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Thanksgiving smoked turkey recipes?
- Thread starter Bullfrog81
- Start date
The best recipe I know of is to cook a ham instead.
My favorite for the big green egg:
http://www.nakedwhiz.com/madmaxturkey.htm
Best thing I learned from Max is:
20 minutes before you put it in the egg (or oven), take a one gallon zip lock bag full of ice cubes and lay it over the breasts for the 20 minutes. What this does is lower the breast temps sufficiently that over the course of the roasting, the breast and thighs will be done at the same time.
Happy Thanksgiving ODT!
http://www.nakedwhiz.com/madmaxturkey.htm
Best thing I learned from Max is:
20 minutes before you put it in the egg (or oven), take a one gallon zip lock bag full of ice cubes and lay it over the breasts for the 20 minutes. What this does is lower the breast temps sufficiently that over the course of the roasting, the breast and thighs will be done at the same time.
Happy Thanksgiving ODT!
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We are making one of those as well.The best recipe I know of is to cook a ham instead.
I JUST CALL BRIAN AT BAR-H BAB`Q WHEN I WANT ONE SMOKED. NO WORK AND ALWAYS GREAT!
Here is the one I did tonight.
My grandfather always split the turkey.
My grandfather always split the turkey.
On the subject of turkeys..... right after Christmas they go on sale for pocket change, that's the time to stock the freezer. We eat one just about every month. I've become a master of the easy turkey pot pie and we love them.
Another vote for brining.
2 cups of canning salt, garlic, w-sauce, 2 gallons of water, 1 cup of brown sugar,black pepper.
Soak in a bag for 30 to 48 hrs, in an iced cooler, draining water every 8 hrs and adding ice.
Smoke for 12 hrs at 225 F, thigh and breast temp need to be over 165 F.
Results: 19lb bird
2 cups of canning salt, garlic, w-sauce, 2 gallons of water, 1 cup of brown sugar,black pepper.
Soak in a bag for 30 to 48 hrs, in an iced cooler, draining water every 8 hrs and adding ice.
Smoke for 12 hrs at 225 F, thigh and breast temp need to be over 165 F.
Results: 19lb bird
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Brining is good...
I try and cut back on the salt to 1/2 cup per 2 gallons of water/cider.
I use other ingredients such as garlic, thyme,sage,red / black pepper, orange peels, onions and olive oil.
Smoke it over pecan wood @ 4 hours at 250 degrees.
I try and cut back on the salt to 1/2 cup per 2 gallons of water/cider.
I use other ingredients such as garlic, thyme,sage,red / black pepper, orange peels, onions and olive oil.
Smoke it over pecan wood @ 4 hours at 250 degrees.
