SMOKED TURKEY RECIPES

WILD RICE SALAD WITH SMOKED TURKEY

2011-11-22T00:17:00.000-08:00

WILD RICE SALAD WITH SMOKED TURKEY

SMOKED TURKEY RECIPE INGREDIENTS

1/2 c. rice vinegar
1/2 c. cider vinegar
1/2 c. molasses
1/2 c. honey

SMOKED TURKEY RECIPES INSTRUCTIONS
Combine vinegars, molasses and honey. Whip thoroughly. Slowly add oil while whipping. Whip in sesame seeds 4 tbsp. vegetable oil 1 lb. wild rice (preferably long grained, rinsed and drained) 1/2 lb. smoked turkey breast, cubed 1/2 c. chopped parsley 3/4 c. toasted hazelnuts with skins removed

Cook Arborio rice (don't overcook). Drain and toss with vegetable oil and lemon.
Cook wild rice; drain and toss with sesame dressing.
Combine rices while still warm. Add remaining ingredients and toss with more dressing.
Enjoy the smoked turkey recipe..wild rice salad !
smoked-turkey-soup recipe

SMOKED TURKEY SOUP

2011-09-30T00:19:00.000-07:00

SMOKED TURKEY SOUP
SMOKED TURKEY RECIPE INGREDIENTS

Carcass and skin from smoked turkey
1 lg. onion
5-6 ribs celery
1 lg. bag dried split green peas
Salt and pepper to taste

SMOKED TURKEY RECIPE INSTRUCTIONS
Cover bones and skin with water in a large pot. Simmer for about 1 hour. Remove bones and skins from broth. Leave meat in broth. Add other ingredients and simmer 3 hours. Add more water or canned chicken broth if needed. Easy.

SMOKED TURKEY CHEESE BALL

2011-09-22T00:18:00.000-07:00

SMOKED TURKEY CHEESE BALL

SMOKED TURKEY RECIPE INGREDIENTS

1 c. smoked turkey, finely ground
1 (8 oz.) pkg. cream cheese, softened
3 tbsp. mayonnaise
1/2 c. pecans
Parsley, chopped

SMOKED TURKEY RECIPE INSTRUCTIONS
Combine first three ingredients and form into a ball. Roll in chopped pecans and parsley.

SMOKED TURKEY RECIPE 4

2011-09-19T00:21:00.000-07:00

SMOKED TURKEY RECIPE 4
INGREDIENTS

1/2 c. salt
1 c. Tender Quick
1 gal. water
4 to 5 tbsp. liquid smoke
12 lbs. turkey

INSTRUCTIONS
Mix first 4 ingredients. Immerse turkey with first 4 ingredients. Cover and store 24 hours in refrigerator or marinate 2 to 3 days. Rinse and dry. Rub with salad oil. Cook 4 hours or until done in 350 degree oven.

TURNIP GREENS WITH SMOKED TURKEY

2011-08-25T00:16:00.000-07:00

TURNIP GREENS WITH SMOKED TURKEY

SMOKED TURKEY RECIPE INGREDIENTS

1 fully packed peck of turnip greens
2 smoked turkey legs
2 Spanish onions, sliced
Water
Salt & pepper to taste

SMOKED TURKEY RECIPE INSTRUCTIONS
Pick over and thoroughly rinse greens. Rinse several times until water is clear and not gritty. In extra large pot, boil meat and onions to make a good broth. Use plenty of water to allow for evaporation. Add greens, salt and pepper to taste. Cook for 2 to 2 1/2 hours at a steady steam.

Smoked Turkey Brine

2011-08-07T23:51:00.000-07:00

SMOKED TURKEY BRINE
Try this smoked Turkey brine...a great taste !

Smoked Turkey Recipe Ingredients:

* 1 gallon water
* 1 cup salt (1 1/2 cups Kosher or coarse salt)
* 1/2 cup sugar
* 6 fresh tarragon leaves or 1/4 cup dried tarragon
* 1 teaspoon black pepper

Smoked Turkey Recipe Instructions :
The water you use should not be chlorinated. If you don't have easy access to good spring water. Boil it first, let the water cool and then add all other ingredients. Mix thoroughly. Place Turkey in
large non-metallic dish and cover completely with brine. Let sit in refrigerator for 1 hour per pound. Remove Turkey from Brine, rinse thoroughly and dry. Coat with olive oil. Place in Smoker. Enjoy it for a great feasts..!
Smoked turkey-recipes: how-to-smoke-turkey.

How to Smoke a Turkey

2011-08-01T22:21:00.000-07:00

How to Smoke a Turkey

Smoked turkey is a great delicacy that many people love. For the best taste use a water smoker to make smoked turkey. These are available wherever barbecue grills are found.Water smokers are available in electric, gas or charcoal model, and all work well. Charcoal smokers have two pans - one for charcoal and one for liquid which creates the moist, hot smoke needed for cooking.

If you don't own a water smoker, you could also smoke your turkey on the grill using the Indirect Smoking Method.

Important Points
Food safety is of primary concern when smoking turkey. Turkey breasts, drumsticks, wings and whole turkeys are all suited for smoking, although for safety's sake, stick with whole turkeys that
weigh 12 pounds or less. A larger turkey remains in the "Danger Zone" - between 40° F and 140° F for too long.

Do not stuff a turkey destined for smoking. Because smoking takes place at a low temperature, it can take too long for the temperature of the stuffing to reach the required temperature of
165° F, not to mention that smoked stuffing has an undesirable flavor.

Recipes
Smoked turkey doesn't need a recipe as seasonings, ingredients and spices are not necessary. You can add

a little salt,
pepper or
poultry seasoning,

but the smoke provides the principle flavor. Don't be afraid, however, to get creative with that smoke by experimenting with different types of wood -- hickory or mesquite being the most popular. Any chunks or chips of water-soaked hardwood or fruitwood will work, but do not use softwoods like pine, fir, cedar or spruce as they will give the food a turpentine flavor and coat it with an ugly and inedible black pitch.

Also, instead of smoking with water, try wine or juices.

For the turkey in the photo above, we used Hickory Chips that had been soaked in a mixture of red wine and apple juice. This same liquid was then poured in the water pan and used for the smoking process.
After setting your wood chips to soak (photo 1) it's time to start building a fire. We used a chimney starter (photo 2) and a good quality charcoal After the coals were well lit, we dumped them into the charcoal pan and added more (photo 3).

Once the fire was going nicely, we set the water pan in place along with the smoker's cylindrical body. We strained the wood chips out of the soaking liquid (photo 4), adding the liquid to the water pan, then filling the pan with additional liquids.
Place the lid on the smoker and wait for the internal temperature to reach 250° F to 300° F. Some smokers have built in temperature indicators, if not use an oven thermometer to determine temperature.

Once you have the right heat, quickly place the turkey on the top grill rack and replace the cover (photos 5 and 6). Add soaked wood chips to the charcoal through the side door of the smoker.
Add charcoal every hour, as necessary, to maintain 250° F to 300°F. Replenish the liquid and wood chips as necessary. Heat and liquid are critical to maintaining the hot smoke that cooks the turkey.

Helpful Hints
Smoking time depends on the size of the turkey, the distance from the heat, temperature of the coals, as well as the outside air temperature. You can roughly estimate about 20 to 30 minutes per pound of turkey, but it's important to use a meat thermometer to be sure your turkey is thoroughly cooked. The turkey is done when the food thermometer, placed in the inner thigh, reaches 180° F (be sure the thermometer is not touching the bone). Unless you have a sheltered outdoor spot, avoid smoking on windy days as this can effect the temperature, or even put out the fire. Also, avoid opening the cover or door as much as possible. Smoking takes place at low temperatures and opening the lid or door causes quick heat loss. If you must open the door to add charcoal, chips or liquid, do it as quickly as possible and close it and avoid the urge to peek at the turkey during cooking! So that's the tips for smoked Turkey. Happy smokin Turkey!
turkey-smoked-sausage-rice-skillet.

TURKEY SMOKED SAUSAGE RICE SKILLET

2010-02-02T00:16:00.001-08:00

TURKEY SMOKED SAUSAGE RICE SKILLET
A nice smoked turkey recipe to try !
INGREDIENTS

1 lb. turkey smoked sausage
2 tbsp. butter
1/2 c. sliced fresh mushrooms
1/2 c. sliced carrots
1 med. zucchini, cut into halves lengthwise and sliced (1 1/4 c.)
1 can (8 oz.) stewed tomatoes, undrained
1 c. water
1/4 tsp. basil
1/4 tsp. thyme
1 1/2 c. uncooked instant rice

INSTRUCTIONS
Cut smoked turkey sausage into serving size pieces; set aside. Melt butter in large skillet over medium-high heat. Add mushrooms, carrots and zucchini; saute 3 minutes. Stir in tomatoes with juice, water, basil, thyme and smoked turkey sausage; bring to a boil. Reduce heat to low; cover and simmer 5 minutes. Mix rice into liquid. Cover, remove from heat and let stand 8 minutes, stirring after 4 minutes. The smoked turkey recipe is ready to serve and makes 4 servings....great !! Enjoy it ..
smoked-turkey-on-grill

SMOKED BUTTERFLIED BREAST OF TURKEY

2009-09-14T22:40:00.000-07:00

SMOKED BUTTERFLIED BREAST OF TURKEY

An amazing smoked turkey recipe...try this one !

SMOKED TURKEY RECIPE 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

SMOKED TURKEY RECIPE 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.

NOTE: Brining adds to the authenticity of the flavor but is not absolutely necessary. The turkey is soaked overnight in a salt water solution that includes seasonings. If you choose to omit brining, season the turkey with salt, pepper, garlic and herbs.) The smoked turkey recipe is ready...enjoy it !
smoked-turkey-legs

Smoked Turkey Jerky

2009-09-14T22:38:00.000-07:00

Smoked Turkey Jerky

A nice smoked turkey recipe to try !
Ingredients:

1/2 cup Soy sauce; can use light
4 tablespoons Sugar
2 teaspoons Fresh ginger; grated
1 Clove garlic; minced
1 tablespoon Liquid smoke
2 pounds Cooked turkey; sliced paper thin (turkey thighs are breasts are best)

INSTRUCTIONS:
Mix marinade ingredients together in a bowl. Dip meat slices into marinade.
Place dipped meat in layers in a bowl or dish. Pour remaining marinade sauce over meat. Cover tightly and let marinate in refrigerator for 6 to 12 hours.
Rotate layers of meat occasionally.
Place in dehydrator until dry. While meat is drying, blot excess oil with paper towel. The smoked turkey recipe jerky is ready to serve...enjoy it !
smoked-turkey-baked-chimichangas.

Zucchini Stuffed With Smoked Turkey

2009-09-14T22:36:00.002-07:00

Zucchini Stuffed With Smoked Turkey Recipe

A nice smoked turkey recipe to try !
Ingredients:

2 pounds zucchini
3 tablespoons butter or margarine
1 cup finely chopped onion
1/4 cup thinly sliced celery
1/4 cup finely chopped green or red pepper
1/4 cup finely chopped walnuts
1 1/2 cup smoked turkey, cooked
1 can (8-ounce size) whole tomatoes, chopped
1 cup fresh whole wheat bread crumbs
1/4 teaspoon freshly ground pepper
1/2 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese

INSTRUCTIONS:
Heat the oven to 350 degrees. Cut the zucchini in half lengthwise. Scoop out the seeds and pulp with a spoon, leaving a 1/4-inch-thick shell. Chop the zucchini pulp and reserve.

Cover the bottom of a large frying pan with about 1/2 inch of water. Add salt and bring to the boil over high heat. Add the zucchini shells and lower the heat to a simmer. Cook, covered, for 5 minutes, until the shells are bright green and partially cooked. It may be necessary to cook the shells in 2 batches.

Remove the zucchini shells to a colander and rinse with cold water. Pat dry and put the shells in a baking dish.

Heat the butter in a large frying pan over medium heat. Add the onions, celery, peppers, walnuts and reserved zucchini pulp and cook for 5 or 6 minutes until the onions are just tender. Remove the pan from the heat and stir in the smoked turkey, tomatoes, breadcrumbs and black pepper. Mound the mixture into the zucchini.

Combine the mozzarella and Parmesan in a bowl. Sprinkle over the stuffed zucchini shells. Bake for about 25 minutes, until the zucchini is heated through and the cheese is golden.
The smoked turkey recipe is ready....enjoy it !
smoked-butterflied-breast-of-turkey recipe

Smoked Turkey Breast

2009-09-14T22:36:00.001-07:00

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

2009-09-14T22:32:00.000-07:00

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

2009-05-30T20:04:00.000-07:00

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

2009-05-30T20:03:00.000-07:00

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

2009-02-13T03:05:00.000-08:00

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

2009-02-13T03:03:00.000-08:00

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

2009-02-13T03:02:00.000-08:00

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.

Smoked Turkey

2009-02-13T02:56:00.000-08:00

Smoked Turkey...a great smoked turkey recipe to try !

Ingredients

* 14-16 lbs turkey, fresh or thawed completely
* 2-3 tablespoons lemon & herb seasoning
* garlic granules
* salt & freshly ground black pepper
* 2-3 tablespoons extra virgin olive oil
* 5-6 wood chunks, hickory,applewood,oak,pecan,or other smoking hardwood,soaked in water at least overnight (not chips)
* 10-15 lbs good quality charcoal (NOT self lighting, and DO NOT use charcoal lighter fluid!)

INSTRUCTIONS

1.This recipe requires a water-smoker such as the Brinkmann"Smoke'n Pit" or the"Cook'N Ca'jun" (http://thebrinkmanncorp. com).
2.If you don't own one, buy one.
3.They are great.
4.The night before the big meal, wash the thawed turkey thoroughly, inside and out, and pat dry.
5.Save the neck and innards for making gravy, if desired.
6. Season inside and out with lemon-herb seasoning, granulated garlic, and salt and pepper to taste, and coat with olive oil.
7.Do not stuff the turkey.
8.If you want stuffing, use your favorite recipe, and cook it in the oven, out of the bird.
9.Refrigerate until ready to start smoking.
10.Soak 5-6 fairly large chunks of hardwood in water for as long as possible.
11.DO NOT USE CHIPS!
12.Set your alarm clock for for about 12 hours before dinner.
13.Prepare the smoker as follows.
14. Place 10 pounds charcoal in the fire-pan.
15.Light the charcoal just barely, but make sure it is enough to keep burning.
16.(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.
17.Place turkey on the rack above water-pan, cover smoker, and go back to bed.
18.After about 6 hours, check the smoker.
19.Stir up the charcoal and add a little more if necessary.
20.Place remaining soaked hardwood chunks on top of charcoal, add more water if necessary, close the smoker, and relax for another 5-6 hours.
21.It is almost impossible to overcook the turkey using this method, because it is cooking at a very low temperature.
22.It will be juicy and tasty.
23.Obviously the smoking should be done outside.
24.Smoking indoors can be hazardous to your health.
25.If the weather is freezing or below, add about 2-3 hours to the cooking time.
26.The turkey is done when the leg can be moved easily.
27.Carve immediately before serving.
28. Notes: I usually use hickory wood, though pecan or oak are also great.
29.You can add aromatic herbs or spices to the water pan if desired, but they will mostly be covered by the smoky taste.
30.You can also add beer or wine to the water pan, but again, it is mostly covered by the smoke.
The smoked turkey recipe is ready to serve...enjoy it !

how-to-smoke-turkey.

Szechuan Smoked Turkey

2008-11-02T00:28:00.000-07:00

Another great smoked turkey recipe to try...the Szechuan Smoked Turkey !

Ingredients:

* 1 12 to 15 pound turkey
* 1 medium lemon, cut into eights
* 1 medium onion, chopped
* 1 small orange, cut into eights
* 1 to 2 cups chicken broth
* 1/2 cup dry white wine
* 1/2 cup butter
* 2 tablespoons soy sauce
* 1 teaspoon chili powder
* 1 teaspoon garlic powder
* 1 teaspoon black pepper

Preparation:
Trim turkey, remove neck and giblets. Rinse with cold water inside

and out and dry with paper towels. Fill body with orange, lemon and onion. Tuck legs into body cavity. Secure wings by tucking them behind the shoulder. Set aside.

Melt butter in a small sauce pan. Add soy sauce and mix well. Brush half the mixture over the surface of the turkey. Reserve the remaining half for basting later. In a small bowl combine chili
powder, garlic powder, salt and pepper. Sprinkle spice mixture over the surface of the turkey. Place turkey in a roasting rack or large aluminum pan and pour one cup of chicken broth into the pan.

For Smoker: Prepare smoker for about a 6 to 8 hour smoke. Select a mild wood like oak or cherry. Place Turkey in smoker and let run at about 230 degrees F. Don't let the temperature drop too low. Smoke for about 30 minutes per pound or 7 1/2 hours for a 15 pound turkey. Baste with butter mixture half way through the smoking.

Turkey is done when the internal temperature reaches 165 degrees F. When done remove from smoker and carve. You can use drippings from the turkey in the pan to make gravy.

For Grill: Prepare you grill to cook indirectly at a temperature around 350 degrees F. When heated place turkey over the unheated section of your grill and cook for about 2 1/2 to 3 hours. Baste with remaining butter mixture half way through the cooking. Turkey is done when the internal temperature reaches 165 degrees F. When done remove from grill and allow to rest for about 15 minutes then carve. If during the grilling any part starts to get too brown, cover with foil. If during the grilling the roasting pan gets dry add 1 cup of chicken broth. Gravy can be made from the drippings.
The great smoked turkey is ready to serve....enjoy it !

smoked-turkey-brine

Smoked Beer Can Turkey

2008-11-02T00:04:00.000-07:00

Try this great smoke turkey recipe....Smoked Beer Can Turkey

Ingredients:

* 1 whole turkey, about 15 pounds
* 12 ounces beer plus 2 tablespoons
* 6 bay leaves
* 2 teaspoons thyme
* 4 tablespoons brown sugar
* 2 tablespoons ketchup
* 2 tablespoons white vinegar
* 2 teaspoons hot sauce
* 2 tablespoons paprika
* 1 tablespoon black pepper
* 1 tablespoon salt
* 1 teaspoon cayenne pepper
* 1 24 ounce beer can

Preparation:
Empty the beer can into another container. Cut the top of the can off and pour in 12 ounces of beer.
Add bay leaves and thyme.
Set aside. Combine 2 tablespoons brown sugar with the paprika, salt and pepper. This is the rub for the turkey.
In another container combine 2 tablespoons brown sugar, ketchup, vinegar, 2 tablespoons of beer and hot sauce. This is your baste for the turkey while it cooks. Prepare smoker for a 6 hour smoke. Rub surface of the turkey with the spice rub. Try to get as much as you can under the skin, particularly over the breast meat. Stand beer can up on the smoker grate and gently set the turkey over the can so that the can is completely inside the cavity of the turkey. Make sure that the turkey stands easily and doesn't sway. The turkey needs to be stable. Once you have the turkey in the smoker let it cook for about 6 hours at a temperature around 250 degrees F. Check for an internal temperature in the thigh of about 165 degrees F. This is when the bird is done. Baste the turkey with the baste mixture every 2 hours.
The smoked turkey recipe is ready to serve...Enjoy the feasts !

Smoked Turkey on the Grill

2008-11-01T23:57:00.000-07:00

Smoked Turkey on the Grill...another great smoked turkey recipe..!

Ingredients:

* 1 turkey, 12 to 14 pounds
* 2 quarts apple juice
* 1 pound brown sugar
* 1 cup kosher salt
* 3 oranges, quartered
* 4 ounces fresh ginger, thinly sliced
* 15 whole cloves
* 6 bay leaves
* 6 large cloves garlic, crushed
* cooking string for trussing turkey
* roasting rack
* heavy-gauge foil pan
* hickory chips

Preparation:
Combine apple juice, brown sugar and salt in a large saucepan. Bring to a boil and continue heating until the sugar and salt have dissolved. Skim off any foam that forms on the top and let cool. In a large (5 gallon or more) stock pot or similar container combine apple juice mixture, 3 quarts of water, oranges, ginger, cloves, bay leaves and garlic. Wash turkey. Remove any fatty deposited you might find and everything from the body cavity. Place turkey in brine mixture and refrigerate for 24 hours. Make sure that the turkey remains completely submerged. Place hickory chips in water and prepare grill for indirect grilling on a medium heat. Remove turkey from brine and pat dry with paper towels. Tie legs together with string and lightly brush turkey with vegetable oil.

Place turkey on roasting rack inside a foil pan. Place on grill away from direct heat. After 30-40 minutes you will need to wrap the wings in foil to keep them from burning. Brush with vegetable oil periodically. If the breasts start to get too brown cover with foil. The smoked turkey is done when the internal temperature reaches about 175 degrees F. in the thigh or about 165 in the breast. You should expect it to take about 12-14 minutes per pound.
When done remove from grill and let rest for about 15 minutes before you start carving.