HICKORY SMOKED TURKEY BREAST
The butter in the injection and rub guarantees a tender and juicy bird. Simple ingredients with great results.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Turkey Breasts
Time 3h40m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat a smoker to 275 degrees F (135 degrees C). Add hickory chips according to manufacturer's instructions.
- Combine chicken broth, melted butter, salt, and poultry seasoning in a small bowl. Inject the solution evenly throughout the breast.
- Melt remaining 2 tablespoons of butter in a small dish. Brush evenly over the breast.
- Combine salt, paprika, garlic powder, onion powder, and black pepper in a small bowl. Sprinkle the rub over the entire breast, making sure to coat all sides evenly.
- Place breast in the preheated smoker and smoke for 3 hours or until internal temperature reaches 160 degrees F (71 degrees C). Remove from smoker and let rest for 20 minutes.
Nutrition Facts : Calories 665.7 calories, Carbohydrate 0.9 g, Cholesterol 256.7 mg, Fat 30.5 g, Fiber 0.3 g, Protein 91.1 g, SaturatedFat 11 g, Sodium 848.3 mg, Sugar 0.3 g
HICKORY TURKEY
With a delicious hickory-smoked flavor, this grilled turkey brings a southern twist to the Thanksgiving table-Kim Russell, North Wales, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- In a stockpot, bring the first 12 ingredients to a boil. Cook and stir until sugar and salt are dissolved. Remove from the heat; cool to room temperature., Remove giblets from turkey; discard. Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan. Refrigerate for 18-24 hours, turning occasionally., Prepare grill for indirect heat, using a drip pan. Add wood chips to grill according to manufacturer's directions. Drain turkey and discard brine. Rinse turkey under cold water; pat dry. Place the onion, orange and garlic inside cavity. Tuck wings under turkey; tie drumsticks together. Combine oils; rub over skin., Place turkey over the drip pan. Grill, covered, over indirect medium heat for 1 hour. Tent turkey with foil; grill 1-2 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. Cover and let stand for 20 minutes before carving.
Nutrition Facts : Calories 607 calories, Fat 31g fat (8g saturated fat), Cholesterol 245mg cholesterol, Sodium 235mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 73g protein.
HICKORY SMOKED TURKEY LEGS
My husband made these last weekend and they were so yummy. One of the things we plan on serving for 4th of July.
Provided by ratherbeswimmin
Categories Poultry
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- To make the sauce: In a saucepan, stir all the sauce ingredients together using a whisk.
- Bring mixture to a boil; lower heat to medium-low and simmer for 20 minutes or so, until the apples are cooked and the sauce is thickened.
- Throw out the cinnamon stick; let sauce cool for 5 minutes.
- Puree sauce in a blender or food processor.
- Equally divide sauce into 2 bowls; set aside.
- To make rub: In a bowl or heavy duty plastic zip-top bag add all the rub ingredients; stir or shake to combine.
- Rinse the turkey legs under cold water and pat dry.
- Coat turkey legs with rub mixture; let stand for 20 minutes at room temperature before grilling.
- Spray or lightly brush turkey legs with vegetable oil.
- Follow your grill manufacturer's instructions for using wood chunks.
- Grill turkey legs over indirect medium heat for approximately 1 hour or until meat thermometer reads 180° when inserted into the thickest part of the meat (baste occasionally with sauce from 1 reserved bowl).
- Take legs off grill and served with sauce from the 2nd reserved bowl.
Nutrition Facts : Calories 472.2, Fat 15.9, SaturatedFat 4.8, Cholesterol 161.2, Sodium 1467.8, Carbohydrate 36.4, Fiber 2.5, Sugar 29.8, Protein 45.9
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HOW TO COOK SMOKED TURKEY LEGS - ALLRECIPES
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- Choose Your Legs. It can sometimes be tricky to find turkey legs when it's not the holidays. And, when you do, they are often part of the whole bird. Ask the butcher at your local market for help, and see if they can order the legs from the large male turkeys instead of the smaller females (if you want fair-style jumbo legs).
- Brining Is Best. Brined Turkey. Though it's not absolutely necessary, taking the time to brine your bird legs before you smoke them will add flavor and moisture.
- Rinse and Dry. To make sure your turkey legs aren't too salty, give them a quick rinse after brining. This also helps to remove any excess seasoning that may burn while smoking.
- Rub With Spices. Johnny's Spice Rub. Lightly rub the turkey legs with high-heat oil like vegetable, canola, corn, grapeseed, safflower, or sunflower (don't use olive oil, as it can burn easily), then apply your favorite combination of spices, seasoning rub, or just go au-natural.
- Smoke the Turkey. Smoking Turkey Legs. Here is where all of that preparation is put to good use: The smoking! Here's how long to cook smoked turkey legs, depending on how you're smoking them
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