EASY SMOKED TURKEY
Smoked turkey is a delightful way to cook a turkey while relaxing. I know lots of people are a bit apprehensive about preparing their first smoked turkey. I have smoked over 100 and never has a bad one. The skin is beautifully tanned and the meat is so juicy.
Provided by TOM TROTTIER
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h20m
Yield 12
Number Of Ingredients 7
Steps:
- Rinse the turkey and pat dry with paper towels. Combine savory, sage, salt, and black pepper in a bowl; rub half the herb mix inside the turkey's cavity and inside the neck cavity. Loosen turkey skin over breast and legs; rub remaining half of the herb mixture underneath the loosened skin. Rub olive oil over the entire turkey.
- Light 20 charcoal briquettes and place half of them on each side on the lower grate of a kettle charcoal grill. Place a drip pan or disposable aluminum baking pan in the middle of the lower grate and pour in water. When the coals are gray with ash, place a 2-inch square piece of hickory or other hardwood onto each bank of coals.
- Place turkey on the cooking grate and cover the grill. Monitor the heat with a grill thermometer to maintain temperature between 150 and 250 degrees F (65 to 120 degrees C); add 3 to 5 coals to each side about every 1 1/2 hours. If pieces of hardwood burn away, add more to keep a steady stream of smoke rising from the wood. If open flames erupt when you open the lid, douse them with a drizzle of water or beer.
- Smoke the turkey for 20 minutes per pound, about 4 hours; let the heat increase to 250 degrees F (120 degrees C) during the last hour of smoking. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching a bone, should reach 165 degrees F (75 degrees C).
Nutrition Facts : Calories 692.5 calories, Carbohydrate 0.4 g, Cholesterol 264.5 mg, Fat 33.7 g, Fiber 0.2 g, Protein 90.7 g, SaturatedFat 9.5 g, Sodium 801.3 mg
EASY SMOKED TURKEY CROWN
Smoke your turkey crown for Christmas dinner with a twist. If you skip the smoking step, this recipe will still give you an easy, succulent roast
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course
Time 1h40m
Yield Serves 4-6
Number Of Ingredients 5
Steps:
- Up to two days ahead, mix the paprika, dried herbs and lots of ground pepper with 1 tbsp flaky sea salt. Season the turkey crown with half of the herby salt mixture, then cover. Mix the remaining herby salt mixture with the butter and chill.
- To cook, heat oven to 190C/170C fan/gas 5. Smear the herby butter all over the crown, working it under the skin. Sit the crown on a rack in a large roasting tin, skin-side up, and roast for 1 hr 30 mins, basting with the buttery juices every 30 mins until the skin is crisp and the turkey is cooked all the way through.
- Remove the turkey from the oven and set aside. Use a small sheet of foil to make an open package of the wood chips. Place the package in a dry frying pan and heat until smoking, then transfer to the roasting tin. Cover everything in a large tent of foil to trap the smoke and leave the turkey to rest for 20 mins before unwrapping and carving. Save the juices from the tin to make a smoky gravy.
Nutrition Facts : Calories 327 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Fiber 0.5 grams fiber, Protein 41 grams protein, Sodium 2.8 milligram of sodium
EASY SMOKED TURKEY
Every bit as good as any fancy meat store. We always buy an extra turkey when they're on sale, for this purpose. Makes great snacky food for when company's over, for sandwiches, game day--whatever. It will be a pretty pink color when done cooking. YUM! Note: Don't pay much attention to the nutritional info. Yes, the sodium will still be high, but this isn't taking into account that you're not actually eating all of this stuff.
Provided by Battle in Seattle
Categories Whole Turkey
Time P2DT13h
Yield 10 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 661.5, Fat 34.7, SaturatedFat 9.4, Cholesterol 270.9, Sodium 11591.2, Protein 81.3
SMOKED WHOLE TURKEY
To ensure the skin stays crisp when smoking a turkey, give it a light brush of oil, skip any basting that could introduce unwanted moisture and cook at a slightly higher temperature than you normally would for a fattier cut of meat, like brisket or pork shoulder. Giving the bottom of the turkey a few minutes over direct heat at the end makes sure those joints around the legs and bottom of the wings are fully cooked without drying out the breast meat.
Provided by Food Network Kitchen
Categories main-dish
Time 5h
Yield 8 servings
Number Of Ingredients 7
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.
SMOKED TURKEY
My cousin, Mike Koury, taught me how to smoke turkey about 25 years ago, and I have been doing it ever since. This tastes great! The smell while smoking is guaranteed to drive your neighbors crazy!
Provided by Toby Jermain
Categories Whole Turkey
Time 12h30m
Yield 8-10 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 1301, Fat 67.1, SaturatedFat 18.4, Cholesterol 540.3, Sodium 516.5, Protein 162.2
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