FOR IMMEDIATE RELEASE
November 1, 2007
CONTACT: Cayley Armstrong at 580-765-3669
2304 North Ash Street
Ponca City, OK 74601
c_armstrong@cookshack.com
http://www.cookshack.com
PONCA CITY, OKLAHOMA, USA – November 1, 2007
As we approach the 2007 Thanksgiving holiday, thoughts turn to family and friends, and the food that brings them together. With tables groaning under the weight of families’ favorite home made holiday foods, the center of the array is the big golden brown turkey, savory and succulent. With each passing year more people are adding “smoky” to that description by serving admiring guests a turkey smoked to perfection in a Cookshack smoker oven.
Anyone can smoke a turkey to please the most discriminating palate at the table. Cookshack’s 45+ years’ experience in the barbecue and smoked foods industry is behind its easy-to-use smokers, its delicious sauces, spices, and rubs. By calling on the support of Cookshack’s experiencec customer service team, its information-packed website, and its active forum with extensive archives, anyone can put a bird fit for a king on the table this year.
Cookshack’s website (www.cookshack.com) features turkey recipes, from the first bite to the last leftover. Visitors can learn how to brine a turkey for exceptional flavor, moisture, and texture. More turkey recipes can be found on the Cookshack Barbecue Forum Favorites Recipe Archives.
Cookshack's Old-Fashioned Smoked Turkey Technique
Ingredients
Turkey
Oil
Salt
Cookshack RibRub or Cookshack Spicy Chicken Rub
Method
Rub with mayonnaise, vegetable oil, butter or margarine. Salt turkeys inside and out before cooking. Season with Cookshack RibRub and/or Cookshack Spicy Chicken Rub.
Load smoker's wood box with hickory wood, apple wood, or a combination of both woods. (Consult your smoker's Operator's Manual for correct amount of wood.)
Set birds in foil roasting pans, and place on smoker's grills, or set turkeys directly on smoker grills.
Smoke-cook to internal temperature of 180°. Takes about 10 hours for a 12 lb.turkey, at 180 - 200°.
Remove from smoker and serve, or cool down and refrigerate or freeze.
Smoked Turkey Breast
Rub with mayonnaise and season with Cookshack RibRub or Cookshack Spicy Chicken Rub. Smoke-cook bone-in turkey breasts at 200°, one hour per pound. Turkey breasts are dense, and an additional 30 - 60 minutes cooking time may be required, for both boneless and bone-in breasts. For higher humidity, use a Cookshack Flavor Infusion Reservoir (optional accessory).
Recommended wood: apple and hickory
Smoked Turkey Wings
Season wings with Cookshack Spicy Chicken Rub. Smoke 2 to 2 1/2 hours at 200°. Serve with Cookshack Spicy Barbecue Sauce,
Turkey Smoking Tips
It takes 10 - 12 hours at 180 - 200° to smoke a load of 12 lb. turkeys. Always use good quality (Grade A) birds.
It takes about twice as long to slow-smoke a load of turkeys in a Cookshack smoker at 200� as it does to cook turkeys in a conventional oven.
Rub inside and out with butter, vegetable oil, liquid margarine, or mayonnaise before seasoning to help reduce dryness of skin.
Salt turkeys inside and out before cooking. Sprinkle with Cookshack RibRub or Spicy Chicken Rub.
Smoke turkeys in foil pans to preserve the drippings or for freezing. ,Sweet, mild woods, such as hickory and apple are best with turkey.
Basted vs. Non-Basted Turkeys which have been injected with a basting solution tend to cook more slowly than turkeys which have nothing injected. For example, it takes about 10 - 12 hours to cook a 10 lb. basted turkey, and 9 hours for the same size unbasted bird.
To Freeze Set turkeys in foil roasting pans. Smoke-cook as usual. Remove from smoker, and wrap immediately in heavy duty aluminum foil. Cool to room temperature. Freeze in pans with drippings. To reheat, set pan containing frozen turkey in 200° oven and heat for 8 hours.
Smoking Woods
What kind and how much wood you use for flavoring is a matter of personal taste. Hickory is a traditional favorite for turkey. Mesquite is also a popular turkey smoking wood.
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Cookshack Barbecue Equipment
Cookshack manufactures smoker ovens for commercial, home, and competition use under the brand names of Cookshack and Fast Eddy’s by Cookshack. Cookshack has an industry-wide reputation for its high quality products and exceptional customer service. The company has been in business for over 40 years and ships its products worldwide. Cookshack is privately held and is located in Oklahoma. Commercial equipment is NSF approved and UL listed; most stainless steel models are USDA approved. Residential equipment is UL listed. Made in the USA.
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Resources
www.cookshack.com
Cookshack Barbecue Forum