Smoked Turkey Breast

Smoked Turkey Breast

A nice smoked turkey recipe to try !
Ingredients:

1 turkey breast
***Brine***
1 quart water
1/4 cup non-iodized table salt
OR
1/3 cup coarse (kosher) salt
3 tablespoons dark brown sugar
1/8 teaspoon white pepper
1/2 medium bay leaf, crumbled


INSTRUCTIONS:
Multiply the brine recipe as needed to make enough to completely submerge the turkey breast. Stir until salt and sugar are dissolved.

Put the turkey breast in a large Ziploc bag, fill with brine, squeeze out all the air and seal; or put turkey breast in a large bowl, put a small plate on top to hold it under, and fill bowl with brine. Refrigerate for 24 to 48 hours (no longer, or the meat will be too salty).

Remove turkey from brine, rinse, and dry. Rub lightly with cooking oil. Slow-cook in a smoke-cooker, or covered barbecue using the indirect heat method, and adding water-soaked smoke chips from time to time. Place a meat thermometer in the thickest part of the breast and cook until it reaches 165 to 170 degrees. If skin looks dry at any point, brush with a little more oil.

For best flavor and appearance, cool to room temperature, slice, and serve at once. Turkey can also be wrapped tightly and refrigerated; return to room temperature before serving.

This comes out a gorgeous mahogany color in a smoker, so it looks great on a buffet table. Brining makes the meat turn out moist and firm-textured. I made it in a regular Weber barbecue before we got the smoker, and it came out a little less smoky-flavored, but still really good. The smoked turkey recipe is ready !
smoked-turkey-baked-chimichangas.

Smoked Turkey Baked Chimichangas

Smoked Turkey Baked Chimichangas

Ingredients:

• 1 pound thickly sliced smoked turkey, chopped
• 1 tablespoon chili powder
• 2 cups shredded slaw cabbage
• 1 chipotle in adobo sauce (more to taste)
• 1 cup tomato sauce
• 3 scallions, chopped
• Salt and pepper
• 4 (12-inch) flour tortillas
• 1 1/2 cup shredded sharp cheddar, smoked white cheddar or Pepper Jack cheese
• 2 tablespoons vegetable or olive oil
• 1 cup sour cream
• 2 tablespoons chopped cilantro leaves or flat-leaf parsley
• 1 orange or yellow tomato, seeded and finely chopped

INSTRUCTIONS:
Preheat oven to 400 degrees F.

Place turkey in a bowl and season with chili powder. Add shredded cabbage, chipotles in adobo, tomato sauce, scallions. Toss filling to combine and season with salt and pepper.

Place tortillas in a kitchen towel and set in microwave. Microwave on high for 1 minute.

Place a generous handful of cheese near one edge of the tortilla. Pile 1/4 of your filling in the tortilla. Tuck sides up and roll tortilla tightly. Repeat to make 4 large stuffed tortilla wraps. Brush a baking tray with vegetable or olive oil. Brush the wraps with oil and bake until deep golden all over, 15 to 17 minutes. Top with sour cream, cilantro or parsley and chopped orange or yellow tomato, as garnishes...and the smoked turkey recipe is ready...enjoy it !
smoked-turkey-legs.

SMOKED TURKEY 1

SMOKED TURKEY RECIPE

INGREDIENTS
BRINE:

• 1/2 c. pickling salt
• 1 c. Morton's tender quick (found in spices near salt)
• 4 to 5 tbsp. liquid smoke (1 to 3 oz. bottle for 2 gal. brine)

INSTRUCTIONS
Mix brine in large (approximately 5 gallon) plastic or crock container, soak turkey, completely submerged, in brine for 24 hours, in a cool place. After soaking, rinse off brine and dry with paper towels. Oil bird lightly with salad oil (not butter). Anchor neck skin with skewer. No need to tie legs if skin is unbroken. Pull leg tendons before baking.

Place turkey on rack, breast side down. Bake in this position entire time. Do not cover turkey with foil or anything.
Bake at 350 degrees for 1 hour, then 250 degrees thereafter (12 to 14 pound bird takes 12 hours). Smaller turkey at least 1 hour per pound.

Can be put in a browning bag, add 2 to 3 tablespoons flour and 2 cups water seal bag, bake at 350 degrees for 1 hour and at 250 degrees approximately 3 more hours. The smoked turkey recipe is ready...enjoy the party !
smoked-turkey-baked-chimichangas.

SMOKED TURKEY LEGS

SMOKED TURKEY LEGS ...a great smoked turkey recipe to try !

INGREDIENTS

• 6 good sizes turkey legs
• 1 cup orange juice
• 1/2 cup pineapple juice with pineapple chunks
• 1/2 cup light brown sugar
• 1 1/2 oz soy sauce
• 1 1/2 oz Worcestershire sauce
• 1/2 cup brown spicy mustard (prepared mustard)
• Badia (brand) complete seasoning (I will tell you how much later)
• injector needle

INSTRUCTIONS
Lay out the turkey legs in a aluminum pan big enough to hold all 6 legs, pour orange juice over the drumsticks, then crush up pineapple chunks with your fingers and pour juice over drumsticks. Sprinkle brown sugar over drumsticks, then the mustard, soy sauce and Worcestershire sauce over the drumsticks.
After the drumsticks have been thoroughly coated with the other seasonings, liberally sprinkle Badia seasoning over the drumsticks, then rub this mixture in.
Using the injector needle, begin injecting the mixture into the drumsticks. Allow this to marinate in the refrigerator for at least 2 hours. Let the drumsticks come up nearly to room temperature
before smoking.
Smoke in any type of wood smoker that will hold a temperature of 250-275°F for at least 4 to 5 hours. After cooking on the smoker for 3 hours, put drumsticks in an aluminum pan and wrap tin foil over the top. (Save the juice from this pan for dipping sauce). Return to smoker for at least 1 to 1/2 hours.The smoked turley recipe is ready to serve....Enjoy!

smoked-turkey-1

SMOKED WHOLE TURKEY

SMOKED WHOLE TURKEY ...a great smoked turkey recipe ...try it ! Amazing !

INGREDIENTS

• 1 (12 to 14-pound) turkey
• 2 cups firmly packed brown sugar
• 2 cups hot water
• 1 1/2 cups coarse salt
• 2 1/2 quarts cold water
• 2 tsp peppercorns
• 5 large bay leaves
• 3 large cloves garlic, halved
• 2 cups Chablis or other dry white wine

INSTRUCTIONS
Remove giblets and next from turkey; reserve for other uses. Rinse thoroughly with cold water; pat dry and set aside.
Combine brown sugar, hot water and salt in large stock pot, stirring until sugar dissolves. Stir in next 4 ingredients. Carefully place turkey in stock pot, turning to coat. Cover and refrigerate
overnight, turning and basting with brine solution occasionally.
Remove turkey from brine, and rinse thoroughly with cold water; pat dry. Discard brine solution.
Prepare charcoal fire in smoker according to manufacturer's instructions. Let burn 10 to 15 minutes. Sprinkle about 2 cups soaked and drained wood chips over hot charcoal. Place water pan in smoker, and pour in wine. Add enough hot water to fill pan.
Place turkey on food rack, breast side down; prop body cavity open to permit air circulation. Cover with smoked lid; smoke 6 to 7 hours, refilling water pan with additional water, if needed. (Time may vary with outdoor temperature and individual smoker.) Turkey is done when drumsticks are easy to move or meat thermometer registers 180 degrees. Let stand at least 15 minutes before carving; or cool to room temperature and chill. The smoked turkey recipe is ready for a great feasts....enjoy it with families and friends....nice taste !
smoked-turkey-legs

SMOKED BUTTERFLIED BREAST OF TURKEY

SMOKED BUTTERFLIED BREAST OF TURKEY ...a great smoked turkey recipe to try ! Nice !

INGREDIENTS

• 1 (10-pound) turkey breast (bone in)
• 2 cups firmly packed brown sugar
• 2 cups hot water
• 1 1/2 cups coarse salt
• 2 1/2 quarts cold water
• 2 tsps peppercorns
• 5 large bay leaves
• 3 large cloves garlic, halved
• 2 cups Chablis or other dry white wine

INSTRUCTIONS
To bone turkey breast, place skin side down, on a work surface. Hold a small, very sharp knife parallel to the work surface and slide it under the small bones at the "tail-end" lobes of the breast. Slice outward, using a sawing motion and keeping knife next to the bones; lift off bones. Slice down and around breastbone, keeping as close to bone as possible. Pick up by the loosened bone to slice under breastbone next to turkey skin.

Combine brown sugar, hot water and salt in a very large mixing bowl, stirring until sugar dissolves. Stir in next 4 ingredients. Submerge turkey breast in brine; cover and refrigerate overnight, turning occasionally.

Remove turkey from brine and rinse thoroughly with cold water; pat dry. Discard brine solution.
Prepare charcoal fire in smoker according to manufacturer's instructions. Let burn 10 to 15 minutes. Sprinkle about 2 cups soaked and drained wood chips over hot charcoal. Place water pan in smoker, and pour in wine. Add enough hot water to fill pan.
Place turkey breast on food rack, and cover with smoker lid; smoke about 3 hours and 45 minutes, refilling water pan with additional water, if needed. (Time may vary with outdoor temperature and individual smoker.) Let stand at least 15 minutes before carving; or cool to room temperature, wrap well and chill. The smoked turkey recipe is ready for a great feasts...enjoy it. Bon apetit !
smoked-whole-turkey.

Turkey in a Smoker

Turkey in a Smoker...a great smoked turkey recipe to to try !

INGREDIENTS
* 1 (10 pound) whole turkey, neck and giblets removed
* 4 cloves garlic, crushed
* 2 tablespoons seasoned salt
* 1/2 cup butter
* 2 (12 fluid ounce) cans cola-flavored carbonated beverage
* 1 apple, quartered
* 1 onion, quartered
* 1 tablespoon garlic powder
* 1 tablespoon salt
* 1 tablespoon ground black pepper

DIRECTIONS

1. Preheat smoker to 225 to 250 degrees F (110 to 120 degrees C).
2. Rinse turkey under cold water, and pat dry. Rub the crushed garlic over the outside of the bird, and sprinkle with seasoned salt. Place in a disposable roasting pan. Fill turkey cavity with
butter, cola, apple, onion, garlic powder, salt, and ground black pepper. Cover loosely with foil.
3. Smoke at 225 to 250 degrees F (110 to 120 degrees C) for 10 hours, or until internal temperature reaches 180 degrees F (80 degrees C) when measured in the thickest part of the thigh. Baste the bird every 1 to 2 hours with the juices from the bottom of the roasting pan.
The smoked turkey recipe is ready to serve...great taste ! Enjoy it !
smoked-butterflied-breast-of-turkey.