HICKORY SMOKED TURKEY BREAST
The butter in the injection and rub guarantees a tender and juicy bird. Simple ingredients with great results.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Turkey Breasts
Time 3h40m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat a smoker to 275 degrees F (135 degrees C). Add hickory chips according to manufacturer's instructions.
- Combine chicken broth, melted butter, salt, and poultry seasoning in a small bowl. Inject the solution evenly throughout the breast.
- Melt remaining 2 tablespoons of butter in a small dish. Brush evenly over the breast.
- Combine salt, paprika, garlic powder, onion powder, and black pepper in a small bowl. Sprinkle the rub over the entire breast, making sure to coat all sides evenly.
- Place breast in the preheated smoker and smoke for 3 hours or until internal temperature reaches 160 degrees F (71 degrees C). Remove from smoker and let rest for 20 minutes.
Nutrition Facts : Calories 665.7 calories, Carbohydrate 0.9 g, Cholesterol 256.7 mg, Fat 30.5 g, Fiber 0.3 g, Protein 91.1 g, SaturatedFat 11 g, Sodium 848.3 mg, Sugar 0.3 g
HICKORY TURKEY
With a delicious hickory-smoked flavor, this grilled turkey brings a southern twist to the Thanksgiving table-Kim Russell, North Wales, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- In a stockpot, bring the first 12 ingredients to a boil. Cook and stir until sugar and salt are dissolved. Remove from the heat; cool to room temperature., Remove giblets from turkey; discard. Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan. Refrigerate for 18-24 hours, turning occasionally., Prepare grill for indirect heat, using a drip pan. Add wood chips to grill according to manufacturer's directions. Drain turkey and discard brine. Rinse turkey under cold water; pat dry. Place the onion, orange and garlic inside cavity. Tuck wings under turkey; tie drumsticks together. Combine oils; rub over skin., Place turkey over the drip pan. Grill, covered, over indirect medium heat for 1 hour. Tent turkey with foil; grill 1-2 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. Cover and let stand for 20 minutes before carving.
Nutrition Facts : Calories 607 calories, Fat 31g fat (8g saturated fat), Cholesterol 245mg cholesterol, Sodium 235mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 73g protein.
HICKORY SMOKED TURKEY WITH CRANBERRY BBQ SAUCE RECIPE
This simple recipe for smoked turkey is definitely one for the books with its easy basting process to ensure you deliciously seasoned dish!
Provided by Recipes.net Team
Categories BBQ & Grilled
Time 5h20m
Yield 16
Number Of Ingredients 4
Steps:
- Preheat your grill to low heat (200 to 225 degrees F) and turn off one side so you will be cooking with indirect heat.
- Add your wet hickory chips over the fire and spray the grill with cooking spray.
- Prepare a spray bottle with 3 parts Worcestershire sauce and 1 part liquid smoke to spray the turkey during the cooking process.
- Fold foil into a packet, fill with chips, poke holes with a fork.
- Cut the turkey up into pieces like you would for frying a chicken.
- Rinse off each piece and pat dry.
- Place on the cool side of the grill and cook for about 4 hours at 200 to 225 degrees F, until the internal temperature reaches 180 degrees F.
- Every half hour, add more hickory chips and spray the turkey with your Worcestershire mix.
- The last half hour, baste the turkey with your Cranberry BBQ Sauce.
Nutrition Facts : Calories 227.00kcal, Cholesterol 116.00mg, Fat 9.00g, Protein 35.00g, SaturatedFat 2.00g, ServingSize 16.00, Sodium 180.00mg, Sugar 1.00g
GRILLED TURKEY WITH CRANBERRY BBQ SAUCE
Create some much-needed space in your oven for Thanksgiving by grilling the turkey instead!
Provided by Food Network Kitchen
Categories main-dish
Time P1DT4h5m
Yield 8 servings
Number Of Ingredients 17
Steps:
- For the turkey: One to two days before cooking, combine the sugar, 1/4 cup kosher salt and 1/2 teaspoon ground black pepper in a small bowl. Rub this mixture all over the turkey, including under the breast and thigh skin and inside the cavity. Refrigerate uncovered or lightly covered with plastic wrap.
- For the cranberry bbq sauce: Heat the oil in a medium saucepan over medium heat. Add the onion and a pinch of salt. Cook until the onion is very soft and translucent, about 8 minutes. Add the garlic and paprika and cook, stirring frequently, 2 minutes. Stir in the cranberries, apple juice, ketchup, light brown sugar, molasses, vinegar, Worcestershire sauce, dry mustard, chipotle pepper, 3/4 teaspoon salt and a few grinds of pepper. Simmer until the cranberries start to burst, about 12 minutes. Transfer to a food processor and blend until very smooth. Reserve half for serving with the turkey. (You can make this sauce the day before and keep it refrigerated.)
- Half an hour before cooking, remove the turkey from the refrigerator. Preheat a grill for indirect cooking over medium heat (about 350 degrees F). For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
- Pat the turkey very dry with paper towels. Brush the turkey all over with oil and sprinkle lightly with salt and pepper.
- Place the turkey breast-side up on the indirect side of the grill with the legs facing the hotter side. Cover the grill and roast until almost done (an instant-read thermometer inserted in the thickest part of the thigh should register around 150 degrees F), 1 hour 30 minutes to 2 hours. Brush the turkey all over with the cranberry sauce. Cover the grill and continue cooking the turkey until a thermometer registers at least 165 degrees F in the thigh and 155 degrees F in the breast, 15 to 25 minutes more.
- Let the turkey rest 30 minutes before carving. Serve with the reserved cranberry sauce on the side.
HICKORY SMOKED TURKEY LEGS
My husband made these last weekend and they were so yummy. One of the things we plan on serving for 4th of July.
Provided by ratherbeswimmin
Categories Poultry
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- To make the sauce: In a saucepan, stir all the sauce ingredients together using a whisk.
- Bring mixture to a boil; lower heat to medium-low and simmer for 20 minutes or so, until the apples are cooked and the sauce is thickened.
- Throw out the cinnamon stick; let sauce cool for 5 minutes.
- Puree sauce in a blender or food processor.
- Equally divide sauce into 2 bowls; set aside.
- To make rub: In a bowl or heavy duty plastic zip-top bag add all the rub ingredients; stir or shake to combine.
- Rinse the turkey legs under cold water and pat dry.
- Coat turkey legs with rub mixture; let stand for 20 minutes at room temperature before grilling.
- Spray or lightly brush turkey legs with vegetable oil.
- Follow your grill manufacturer's instructions for using wood chunks.
- Grill turkey legs over indirect medium heat for approximately 1 hour or until meat thermometer reads 180° when inserted into the thickest part of the meat (baste occasionally with sauce from 1 reserved bowl).
- Take legs off grill and served with sauce from the 2nd reserved bowl.
Nutrition Facts : Calories 472.2, Fat 15.9, SaturatedFat 4.8, Cholesterol 161.2, Sodium 1467.8, Carbohydrate 36.4, Fiber 2.5, Sugar 29.8, Protein 45.9
DELICIOUS OVEN-BAKED CRANBERRY BARBECUE CHICKEN (OR TURKEY LEGS)
This is SOOOO good! You can double the complete recipe and bake in a roaster pan, throw in a chopped green bell pepper and/or a jalapeno pepper also if desired! Four small turkey legs can be used in place of the chicken, if using larger turkey legs then double the cranberry sauce and BBQ sauce, also the cooking time will need to be increased.
Provided by Kittencalrecipezazz
Categories Chicken
Time 26m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 350 degrees.
- Butter a 13 x 9-inch baking dish.
- Heat butter with oil in a large skillet over medium-high heat.
- Season the chicken with salt and pepper, then add to the skillet; cook on both side until lightly browned, then place the chicken skin-side up into the baking dish (leave the drippings in the pan).
- Add in the onion, celery, garlic and cayenne pepper (if using) adding in a little more oil if needed; sate for about 3 minutes; stir in the cranberry sauce and BBQ sauce; bring to a light simmer, stirring until completey combined, then pour over the chicken.
- Bake uncovered for about 50 minutes or until chicken is tender and cooked through, basting with the sauce a couple times during baking.
- Delicious!
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