Sweet And Spicy Smoked Turkey With Smoked Gravy Recipes

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.

Steps:

• Dry brine the turkey: Place the turkey in a roasting pan fitted with a rack. Rub the turkey liberally with salt and pepper. Place in the refrigerator, uncovered, 8 hours or up to overnight.
• Preheat a gas grill for cooking over medium heat (about 350 degrees F).
• Set the turkey on the counter to take the chill off.
• Meanwhile, put the paprika, tomato paste, vinegar, guajillo chiles, caraway seeds, coriander, cumin, cayenne pepper and 3 cloves garlic in a food processor and pulse to combine. Add some olive oil just until a thick paste is formed. Taste and season with salt.
• Stuff the center cavity of the turkey with the onion, orange, lemon, thyme and the remaining 3 cloves of garlic. Rub the turkey generously all over with the spice paste. Tie the legs tightly together with kitchen twine. Tuck the wings underneath the turkey. Add 2 cups chicken stock to the pan and tent with aluminum foil.
• Place the roasting pan in the center of the grill, directly on the grates. Let cook for 45 minutes.
• Remove the foil and add 2 cups chicken stock. Close the lid and continue to cook until the internal temperature reaches 145 degrees F, about 35 minutes more.
• Meanwhile, add the honey to a small bowl. Once the temperature of the turkey reaches 145 degrees F, use a turkey baster to add 1/4 cup pan juices to the bowl with the honey and whisk to combine. Using a pastry brush, glaze the bird all over with the honey mixture.
• Close the grill and continue to cook until the internal temperature reaches 155 degrees F, another 15 to 20 minutes. Remove the turkey and let rest 30 minutes (the internal temperature will continue to rise to 165 degrees F). Serve!

Steps:

• For the rub:
• Mix all ingredients in a small bowl and reserve.
• For the brine:
• Mix the water, salt, apple juice, bourbon, peppercorn, and sugar into a 5-gallon bucket lined with a resealable bag. Stir until the salt and sugar is dissolved. Add the turkey into the bag with the brine. In a garbage bag-lined ice chest filled with ice, place the bucket in and surround with ice. Keep in a cool place and let brine 6 hours or overnight. Turn the turkey after 3 hours. Remove turkey from the brine and pat dry with paper towels.
• Rub the turkey with olive oil and massage the rub onto the Turkey.
• Soak wood chips for 1 hour prior to cooking the turkey and drain well. Fill the chimney starter with charcoal and light. Burn until they ash over. Place the burned coals to 1 side of the grill. Place wood chips on top of coals. Line a standard size loaf pan with aluminum foil and fill 2/3 with water. Place in the grill opposite the coals.
• Take the turkey and place on the grill over the pan of water. Insert a probe thermometer in the thigh to keep a check on the temperature as it cooks. Place the lid on the grill with the vent open.
• The temperature should remain constant at 225 degrees F. You may need to add more coals and chips every few hours.
• After 1 hour check the turkey, if the skin is golden brown cover with foil. Continue cooking for 4 to 6 more hours or until a probe thermometer reaches 160 degrees F.
• Remove from the oven and let rest 20 minutes before you carve. Serve with BBQ Gravy.
• Mix ingredients together and store in an air tight container for up to 6 months.
• Heat the vegetable oil in a saucepan on medium-high heat. Add the drumstick and neck and sear until brown. Remove from pan and reserve.
• Lower heat and saute the onions. Add the stock, scrapping up the fond on the bottom of the pan. Add the drumstick and neck into the saucepan. Cover and let simmer until it comes to a boil; about 1 hour. Sauce will reduce down greatly. Remove turkey parts. Add BBQ Sauce to pan and whisk together. Gravy will thicken. Season with salt and pepper.
• In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

Steps:

• Gas Grill Set-Up:
• Using wood chips in a gas grill is very easy but takes a little planning. If your grill has a smoker attachment, follow the manufacturer's instructions and fill it with wood chips that have been soaked in water or other non-flammable liquid for 30 minutes. If you don't have a smoker box, follow these simple instructions: Fill a small disposable aluminum pan with soaked wood chips, remove the cooking grate, and place the pan in the upper left corner of the grill, or at the spot where all the burners come together. The pan of wood chips will be resting directly on the ceramic briquettes, flavorizerbars, or lava rocks.
• Preheat the grill with all the burners on high until smoke begins to appear around the edges of the grill. At this time, set the grill for indirect cooking (turn the burners that will be directly under the food off) and turn the other burners down to medium-low heat. Immediately place the food in the center of the cooking grate and close the lid of the grill to retain the heat and the smoke. You won't need to add more chips, as one panful is enough to impart a nice smoky flavor to the food.
• Note: It is essential that you put the soaked wood chips in a gas grill during the preheat stage. Once you set the burners for indirect heat, there won't be enough heat to smolder the chips. Likewise, if you don't soak the chips, they will ignite and burn, not smoke.
• Charcoal Grill Set-Up:
• Using wood chips on a charcoal grill is much simpler than a gas grill. There is no special equipment necessary; all you do is soak the chips and put a handful directly on top of the white-gray ashed briquettes. To set up a charcoal grill for indirect cooking, place two equal piles of ashed briquettes on each side of the grill, separated by an aluminum pan filled with a bit of water. If you want just a hint of smoke, only use one handful of chips. If you want a more pronounced smoke flavor, add a handful or two more, but be careful: Too much smoke will turn the meat acrid and your food will taste more like ashes than smoke.
• Note: There is a barbecue contingent that believes that smoke dehydrates the cooking chamber and steals moisture from the meat. To prevent any loss of moisture, I usually add some liquid in an aluminum pan to both charcoal and gas grills. After all, it can't hurt and we all know that steam does tenderize and cook food.
• Smoke the Turkey:
• Remove and discard excess fat from the turkey. Rinse the bird and pat dry. Twist the wing tips under the back. Brush the turkey with oil and lightly sprinkle with salt and pepper inside and out. If you brined your bird, skip the salt and pepper.
• If using a gas grill, place the turkey on a roasting rack set in a disposable aluminum-foil roasting pan and place in the grill over the unlit burners. Bend the roasting pan to accommodate closing the gas grill.
• If using a charcoal grill, set an aluminum pan filled with 2 inches water on the charcoal grate directly under where the turkey will smoke. Place the turkey, breast?side-up, directly on the cooking grate above the pan. Add wet wood chips directly to the gray-ashed charcoal briquettes. Place the lid on the grill and adjust the vents so that two-thirds of them are closed on the bottom and the top.
• Cook over indirect heat without lifting the lid for at least 40 minutes to get good smoke on the turkey. Add more wet wood chips to the smoker box or to the charcoal as desired. After a total of 1 1/2 hours, you won't need to add any more wood, as the turkey will have developed a nice burnished color and "cooked" skin. Charcoal grillers will have to add about 12 briquettes to each side every hour; gas grillers don't need to do any tending. No need to baste; the thin coating of oil will promote browning and keep the juices inside the bird.
• While the turkey smokes, prepare the glaze. In a small saucepan over low heat, melt the hot pepper jelly, stirring occasionally so it doesn't burn. When the jelly is melted, stir in the vinegar to combine. Add the salt and red pepper flakes, if using. If the glaze is too thick, add a bit more vinegar. Taste and adjust seasonings.
• Cook the turkey for 12 minutes per pound total, or until a meat thermometer inserted in the thickest part of the thigh (not touching bone) registers 165°F and the juices run clear when the meat is pierced. Brush the smoked turkey with the glaze, cover, and cook for 15 minutes more. Transfer to a serving platter and let rest for at least 20 minutes before carving and serving.

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).