Email to Buny      

Turkey Two Ways

Source of Recipe

www.lightliving.com


List of Ingredients

1 turkey breast (6-8 lb) or whole turkey -- 12-14 lb
garlic powder, onion powder, seasoned salt
pepper, paprika, sage and few bay leaves
1/2 c. defatted chicken or turkey stock -- (1/2 to 1)

FOR SMOKING ON BBQ:
2 cups wood chips (mesquite, apple, pecan, etc) soaked in warm water 20 minutes.


Recipe

Cooking time is equivalent to approximately 20 minutes per lb and an internal temperature at the thickest part of 160ºF. Preheat your oven or bar-b-q to 375ºF. Rub your poultry all over, in and out, with seasonings. In a roasting pan that will fit both the bird and the oven or grill (I suggest you line it with tin foil for easy clean up), place your bird breast side up. Place the bay leaves inside the cavity. Add the broth to the bottom of the pan.

For oven roasted turkey cover and seal the entire thing with tin foil and roast. Uncover the meat to brown for the last 1/2 hour to hour according to size. For smoked turkey use a smoker box or foil bowl or pan, put a couple of handfuls of wood chips in and place this in the farthest corner from the meat will go. Allow this to begin to smoke on high (about 20 minutes). Lower the heat to medium low and place the pan as far away from the flame or coals as possible.

Turn the pan every fifteen minutes to ensure even cooking and add more wood chips. The skin should be brown and crisp all around when done. Please note that smoked turkey will have a reddish tinge to the meat. To make sure your turkey is done with either method, be sure to check the temperature with a good meat thermometer (it should read approximately 160ºF) and make sure the juices run clear when you prick the thickest part with a fork.