Memphis Style Smoked Turkey Recipe 415

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MESQUITE SMOKED TURKEY WITH A PEACH GLAZE RECIPE - (4.6/5)



Mesquite Smoked Turkey with a Peach Glaze Recipe - (4.6/5) image

Provided by raffterman

Number Of Ingredients 23

SOUTH-WESTERN RUB:
3 tablespoons brown sugar
1 tablespoon granulated garlic powder
1 tablespoon kosher salt
2 tablespoons paprika
2 teaspoons dry mustard
2 teaspoons chilli powder
1 teaspoon ground cumin
1 teaspoon granulated onion
2 teaspoons chilli flakes
1 teaspoon cracked pepper
GLAZE:
3/4 cup good quality peach preserve
1 jalapeño, chopped fine
3 tablespoons rice wine vinegar
1 tablespoon fresh ginger, minced
1 tablespoon Dijon mustard
Juice of 2 oranges
TURKEY:
1 (12 to 16-pound) whole turkey
12 cups mesquite wood chips (8 of these cups soaked in cool water for 1 hour and drained)
2 lemons halved, optional
2 oranges halved, optional

Steps:

  • In a medium bowl combine all rub ingredients. Remove giblets from turkey, rinse turkey in cold water and pat dry. Place turkey on a large tray. Massage rub mixture into turkey until generously coated inside and out. Cover the turkey and place in the refrigerator to marinate overnight. The next day, place 8 cups of wood chips in water to soak for 1 hour. Prepare the glaze by placing all of the ingredients into a small saucepan set over low heat. Remove turkey from refrigerator (Optional: stuff the cavity with sliced oranges and lemons). Tie the legs with butcher twine to hold the bird together as compact as possible. Set it aside and allow to come to room temperature. Prepare smoke pouches by mixing 2 cups of the wet drained wood chips with one cup of the dry on a large piece of foil. Wrap loosely into a package. Using a fork, pierce the package all over to allow smoke to escape. Repeat these steps to make 3 more smoke pouches (4 pouches in total). Prepare barbeque for indirect cooking and smoking by removing the grate over one burner and turn only it onto high heat. Place a drip pan over the cool elements, but under the grates. Place a smoke pouch on direct heat. Wait for smoke to form and adjust barbeque temperature to reach 220°F (105°C). Place the turkey over the drip pan and no heat. Close the barbeque lid and smoke for 20 to 30 minutes per pound, changing the smoke pouch when smoke dissipates. In the last hour of cooking, baste the turkey with sauce at least 2 times. Remove turkey from the barbeque when a digital thermometer inserted in the thickest part of the bird reads 165°F (74°C). Cover turkey loosely with foil and let rest for 20 minutes. Carve and serve with extra peach glaze.

MEMPHIS-STYLE TURKEY LEGS - ALTON BROWN



Memphis-Style Turkey Legs - Alton Brown image

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

4 smoked turkey legs
1 tablespoon seasoning salt
1 cup hot barbecue sauce
1 tablespoon dark brown sugar
1 tablespoon fresh lemon juice

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

MEMPHIS STYLE SMOKED TURKEY RECIPE - (4.1/5)



Memphis Style Smoked Turkey Recipe - (4.1/5) image

Provided by Beefman-2

Number Of Ingredients 16

MEMPHIS RUB:
1 (10- to 12-pound) turkey
1/2 cup paprika
1/4 cup garlic powder
1/4 cup mild chili powder (use medium or hot to kick up the heat)
3 tablespoons salt
3 tablespoons black pepper
2 tablespoons onion powder
2 tablespoons celery seeds
1 tablespoon brown sugar
1 tablespoon dried oregano
1 tablespoon dried thyme
3 teaspoons cumin
2 teaspoons dry mustard
2 teaspoons ground coriander
2 teaspoons ground allspice

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.

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