If you are tired of the ho-hum boring fried turkey, you are in your oven, each year, you should consider smoking turkeys in your yard. A cook very slowly smoked in Turkey is a juicy, succulent bird that will remind your friends and family to do for years.
There is no need to go out and buy a high-dollar-smokers, barbecue is not, and here are some suggestions for the use of different types. We will mainly discuss the use of a charcoal grill like a Weber. If using a gas grill, fromMake sure you have a lot of fuel. You do not want your turkey cooling while you run to fill the bottle.
Get ready - I recommend smoking turkeys that are 14 pounds. or not, because to cook turkey that is greater than can slowly assume that the temperature inside the main for the growth of bacteria. However, you can cook larger birds. The only real limitation is the size of the grill / smoker. As long as the cover does not touch the turkey, you're OK, but advice and inch or so ofLiquidation.
Cooking fresh frozen turkey is preferable, since they are injected with solutions so moist during cooking. A fresh turkey will remain moist naturally.
Remove the giblets and neck from inside the cavity of the bird, and remove the excess fat to prevent flair-ups. Then separate the skin from the chest when you are in a saline solution or the season with a chest massage should be used. Wash the turkey inside and out.
Sun - Many fans to recommend smoking soakingYour turkey in brine. Although not necessary, the brine recipe and create unique flavors to make a wonderful smoked turkey. Smoking turkey in brine will be discussed in another article on the amount of information. You can also click on the big pickle recipe link below.
Rub - Rub A flavors will be added, if slow cooking turkey. If you choose a massage, rinse the turkey well, inside and out with cold water and let dry. Ensureto use a paper towel instead of paper towels as napkins of paper scraps are left behind.
A hook is not necessary, but the spices are to enhance the flavor and produce a memorable meal. A dry rub some 'of cooking oil is mixed with a wetter Turkey. Cover the whole of Turkey to make sure you get the RUB under the breast skin and coat the meat in the breast. I like to have everything done the night before smoking, so that the spices for some time, must be included in the flesh.
Once theBird is ready, place in refrigerator overnight, leaving the spices work on you.
No Rub - If you do not rub with one hand then the outer part of Turkey with 1-2 tablespoons. unsalted butter and then add salt and pepper. This will help the skin, and is crisp to seal in juices.
Prepare the grill / smoker - For best results, place a pot with one inch of water on carbon / rust under your turkey. When you put on a gas cooking grill that does not have this grid, soGrid in a disposable roasting pan. This keeps the bird from the water and prevent flair-ups. As the bird cooks, is a moist heat is generated and the pan will take any drops. Using a regular grid, coal can be made for this cup and to provide indirect heat to cook slowly turkey.
Cooking temperature - we're looking for is the cooking temperature, 225 to 250 degrees F. If you have a barbecue without a thermometer, you must use a stove thermometer in the vicinity of theTurkey to obtain the desired temperature. Insert a meat thermometer in breast or thigh, so that in the thickest part and not touching the bone.
Smoking - oak, apple, cherry and / or recommended the use of hickory forests. I recommend the mesquite chicken, because it produces a stunning taste. If you decide to use it, should be sparingly. Dip a few handfuls of wood chips in water for about 20 minutes. With a gas grill, place chips in smoker tray ormake one by wrapping the chips in aluminum foil and poking a few holes in the top. The tray or foil packet can then be placed in the grill or coals to provide the smoke. Do this three or four times during the cooking process.
Cooking Time - You will need to cook 30-40 minutes per pound if you maintain a temp of 225-250 degrees. If you find that you're having trouble maintaining the temp and your grill is running at a higher temperature, just cook till done and then place in the oven at 185 degrees till serving time. This is why using a meat thermometer is important. Rotate the bird periodically for even cooking and cover the breast with foil once the breast reaches 150 degrees.
Serving - Your bird is done when the thigh reaches 170 degrees or the breast reaches 160 degrees. Remove it from the grill 15-20 minutes prior to serving and let it rest on the cutting board, breast side down, at least 15 minutes before carving. This will allow the juices to redistribute and be retained in the meat instead of spilling out onto the cutting board. Covering with foil will keep it from cooling too fast. Carve and enjoy!
Recipes - There are tons of recipes and techniques for smoking turkeys. I would use proven recipes that win awards if I was cooking a holiday dinner or for friends and family.
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