Best Darn Smoked turkey ever!!!
You can find complete instructions on the internet at the Big Green Egg site…“YOUR TURKEY CHEAT SHEET”. But we learned a lot so here are some things that we recommend!
- Sprinkle salt and pepper into cavity.
- Brine over night.
- The next morning remove from brine drain and rinse. Inject with your favorite seasoning. I like to inject with Butter (I use half salted and half unsalted.
- PREPARING TURKEY:
Haven’t tried.
Could be used as an appetizer…but thinking more like a salmon patty to be used as a main meal.
- pepper
- salt
- garlic
Haven’t tried. Sounds good.
- dried rosemary
- black pepper
- -3 pounds skinless boneless turkey breasts
- orange juice
An extra special chicken enchilada.
Original recipe called for using left over turkey. I didn’t always have turkey, and the chicken seems to be much moister when prepared as directed; my family wants it mixed more often than just when I had left over turkey!
This can be made the day ahead for company dinner and is very impressive as a company meal. It also freezes very well.
You can serve a tossed salad or any other vegetable of your choice…guacamole, salsa and chips work well. And, I guess you could do the traditional rice and beans…but my family prefers a green vegetable as a side and maybe a congealed salad.
- margarine
- sliced mushrooms
- sour cream
- cream of chicken soup
- salt
- pepper
- oregano
- -
- cream of chicken soup
- light cream
- grated cheese
I usually bake my turkey without using the brine method… I have done the brine method and really can’t tell any difference. I think using a fresh, not frozen, turkey makes all the difference in the world. Love the “Brown-n-Bags”…turkey size…follow instructions for baking regarding time and temperature with the exception of my notes in the directions.
- garlic
- small onion
- celery
- stems fresh parsley
- fresh rosemary
- real butter unsalted
- real butter salted
- fresh or dry rosemary leaves
- Crisco or olive oil
- salt & pepper
- water
- flour for coating inside of bag.
- turkey sized "Brown-n-Bag"
My mother always made dressing this way…it is really pretty easy and always good. You can use turkey, chicken or duck necks and broth. Sometimes if I don’t have enough of my own broth I will use a can of prepared broth. When I have my husband’s family over I will 5 x’s the recipe.
- CORNBREAD:
- yellow cornmeal
- all purpose flour
- baking powder
- salt
- egg
- milk
- shortening or bacon grease melted
- -
- DRESSING:
- saltine crackers
- dry toast
- recipe cornbread
- margarine
- ribs celery diced
- livers
- onion quartered
- whole stems parsley
- salt & pepper to taste
- -
- garlic minced
- small bell pepper chopped
- eggs
- milk
- rubbed sage
- salt & pepper to taste.
- gizzards
- poultry necks
- BROTH:
I got the basic recipe for this from the “Good Eats” television program, Alton Brown. He had some ingredients that I knew my family did not like so I added and substituted items I thought my family would like making this my own.
- water
- -
- ice water
- white cranberry juice
- white wine
- ADDITIONAL BRINE INGREDIENTS TO BE ADDED LATER:
- -
- large sprig fresh rosemary
- ground ginger
- poultry seasoning
- black peppercorns
- light brown sugar
- kosher salt
- BRINE:
- -
- salt & pepper to taste
- whole stems parsley
- water
- VEGETABLE STOCK:
- -
- vegetable oil
- TURKEY:
- liquid from cooked turkey pan
- GRAVY:
- -
- -
- cornstarch
- salt & pepper to taste
- cooked giblets
- -
- page break
- water or broth as needed
- AROMATICS:
- fresh rosemary
- fresh sage
- large stems parsley