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Written by Danny Gaulden and "Ol' Chipotle" (Gary Lorenzen)
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Saturday, 26 November 2005 |
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Gary Lorenzen "Ol' Chipotle" Smokes 4 Turkeys on His Klose Offset Smoker
>Adapted from the BBQ FAQ's
Smoking turkeys can be one of the most challenging things to do for home barbecuers, for they are normally only cooked during the holiday season. Most folks on the list probably smoke a whole turkey only two or three times a year. I hope my 20 years plus of smoking several turkeys at a time will help you enjoy a rewarding fest.
First, what do you look for in a good turkey? There are mainly two kinds for retail sale:
Free-range turkey, which can be a little harder to find, is a turkey that was raised on the ground, in a pen, and actually had the freedom of walking, exercising, etc. like you would think of turkeys raised on an old-fashioned farm. They can tend to be a little tougher because they get to exercise and use their muscles more, but many consider them more flavorful and they are by farther very moist. If slow-smoked properly, their meats can be turned into a tender, delicious morsel.
The most common brand of turkeys found in stores today are your name-brand, mass-produced birds. They are not free-range birds. Butterball and Honeysuckle are a couple of the most popular brands. This is the kind most people smoke for the holidays and can be quite delicious also.
To defrost a turkey properly, it should be done in the refrigerator. Depending on the size of the bird and temperature of your refrigerator, it could take anywhere between three to five days to thaw. After it is thawed, the bird will keep several days in the refrigerator before spoiling.
OK, we are going to discuss the foundations of good, basic, slow-smoking here. Some people brine their turkeys, inject their turkeys, and rub seasonings under the skin. We will cover a few techniques. After you learn the basics of good slow-smoking, you can experiment with variations. Rub and Brine recipes are attached.
Click the "READ MORE" link to see the rest of this great article...
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Last Updated ( Saturday, 26 November 2005 )
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Read more...
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Written by Glenn Butler
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Friday, 17 November 2006 |
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Seen on the internet on the Klose BBQ Pits Discussion Forum (by a user named "John")
Here's how I get my turkey ready for the barbecue: Wash with cold water
and pat dry. Chop enough onions, celery, and garlic to fill chest and inner
cavity, season the veggies and fill cavities. Pin chest skin with skewer to
prevent veggies from falling out. Tuck legs under the skin, cut off tail to
cover cavity opening. Rub the bird with bacon grease, salt and pepper it. Cover
wings with foil. Center bird on the grill. Put on the cover. (Prepare the
giblets for gravy if you like.)
Setting up the barbecue for the turkey: Find an old roasting pan to center
on the bottom coal grate of the barbecue.
Use a Pyrex glass dish that
will fit inside the old roasting pan to catch the drippings for
gravy.
 Make sure all the vents on the barbe are open. Place 25 coals on
each side of the roasting pan and light. About 1/2 hour later place cooking
grill in kettle with handles directly over the coals so you can add 8 12 coals
hourly to each side during cooking time. Allow 12 minutes per pound of turkey.
Any size turkey will work as long as it fits under the cover.
To use a
thermometer, place it in bird in the usual manner, fold aluminum foil around it
to cover the scale, peel back foil to check for doneness.
Smoked Turkey:
soak 1/4 to 1/2 a bag of hickory chips overnight. Drain off water and add a
small handful to each side every hour, but not with the fresh coals.
When
the bird's done put it on a platter and let rest 15-20 minutes before carving. Close the vents
on the barbeque to extinguish the coals. Take out your drippings, skim grease
and make gravy.
More Online Turkey Grilling Resources: http://www.hormel.com/templates/knowledge/knowledge.asp?catitemid=104&id=801 http://www.virtualweberbullet.com/turkeyselect.html http://www.chowhound.com/topics/show/340288
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Last Updated ( Friday, 17 November 2006 )
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