Smokin Turkey Tips From SmokinTex

[admin]

Scott Wallace shows us how to make a smokin hot turkey for your holiday feast!

See this awesome video.
SmokinTex.com

[Hardage]

Where is the brine recipe he says will be posted? Looks great and I am ready to try it tomorrow so I need it asap...
Thanks!

[admin]

This is the marinade/brine Scott Wallace used for the smoked turkey in the Smokin Turkey Tips Video

Honey Orange Marinade

2lb Bottle Honey
4-6 Oranges
3 T Salt
2 T Ground Ginger
2 t Ground Cumin
2 t Ground Mustard
1 1/2 t Ground Cloves
1/2 t Allspice

Squeeze oranges into a bowl.
Add the rest of the ingredients.
Mix well.
Massage under skin to flavor the meat.
Stand turkey in extra large bowl and pour marinade into cavity and over the skin.
Stuff squeezed oranges into cavity for more flavor.
Put in airtight bag and refrigerate up to 24 hours.
See our video for more instructions.
http://www.youtube.com/watch?v=gdK-OUv8Gkk
http://smokintex.com/
Enjoy!

SmokinTex

[Steven Par]

Do you leave the orange peels inside of turkey during smoking?
thanks
steve

[BillyBob]

Steven...I will answer this for you...stuff as many of the orange peels as you can in there and cook with them inside....I mix oranges and onions and we love it!!!!

BillyBob

[Steven Par]

BillyBob, Thanks for the quick reply . I am planning on smoking this Saturday and using the meat for sandwiches on Christmas day. I hope its good.

Steve

[admin]

Thanks again BillyBob for answering for us.
And yes leave the orange peels on.
Now everybody get smokin!

[BillyBob]

Admin...didn't mean to answer for you...I knew the question wanted to be answered quick...so I answered and forgot to tell him to leave the peels on...thanks for the help!!!

BillyBob

[Steven Par]

Well I smoked yesterday and kinda messed up. I went fishing and figured a 10lb bird would be close to being done if I fished till dark. I started smoking at 1100 am ..225f and returned at 5pm (6hrs) and the internal temp of the breast was at 174. It was ok but dry. The only flavor I was getting was from the cumin. There was no moisture left insde the bird at all. With my old homemade smoker I always had to tip and dump the juice out from inside of the bird and that is after smoking until the red poppers had popped which I believe is 180...anyway it was my fault for being tardy. I will try again and hopefully be around when we hit the 165 f mark.
If I use this marinade recipe again I will cut back on the honey and juice for a 10 lb bird. I had way more than enough and it cost a fortune to mix up...honey is expensive in small town Iowa....I will probably stick with my plain old salt brine recipe......1lb of salt to I gallon of of water...soak at least 24 hours...rinse well the next day and smoke!

Steve

[Bwalk76]

Does anyone else have any turkey recipes/tips/etc? The mother in law wants me to smoke a turkey and I want to make sure that I get it right on the first try.....