Smoked Turkey Tips

For those who long for the wonderful taste of smoked turkey but forgo the luxury because of how much it costs in stores, take heart! It's surprising just how easy and economical it is to make your own smoked turkey at home. Not only will you enjoy this tempting hose who long for the wonderful taste of smoked turkey but forgo the luxury because of how much it costs in stores, take heart! It's surprising just how easy and economical it is to make your own smoked turkey at home. Not only will you enjoy this tempting morsel, but just think how much you'll impress your friends and family.morsel, but just think how much you'll impress your friends and family.



You don't need a smoker; any covered grill will give the same effect. Simply place the turkey breast on the cool side of the grill and use soaked wood chips.

It's important to allow yourself plenty of time to smoke the turkey until it is completely cooked. Smoking time depends on the size of the turkey, the distance from the heat, temperature of the coals, as well as the outside air temperature. You can roughly estimate about 20 to 30 minutes per pound of turkey, but it's important to use a meat thermometer to be sure your turkey is thoroughly cooked. The turkey is done when the food thermometer, placed in the inner thigh, reaches 180  degrees (be sure the thermometer is not touching the bone).

Important points about how to smoke a turkey:

Food safety is of primary concern when smoking turkey. Turkey breasts, drumsticks, wings and whole turkeys are all suited for smoking, although for safety's sake, stick with whole turkeys that weigh 12 pounds or less. A larger turkey remains in the "Danger Zone" - between 40 degrees and 140 degrees for too long.

Do not stuff a turkey destined for smoking. Because smoking takes place at a low temperature, it can take too long for the temperature of the stuffing to reach the required temperature of 165 degrees, not to mention that smoked stuffing has an undesirable flavor.

Here's a wonderful and easy recipe:

Chili-Spiced Smoked Turkey Breast

 1/4  cup fresh lime juice
2  tablespoons olive oil
2  teaspoons unsweetened cocoa
2  teaspoons paprika
2  teaspoons brown sugar
1  teaspoon salt
1  teaspoon dried oregano
1  teaspoon chili powder
1  teaspoon dried thyme
2  garlic cloves, minced
1  (6-pound) whole turkey breast
2  cups mesquite chips
Cooking spray

Combine the first 10 ingredients in a small saucepan; bring to a boil. Remove from heat; cool. Combine lime juice mixture and turkey in a large zip-top plastic bag. Seal and marinate in refrigerator 2 hours. Soak wood chips in water at least 30 minutes. Drain wells.

Preheat gas grill to medium-hot (350 to 400) using both burners. Turn left burner off. Place wood chips in a disposable foil pan or a foil packet pierced with holes on grill over right burner. Remove turkey from marinade; discard marinade. Place turkey, skin side up, on grill rack coated with cooking spray over left burner. Cover and cook 1 1/2 hours. Turn turkey over; cook 15 minutes or, until meat thermometer registers 170 degrees. Remove turkey from grill. Cover loosely with foil, and let stand at least 10 minutes before carving. Discard skin.

Yield: 16 servings (serving size: 3 ounces)

If you prefer an actual smoker, water smokers are available in electric, gas or charcoal model, and all work well. Charcoal smokers have two pans - one for charcoal and one for liquid which creates the moist, hot smoke needed for cooking. These are available wherever barbecue grills are found, but here's an economical secret: start going to garage sales. For some reason, smokers seem to be a popular item, possibly because a lot of folks don't know how to use them. However, as stated above, a smoker is not necessary to get the full, smoky flavor you desire.  Unless you're really into smoking many different things (cooking, not inhaling!), it's an expense you can do without.  Not only will you save money, you'll also save space.

However, if you do have a smoker, here's an easy how to smoke a turkey recipe:

1 15 pound turkey, fresh or thawed
1/4 cup butter
1/2 cup white wine
1/2 cup honey
1/4 teaspoon cinnamon

Prepare smoker for a 6 to 8 hour smoke about 230 degrees. In a saucepan melt butter. Add wine, honey and cinnamon. Heat on low temperature until mixture is smooth and thin. Using a turkey injector, inject half the mixture into the turkey in all meaty areas. Brush remaining mixture over turkey. You can reserve some of the baste to apply later, during the cooking process. Place turkey in smoker. When the internal temperature of the turkey reaches 165 degrees the turkey is done. Remove from smoker and let rest for 10-15 minutes. Carve and serve.

Enjoy!

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Great Tasty Turkey Gravy

To make the most effective tasting Turkey gravy you need a good rich soup, flour, and well-seasoned fat. For each cup of gravy will consist 1 cup of soup and fill one tablespoon of fat mix with one tablespoon of flour .

Start by bring the Turkey neck and entrails usually found in a packed into pot. Add enough water to overwhelm, add 1/2 teaspoon salt and some minced onion, diced celery, simmer until vegetables are tender. Add dice the turkey liver into soup and simmer for about 15 minutes. The turkey bones yield much more soup. You can use the turkey bones if you like, just add more onions and celery to the pan.

Make sure you use a 4-cup glass measuring cup drippings from the roasting pan, just after you've removed the cooked turkey and roasting rack from the roasting pan. Strain poultry drippings through a sieve into .

Add 3 tablespoons of corn oil to the bottom of the roasting pan.  Add to your turkey drippings. Stir around to get out the brown bits that have baked on. Wash the roasting pan out with the turkey soup or add water your going to use in the soup if you haven't made it yet.

Remember you will need one tablespoon of fat, one tablespoon of flour and 1 cup of soup for each cup of gravy. You can add some canned chicken soup for light on soup and you can add a small number of corn oils  for light on fat. You can save the rest of your broth for storing and reheating the turkey.

Tricks to make great tasty turkey gravy:

First take the measured fat and combine with the proper  number of measured flours in a medium saucepan. Place on burner. Make sure you have covered all the flour with fat and blended it well.  Slowly bring the flour and fat mixture to a simmer until It will be bubbly; it begins to smell slightly salty and the color will be a light brown. Slowly burn to a simmer.

Remember you can let it stay somewhat thin or let it cook out until it is thicker than your Mashed potatoes. Just you stir until it thickens up to your liking.

The easily choice for Turkey:

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