SMOKED TURKEY RECIPE WITH BUTTER BEANS
Make our Smoked Turkey Recipe with Butter Beans. It's a smoked turkey recipe that, along with a few other add-ins, takes these legumes to the next level.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield Makes 6 servings, 1/2 cup each.
Number Of Ingredients 8
Steps:
- Cook all ingredients except turkey in medium saucepan on medium heat 3 min., stirring occasionally.
- Add turkey; cook 2 min. or until heated through, stirring occasionally.
- Remove and discard bay leaf before serving.
Nutrition Facts : Calories 100, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 10 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 8 g
HONEY BRINED SMOKED TURKEY
Take your Thanksgiving turkey to the next level this year with Alton Brown's recipe for Honey Brined Smoked Turkey from Food Network.
Provided by Alton Brown
Categories main-dish
Time 13h
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid.. Brine overnight, up to 12 hours.
- Remove the turkey from the brine and dry thoroughly. Rub the bird thoroughly with the vegetable oil.
- Heat the grill to 400 degrees F.
- Using a double thickness of heavy-duty aluminum foil, build a smoke bomb. Place a cup of hickory wood chips in the center of the foil and gather up the edges, making a small pouch. Leave the pouch open at the top. Set this directly on the charcoal or on the metal bar over the gas flame. Set the turkey over indirect heat, insert a probe thermometer into the thickest part of the breast meat, and set the alarm for 160 degrees F. Close the lid and cook for 1 hour.
- After 1 hour check the bird; if the skin is golden brown, cover with aluminum foil and continue cooking. Also, after 1 hour, replace wood chips with second cup.
- Once the bird reaches 160 degrees F, remove from grill, cover with aluminum foil, and allow to rest for 1 hour. Carve and serve.
JUNIPER BRINE
Provided by Diane Morgan
Categories Berry Thanksgiving Sage Thyme Clove
Yield Makes 3 1/2 quarts brine, enough for a 10- to 25-pound turkey
Number Of Ingredients 11
Steps:
- In a large saucepan, stir together the salt, sugar, cloves, juniper berries, peppercorns, and allspice. Add the sage leaves, thyme, and bay leaves along with the hot water. Stir to combine. Bring to a boil over high heat, stirring frequently until the salt and sugar have dissolved. Boil for 3 minutes, then remove from the heat. Add the ice water and stir to cool the mixture. Set aside and let cool to room temperature.
- Proceed with brining the turkey .
- Cooks Note
- The easiest way to crush whole spices is to use a mortar and pestle or a spice grinder. If you do not have either of these kitchen tools, place the whole spices in a heavy lock-top plastic bag, seal the bag while pressing out all the air, and pound them with the bottom of a small, heavy saucepan until coarsely crushed.
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