Smoked Turkey

by • november 12, 2014 • New year, Poultry, SmokeComments (6)2670

Ever tried Turkey on the grill?

By letting it be kissed by smoke You get a marvellous result!

This way it will be juicy, moist and packed with smokey flavours.

Word of warning, though – You might have to cook this for friends and family ever after!

You need:

  • 1 Turkey 
  • Butter
  • Fresh Thyme
  • Fresh Rosemary
  • 2 Apples
  • Salt & pepper
  • Olive or canola oil
  • Lemon zest 
  • Smoke chunks – apple is real nice with Turkey, chunks last longer than chips 

 

For the Brine – You might have to double the amount depending on size of bird:

  • 3 cans of beer  (33 cl)
  • 1 l water
  • 1,5 dl salt
  • 1,5 dl brown sugar
  • 10 whole pepper corns 
  • 1-2 dried chilifruits /or powder
  • Couple of twigs of Thyme 
  • Marinade for injecting: 
  • 1 can of beer
  • 100 gr butter

  2014-11-08 16.31.25

Instructions: 

  • Mix everything for the brine, let cool 
  • Let bird rest in brine for at least 24h
  • Take bird up and rinse in cold water 
  • If You let bird brine for longer than 24 h, You might want to let it rinse good – let sit in cold water for a coule of hours – change the rinse every hour
  • Dry the bird
  • Butter should be of room temperature 
  • Chop rosemary and thyme finely
  • Mix with lemon zest and the butter
  • Apply butter inside skin on the breast of bird – easy if you loosen the skin a bit
  • For the stuffing: cut the apples in pieces and mix w twigs of herbs 
  • Brush skin w oil, season Pensla skinnet med olja och salta och peppra.
  • Prepare grill for Low & Slow, indirect heat approx 100 Degr C
  • Add smoke chunks and then mount the Turkey, breast upwards
  • A dripping pan under the bird is good for gathering the fat and jus, makes a good base for sauce later!
  • After half the time, melt butter and mix with beer – for injecting the breast fillets
  • Continue smoking till  70 degr C in breast
  • Serve in your traditional way or of other choice
  • We like it with red cabbage, potatoes, jam/jelly and gravy
     
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6 Responses to Smoked Turkey

  1. Stefan skriver:

    HEJ!!
    Hur länge kör du med rök??Hur länge bör den vila efter tillagningen??
    Mvh stefan

  2. Daniel skriver:

    Hej! Vad tror du om en 4kg kalkon, hur lång tid totalt på grillen?

    Med vänlig hälsning,
    Daniel

  3. Tomad skriver:

    Använder du vätska i droppformen?

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