when done. Closely monitor the grill to make sure the coals burn steadily, with continuous smoke, although don't check too often as lifting the grill lid decreases the inside temperature significantly).
- Serve with Roasted-Pear Stuffing (Recipe #194583) and Cranberry Syrup (Recipe #194648).
Nutrition Facts : Calories 744.1, Fat 36.7, SaturatedFat 10.3, Cholesterol 308.7, Sodium 878.2, Carbohydrate 4, Fiber 0.3, Sugar 3.4, Protein 92.9
SWEET AND SPICY TURKEY RUB
This dry rub recipe is an adaptation of a cajun rub recipe I came across. It reduces the salt and replaces it with brown sugar and a couple more savory spices. It is good for a 12- to 16-pound turkey and should also work well with chicken and pork.
Provided by Tracy Law
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 12
Number Of Ingredients 6
Steps:
- Combine brown sugar, garlic powder, red pepper flakes, onion powder, salt, and cumin together in a bowl; stir until well mixed.
Nutrition Facts : Calories 27.9 calories, Carbohydrate 6.3 g, Fat 0.4 g, Fiber 0.7 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 875.2 mg, Sugar 4.2 g
SMOKED TURKEY WITH SWEET COFFEE GLAZE
All you need to smoke this turkey is a grill with a lid and a bag of hickory chips. Braising the turkey results in marvelously complex flavors; sweet, bitter and herbaceous. We used french roast and 1 1/2 cups brown sugar and 1 cup cane syrup (Highly recommend). Recipe adapted from Allison Vines-Rushing and Slade Rushing From Rushing Home for Thanksgiving WINE: Try a Virginia Riesling such as Windham Riesling (2005) with this complex dish.
Provided by NcMysteryShopper
Categories Whole Turkey
Time 3h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Bring 1 gallon of the water to a boil in a large pot and keep warm.
- In a stockpot large enough to hold the turkey, combine cider vinegar, coffee, onion, thyme, salt and peppercorns with 1 3/4 cups of the brown sugar or syrup (or 3/4 of the brown sugar/syrup mixture) and the remaining gallon of water. Bring to a boil.
- Hold turkey by legs and ease into the hot brine, neck end down. Add enough of the hot water to the stockpot to cover turkey and bring to a simmer. Simmer for 1 1/2 hours.
- Remove turkey from the stockpot. Strain 2 cups of the braising liquid into a heatproof bowl and stir in the remaining 1/4 cup brown sugar or remaining cane syrup (or remaining brown sugar/syrup mixture). Discard the remaining liquid.
- Meanwhile, light a charcoal grill or preheat a gas grill.
- Right before the turkey has finished simmering, add 2 cups of the hickory chips to the coals. When the chips start smoking, brush the turkey breast with oil. Set the turkey, breast side down, on the grill.
- Cover & smoke over a low flame for 15 minutes. Baste turkey with reserved braising liquid - turn it breast side up and baste again. Cover grill and continue smoking for about 40 minutes longer, basting occasionally with braising liquid and adding more coals or hickory chips to grill as necessary.
- The turkey is done when a thermometer inserted in the inner thigh registers 165°.
- Place the turkey on a cutting board and let rest 20 minutes before carving.
Nutrition Facts : Calories 634.6, Fat 24.4, SaturatedFat 6.9, Cholesterol 206.9, Sodium 2583.7, Carbohydrate 37.1, Fiber 0.2, Sugar 35.9, Protein 62.3
SMOKED-TURKEY GRAVY
Think of a good gravy as the final chef's kiss on a fabulous Thanksgiving dinner. This is the version Martha likes to serve with her smoked bird.
Provided by Martha Stewart
Categories Turkey Recipes
Time 2h25m
Yield Serves 8 to 10
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Arrange turkey neck, giblets, and pieces in a single layer (or close to it) in a roasting pan or large skillet. Roast until golden brown all over, about 1 hour, 30 minutes. Transfer to a small stockpot. Add carrots, onion, celery, bay leaf, and stock to cover. Bring to a boil over medium-high heat, skimming and discarding any foam that rises to surface. Reduce heat to low and simmer until reduced to about 3 1/2 cups, 30 to 45 minutes.
- Strain, discarding all solids but neck and giblets. Let broth stand 10 minutes, then skim fat from surface and discard. Remove meat from neck and shred. Cut up giblets.
- Meanwhile, place roasting pan over medium heat. Add wine and cook, scraping up browned bits, until liquid has almost evaporated and all the bits have come up from bottom of pan, 3 to 5 minutes.
- Add 2 1/2 cups strained broth, shredded neck meat, and chopped giblets to pan; bring to a boil, then reduce heat to low and simmer 10 minutes. In a small, tightly covered jar, shake remaining strained broth and flour to combine, then whisk mixture into the simmering broth. Return to a boil, then reduce heat to low and simmer until thickened, 1 minute. Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Serve as is, or strain (you should have about 2 cups strained, more like 3 unstrained).
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