Smoked Turkey
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
Preheat smoker to 225 to 250 degrees F (110 to 120 degrees C).
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.
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.
Apple Brined & Hickory Smoked Turkey
« on: June 11, 2008, 11:53:48 PM » Quote Modify Remove Split Topic
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Ingredients:
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 cloves garlic -- crushed
14 pounds turkey
vegetable oil -- for brushing turkey
cotton string -- for trussing turkey
roasting pan
heavy-gauge foil pan
hickory chips -- soaked in water (for at least 30 minutes)
Directions:
In a large saucepan over high heat, bring apple juice, brown sugar, and salt to a boil, stirring to dissolve the sugar and salt. Cook for 1 minute, remove from heat, and skim off the foam. Allow the mixture to cool to room temperature.
In a 5 gallon plastic bucket or other container large enough to easily hold the turkey, combine 3 quarts of water, the oranges, ginger, cloves, bay leaves, and garlic. Add the apple juice mixture and stir.
Remove and discard the fat from the turkey cavity. Reserve the neck and giblets for another use. Rinse the turkey inside and out, drain, and submerge the turkey in the brine. If necessary, top with a heavy weight to be sure it is completely immersed. Refrigerate for 24 hours.
Follow the grill's instructions for using wood chips. Set up the grill for indirect cooking over medium heat.
Remove the turkey from the brine and pat with paper towels until very dry. Tie the legs together with cotton string. Lightly brush the turkey with vegetable oil, and place on a roasting rack set inside a heavy-gauge foil pan. Cook indirectly over medium heat. When the wings are golden brown, about 40 minutes, wrap them in aluminum foil to prevent them from burning. Brush the rest of the turkey with vegetable oil. When the turkey breasts are golden brown, about one hour, cover the turkey with aluminum foil to prevent the skin from getting too brown. The turkey is done when its juices run clear, the internal temperature is bout 180d F, and the internal temperature of the breast is about 165d F. Figure 12 to 14 minutes per pound.
Transfer the turkey to a cutting board or platter, cover loosely with aluminum foil and let rest 20 minutes before carving. The pan drippings may be used to make gravy
Deep Frying Turkey:
In order to get the food to the desired internal temperature when frying, high heat is needed. Fat and oil at high temperatures don't mix well with human physiolgy, so be sure you follow these safety tips:
*Use a pot, basket and burner designed for deep frying. It should be large enough to hold the turkey and enough oil to completely cover the turkey. (It can take up to 5 gallons of oil).
*Do not overfill the fryer with oil. To estimate how much oil you need, before unwrapping the frozen bird, put it in the fryer ; add water until the turkey is submerged. Remove the turkey and note the water level. This is the level your oil should reach.
*Have thermometers for taking oil and meat temperatures and long oven meats on hand. Keep a fire extinguisher nearby.
*Find a level dirt or grassy area on which to position the fryer. [ Wooden decks are not approppriate, they can catch fire, also oil will stain concrete]. Do not fry your turkey indoors or in a garage or other attached structure.
*Only fry a turkey that is under 12 pounds.
*Thaw the turkey completely.
*Do not stuff the bird.
* Remove any and all plastic from the turkey, such as a plastic tie to hold the legs together or the piece that pops up when the turkey is done. These plastics will melt in the hot oil.
*Cook the meat or poultry to the proper doneness.
*Keep the children and pets away from the cooking area, and do not leave the hot oil unattended.
*Allow the oil to cool completely after use. Discard the oil by pouring it back into the original container using a funnel. If you plan to reuse the oil[ only if the food cooked in the oil did not burn], strain it through a 100 percent-cotton cheesecloth. Store in a covered container in the refrigerator. Reuse the oil once or twice within one month/
*******************************For more information: Visit the National Turkey Federation Web site at
www.eatturkey.com***************
COOKING OIL OPTIONS:
There are several types of oil that are great for deep frying. In general, choose an oil the is free of impurities. Corn, peanut, soybean, canola, cottonseed, and safflower oils work well for deep frying.
Common Oils and Smoke Points:
Safflower oil...............................................450 F
Cottonseed oil............................................450 F
Canola oil..................................................437 F
Soybean oil...............................................410 F
Peanut oil.................................................410 F
Corn oil....................................................410 F
Sunflower oil.............................................392 F
Extra-virgin olive oil....................................250 F
ESSENTIAL EQUIPMENT FOR DEEP FRYING:
Heavy gloves or oven mitts.
Deep-frying thermometer.
Instant-read or meat thermometer.
Paper towels.
Kitchen utinsils such as tongs, meat fork, large slotted fry spoon, and/or fry basket.
Plates or platters lined with paper towels[ to drain fried foods after cooking]
Fire extinguisher.
THERMOMETER KNOW-HOW:
Use a deep frying thermometer to check the temperature of the oil in the turkey fryer. This type of thermometer is made to measure extra high temperatures.
To check the internal temperature of meat or poultry, use a meat thermometer or an instant read thermometer. Both types should be inserted into the meat or poultry after it's removed from the hot oil. The instant read thermometer will give a reading in seconds.
