Crab (nee Turkey) Time (Page 1 of 2)

TDAY IS DONE, NOW IT IS CRAB SEASON, GO TO BOTTOM OF TOPIC FOR CRABSJust a few days to our national day of family and feasting. Now is when I begin the preparation of my smoked turkeys. I started with one a few years back to see what it would come out like. Now it is up to several, this year 2 twenty pounders with the same for Christmas. I've got it down to a fairly easy regime to produce a superb smoked bird. Tender, juicy with a smoke flavor throughout. All that try it say best ever. Here's how.

Brine the bird! Nothing fancy, I've tried all kinds of rubs, marinades and flavors. Brining transports moisture to the meat of the bird and enhances the smoking. I use a basic Teriyaki flavor using Yoshi's gourmet sauce. It comes in half gallon jugs. I make enough brine to do both birds.
1 gallon water
1 1/2 cups kosher salt
1 1/2 cups brown sugar
1 qt (litre) Yoshi's
6 or 8 dried chilies.
2 cups white table wine. (inexpensive is fine)

Heat it up in a large pot till it is all dissolved and comes to a boil. Remove and let cool.
Remove all excess fat and neck/giblets from the bird. Rinse thoroughly. Place in a large plastic garbage bag and add liquid brine. Squeeze out all air and tie it so the brine covers the bird. Put it in another bag so if there is a hole it won't leak out. I let the turkeys sit in brine for at least a day in a large cooler with 20 lbs of ice cubes. Most refrigerators don't have room for a large turkey or two. I turn the birds twice so the brine is circulated to make even contact.

It takes most of a day to smoke the turkeys so I start the day before, then reheat it before serving on the meal day.  I started with a Brinkman water smoker which will do one large bird in about 12 to 14 hours, now I use a side firebox type which will hold 2 or 3 but both work well. It is only necessary to keep the temperature even in the smoke chamber at about 225-230 F and moist heat by using a water pan over the coals. Indirect moist heat is the trick. Use a digital temperature gauge with a remote probe. Regulate your temperature by controlling the draft and amount of fuel. Careful tending of the fire is necessary, check it every hour or so.  Hickory chunks or oak is what I use. Natural hardwood charcoal is superior to pressed briquets, better flavor. Pre soak the chunks and chips of wood and completely cover the charcoal bed with only a small amount lit in the center of the bed to begin with so the temperature gradually builds up. Put the bird over the water pan and use twine or skewers to hold the wings close to the body. Start with breast side up. Rotate after 4 or 5 hours so the back is up to finish. Use wads of foil to keep it level when breast is down.  Cook until the internal temperature of the thickest part of the breast and thighs is at least 180 F. The skin will be from dark brown to fairly black but not crispy.
If you have a yen to try it, this is a can't miss hit.
Rick

edit: You can use the giblets to make gravy. If stuffing is desired, use a baked type. The smoked turkey carcass and bones make an excellent base for a vegetable soup with some chopped left over turkey meat.