Turkey Smoked Recipe 35 Food

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.

SMOKED TURKEY

Steps:

• This recipe requires a water-smoker such as the Brinkmann"Smoke'n Pit" or the"Cook'N Ca'jun" (http://thebrinkmanncorp. com).
• If you don't own one, buy one.
• They are great.
• The night before the big meal, wash the thawed turkey thoroughly, inside and out, and pat dry.
• Save the neck and innards for making gravy, if desired.
• Season inside and out with lemon-herb seasoning, granulated garlic, and salt and pepper to taste, and coat with olive oil.
• Do not stuff the turkey.
• If you want stuffing, use your favorite recipe, and cook it in the oven, out of the bird.
• Refrigerate until ready to start smoking.
• Soak 5-6 fairly large chunks of hardwood in water for as long as possible.
• DO NOT USE CHIPS!
• Set your alarm clock for for about 12 hours before dinner.
• Prepare the smoker as follows.
• Place 10 pounds charcoal in the fire-pan.
• Light the charcoal just barely, but make sure it is enough to keep burning.
• (Use an electric starter, or a butane torch, or place charcoal under your oven broiler just until lit. DO NOT use liquid charcoal lighter unless you want kerosene flavored turkey!) Place 2-3 chunks of wet hardwood on top of the charcoal, place water-pan above fire-pan, and fill with water.
• Place turkey on the rack above water-pan, cover smoker, and go back to bed.
• After about 6 hours, check the smoker.
• Stir up the charcoal and add a little more if necessary.
• Place remaining soaked hardwood chunks on top of charcoal, add more water if necessary, close the smoker, and relax for another 5-6 hours.
• It is almost impossible to overcook the turkey using this method, because it is cooking at a very low temperature.
• It will be juicy and tasty.
• Obviously the smoking should be done outside.
• Smoking indoors can be hazardous to your health.
• If the weather is freezing or below, add about 2-3 hours to the cooking time.
• The turkey is done when the leg can be moved easily.
• Carve immediately before serving.
• Notes: I usually use hickory wood, though pecan or oak are also great.
• You can add aromatic herbs or spices to the water pan if desired, but they will mostly be covered by the smoky taste.
• You can also add beer or wine to the water pan, but again, it is mostly covered by the smoke.

SMOKED WHOLE TURKEY

Steps:

• Pat the turkey dry. Put 2 tablespoons salt, 2 teaspoons pepper, the sugar, paprika, rosemary and orange zest in a food processor and pulse until combined. Carefully loosen the skin from the breast and legs with your fingers; rub the salt mixture under the skin, inside the cavity and all over the turkey. Let stand at room temperature while you prepare the grill, 30 to 60 minutes.
• Soak 2 to 3 cups apple, cherry and/or pecan wood chips in water for at least 30 minutes; drain. Heat a grill to 325˚ F to 350˚ F and prepare for indirect cooking: On a charcoal grill, bank the coals to the sides of the grill; on a gas grill, turn off half the burners. Place a large drip pan under the grates on the cooler side of the grill.
• Gently drizzle and pat the vegetable oil all over the turkey. If using a charcoal grill, scatter about half of the wood chips over the coals; for a gas grill, fill a smoker box with the wood chips and use according to the manufacturer's directions. When the wood chips start to smoke, place the turkey, breast-side up, over indirect heat so that the legs are closest to direct heat.
• Cover the grill and smoke the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165˚ F, 3 to 4 hours, adding the remaining wood chips to the grill about halfway through; add more charcoal or adjust the vents as needed to maintain the temperature.
• Carefully move the turkey to direct heat and grill, uncovered, until the bottom of the turkey crisps up a bit, 5 to 10 minutes. Remove the turkey to a cutting board and let rest 30 to 45 minutes before carving.

BRINED SMOKED TURKEY

Steps:

• Mix salt, brown sugar, vegetable stock, apple cider vinegar, pickling spice, onion, carrot, peppercorns and bay leaves in a stockpot and bring to a boil until sugar and salt is well dissolved. Remove from heat and cool. In large pot or ice chest, add stockpot mixture to ice and cold water. Submerge turkey. Brine for 4 to 6 hours.
• Remove turkey from brine and dry well. Combine Worcestershire sauce and kitchen bouquet browning sauce together and brush on skin of turkey. Rub salt, pepper and paprika onto turkey skin. Stuff inside of turkey with orange quarters and tie legs together.
• Smoke turkey in smoker set to 250 degrees for about 7 hours. Checking internal temperature to be 170 degrees. Remove and let rest for 45 minutes.

SMOKED TURKEY

Steps:

• Place the charcoal into the bottom pan of the smoker. Light the coals and wait for the temperature of the smoker to come to 240 degrees F (115 degrees C). Lightly oil grate.
• Rinse turkey under cold water, and pat dry. Place hickory chips into a pan with water to cover.
• Place turkey onto the prepared grate. Add 2 handfuls damp chips at start of cooking, then a handful every couple of hours during the cooking process. Leave the lid on - DO NOT keep looking at the turkey, or you will let the heat out! Continue smoking until the internal temperature of the turkey reaches 165 degrees F (74 degrees C), or keep going until the coals die out.

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.