MEMPHIS STYLE SMOKED TURKEY RECIPE - (4.1/5)
Provided by Beefman-2
Number Of Ingredients 16
Steps:
- Mix rub together in a bowl, then place into an air tight container. Prepare a thawed turkey, remove the innards and skin, rinse off the turkey. Apply the rub with a light to medium coat. Place into a container large enough to hold the turkey, cover with foil or plastic wrap then place into fridge over night. Remove from fridge and place on counter allowing it to come up to room temperature. Prepare your smoker at this time and preheat it. Once your smoker has been preheated for 30 to 45 minutes start the smoke and place your turkey in the smoker. Smoke with apple, maple, oak for no more then 4 hours. If you like a stronger smoke use mesquite or hickory. Continue to cook until the internal temperature reaches 180°F. Remove and let rest 10 minutes prior to carving.
MEMPHIS FRIED TURKEY
Provided by Patrick and Gina Neely : Food Network
Time 2h25m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Figure out how much oil you need to fill your fryer: Put the turkey in the empty fryer and cover with cold water. Remove the turkey; mark the line where the water is in the pot. Empty the water and dry the fryer and turkey well.
- Mix the smoked paprika, garlic powder, onion powder, cayenne pepper, thyme, 1 tablespoon salt and 1 1/2 teaspoons black pepper in a bowl. Sprinkle some of the spice rub inside the cavity of the turkey. Separate the skin from the breast meat with your fingers, starting at the top of the breast and sliding to the right and left, then working down. Massage some of the rub onto the meat under the skin. Sprinkle the remaining rub on the turkey's skin. Place the turkey on a sheet tray and cover with plastic wrap. Refrigerate overnight or up to 24 hours so the flavors can marry.
- Fill your fryer with peanut oil to the line you marked (do not fill more than three-quarters of the way). Preheat the oil to 400 degrees F; it will take about 1 hour.
- Meanwhile, remove the turkey from the refrigerator and let it come to room temperature as your oil heats. Once the oil reaches 400 degrees F, very carefully lower the turkey into the hot oil. (Most turkey fryers come with a basket for the turkey that has hooks and a handle to lower and lift; otherwise, get yourself a long set of sturdy tongs to grip the inside cavity and breast and an industrial kitchen fork to hold the back side of the bird.) Make sure the oil maintains its temperature while frying. Fry the turkey until the skin is dark golden brown and crisp, or until the internal temperature of the breast reaches 155 degrees F on an instant-read thermometer, about 45 minutes. Carefully remove the turkey from the oil and let it rest and drain on a wire rack, about 30 minutes. Do not cover the turkey with foil or it will lose some of its crispness. The internal temperature will rise to 165 degrees F while resting. Transfer the turkey to a board or platter.
SMOKED TURKEY
There are countless advantages to smoke-roasting (also known barbecuing) your turkey, as in this recipe from the barbecue expert Steven Raichlen. Smoking produces a bird of incomparable succulence, especially when combined with another traditional American barbecue technique, brining. There is the rich, evocative flavor of wood smoke, and the burnished mahogany sheen it gives the bird. Then there's the simplicity of the method: once you put the bird in the smoker or on the grill, you pretty much leave it there until it is done, while the kitchen and oven are freed up for side dishes and desserts. Last but certainly not least, you get an excuse to spend a fall afternoon outdoors, maybe with beer in hand.
Provided by Steven Raichlen
Categories dinner, main course
Time 3h
Yield 10 to 12 servings
Number Of Ingredients 2
Steps:
- Set up an outdoor grill for indirect grilling, placing a large foil drip pan in center. (If using a smoker, light and set it up according to manufacturer's instructions and heat to 275 degrees. In a smoker, you will need to cook bird longer, 3 1/2 to 4 1/2 hours.)
- Drain bird. Blot dry inside and out and truss if desired. Place in center of grill grate, over drip pan and between mounds of natural lump charcoal. Toss 1/2 cup of soaked wood chops on each mound of coals. Place lid on grill. Adjust vents to keep temperature between 325 and 350 degrees.
- Grill turkey until darkly browned and cooked through, 2 1/2 to 3 hours. Baste turkey with melted butter after first hour and every hour thereafter. If skin starts to brown too much, loosely tent bird with foil. Use an instant-read thermometer to test for doneness; turkey is ready when internal temperature of the thigh is 180 degrees. Replenish charcoal every hour, adding 8 to 10 lumps of charcoal to each mound of coals and leaving grill uncovered for a few minutes to allow charcoal to light. After 1 hour, add 1 1/2 cups of soaked wood chips.
- Transfer turkey to a platter, loosely tent with foil, and let rest for 10 minutes before carving. Reserve any drippings in drip pan for gravy.
Nutrition Facts : @context http, Calories 439, UnsaturatedFat 10 grams, Carbohydrate 0 grams, Fat 19 grams, Protein 64 grams, SaturatedFat 6 grams, Sodium 331 milligrams, Sugar 0 grams, TransFat 0 grams
MEMPHIS-STYLE TURKEY LEGS - ALTON BROWN
I've yet to cook turkey legs. They're so inexpensive---I've got to try them soon. This recipe in Alton Brown's "Feasting On Asphalt - The River Run," was inspired by a dish at Melanie's Soul Food in north Memphis.
Provided by mailbelle
Categories Poultry
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 450°F.
- Place the legs in a 13x9-inch baking pan and sprinkle with the seasoned salt.
- Pour 1 cup of water into the bottom of the pan and cover tightly with aluminum foil. Bake on the middle rack of the oven for 1 hour.
- After 1 hour, gently uncover the pan and turn the legs over. Continue to bake for another hour.
- Remove from the oven and drain off any remaining water.
- Combine the barbecue sauce, brown sugar, and lemon juice in a medium saucepan over high heat and bring to a boil. Remove from the heat and glaze the turkey legs with the sauce.
Nutrition Facts : Calories 107.7, Fat 0.2, Sodium 530.4, Carbohydrate 26.3, Fiber 0.4, Sugar 19.7
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- Preheat whatever type of grill you are using for indirect smoking at 225 degrees F. If you're using gas, turn on half of the burners to medium-low and leave the other half off. If you are using charcoal, preheat your coals until just ashed over, dump them on one far side of your grill, and set the vents to about 25% open. If you are using a dedicated smoker, preheat your grill to 225 degrees F. Add the wood chunks or chips, if needed, to achieve a thin blue smoke.
- Remove your defrosted turkey from the packaging. Remove the neck and giblets from the inside cavity of the bird. If your turkey has been brined, carefully rinse the exterior of the turkey with cold water. Pat the turkey down on all sides with a paper towel. Tie the legs together with butcher's twine and tuck the wing tips behind the shoulder joint.
- Coat the exterior of the bird with olive oil or melted butter and then season on all sides with the Sweet Rub.
- At 225 degrees F, you can plan on approximately 30 minutes per pound for your turkey to smoke. For example, this 15 pound turkey will take 7 and 1/2 hours at 225 degrees F. I always plan an extra 30 minutes, just in case.
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