Sunday, November 13, 2011

How To Smoke a Turkey

If you think Thanksgiving is the only time of year to test your skills at smoking a turkey, think again. This slow-cooking method infuses the meat with a savory and smoky flavor that's as good during the warm spring and summer months as it is during the cool holiday season. Like roasting, smoking uses low, indirect heat. But it's more than just heating--this method actually adds a rich flavor to the meat, which can be influenced by your choice of wood chips, herbs and other flavorings you put directly on the heat source in your smoker. And since the process take several hours, you can make a day out of smoking your turkey. So, break out the Frisbee, lounge in the hammock and soak up the sun and fresh air, while the smoker does all the work.

Not feeling up to the onslaught of leftovers from a whole turkey? A turkey breast is the perfect option for a smaller crowd. This recipe for herb-smoked turkey breast uses tart Granny Smith apples, onions and fresh herbs to enhance the flavors of the meat.
What You'll Need


  • 1 bone-in fresh turkey breast, about 7-1/2 pounds
  • 1 Granny Smith apple, cut up
  • 2 medium-size onions, cut up
  • 8 sprigs fresh thyme
  • 4 small sprigs fresh rosemary
  • 6 sage leaves, torn
  • 2 teaspoons seasoning salt (such as Adobo)
  • 1 teaspoon paprika


Step By Step


1
Rinse breast and pat dry. Loosen skin over both sides of turkey breast. Soak 2 to 3 cups wood chips in hot tap water.
2
Cover water pan completely with aluminum foil. Add apple, onion, 4 sprigs of the thyme, 2 sprigs of the rosemary and 3 of the sage leaves.
3
In a small bowl, combine Adobo and paprika. Place a generous amount between the skin and breast meat and remainder on the outside of skin. Tuck remaining herb sprigs under skin.
4
Prepare smoker: Fire up about 10 pounds charcoal until gray and ashy. Place water pan in body of smoker and place body on top of grill base. Fill water pan with 6 to 8 cups hot tap water, and gently replace grill racks. Shake excess water off chips; add to charcoal through side door.
5
Place turkey breast on top grill rack, cover and smoke at 225 degrees F to 250 degrees F for 3-1/2 hours or until breast meat registers 160 degrees F on an instant-read thermometer. Let stand, covered with foil, for 20 to 30 minutes before slicing and serving.