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Gingersnap
05-27-2011, 02:54 PM
I decanted a frozen turkey.

What are your best smoker recipes? Tried and true recipes only, please!

Rockntractor
05-27-2011, 03:31 PM
Put in smoker, smoke till done.

Gingersnap
05-27-2011, 04:09 PM
Put in smoker, smoke till done.

I can always rely on you, Rock.

megimoo
05-27-2011, 05:34 PM
I decanted a frozen turkey.

What are your best smoker recipes? Tried and true recipes only, please!
Remove the whole breast including the wing meat and leg quaters.Puncture the breasts and leg quarters with a sharp knife to open little pockets for the brine to seep into . Save the carcass for soup or stock

..Add 1/2 cup Morton Kosher Salt and About a half quart of cider to four Gallon sized ziplock freezer bags .Add cloves,bay leaf,citrus rinds or other spices and what ever you like to flavor the meat .Stick a breast or leg quarter in each bag, squeeze out the air and lay in plastic contained in case it spills and refrigerate and turn occasionally until the meat looks pale or overnight,whatever.
Next day wash the salt from the meat and pat dry with paper towls.Smoke with soaked apple wood chunks off heat until it's deep mahogany color, don't over smoke it....
Cut a little piece off to Sample it from time to time.... it taste better a little rare...

While you're at it smoke some potatoes,Summer Squash, corn,whatever .Puncture the spuds and brine for a few hours.If you like a few pounds of hot garlic and cheese sausage .I usually puncture them first and parboil for about 15 minutes to remove some of the fat .

I've made smoked Chicken,Turkey,Salmon, Haddock and Pork Tenderloin .So far I haven't tried smoking a pork shoulder or a Boston butt ,Too much meat..

Beef brisket brined in salt then marinated in cranberry sauce and whole grain mustard is good .Save the marinade and boil down into a sauce.

Hawkgirl
05-27-2011, 05:39 PM
I don't know...but I can smoke some delicious baby artichokes!:D

Gingersnap
05-27-2011, 06:23 PM
Remove the whole breast including the wing meat and leg quaters.Puncture the breasts and leg quarters with a sharp knife to open little pockets for the brine to seep into . Save the carcass for soup or stock

..Add 1/2 cup Morton Kosher Salt and About a half quart of cider to four Gallon sized ziplock freezer bags .Add cloves,bay leaf,citrus rinds or other spices and what ever you like to flavor the meat .Stick a breast or leg quarter in each bag, squeeze out the air and lay in plastic contained in case it spills and refrigerate and turn occasionally until the meat looks pale or overnight,whatever.
Next day wash the salt from the meat and pat dry with paper towls.Smoke with soaked apple wood chunks off heat until it's deep mahogany color, don't over smoke it....
Cut a little piece off to Sample it from time to time.... it taste better a little rare...

While you're at it smoke some potatoes,Summer Squash, corn,whatever .Puncture the spuds and brine for a few hours.If you like a few pounds of hot garlic and cheese sausage .I usually puncture them first and parboil for about 15 minutes to remove some of the fat .

I've made smoked Chicken,Turkey,Salmon, Haddock and Pork Tenderloin .So far I haven't tried smoking a pork shoulder or a Boston butt ,Too much meat..

Beef brisket brined in salt then marinated in cranberry sauce and whole grain mustard is good .Save the marinade and boil down into a sauce.

Interesting! Applewood I have in depressing abundance. I usually do turks with applewood but I don't usually brine them.

Rockntractor
05-27-2011, 07:10 PM
I can always rely on you, Rock.

Or, stuff it with hickory chips and put it in the microwave.

megimoo
05-27-2011, 07:13 PM
Or, stuff it with hickory chips and put it in the microwave.Or stuff it with backing soda and popcorn !

Rockntractor
05-27-2011, 07:18 PM
Or stuff it with backing soda and popcorn !

That's my 4th of July recipe.

Gingersnap
05-27-2011, 07:20 PM
You people are sooooo helpful! This is what I expect from CUers.

Rockntractor
05-27-2011, 07:23 PM
You people are sooooo helpful! This is what I expect from CUers.

Aren't we just swell!:)

Gingersnap
05-27-2011, 07:39 PM
Aren't we just swell!:)

Yeah, in the sense of who I would call to go my bail after a bar fight.

BadCat
05-28-2011, 11:59 AM
I have a two rack water smoker. I like to put a duck on the top rack and the turkey on the bottom rack. The duck juices drip down onto the turkey...it's really good.

Bubba Dawg
05-28-2011, 10:16 PM
Ginger the thing about smoking is that the smoker pretty much does the work for you. Smoking a turkey is not about a recipe, it is about a method.

Thaw the turkey. Get your fire going and cook the bird slowly and thoroughly. Rubs and injections are really cool but simplicity is best IMHO.

Meat and smoke are hard to beat. Test the temp and when the dark meat temp sez it is done, it is done.

I saw a guy on TV today grilling a turkey on a rotissery over charcoal. He used his hand to get melted butter between the skin and the meat. Then he basted it in butter.

That was cool, but smoke and meat and time are hard to beat. The method does the work for you.

Rockntractor
05-28-2011, 10:30 PM
Ginger the thing about smoking is that the smoker pretty much does the work for you. Smoking a turkey is not about a recipe, it is about a method.

Thaw the turkey. Get your fire going and cook the bird slowly and thoroughly. Rubs and injections are really cool but simplicity is best IMHO.

Meat and smoke are hard to beat. Test the temp and when the dark meat temp sez it is done, it is done.

I saw a guy on TV today grilling a turkey on a rotissery over charcoal. He used his hand to get melted butter between the skin and the meat. Then he basted it in butter.

That was cool, but smoke and meat and time are hard to beat. The method does the work for you.

You could take a shrimp and stuff it in a quail and stuff the quail in a Cornish game hen and stuff the game hen in a chicken and stuff the chicken in a duck and stuff the duck in a goose and stuff the goose in a turkey and stuff the turkey in an ostrich and then smoke that till it's done!:cool:

Pulpfishin
06-01-2011, 04:28 PM
The best "smoked" turkey is FRIED in peanut at 350 degrees - 3.5 minutes per pound.

megimoo
06-01-2011, 04:54 PM
You could take a shrimp and stuff it in a quail and stuff the quail in a Cornish game hen and stuff the game hen in a chicken and stuff the chicken in a duck and stuff the duck in a goose and stuff the goose in a turkey and stuff the turkey in an ostrich and then smoke that till it's done!:cool:
...Just like a massive avian 'rear end 'collision !...May the biird of paradise fly up your butt !