The turkey is a big, domesticated bird, native to North America. Turkey is distinguished by its white plumage and a bare wattled neck and head.

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

Smoked Turkey is a popular delicacy in North America. It is generally made for large parties, especially Thanksgiving. Buying a Smoked Turkey can be very expensive. Smoked Turkey can, however, be also made at home. It is a very easy and economical way to enjoy Smoked Turkey.

For making a Smoked Turkey, you need a water smoker. Water smokers can be electric, gas or charcoal based. Another alternative to a water smoker is the indirect smoking method over the grill. Different kinds of woods can also be used, including: mesquite or hickory, chunks of water-soaked hardwood, or fruitwood. When the wood is added, place a lid on the smoker till the temperature reaches 250 to 300 degrees F. The temperature can be checked using an oven thermometer if the smoker doesn’t have a built-in thermometer.

Almost all parts of the turkey, including the breasts, drumsticks and wings, can be smoked. However, whole turkeys can be smoked provided they are lesser than 12 lbs in weight.

A turkey should not be stuffed before smoking. There is also no need to add any special seasoning. All that is required is salt, pepper and a little poultry seasoning. You can also add some wine or juices instead of water for smoking. The turkey can also be brined before smoking. The brining solution usually consists of water, salt, spices and a little sugar. However, the turkey should be brined for at least 24 hours before smoking.

Once the required temperature is reached, place the turkey inside and replace the lid. Smoking time depends on the size of the turkey as well as the temperature of the coals, distance of the smoker from the heat and the external temperature. A meat thermometer can be used to check whether the turkey is cooked or not. The temperature of the inner thigh should reach 180 degrees F. The turkey should also look pink and “cooked”. There should not be any rawness to it. It should also be moist and tender to taste, not chewy.

There are some guidelines for getting a perfectly Smoked Turkey: ensure that there is no wind, as this could put out the fire; don’t open the smoker’s door too many times or for too long; smaller birds less than 15 lbs are better since larger ones take too long to smoke; thaw a frozen turkey thoroughly before smoking it; ensure that the temperature is at least 160 degrees, to destroy any bacteria effectively.

Turkey provides detailed information about turkey, turkey hunting, turkey recipes, deep fried turkey and more. Turkey is the sister site of 1200 Calorie Diabetic Diets.

Article Source: EzineArticles.com

Web recipes-on-the-net.com

3 Barbecue Chicken Recipes for Crockpots by Kara Kelso
A Quick Dinner Recipe Perfect For Home Or Picnic by Diane Watkins
Artful Cooking (ebook package with over 14,000 recipes and over 190 bonus ebooks)
Backpacking Recipes - The Simplest by Steve Gillman
Barbecue Competitions by Bill Anderson
Barbecue How to's and Two BBQ Recipes by kentuckyslone
Barbecue Pork Ribs Recipe - No Simple Matter by Jeff Slankard
Barbecue Recipe Science Part I by Bill Anderson
Barbecue Recipe Science Part II by Bill Anderson
Barbecue Ribs - Competition Style in Your Backyard by Bill Anderson
Barbeque Shrimp Recipe - Easy to Make by Norm Butler
BBQ Ideas For The Best Hot Wings You Ever Tasted by Jessica S
BBQ Recipe Tips & Techniques
BBQ Secrets Revealed
Bikes, Blues, BBQ, and Brunswick Stew by Bill Anderson
Bourbon Barbecue Sauce by Bill Anderson
Campfire Coffee Recipes by Gary Gresham
Campfire Cooking and Recipes by Charlene Davis
Campfire Cooking (Some Yummy Recipes) by Dennis R Weaver
Camping Recipes by Shirley Atkinson
Camping Recipes for Your Dutch Oven by Sherry Frewerd
Competition BBQ Secrets
Dutch Oven Cooking Basics by Robin Shortt
Dutch Oven Cooking Camping Recipes - 4 Steps To Prepare Dump Cake by Abhishek Agarwal
Easy Backpacking Dinner Recipes by Nicole Munoz
Easy Dutch Oven Cooking by Scouter
Egg-cellent Recipes For Your Favorite Outdoor Activities by Anne Clarke
Extraordinary Tailgating Recipes, Adding Spice to the Game by NS Kennedy
Five Backpacking Recipes by Holt
Grilled Pineapple - The Perfect End to Your Barbecue by Scott Carey
Grilling and Smoking Chicken by Aaron Ralston
Homemade BBQ Sauce Recipes by Hans Dekker
Honey Barbeque Beef Jerky - Making Your Very Own Honey Barbecue Beef Jerky by Caleb Liu
How To Ensure Barbecue Food Safety by Paul Yates
How To Plan the Perfect Spring Picnic by Sarah Potts
How to Smoke a Brisket by Aaron Ralston
How to Smoke A Rack of Spare Ribs by Aaron Ralston
Kid Friendly Recipes by Christine Steendahl
Let's Eat Outside – Great Kid-Friendly Picnic Ideas by Susanne Myers
Let Wood Chips Make Your BBQ Smoker Unique by Louise Yates
Mouth Watering Memphis Style Pork Ribs by Scott Schirkofsky
Outdoor Barbecue by Sarah Potts
Recipe Builder - Recipe Maintenance Made Easy
Ruth's Chris Steakhouse's Barbecue Shrimp Orleans - Make it at Home by Mark Hester
Skewers- Outdoor Grilling Accessories For Your Favorite Outdoor Activities by Anne Clarke
Smoked Turkey by Peter Emerson
S'mores Recipes - From Classic to Mexican Variations by Kayla List
Steamed Vegetables On The Barbecue Grill by paulyates
The Barbecue Grilling Tip Guide by Marcus Cox
The Best Way to Barbecue Fish by Patrick Tang
Three Tasty And Easy Camping Recipes by Mike Legg
Types of Wood For Smoking by Aaron Ralston
Vinegar Based Barbecue Sauce - We're Not in Kansas Anymore by Jeff Slankard
Western Beef Jerky Recipe - Make Delicious Beef Jerky at Home by Mark Hester

< Back to Barbecue Recipes