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1993-01-20
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Newsgroups: rec.food.recipes
Distribution: world
From: amo@mvuxd.att.com (Arlene M Osborne)
Date: Fri, 15 Nov 91 09:18:06 EST
Subject: MISC: Smoked Poultry recipes
Summary: orig. subject: RECIPES: Smoked Poultry
Archive-Name: recipes/misc/smoked-poultry
Keywords: recipe misc smoked poultry
Followup-To: rec.food.cooking
Organization: AT&T Bell Laboratories
Approved: aem@mthvax.cs.miami.edu
Here are 4 recipes for smoking poultry, for the person requesting
smoker recipes. Two are for chicken, and 2 are for turkey.
SHERRY SMOKED CHICKEN
[from Creative Ideas for Living, June 1987]
2 cups dry sherry
1/2 cup white wine vinegar
1/2 cup teriyaki sauce
5 cloves garlic, minced
1 medium onion, chopped
1/3 cup firmly packed brown sugar
3 (3-pound) broiler-fryers
Wood chips, soaked
Combine dry sherry, vinegar, teriyaki sauce, garlic, onion and brown
sugar in a large, shallow dish. Place chicken in dish turning once in
marinade. Cover and refrigerate several hours or overnight, turning
chicken occasionally.
Prepare charcoal fire in smoker. Place wood chips on coals. Place
water pan in smoker, and pour in marinade; finish filling with water.
Place chickens on grill rack. Insert meat thermometer, making sure
it does not touch bone. Cover with smoker lid; cook 3 1/2 to 4 1/2
hours or until meat thermometer reads 185 degrees. Refill water pan
and add charcoal as needed. Yield: 15 to 20 servings.
HERBED SMOKED CHICKEN
[from Creative Ideas for Living, June 1987]
Wood chips, soaked 1 hour
1 1/2 cups softened butter, divided
3 (3-pound) broiler-fryers
3 bunches fresh herbs, untrimmed
Additional softened butter
Freshly ground pepper
Prepare charcoal fire in smoker. Scatter wood chips over coals.
Place water pan in smoker, and fill with water, wine or fruit juice.
Place 1/2 cup butter in cavity of each broiler-fryer, and stuff each
with 1 bunch of herbs, including stems and leaves. Rub additional
butter and pepper liberally on surface of chickens, and place them on
grill rack. Insert meat thermometer, making sure it does not touch
bone. Cover with smoker lid; cook 3 1/2 to 4 1/2 hours or until
thermometer reaches 185 degrees. Refill the water pan and add charcoal
as needed. Yield: 15 to 20 servings.
SMOKED BUTTERFLIED BREAST OF TURKEY
[from Creative Ideas for Living, date unknown]
1 (10-pound) turkey breast (bone in)
2 cups firmly packed brown sugar
2 cups hot water
1 1/2 cups coarse salt
2 1/2 quarts cold water
2 tsps peppercorns
5 large bay leaves
3 large cloves garlic, halved
2 cups Chablis or other dry white wine
To bone turkey breast, place skin side down, on a work surface. Hold a
small, very sharp knife parallel to the work surface and slide it under the
small bones at the "tail-end" lobes of the breast. Slice outward, using a
sawing motion and keeping knife next to the bones; lift off bones. Slice
down and around breastbone, keeping as close to bone as possible. Pick
up by the loosened bone to slice under breastbone next to turkey skin.
Combine brown sugar, hot water and salt in a very large mixing bowl,
stirring until sugar dissolves. Stir in next 4 ingredients. Submerge
turkey breast in brine; cover and refrigerate overnight, turning occasionally.
Remove turkey from brine and rinse thoroughly with cold water; pat dry.
Discard brine solution.
Prepare charcoal fire in smoker according to manufacturer's instructions.
Let burn 10 to 15 minutes. Sprinkle about 2 cups soaked and drained wood
chips over hot charcoal. Place water pan in smoker, and pour in wine.
Add enough hot water to fill pan.
Place turkey breast on food rack, and cover with smoker lid; smoke about
3 hours and 45 minutes, refilling water pan with additional water, if
needed. (Time may vary with outdoor temperature and individual smoker.)
Let stand at least 15 minutes before carving; or cool to room temperature,
wrap well and chill. Yield: 20 servings.
NOTE: Brining adds to the authenticity of the flavor but is not absolutely
necessary. The turkey is soaked overnight in a salt water solution that
includes seasonings. If you choose to omit brining, season the turkey
with salt, pepper, garlic and herbs.)
SMOKED WHOLE TURKEY
[from Creative Ideas for Living, date unknown]
1 (12 to 14-pound) turkey
2 cups firmly packed brown sugar
2 cups hot water
1 1/2 cups coarse salt
2 1/2 quarts cold water
2 tsps peppercorns
5 large bay leaves
3 large cloves garlic, halved
2 cups Chablis or other dry white wine
Remove giblets and next from turkey; reserve for other uses. Rinse
thoroughly with cold water; pat dry and set aside.
Combine brown sugar, hot water and salt in large stock pot, stirring
until sugar dissolves. Stir in next 4 ingredients. Carefully place
turkey in stock pot, turning to coat. Cover and refrigerate overnight,
turning and basting with brine solution occasionally.
Remove turkey from brine, and rinse thoroughly with cold water; pat dry.
Discard brine solution.
Prepare charcoal fire in smoker according to manufacturer's instructions.
Let burn 10 to 15 minutes. Sprinkle about 2 cups soaked and drained
wood chips over hot charcoal. Place water pan in smoker, and pour in
wine. Add enough hot water to fill pan.
Place turkey on food rack, breast side down; prop body cavity open to
permit air circulation. Cover with smoked lid; smoke 6 to 7 hours,
refilling water pan with additional water, if needed. (Time may vary
with outdoor temperature and individual smoker.) Turkey is done when
drumsticks are easy to move or meat thermometer registers 180 degrees.
Let stand at least 15 minutes before carving; or cool to room temperature
and chill. Yield: 24 to 28 servings.
NOTE: Brining adds to the authenticity of the flavor but is not absolutely
necessary. The turkey is soaked overnight in a salt water solution that
includes seasonings. If you choose to omit brining, season the turkey
with salt, pepper, garlic and herbs.)