Smoking Turkeys - Slow Cook Turkey With Smoke On Any Grill

If you're tired of the ho-hum boring roasted turkey you make in your oven every year, you should consider smoking turkeys in your back yard. A properly smoked slow cook turkey will result in a succulent, juicy bird that your friends and family will remember for years.

No need to go out and buy a high dollar smoker, any grill will do and below are tips for using different kinds. We will mainly be discussing the use of a charcoal grill like a Weber. If you are using a gas grill, be sure you have plenty of fuel. You don't want your turkey cooling down while you run to fill the bottle.

Prepare - I recommend smoking turkeys that are 14 lbs. or less because to slow cook turkey that is larger may provide internal temperatures that are prime for bacteria growth. however, you can cook bigger birds. The only real limitation is the size of your grill/smoker. As long as the cover doesn't touch the turkey, you're OK but would recommend and inch or so of clearance.

Cooking fresh turkey is preferable over frozen since they are injected with solutions to keep moist during cooking. A fresh turkey will naturally stay moist.

Remove the giblets and neck from inside the cavity of the bird, also remove any excess fat to prevent flair-ups. Next, separate the skin from the breast if you are going to use a brine solution or season the breast with a rub. Rinse the turkey inside and out.

Brine - Many smoking enthusiast recommend soaking your turkey in brine. Although it's not necessary, the brine recipe used will create unique flavors and ensure a wonderfully smoked turkey. Smoking turkeys soaked in brine will be discussed in another article due to the amount of information. You can also get great brine recipes by clicking the link below.

Rub - A rub will add wonderful flavors when you slow cook turkey. If you decide to use a rub, you'll want to rinse the turkey well, inside and out, with cold water and then dry. Be sure to use a kitchen towel instead of paper towels as paper towels will leave a residue.

A rub is not necessary but the seasonings will enhance the flavor and produce a more memorable meal. A dry rub mixed with some cooking oil will produce a moister turkey. Cover the entire turkey ensuring you get the rub under the breast skin and coat the breast meat. I like to have all this done the night before smoking so that the seasonings have some time to be absorbed into the meat.

Once your bird is ready, place it in the refrigerator overnight to let your spices work their magic.

No Rub - If you're not using a rub, then coat the outside of the turkey with 1-2 tbs. of unsalted butter and then salt and pepper. This will help the skin to crisp and will seal in the juices.

Preparing the Grill/Smoker - For best results, place a pan with an inch of water on the coal/fire grate directly under your turkey. If you're cooking on a gas grill you won't have this grate, so place a wire rack inside a disposable roasting pan. This will keep your bird out of the water and prevent any flair-ups. As your bird cooks, a moist heat is created and the pan will catch any dripping. Using a regular grill, the charcoal will be placed around this drip pan and will provide indirect heat to slow cook turkey.

Cooking Temperature - The cooking temperature we're looking for is 225 - 250 degrees F. If using a grill without a thermometer, be sure to place an oven thermometer near the turkey to help you maintain the desired temperature. Insert a meat thermometer into the breast or thigh so that it is in the thickest part and not touching bone.

Smoking - Oak, apple, cherry and/or hickory are recommended woods to use. I don't recommend mesquite for poultry since it produces an overwhelming flavor. If you decide you want to use it, use it sparingly. Soak a couple of handfuls of wood chips in water for about 20 minutes. With a gas grill, place the chips in a smoker tray or make one by wrapping the chips in aluminum foil and poking a few holes in the top. The tray or foil packet can then be placed in the grill or coals to provide the smoke. Do this three or four times during the cooking process.

Cooking Time - You will need to cook 30-40 minutes per pound if you maintain a temp of 225-250 degrees. If you find that you're having trouble maintaining the temp and your grill is running at a higher temperature, just cook till done and then place in the oven at 185 degrees till serving time. This is why using a meat thermometer is important. Rotate the bird periodically for even cooking and cover the breast with foil once the breast reaches 150 degrees.

Serving - Your bird is done when the thigh reaches 170 degrees or the breast reaches 160 degrees. Remove it from the grill 15-20 minutes prior to serving and let it rest on the cutting board, breast side down, at least 15 minutes before carving. This will allow the juices to redistribute and be retained in the meat instead of spilling out onto the cutting board. Covering with foil will keep it from cooling too fast. Carve and enjoy!

Recipes - There are tons of recipes and techniques for smoking turkeys. I would use proven recipes that win awards if I was cooking a holiday dinner or for friends and family.

Step by Step Guide to Carve a Turkey

NYC Cooking Classes offers a wide range of cooking lessons. This includes baking, cutting, tips for cooking, special occasion cooking, and lessons on preparing Asian, European, and American food. The classes are much more than just cooking classes - - they also focus on imparting the knowledge to their students about the food etiquette and ways of working in the kitchen to assure effective and easy kitchen management. In this article I am including a lesson from NYC; it is based on carving the turkey. Let's begin!

It is not as hard as it seems to slice a turkey; just follow the simple steps beneath:

Tip: Remove turkey from oven, cover with foil, and let stand at least 15 minutes so juices can set; slices will be firmer.

1) Grasp drumstick. Place long carving knife between thigh and body of turkey and cut through skin to joint. Press entire leg outward and use pointed end of knife to disjoint it. Separate thigh from drumstick and transfer to platter.

2) Insert fork in opposite wing to steady bird. Holding knife parallel to cutting board, with front end of bird toward you, make a single long cut just above wing joint through to body frame.

3) Positioning knife tip at front of bird (wishbone end), cut straight down along side of breastbone to release breast half from body.

4) Place breast, skin side up, on cutting board and slice meat diagonally across breast into inch thick slices.

Cooking lessons are available at on site and even long distance schools.

Christmas Lamb Dinner & Capon Recipe - Succulent & Tastier Than Traditionally Dry Turkey

Why is Christmas dinner causing problems for you and your family if you don`t like turkey. Okay, and yes Turkey is a traditional meat eaten on Christmas day however, it does not mean you have to force feed yourself and others to eat something not pleasing to the palette. Christmas Dinner is about tasty food that is acceptable for those sat round the dinner table. If peoples belly rumble due to emptiness then Christmas dinner was not to their required taste, however if their bellies should bloat then this therefore proves that the sitting filled all - and it was all down to you.

Now established that Turkey will not grace the table this year, it is time to look at other succulent meats to take its place. Some people although not a lover of eating turkey still buy poultry produce because they think the table looks odd without a roasted bird sitting in the centre.

Listen up if the right joint of meat lays claim to the middle of the Christmas dinner table - Turkey will not be given a second thought. Although a dry meat it does not stop folk purchasing one because of tradition. Some people still cook Turkey and after serving its purpose of looking Christmassy it is removed to make way for Lamb, Beef, Pork, or Chicken. The Turkey is never wasted and used to make tasty sandwiches fillings. Beat dry Turkey down with beetroot, pickles and flavoured sauces. Use it for casseroles and stews. It also makes appetizing burgers and good in green salads; it can be used in stir fry dishes also. Turkey bits flavour omelettes.

Christmas Roast Leg of Lamb Dinner

Full leg of lamb, (5lbs, 2.25 kilos)
6 tablespoons extra virgin olive oil
Chopped thyme and Rosemary
Bottle of burgundy
8 oz carrots
8oz white turnips
2 lbs potatoes
1 lb parsnips
10 shallots
4 garlic cloves
Sprigs of rosemary and thyme
2 Bay leaves
1 tablespoon of redcurrant or apple jelly
Sea salt and black pepper
Parsley to garnish and add color

This is a busy time for the chef so allow time for ingredient preparation and other. Christmas Eve is a good time to sort things out so you are not rushed off your feet on the day.

Using a skewer pierce the leg of lamb several times. Insert sprigs of rosemary into piercings. Lightly dribble olive oil over the lamb, cover and leave to stand till on work top ready for cooking.

Cooking Instructions

Pre-heat the oven to Gas Mark 8 (450°F, 220 °C.) Pour olive oil into roasting tin then rest on top shelf to heat the oil - leave for 15 minutes. Wash and peel root vegetables and cut into quarters. Shallots can be peeled and left whole. Peel your garlic cloves if you prefer, but not necessary.
Dry vegetables with kitchen towel and add to hot oil in the roasting tin, turning the vegetables over to coat. Add whole garlic cloves. Put in the oven for 30 minutes turning once. Remove the vegetables and put aside.

Now rub sea salt and powdered black pepper into the leg of lamb and place in the roasting dish for 30 minutes. Then take out and place on top of the cooker on a medium heat. Now pour in the wine. Be careful with spitting hot oil. Baste lamb while adding chopped thyme and rosemary. When the wine begins bubbling, - cover the tray with tin foil. Lower oven temperature to Gas Mark 3, (325 °F, 170 °C), Cook for 1 hour 30 minutes.

When cooked baste lamb joint with meat juice and return vegetables with two bay leaves added. Place back in stove for a further hour and a half. Don't forget to remove the sprigs of Rosemary before serving. Leave roasted leg of lamb aside to cool for 30 minutes.

Still using juice from the lamb and vegetables add jelly and simmer to thicken. Squeeze cooked garlic cloves into the mixture. Dress vegetables with parsley and sit the leg of lamb on a serving dish..

Capon Dinner

Not quite as big but yet as tasty like the traditional bird is the Capon or as some folks say the "castrated rooster." The capon is a large poultry bird bigger than a chicken. Capon as the centerpiece for Christmas lunch is an ideal substitute.

Capon cooking and ingredients:

4 to 6-pound capon
1/2 cup melted butter
salt and black pepper
4 tbsps basil
4 tbsps thyme
4 tbsps tarragon
2 tbsps rosemary, finely chop as with the 3 above
3 tbsps minced garlic
2 medium onions, quartered
2 sticks of celery, sliced
Cube 2 red apples
Dice 2 green apples
1/2 cup white wine
3 cups chicken stock

Fresh is always best, however if your capon comes frozen thaw in refrigerator for 48 hours. Pre-heat oven to 400 degrees F. Swill capon thoroughly with cold water and kitchen towel dry. Place poultry in middle of a roasting dish and season with salt and pepper. Using a small basin mix melted butter with the chopped herbs and garlic to make a paste. Rub this under the breast skin and over outer skin. Circulate capon giblets along with diced vegetables and apples into the dish. Pack tightly over with tin foil and roast like this for 2 1/2 hours. Check for tenderness at 2 hours. Remove foil and allow skin to brown. When cooked remove capon from roasting dish and keep warm. A tasty sauce is easily made from dish drippings.

Discard as much of the fat as possible from the dish without upsetting the natural drippings. Be careful while in the process of making the sauce to avoid burns. Place dish over high heat to caramelize juice. Deglaze drippings with wine, scraping the dish with a spatula. Add chicken stock, and allow it to simmer. Do not boil and reduce to approximately 1 cup. Strain and season - then serve the sauce with sliced capon.

I bet throughout the whole time while you followed both recipes given here not once did Turkey come into mind. Just proving a point that's all. Tradition or not, if it tastes as good as it looks then you are onto a winner