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Smoking Turkey's

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Griln4u

  • Karma: 0
I already have a few clients asking about Smoked Turkey for the holidays. (Only 4 months away) and seeing as I have never smoked or even attempted to light a Turkey, I thought Ummm, Daaaa, DOH! I
#1 - July 10, 2006, 02:28:56 pm

bearbonez

  • Karma: 9
 The way I do T-day birds is give the bird a good washing.

 I will throw in a dry clean cooler with a brine. Remember that the brine works as a vehicle to introduce flavor that deep penetrate the muscle tissue. This is an important step for adding seasoning.

 1 cup of sea or kosher salt to 1 gallon of ice water.
 1 gallon of veggie stock ( can make by just adding rough chopped onion, celery, carrot, bell pepper, leeks and any other root vegetable, salt and pepper)
 4 sage leaves
 4 crushed garlic cloves
 2 bay leaves
 one onion quartered
 2 sprigs each of rosemary and oregano
 1 orange halved and squeezed
 1 apple
 2 tbsp pepper

 Baste and injection solution.

In a sauce pot pour in a couple tbsp of extra virgin olive oil. Toss in the giblets and cook till browned. Add to that 1 chopped onion and saute for about 3 minutes over medium heat. Add 2 cloves chopped garlic and saute another couple minutes or till soft and fragrant. Pour in 1/2 cup of orange liquor (cheap triple sec is fine) Be sure to do away from flame as it should flame up when back on stove and burn out the alcohol or just light it. That step can be omitted if ya like and just add one cup of white which is trhe next step. Scrape the bottom of the pan after adding wine.  A substitue to triple sec and wine both is to just use orange juice. Add 1 tbsp salt and 2 tsp pepper, 1 bay leaf and than add 4 cups of chicken stock. Cover and reduce heat to low and simmer for about 2 hours.

 After liquid cools, strain. Discard giblets or save them for gravy.


 
Soften a stick of butter and mix in one tbsp of rubbed sage and 1 tsp of rosemary. Rub the entire outside of bird with the butter mixture.

 Stuff the bird with large chopped onion, carrot, celery and apple.

Place the turkey in the smoker over a drip pan. Bird is done when you can shake hands with it, meaning when the leg feels loose in the socket.

 Save the dripping for cornbread dressing.

 For a southern kick add cayenne to the butter rub and crystal hot sauce to the brine.

 For a southwesten flavor add cumin to the butter and add cumin and chile powder (homemade rocks) to the brine. Add some tapatio or cholula to the brine. And add chipotles to the aromatics stuffed in the cavity.
 
#2 - July 11, 2006, 03:00:27 pm
« Last Edit: October 30, 2006, 07:02:40 am by bearbonez »
David "Bear" Nunley

devil daddy

  • Karma: 0
Damn bear that sounds great!
DD
#3 - July 11, 2006, 03:09:31 pm

ddog27

  • Karma: 0
Here is my favorite!

1 12-14 lb Turkey
1 gal Apple juice
3/4 cup kosher salt
3/4 cup white sugar
1/2 cup honey
1/4 cup brown sugar
3 oranges 1/4'rd and squeezed into brine also add the 1/4's to the brine
4 oz of fresh ginger sliced thin
15 whole cloves

Place bird neck end down in a non reactive pot or plastic container and submerge in brine. You can also use a platic bag and add the turkey and brine and then add to a large pot i use a turkey fryer pot with water in it if your container is too big instead of making more brine. That method works really well. Brine for 24 hrs. Rinse the bird VERY well inside and out with running water to remove all traces of the brine. Patt dry with towels and set to dry overnight in refrigerator 8 - 10 hrs. Smoked at 235 - 250 till done.
#4 - July 11, 2006, 06:03:53 pm
Darin "D-Dog" Hearn
Eastern Arizona BBQ Club Ambassador
DDog@AZBarbeque.com

D-dog's BBQ Rubs,
So good they're better than Ketchup!
http://ddogsbbq.com

http://www.myspace.com/ddogsbbq

ddog27

  • Karma: 0
Another great one! This one is from Alton Brown.

Honey Brined Smoked Turkey

1 gallon hot water
1 pound kosher salt
2 quarts vegetable broth
1 pound honey
1 (7-pound) bag of ice
1 (15 to 20-pound) turkey, with giblets removed
Vegetable oil, for rubbing turkey

Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid.. Brine overnight, up to 12 hours.
Remove the turkey from the brine and dry thoroughly. Rub the bird thoroughly with the vegetable oil.

Heat the grill to 400 degrees F.

Set the turkey over indirect heat, insert a probe thermometer into the thickest part of the breast meat, and set the alarm for 160 degrees F. Close the lid and cook for 1 hour.

After 1 hour check the bird; if the skin is golden brown, cover with aluminum foil and continue cooking. Also, after 1 hour, replace wood chips with second cup.

Once the bird reaches 160 degrees F, remove from grill, cover with aluminum foil, and allow to rest for 1 hour. Carve and serve.


#5 - July 11, 2006, 06:07:53 pm
Darin "D-Dog" Hearn
Eastern Arizona BBQ Club Ambassador
DDog@AZBarbeque.com

D-dog's BBQ Rubs,
So good they're better than Ketchup!
http://ddogsbbq.com

http://www.myspace.com/ddogsbbq

ron b

  • Karma: 0
ok hate to burst everyone's bubble!!! but i might forget the smoked turkeys u wonna impress your friends and clients DEEP FRY DEM SUCKA'S!!!! :o :o ;) very impressive.

i know what you might think but i have turned the deepest of turkey lover's into feinds with them..

http://www.fabulousfoods.com/school/cstech/fryturkey.html

hint anyone who can smoke a tukey can deep fry one DON'T BE AFRAID! :P not to mention the $100
investment will also let you have crabboils and such 
hope it helps....p.s. you can even have some smofried ones to yummy!

ron b
#6 - July 11, 2006, 09:15:57 pm
« Last Edit: July 11, 2006, 09:19:10 pm by caught smokin »
wwww.jncentertainmentservices.com

ddog27

  • Karma: 0
I have one of those turkey fryers but I have been scared to use it. :o ;D

Another good way to cook a turkey is when you smoke the turkey for a few hours and then deep fry it. I think they call it a smofried turkey. The best of both worlds. ;D ;D
 
#7 - July 12, 2006, 08:55:20 am
Darin "D-Dog" Hearn
Eastern Arizona BBQ Club Ambassador
DDog@AZBarbeque.com

D-dog's BBQ Rubs,
So good they're better than Ketchup!
http://ddogsbbq.com

http://www.myspace.com/ddogsbbq

ron b

  • Karma: 0
use the force luke!!!!!!! oh ya and the instructions lol

really %99 of that hogwash you hear about setting things on fire etc ... well let's say common sense plays a big roll i think forrest gump said it best " stupid is as stupid does "..

personally done 12 turkeys, fried chicken,frenchfries,crabboil,all i recomend is get good peant oil which can be reused if kept properly.
happy turkeying
#8 - July 12, 2006, 11:00:09 am
wwww.jncentertainmentservices.com

Slush

  • Karma: 0
Be very, very careful!

http://www.ul.com/turkeyfryers/

Just don't do it on the wood porch out front.  ;)
#9 - July 12, 2006, 02:28:28 pm
www.FrozenPartyRental.com
Forget the KEG Freeze your party!

groovypucks

  • Karma: 0
Another great one! This one is from Alton Brown.

All Hail Alton Brown.

Now thats good eats!
#10 - July 12, 2006, 02:41:17 pm

Griln4u

  • Karma: 0
Lot's of great info... Sounds like for commercial it may be best just to deep fry.. Ihave been doing that on a personal level for a few years now and haven't burnt anything down... Burnt the hgell out of the Turkey last year but i think that had something to do with basting myself in beer during the project.
I am going to try Bears recipe for personal this fall. My delema is that I'll need to do 8 - 12 Turkeys at a time for any on  party.. thanks for the imput
#11 - July 16, 2006, 07:16:21 pm

bearbonez

  • Karma: 9
The way I do T-day birds is give the bird a good washing.

 I will throw in a dry clean cooler with a brine. Remember that the brine works as a vehicle to introduce flavor that deep penetrate the muscle tissue. This is an important step for adding seasoning.

 1 cup of sea or kosher salt to 1 gallon of ice water.
 1 gallon of veggie stock ( can make by just adding rough chopped onion, celery, carrot, bell pepper, leeks and any other root vegetable, salt and pepper)
 4 sage leaves
 4 crushed garlic cloves
 2 bay leaves
 one onion quartered
 2 sprigs each of rosemary and oregano
 1 orange halved and squeezed
 1 apple
 2 tbsp pepper

 Baste and injection solution.

In a sauce pot pour in a couple tbsp of extra virgin olive oil. Toss in the giblets and cook till browned. Add to that 1 chopped onion and saute for about 3 minutes over medium heat. Add 2 cloves chopped garlic and saute another couple minutes or till soft and fragrant. Pour in 1/2 cup of orange liquor (cheap triple sec is fine) Be sure to do away from flame as it should flame up when back on stove and burn out the alcohol or just light it. That step can be omitted if ya like and just add one cup of white which is trhe next step. Scrape the bottom of the pan after adding wine.  A substitue to triple sec and wine both is to just use orange juice. Add 1 tbsp salt and 2 tsp pepper, 1 bay leaf and than add 4 cups of chicken stock. Cover and reduce heat to low and simmer for about 2 hours.

 After liquid cools, strain. Discard giblets or save them for gravy.


 
Soften a stick of butter and mix in one tbsp of rubbed sage and 1 tsp of rosemary. Rub the entire outside of bird with the butter mixture.

 Stuff the bird with large chopped onion, carrot, celery and apple.

Place the turkey in the smoker over a drip pan. Bird is done when you can shake hands with it, meaning when the leg feels loose in the socket.

 Save the dripping for cornbread dressing.

 For a southern kick add cayenne to the butter rub and crystal hot sauce to the brine.

 For a southwesten flavor add cumin to the butter and add cumin and chile powder (homemade rocks) to the brine. Add some tapatio or cholula to the brine. And add chipotles to the aromatics stuffed in the cavity.
 
   bump...
#12 - November 18, 2007, 08:14:51 am
David "Bear" Nunley

Mike (AZBarbeque)

  • Karma: 157
 ;D Bear, you beat me to it, I was going to find this tread from last year and bump it as well.  Great info and I'm sure great results.

Take some pictures this year everyone so we can have a Turkey Gallery.  That would be cool..
#13 - November 18, 2007, 08:58:18 am
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

azkitch

  • Karma: 9
d-dogs & groovypucks are right. Alton is KitchenGod! I just saw his turkey deep fry show 'bout a week ago. He suggests setting up in middle of a lawn area--overflows are difficult to clean from driveway, grass (or in my yard, dirt) isn't very flammable. He uses a ladder as a gantry, with 2 pulleys, one on the ladder, one on the turkey holding thingie (TechTalk!), a carabiner hook, and lots of cord. Good Eats is the best thing on FN for my money. With DDD a close second!
dk
#14 - September 08, 2008, 11:01:14 pm
CBJ # 53779
For cooking, lower and slower. For spices, mo' hotter, mo' better. Habaneros rule!

KidCurry

  • Karma: 1
Yearly bump!  :D :D

...and on fried turkeys...make sure they are dry and thawed...insert slowly into the oil and you should have no problems, I have fried, i have no idea how many turkeys, and have never had an issue.  That being said we are not frying any this year as it is a pain in the butt to deal with all that oil. LOL

Will be smoking one for sure.
#15 - October 28, 2009, 08:48:38 am
KidCurry@AZBarbeque.com
KCBS CBJ
Mike boils his ribs....pass it on.

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