Turkey Recipes

 



Smoked Maple Turkey Breast


Ingredients


1 Whole Turkey Breast

Rub:
2 Tbs. Brown Sugar
1 Tbs. Sweet Paprika
2 tsp. Black Pepper
1 tsp. Coarse Ground Sea Salt
1 tsp. Celery Salt
1 tsp. Garlic Powder
1 tsp. Onion Powder
1/2 tsp. Cayenne Pepper
1/2 tsp. Dry Mustard

Maple Glaze:
1/4 c. Maple Syrup
1/2 Stick Butter, melted


Instructions

Remove rib bone and skin from turkey breast. Mix Rub ingredients together and rub on turkey breast. Seal in Ziploc bag overnight in refrigerator. Remove from bag and smoke at 250°F until internal temperature reaches 165°F. Make maple glaze and brush on turkey place in pan and return to smoker for 10-15 minute. Remove and serve.
Recommended wood: Hickory or Apple


Brandy Smoked Turkey


Ingredients


10 - 15 pound turkey
1 cup brandy, divided
1 cup honey
1 cup brown sugar
1 teaspoon crushed cloves
1 Tablespoon poultry seasoning


Instructions

Inject turkey with 1/2 c. brandy along breast bone, leg, thigh, and wing joints. Season with poultry seasoning. Smoke-cook at 225°F with hickory or apple wood for 10 - 12 hours. Mix remaining brandy, honey, cloves, and brown sugar. Remove turkey from oven and let stand for 15 minutes. Slice and pour honey mixture over slices.
Yield: 10 - 12 servings


Lemon Smoked Turkey Breast


Ingredients


1/4 cup lemon juice
2 Tablespoon vegetable oil
1 teaspoon dried whole dill weed
1/2 Tablespoon paprika
1/2 Tablespoon pepper
1/2 Tablespoon grated lemon rind
2 cloves garlic, minced
1 (4 lb.) boneless turkey breast, skinned Vegetable cooking spray
Vegetable cooking spray


Instructions

Combine lemon juice and next 6 ingredients in a small bowl, stirring well. Set aside. Rinse turkey breast under cold water and pat dry. Trim fat from turkey and remove tendons. Tuck loose end under thickest part of breast and tie turkey securely at 2" intervals with string. Brush with half of lemon juice mixture. Place turkey breast on rack coated with vegetable cooking spray. Smoke cook at 225°F for 5 hours with 2 ounces of hickory and 1 clove of garlic in the wood box. Baste turkey breast with remaining lemon juice mixture after 3 hours.
Recommended Wood: 2 ounces hickory wood, 1 clove garlic
Yield: 16 servings


Pepper Thyme Glazed Smoked Turkey


Ingredients


12 - 14 pound whole turkey
1 pound light brown sugar
2 cups honey
1/2 cup coarse ground black peppercorns
1/2 cup fresh thyme leaves
1/2 pound butter
1 Tablespoon salt


Instructions

Process honey, brown sugar, thyme, and salt in food processor until smooth. Remove from food processor and add peppercorns. Mix well. Soften the butter and add 1 cup of glaze mixture to the butter. Combine well. Spread this evenly on top of breast under skin of turkey.
Place turkey in smoker and smoke at 225°F for 3 hours or until breast temperature is 160°F. During first hour of smoking period, glaze outside of turkey with half of glaze, and then again when half done with the rest of the glaze. Slice and serve warm as a sandwich meat or as a carved meat with hors-d'oeuvres. Yield: 12 to 15 servings


Smoked Turkey Breasts


Ingredients


1 bone-in half turkey breast
Cookshack Spicy Chicken Rub


Instructions

Take one bone-in half turkey breast, cleaned, trimmed, and dried.
Evenly sprinkle Cookshack Spicy Chicken Rub over all turkey breast surfaces.
Smoke-cook with 3 ounces apple wood per 20 pounds turkey at 225°F for 3 hours.


Sweet Liqueur Smoked Whole Turkey


Ingredients


1 washed and cleaned turkey
2 ounces Nassau Royal or other sweet liqueur, such as Southern Comfort
2 ounces clarified butter
1 ounce salt
1 ounce pepper
1 ounce granulated garlic


Instructions

Wash and dry turkey. Rub inside and out with seasoning. With a large veterinary shot needle, inject turkey with liqueur and clear butter.
Smoke-cook 9 hours at 200°F using hickory wood.
Yield: 12 servings


Smoked Turkey Breasts Sandwiches Grilled with Cream Cheese Bacon and Dijon-Brine


Ingredients


2, 4 to 6 pound turkey breasts, brined

Brine:
6 cups cold water
4 cups firmly packed brown sugar
3 cups salt
8 cloves garlic
6 Tablespoons whole peppercorns
6 bay leaves

Filling:
Cream cheese
30 to 40 strips fried bacon
Dijon style mustard Salad dressing
Light rye bread slices


Instructions

Stir brine ingredients briskly until salt and sugar are dissolved. Immerse turkey breasts in brine for 2 to 3 hours.
Remove, pat dry. Smoke over hickory wood at 225°F until done (170°F). Slice into sandwich portions.
Filling: Spread one side of bread with cream cheese. Place turkey slice and bacon on top of cream cheese, and add 1 Tablespoon salad dressing, 1 teaspoon Dijon style mustard. Close sandwich. Grill on both sides in butter. Serve with mixed grilled fruit.
Yield: 20 to 30 sandwiches


Smoked Turkey Wings


Ingredients


Turkey wings
Cookshack Spicy Chicken Rub


Instructions

Season Wings with Cookshack Spicy Chicken Rub. Smoke 2 to 2 1/2 hours at 200°F with Hickory wood.


Smoked Turkey with Blue Corn Stuffing and Cranberry Salsa


Ingredients


1 turkey
1/2 cup garlic, minced
3 Tablespoons black pepper
1 Tablespoon salt
3 ounces achiote paste (Annatto)
1/2 cup olive oil melted

Blue Corn Stuffing:
1 recipe blue corn bread (see below)
3 ounces pumpkin seeds, toasted
1 1/2 pounds smoked sausage, chopped
1 onion, chopped
2 apples, chopped
2 Tablespoons cumin seeds, toasted
24 ounces poultry stock

Blue Corn Bread:
12 ounces blue corn meal
3 cups flour
1 cup sugar
2 Tablespoons salt
2 jalapeno peppers, minced
1 cup corn kernels
2 cups milk
12 eggs
1 pound butter, melted

Cranberry Salsa:
1 jalapeno pepper, minced
10 cilantro leaves
1 bag fresh cranberries
1 can mangoes in heavy syrup
Juice of 1 lime
1/4 tsp. salt


Instructions

Rinse turkey well, and pat dry. Make a paste with all the ingredients. Rub the paste all over the turkey. Smoke-cook at 225°F for 10 - 12 hours with hickory wood.
Blue Corn Stuffing: Place smoked sausage in a sauté pan and render the fat. Remove meat from pan and set aside. Place onions and apples in the pan. Cook until the apples and onions are caramelized. Remove from the pan. Combine meat, onions, apples, pumpkin seeds, and cumin. Mix well and add crumbled blue corn bread. Moisten with broth and place in a prepared casserole. Bake uncovered in a 350°F oven for 20 minutes.
Blue Corn Bread: Mix together dry ingredients. Mix together milk, eggs, and melted butter. Add wet ingredients to the dry ingredients. Do not over mix. Place in greased pan. Bake at 350°F for 20 minutes. Remove from oven and let cool.
Cranberry Salsa: Place jalapeno and cilantro in a food processor and mince. Add cranberries and mangoes with half of the syrup. Process until the mixture is somewhat chunky. Add lime juice and salt. Add more syrup if desired.
Yield: 10 servings


Root Beer Turkey Brine


Ingredients


12 lb. Turkey
4 - 2 liter Root Beer
2 Tbs. Garlic Powder
2 Tbs. Black Pepper
Cookshack Spicy Chicken Rub
2 oz. Apple Wood


Instructions

Combine turkey, root beer, garlic powder and black pepper in a 5 gallon bucket. Add enough root beer to cover turkey. Refrigerate for a minimum of 12 hours. Remove from brine and rinse. Season lightly with Cookshack Spicy Chicken Rub and smoke at 250 degrees for 6 hours with 2 oz. Apple Wood in the Cookshack AmeriQue.


Smoked Turkey


Grilled Turkey Legs


Ingredients


3-4 Turkey Legs
1 Tbs. Cumin
1 Tbs. Garlic Powder
1 tsp. Black Pepper
1/2 tsp. Cayenne Pepper
1/2 tsp. Sea Salt
Yellow Mustard


Instructions

Preheat PG500 to 300°. Mix together all the spice ingredients. Rub the turkey legs with mustard and sprinkle spice mixture over turkey legs. Grill on the direct side of the PG500 for 3 minutes per quarter turn. After searing, move to the indirect side and smoke for 60 minutes turning frequently and cook until the internal temperature is 180°F.


Apple Wood and Rosemary Smoked Turkey Breast


Smoked, Brined and Injected Turkey


Smoked Turkey Breast


Ingredients


1 bone-in half turkey breast
Cookshack Spicy Chicken Rub


Instructions

Take one bone-in half turkey breast, cleaned, trimmed, and dried. Evenly sprinkle Cookshack Spicy Chicken Rub over all turkey breast surfaces. Smoke-cook with 3 ounces apple wood per 20 pounds turkey at 225°F for 3 hours.


Mom's Blushing Bird


Ingredients


12 to 15 pound turkey
1/2 gallon blush wine (choose a mildly sweet cheap wine - strong red wines are not recommended)
2 medium white onions, peeled, cut into large, chunks
2 small red onions, peeled, cut into large chunks
Salt a/n Pepper a/n Garlic a/n
1 heavy duty plastic bag Disposable roasting pan


Instructions

At least 24 hours before cooking day, prepare thawed bird. Remove giblets, wash and dry turkey. Place the turkey in the plastic bag and add wine, onions, salt, pepper, and garlic. Twist the bag tightly closed, removing as much air as possible. Place in the refrigerator and allow to marinate overnight. Rotate several times to distribute marinade over turkey.
Remove the bird from the bag and place into roasting pan. Pour marinade mix into the pan until approximately 2 inches deep. Smoke-cook the turkey at 225°F with 2 ounces of apple wood to an internal temperature of 180°F in smoker oven. Remove from smoker, and allow the bird to cool slightly before serving. Discard drippings. Serve with spinach and mixed greens salad, rice pilaf or cheesy scalloped potatoes, green beans, hard rolls, jellied whole cranberries and a decent blush wine.