Char broil smoker recipes for smoking turkey

#CHAR BROIL SMOKER RECIPES FOR SMOKING TURKEY CRACKED#
#CHAR BROIL SMOKER RECIPES FOR SMOKING TURKEY SKIN#

I have nenver eaten dark leg meat that was so smoked and perfectly done. I think the next time I do this, after the breast gets to 180, IвЂ™m going to leave the bird uncovered but turn it over in the rack so the back side cooks quicker. So we cooked about 1 1/2 hours longer till all were 180. Once the thighs were 180, the back and and parts down closer to the broth/wine were still 160. So we covered the top of the bird with foil. After the breast got to 180 deg, we repositioned the thermometers and the thighs were still 160. The 14 lb bird we did this year we did the first 3 hours breast up, uncovered. Smoking with the wine and broth allows the top of the bird to get done first. When you carve it the juices will squirt from it.

#CHAR BROIL SMOKER RECIPES FOR SMOKING TURKEY SKIN#

This bird will have a paper think crusty skin sealed all around it. We remove the bird from the grill at 175 degrees and let it sit for 30 minutes before carving.

About every 45 minutes check on the fluid level in the bottom of the pan, replenish as necessary to keep about an inch in there as it will boil and bubble. If it goes to 250 or 260, thatвЂ™s OK but try to get back to 225. We pour a bottle of wine and enough chicken broth into the roasting pan so that there is at least an inch in the bottom fo the pan. We buy a good quantity of chicken broth in cans or boxes. If we donвЂ™t have any old wine we just buy a gallon of sweet wine like Mogan David. We gather all of our old bottles of wine, especially those that have turned to vinegar. We position the bird on the rack, breast up. We use an aluminum roasting pan with a rib rack V sitting in it. When the chimney is lit, I pour those briquetts over the others in the grill and put the racks in their lower position. I fill a chimney lighter with charcoal and lite it with paper. We have tossed a whole apple inside the bird on occasion. With a plastic gloved hand, we rub the bird genereously with a brick of butter. We clean the bird and remove the gibletes. On Thanksgiving morning I remove the divider and load up the grill with charcoal wood. Our method of smoking our Thanksgiving turkey is pretty simple. Posted in Featured, Turkey, Uncategorized. Remove the thyme bouquet and pass through a chinois strainer before serving.ДЄlso, here isВ an easy cranberry sauce we love:ДЄdd together in a medium sauce pan over medium heat and cook for about 10 minutes, stirring often:ДЎ2 oz bagВ ofВ cranberries, the zest and juice of two oranges, 1/2 cup water, 1/2 cup of white sugar,В a tablespoon ofВ grated fresh ginger, andВ 2 tablespoons or so of freshly chopped mint.

#CHAR BROIL SMOKER RECIPES FOR SMOKING TURKEY CRACKED#

Cut heat and add 1 cup of cream and a teaspoon each of kosher salt and cracked black pepper. Whisk in 3 tablespoons of Dijon mustard and 2 tablespoons of honey. Bring it to a quick boil then cut the heat to low and whisk in 2 sticks of butter, one tablespoon at a time. Deglaze the pan with the juice of 2 lemons. In a sauce pan over medium heat, cook 3 diced shallots and a bouquet of thymeВ in a small amount of butter until the shallots are translucent. As an alternative to traditional gravy, try using a French style Dijon sauce to compliment the smoked turkey.

Here is a plate of love from last Thanksgiving. Optionally, you can add a few sprigs of rosemary and/or thyme, sage, etc and a stick of butter that can be used to baste the turkey at the end. We recommend keeping the cavity open for more even cooking- if only cooking one turkey on a Primo Oval center the turkey over the two ceramic plates so the hotter air will flow through the cavity. For turkey we would recommend a mix of apple and hickory chunks or chips- the turkey will only need a few handfuls of wood. When ready, prepare your Primo for smoking. Alternatively, if making a homemade brine, we would recommend citrus (orange/lemon) garlic and herbs. Add sufficient ice to keep the brine cold before adding the bird. For this we used two bottles of theВ Mojo and about a gallon of brine. For ease of use, we have found Goyo Mojo (contains salt) or Goya Bitter Orange (no salt) to be great flavor bases to add to the brine. You will just need sufficient liquid contingent on the size of your bird and container. Use a basic ratio of 1/2 cup of salt per gallon of water- from there the flavors are up to you. Start by brining your turkey breast side down.

Char broil smoker recipes for smoking turkey