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Rich Franco

8 Years Ago

If You Got'em, Smoke Them!

Here we go! I just posted this on my FB page and thought some here might enjoy another way to get their turkey on the table!

If you got'em, SMOKE them!

NO, silly, turkeys! So here's the "rub"! Nice big turkey and only one oven, and need to cook a few sides, so here's the solution. Smoke the turkey in a smoker, taken from the garbage of course, electric and then after 4 hours, it's generally accepted, that meat, any meat won't absorb any more "smoke", so off to the gas grill.

Here's what I do. First, like any turkey, clean,wash, shampoo! Then I baste the turkey, slather is a good word, with EVO and then apply the aforementioned "rub". The rub is a combination of garlic powder, Montreal Chicken spice, Chef Prudomme Poultry spice, fresh pepper, and finally, new for this year, a Honey/Garlic rub! Yummy! I then wrap in aluminum foil and put away in the frig overnight.

Tomorrow, at the crack of around 11:30 a.m., I'll start the smoker and by 12:00, will put the turkey on, right side up, for the first hour. Then, (secret coming) flip the turkey, breast side down, for another hour. Here's the reasoning and I've done this twice so far, the juices, due to gravity, will collect in the bottom of the turkey, where you really don't want the juices, but up on the breast side, like DUH! So flipping the turkey, after an hour, the juices will be warming up and now, for the next 2-3 hours, will now fall towards the breast! By the way, if cooking in an oven, you can still do that flip, just maybe after a 30 minute start, then an hour and then upright to finish.

Now after 4 hours, the turkey should be near 140 degrees, and I'll take the turkey from the smoker and now put it in the Gas Grill, at a low temp, 275-300 or so, until the turkey's temp is around 160 or so, remove it and then cover it for 30 minutes and then carve.

1. By the way, I'm using wood chips that have been soaked overnight, so they smoke and not really burn. This year, I'm using a cherry wood chip, last year, apple.

2. While the turkey is smoking/grilling, I will "baste" it with apple juice, which you can use a spray bottle, no old bug spray bottles please or just pour it on and use a brush, every 30 minutes or so.

3. "Danger Will Robinson" Danger! Using this process means no stuffing in the turkey, since the stuffing will not reach the right temps and most likely kill everyone, just sayin is all.

4. If the turkey, after all this is still not golden brown on top, you can always bring it into the real kitchen and use the oven/broiler to brown the top.

Let me know if you have any questions.

Next, for Christmas, the World's Best Prime Rib Recipe!

Rich

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Suzanne Powers

8 Years Ago

I'm coming this year to your house if I don't make it tomorrow expect me at Christmas! We have an amazing smoked ham called Cumberland Gap in the grocery stores here (Walmart, Kroger). In production it is put into a real smoker (not injected with smoke) and then lightly cured. It is a cross between fresh ham and cured, to die for! It will "pull" with smokey goodness. Once you taste this ham you will never buy the other and that means even the cured specialty hams you order on line!

Photography Prints

 

Dave Dilli

8 Years Ago

Yes Rich, I agree with Suzanne - what time should I come by?

 

Rich Franco

8 Years Ago

Suzanne, Dave,

We've got plenty, will leave the porch light on!

Suze, Easter is our ham time and will let you know if that ham is here, maybe Sam's!

Will try and take a lot of photos tomorrow and then post them, soon,

Rich

 

Melissa Bittinger

8 Years Ago

Wow, sure wish I could come and taste that! Sounds fantastic :o)

 

Edward Fielding

8 Years Ago

Yum! Sounds great!

 

Dan Carmichael

8 Years Ago

Already smoked ours. Smoked (a full size) a few days ago along with a very large pork loin (I like a full smoker). Embarrassed to say I've never smoked a loin before. My gosh does it taste fantastic! Going to enjoy the smoked turkey breast a few hours from now. Best wishes for the day (and eating) to you, Rich.

 

Suzanne Powers

8 Years Ago

Dan, you got it go'in on too! I agree the smoked pork loin is nothing less than amazing! Enjoy all your gourmet meats and labor! This week for you guys - sandwich heaven!

 

Barbara St Jean

8 Years Ago

I'm with all the rest...I want to come to your house for dinner. That sounds amazing.

Cheers, Barbara

 

Julie Senf

8 Years Ago

We are on our way Rich, bringing the whole family! I have the pumpkin pie.

Enjoy your Thanksgiving :)

 

Suzanne Powers

8 Years Ago

Lol, Julie!

 

Rich Franco

8 Years Ago

Dan,

Yepper, ours is the 17 lbs bird, last year, was 22 and way to large! Even for the grill! Will put the pork loin on my bucket list for this year!

Barbara, PLENTY here! NEED PIES!!!

Julie, is that one pie or did I hear the plural?

Happy Thanksgiving ALL! Mr.Turkey is about to meet Mr. Smoker!

Rich

 

Rich Franco

8 Years Ago

Hey, Melissa,

No time like the present time! Google Earth and I'll wave!

Rich

 

Floyd Snyder

8 Years Ago

Here is how I fix Thanksgiving dinner.

Ring! Ring! Hello, dinning room, put me down for 6 people at 5:30 for the corner table by the window, the one overlooking the 18th green.


 

Julie Senf

8 Years Ago

I have 3, is it enough? :)

 

Rich Franco

8 Years Ago

Floyd,

YOU DO THAT ALL BY YOURSELF??? LOL! Enjoy!

Julie, yes, that sounds like a good start, will let you know the actual number needed in a bit! Keep the oven warm!

Rich

 

Rich Franco

8 Years Ago

Here's a Poem I wrote for this year and probably sounds like more than one house, if I was a betting man!

Noise,Thanksgiving Noise

The refrigerator door, opened, closed, opened, slammed,
Oven opened, closed, opened, closed
Mixer mixing, twirling slowly now
Frig, opened, closed, bowls arranged, clinking
Water boiling, glass spice bottles clicking
Celery, chopped on the old wooden board
Bags of breadcrumbs, ripping and pouring
Hands mixing, adding,mixing, broth poured
Wooden spoons, clacking, stirring, against China bowls
crinkle of aluminum foil, trays covered
Oven opened, timers set, oven closed, doorbell rings
Dogs barking, chasing dogs, chasing kids,chasing dogs
Doorbell rings, dogs barking, kids yelling, wine corks pulled
Glasses clinking, bits of conversations heard, not heard
First Down, No, No, Yes! Timers ringing, oven door opened
Oven door slammed, beer cans opened, door bell rings
Dogs barking, kids yelling, red wine spilled,TV yelling
Table and plates and forks and knives and platters placed
Kids arranged, re-arranged, game over and time to sit
Thanksgiving Noise, 
Could this be any better.....

Rich Franco

 

MM Anderson

8 Years Ago

We're frying ours in peanut oil. Mmmm.

Happy Thanksgiving!

 

Suzanne Powers

8 Years Ago

You know you're going to hear this at Thanksgiving and Christmas!



Food, Glorious Food

Is it worth the waiting for?
If we live for eighty four
All we ever get is gruel!
Every day we say our prayer --
Will they change the bill of fare?
Still we get the same old gruel (how about smoked turkey)!
There's not a crust, not a crumb can we find,
Can we beg, can we borrow, or cadge,
But there's nothing to stop us from getting a thrill
When we all close our eyes and imagine

Food, glorious food!
Hot sausage and mustard!
While we're in the mood --
Cold jelly and custard!
Peas pudding and saveloys
What next is the question?
Rich gentlemen have it, boys --
in digestion!

Food Glorious food
We're anxious to try it
Three banquets a day
Our favorite diet
Just picture a great big steak
Fried, roasted, or stewed
Oh food! magical food! wonderful
food! marvelous food!

What wouldn't we give for
That extra bit more
That's all we live for
Why should we be fated to do
Nothing but brood on food
Magical food,
Wonderful food
marvelous food,
Beautiful food,
Food, Glorious food glorious fooooooood



 

Rich Franco

8 Years Ago

Suzanne,

I think that's me, back in the third row, with the dirty face..............

Rich

 

Suzanne Powers

8 Years Ago

You knew you were going to get this! Lol Yes, the dark little Italian boy. Great that this resonates with you! Did you eat some bird? Yours is still smoking, will be nice to have it in the late afternoon.

 

Jon Glaser

8 Years Ago

YUM!

 

Rich Franco

8 Years Ago

Suze,

Projected eat-o-rama is 6:00 pm, give or take 3 hours! LOL!

Jon, start driving, should be here on time!

Rich

 

Suzanne Powers

8 Years Ago

John, Rich's turkey is only 17 lbs this year!

 

Rich Franco

8 Years Ago

Yes, I'm on a diet!

Hey, who you calling a turkey! LOL!

Rich

 

This discussion is closed.