PECAN SMOCKED TURKEY
List of Ingredients
PECAN SMOCKED TURKEY
This is the way I like my Turkey cooked for Thanksgiving.It is easy and produces a beautiful bird that is as juicy as it gets.
Melt 1/4 cup of butter and mix in 2 Tablespoons of Worcestershire sauce.
Prepare the Turkey for seasoning as you normally would (remove the little bags of parts from the cavity and clean that kind of thing).
Rub the Turkey inside and out with the butter mixture,working the mixture under the skin as far as possible without tearing the skin and on top of the skin.Do this the night before if practical if not just before you put the bird on works just fine.
Now season the bird with lemon pepper per your taste.Just before placing the bird in the pit thinly slice 1 Lemon and 1 medium Onion.
Insert the Lemon and Onion slices into the cavity.
Run your pit up to 325 deg.(grill level temperature) and hold using your favorite wood, I prefer Apple and Oak for this.
Place the bird breast down in the pit with the legs and thighs facing toward the hotter end.
The cooking time will be the same as "oven" cooking the bird at 325 deg.
Half way through the cooking time flip the bird over to breast side up. Be careful not to spill the juices out of the cavity.
Remove the Turkey after checking to be sure that it is done.
Remove the Onion and Lemon slices and discard the slices.
Your done, the skin will be perfect golden brown, not rubbery at all, and really tasty.
The higher temperature will not only produce a perfect skin texture but will also not dry out the bird and the cooking time is greatly reduced from say a 225 temperature pit.
Tips Get a pair of rubber coated cooking gloves for flipping the turkey or handling any heavy meat.
Wrap the wings and the very end of the drum stick with aluminum foil.
Do a practice chicken this week exactly the same way (except cut the amount of the onions lemon and butter sauce) It will come out great. A practice chicken will hone your skills for the big day. Recipe
|
|
member logon
