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Author Topic: Smoked Turkey Infused with White Wine  (Read 13629 times)
twistedpit
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« on: July 12, 2011, 02:35:36 PM »

Smoked Turkey Infused with White Wine (Beer Can Style)

12 lb. Turkey
1 tablespoon cooking oil
4 tablespoons of coarse salt
1 cup of cooking wine
1/2 onion
2 celery stalks with leaves
1 bell pepper
1 teaspoon minced garlic
3/4 teaspoon poultry season or 2 chicken bullion cubes
1/2 teaspoon freshly cracked black pepper
1 tablespoon Adams Reserve “Kicked up Chicken” Rub

Set up your keg for a low and slow smoke using apple wood (or your favorite wood) to a temperature of 240 degrees.  This smoke will require a diffuser with sufficient thermal mass because it will run for approximately 6 1/2 hours.  Wash and pat dry turkey with a paper towel your removing the neck and giblets.  Season the turkey with salt between the skin and breast by separating the skin from the meat gently with your hand.  Coat outside of turkey with oil and sprinkle on salt and Kicked up Chicken rub.  Tuck the wings under themselves and set aside.

Combine the wine, thyme and parsley and place in a can with no lid (beer can chicken style).  Coarsely chop onion, celery stalks, bell pepper and add to water pan.  Fill pan (disposable aluminum makes clean up easier) with water, at least 4 cups, adding  garlic, poultry seasoning and cracked pepper.

Smoke at 240 degrees to an internal temperature of 165, about six hours.  If you cannot resist opening the smoker and showing off the bird to your friends, mist the turkey lightly with apple juice to at least make it look like you are really working hard. Remove the turkey from the smoker and let it rest for 45 minutes.  I like to rest meat in an ice chest and leave the thermometer in tack, letting the temperature drop to 150 degrees.  Open the vents on the smoker to raise the temperature to a grilling range about 500 degrees. Serve the turkey with a fresh fruit garnish such as pineapple for presentation and later grill the fruit for dessert.





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Smokey_Mtn
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« Reply #1 on: July 12, 2011, 02:58:53 PM »

Beautiful Twisted.  I have a turkey in the freezer that I've been wanting to do.  This is a great starting point for me.  Recipe board anyone?
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Skinsandos
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« Reply #2 on: July 12, 2011, 03:22:43 PM »

Twisted Nice Bird - I 2nd the recipe board we will move it after it has hung out here awhile
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rhodeje
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« Reply #3 on: July 12, 2011, 03:37:44 PM »

That really looks good!
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ronbeaux
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« Reply #4 on: July 12, 2011, 05:40:39 PM »

Move it! That looks and sounds good.
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Is it burnt??
smokey
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« Reply #5 on: July 12, 2011, 09:24:36 PM »

Looks great

Sounds like something hook would do
Wink
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ICSmoke
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« Reply #6 on: July 13, 2011, 10:41:47 AM »

That looks great!!
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so easy a Keg man could do it...
Vindii
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« Reply #7 on: July 13, 2011, 10:55:02 AM »

Nice bird.  Great job.
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See post 18
http://smokinitforums.com/index.php?PHPSESSID=oovcf0ho0f6b61ce5v721lodo7&topic=4485.15

They are closed minded idiots (did I just say that?? YEP!) and they can't see the usefulness of other types of cookers.
musiccity
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« Reply #8 on: July 22, 2011, 10:18:59 AM »

What type of diffuser do you use.  Just got me a Keg and I see that as a missing accessory.
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twistedpit
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« Reply #9 on: July 25, 2011, 09:34:51 AM »

What type of diffuser do you use.  Just got me a Keg and I see that as a missing accessory.

I use the one by BSK.  It is expensive.  I've modified it by putting a layer of broken pizza stone in it to increase the thermal mass.  The layer is several large pieces of the stone that just cover the bottom of the diffuser.  The increased thermal mass made controlling the temperature in the keg a lot easier.  Once you reach your desired temp. set your vents and forget it.
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CarlBQ
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« Reply #10 on: July 25, 2011, 04:55:46 PM »

Will have to save for t giving
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musiccity
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« Reply #11 on: July 26, 2011, 09:51:07 AM »

I am obviously a newbie cause I can't find the BSK diffuser anywhere on the net.  Can you help or show me a pic of your diffuser with the pizza stone pieces added?
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twistedpit
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When humor goes, there goes civilization.


« Reply #12 on: July 26, 2011, 10:19:28 AM »

I am obviously a newbie cause I can't find the BSK diffuser anywhere on the net.  Can you help or show me a pic of your diffuser with the pizza stone pieces added?

Here is a new one



Don't hesitate to post your questions.  There are a lot of great people here, more than willing to help.
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mball11
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« Reply #13 on: November 13, 2011, 06:31:48 PM »

Thanks for the info on Turkey.  I am going to try one this weekend so I can make sure my first attempt is not Turkey Day.  can you send photos/explain what you do with the broken pizza stone?  I have the BSK diffuser and two broken Pizza stones.  Thanks.
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trey
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« Reply #14 on: November 13, 2011, 06:37:03 PM »

Place the broken pieces in the diffuser to give it more thermal mass.
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