English French German Spain Italian Dutch Russian Portuguese Japanese Korean Arabic Chinese Simplified

Wednesday, November 10, 2010



1 (12 lb) Turkey, thawed if frozen
3 tbsp brown sugar
1 tbsp Kosher salt
2 tsp ground cumin
2 tsp dried oregano
2 tsp dried rubbed sage
2 tsp dry powdered mustard
1 tsp dried thyme
1 tsp ground coriander
6 hickory wood chunks


This recipe is a long process but totally worth the end result. super moist and flavorful!

1. Remove and discard giblets and neck from turkey. Trim excess fat then rinse turkey with cold water and pat dry. Loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
Lift wing tips up and over back. Tuck under turkey. Place turkey on a jelly roll pan. Combine brown sugar and the next 7 ingredients (brown sugar through coriander). Rub seasoning mixture over and under skin. Cover turkey with plastic wrap. Refrigerate 8 hours or over night.

2. Soak wood chunks in water 1 hour, drain well. Place a large disposable aluminum foil pan in center of bottom grill rack.
Place 25 charcoal briquettes on each side of the pan; ignite briquettes.
Place wood chunks over hot coals. Coat top grill rack with cooking spray; place over foil pan and hot coals.
Uncover the turkey; remove from jelly roll pan. Place on top rack over aluminum foil pan. Insert a meat thermometer into meaty part of thigh, making sure not to touch bone. Cover and smoke turkey 2 1/2 hours or until meat thermometer registers 180° F., adding 8 additional briquettes to each side of drip pan every hour.

3. (Cover turkey loosely with foil if it becomes too brown. Turkey should be a deep mahogany brown when done. Closely watch grill to make sure coals burn steadily with continuous smoke, although don't check too often as lifting the grill lid decreases the inside temperature significantly).

Yield: about 12 servings

Saturday, November 6, 2010



1 (2 to 3 lb) turkey breast, bone in
8 cloves garlic, split
1/3 cup maple syrup
2 chipotle chiles in adobo sauce
2 tbsp vegetable oil
1 tbsp soy sauce


1. Preheat grill and prepare for indirect grilling.

2. Combine maple syrup, chipotle chilies, vegetable oil and
soy sauce in a blender.
Blend until smooth.

3. Work garlic clove halves under the skin of the turkey breast.

4. Place turkey breasts on unheated portion of the grill.
Grill for 1 to
1 1/2 hours brushing with chipotle sauce every 15 minutes.

5. Remove from grill when done and serve.

Friday, November 5, 2010



2 gal water
1 cup cider vinegar
1/2 cup ground coffee
1 large onion, cut in half
12 large thyme sprigs, tied together
1/4 cup Kosher salt
1 tbsp whole black peppercorns
2 cups light brown sugar
1 (11 lb) turkey
3 lbs hickory chips
vegetable oil, for basting


1. In a large saucepan bring 1 gallon of water to a boil; keep warm. In a large stockpot, combine the cider vinegar, coffee, onion, thyme, salt and peppercorns with 1 3/4 cups of the brown sugar and the remaining gallon of water. Bring to a boil.

2. Holding turkey by the legs, carefully ease it into the hot brine, neck end down. Add enough hot water to the stockpot to cover the turkey and bring it to a simmer. Simmer for 1 1/2 hours.

3. Carefully remove turkey from stockpot.
Strain 2 cups of braising liquid into a heatproof bowl
and stir in the remaining 1/4 cup of brown sugar.
Discard the remaining braising liquid.

4. Meanwhile, light a charcoal grill or preheat a gas grill. A few minutes before the turkey has finished simmering, add 2 cups of the hickory chips to the coals. When the chips start smoking, brush the turkey breast with oil.
Set the turkey, breast side down, on the grill.
Cover and smoke over a low fire or flame 15 minutes. Baste turkey with the reserved braising liquid; turn it breast side up and baste again.
Cover the grill and continue smoking turkey for about
40 minutes longer, basting occasionally with the braising liquid and adding more coals or hickory chips to the grill as necessary.

5. The turkey is done when an instant-read thermometer inserted in the inner thigh registers 165°.
Transfer the turkey to a cutting board and let rest 20 minutes before carving.