Thanksgiving Smoked Turkey – Part 6 of Smoking & Curing Foods with Smoke Daddy – How to Smoke a Turkey.

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Thanksgiving Smoked Turkey - Part 6 of Smoking & Curing Foods with Smoke Daddy - How to Smoke a Turkey.
Recipe type: Smoking / Turkey / Poultry
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
Hi and welcome to part 6 of our series on smoking and curing foods. With Canadian Thanksgiving on Monday and in just over a month in the US, today's episode covers curing a smoking a delicious Thanksgiving turkey.
  • 1 x 5-6lb Turkey (2.5kg - 2.8kg)
For the Curing Brine
  • 5lt Water
  • 15g Saltpetre
  • 100g Sugar
  • 200g Salt
  • 30ml Black peppercorns
  • 30ml Whole allspice
  • 10ml Ground ginger
  • 25ml Bicarbonate of soda
For the Basting / Mop
  • 100ml Honey
  • 40ml Lemon Juice
  • Zest of 1 lemon
  • 10ml Lemon pepper
  • 15ml Garlic powder
  • 5ml Cayenne pepper
  • Smoked salt
  1. For the curing brine combine the saltpetre, sugar, salt, black peppercorns, whole allspice, ginger and bicarbonate of soda and pour these into a pot along with 5 liters of water.
  2. Bring the pot to a boil, reduce the heat and allow this to simmer for 30 minutes. Quick chill the pot by floating it in cold water in your sink.
  3. To prepare the turkey, trim away any excess skin and fat from the neck and butt. Removing the tail is a matter of personal preference.
  4. Use a sharp knife to cut through the skin and flesh along the breast bone. Cut through the breast bone with your kitchen shears.
  5. Open up the bird, flip it over and dislocate the pelvis with a sharp downward thrust. This allows the bird to lie flat. Removing the wing tips is also a matter of personal preference, however I do recommend this.
  6. Transfer the turkey skin side up to a large food-safe non-reactive container. Pour the cooled brine into the container.
  7. Place a weight on top of the turkey to keep it fully submerged in the solution.
  8. Place the container in your refrigerator and allow it to cure for 48 hours.
  9. After curing, you will need to make the basting. Combine the lemon juice and honey. Take the lemon pepper, garlic powder, cayenne pepper and lemon zest and add these to the honey and lemon juice. Mix these until totally combined.
  10. You will also need smoked salt to grind over the turkey once it has been basted.
  11. Remove the turkey from the curing brine and pat both sides dry using kitchen paper.
  12. Brush the underside liberally with the basting, flip the bird over and repeat this with skin side, before giving the skin a generous grind of smoked salt.
  13. Place a rack at an angle across a pan and transfer the turkey to the rack.
  14. Get your smoker running and heat the barbecue to 250f or 135c. I am using the Smoke Daddy cold smoke generator which allows for perfect cold or hot smoking in any closed barbecue. If you are using another brand of smoker, follow the manufacturer's instructions.
  15. Place the turkey in the barbecue and allow this to smoke for 40 minutes per pound. For my turkey weighing in at about 5 pounds this will take 3 hours 20 minutes. Baste the bird every half hour with melted butter to prevent the skin from drying out.
  16. Towards the end point, check the internal temperature with a probe thermometer. When the internal temperature reaches 170f or 77c in the thichest part of the meat, the turkey is ready to serve.
  17. And there you have it, a beautifully fragrant, tasty and succulently tender smoked turkey flavored with garlic, lemon and a hint of chilli.


Mexican Meatloaf Stuffed with Cheddar and Topped with Chipotle Glaze. How to Make Single Portion Meatloaf Recipe

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Mexican Meatloaf Stuffed with Cheddar and Topped with Chipotle Glaze. How to Make Single Portion Meatloaf Recipe
Recipe type: Beef
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
Mexiacn Meatloaf Recipe - stuffed with mature cheddar, topped with chipotle glaze. Meatloaf is an all-time favorite, however it can be a bit boring doing the same thing time and again. This meatloaf is spiced up, stuffed with mature cheddar and glazed with a chipotle glaze. The loaves are made in single portions, making serving and portion control much easier.
  • 450g / 1 pound Ground lean beef
  • ½ Cup Chopped onion
  • ⅓ Cup Finely crushed tortilla chips (plain or chilli flavor)
  • 1 Large egg, lightly beaten
  • 2 Tbs Ketchup / Tomato sauce
  • 2 Tsp Cayenne pepper
  • 1 Tsp Ground cumin
  • ¼ Tsp Salt
  • ½ Cup Shredded mature cheddar or Monterey Jack
For the Glaze
  • ½ Tsp Ground chipotle (can substitute smoked paprika)
  • 4 Tbs Ketchup / Tomato sauce
  1. Place the beef mince, chopped onion, finely crushed tortilla chips, ketchup, chilli powder, ground cumin, lightly beaten egg, salt and freshly ground black pepper in a mixing bowl and massage this until totally combined.
  2. Using an oil soaked cloth, wipe out the mini loaf pans. Fill the pans with equal amounts of the beef mixture.
  3. Using your fingers, make a deep furrow down the center of each lot of beef. Fill the furrow with the mature cheddar and press the beef back until the cheese is almost covered.
  4. Mix the second lot of ketchup with the chipotle powder and spread this over the loaves.
  5. Place the loaves in a roasting pan and bake them at 200c or 400f for 30 minutes.
  6. Remove the meatloaves from the oven, run a toothpick around the edges and turn them out onto platters to serve.


How to Debone & Stuff a Whole Turkey. Thanksgiving Recipe Special. Turkey Galantine / Ballotine.

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How to Debone & Stuff a Whole Turkey. Thanksgiving Recipe Special. Turkey Galantine / Ballotine.
Recipe type: Poultry / Thanksgiving / Christmas / Festive Season
Cuisine: American
Prep time: 
Total time: 
Serves: 6-8
How to Debone & Stuff a Whole Turkey. With Thanksgiving and the festive season just around the corner, here is a fantastic deboned stuffed turkey recipe for the occasion!!! A while back we demonstrated deboning a whole chicken in a few easy steps - deboning the turkey is just as simple, but requires a little more strength owing to the turkey having much stronger connective tissue than a chicken. The bird is stuffed with a rich filling of bacon, feta, olives and baby spinach.
  • 1 x 3kg / 6.6lb Turkey (if you use a larger bird, simply scale up the filling and recalculate the cooking time using my formula below)
For the Filling / Stuffing
  • 200g Baby spinach
  • 200g Streaky bacon
  • 140g Feta cheese
  • 12 Olives
  1. Starting with the stuffing, cut the bacon thinly across the grain. Roughly chop the baby spinach, and pit and slice the olives into rounds. In addition take out 2 rounds or 140g of feta cheese.
  2. Heat your wok or pan over medium high heat and fry the bacon until lightly golden.
  3. Add the spinach and fry this until spinach is totally wilted and tender.
  4. Turn off the gas or remove the wok from the heat, add the olives and crumble in the feta cheese. Put this aside to cool.
  5. To debone the turkey, cut off the tail, then cut off the wings at the elbow.
  6. Turn the bird onto its breast and pull back the skin on the shoulder. Feel for the articulation in the shoulder and slice through the joint. Repeat this with the other wing.
  7. Slice all the way down the back of the turkey and then pull the wings and the skin away from the carcass all the way down to the oysters.
  8. Stand the bird up on its butt, and put your fingers under the skin on either side of the sternum. Pull the skin and the breasts away from the front of the carcass.
  9. Lie the bird on its sternum then cut the oysters free from the carcass.
  10. To free the legs, move one of the legs sideways and upwards then pull it over and straight downwards to snap and expose the hip joint. Use your knife to cut through the connective joint tissue. Repeat this with the other leg.
  11. Pull the carcass free from the bird. Do not dispose of this yet as any bits of meat left on the carcass will be used to fill up blank spots later.
  12. Open the turkey up with the skin side down.
  13. To debone the leg, cut around the hip joint then scrape the meat down the bone to the knee joint.
  14. Cut around the knee joint then scrape the meat down the drumstick.
  15. Press the bone back into the drumstick and break the bone just above the knuckle using the back of your cleaver. Pull the leg bone free, tuck the flesh back into the skin and continue with the other leg.
  16. To debone the wing, cut around the wing joint. Grab the joint and scrape the flesh down the bone. Pull the bone free, tuck the flesh back into the skin, and then continue with the other wing.
  17. The turkey is now totally deboned. Use the flesh recovered from the carcass to patch the blank spots between the legs and breasts.
  18. Cut at an angle through the thick upper breasts and flap the flesh forward.
  19. To stuff the bird, fill the legs and wings with the stuffing to plump them up. Spread all the remaining fill evenly across the bird.
  20. Fold one half of the turkey across the center-line, then fold the other half over this to entirely enclose the filling.
  21. Using butchers twine tie the legs together. Using half hitch loops close up the rest of the bird. Bring the twine back down to the legs and tie to secure.
  22. Place the turkey on a rack in a roasting pan and rub it all over with butter. Season with salt and cracked black pepper and roast the bird for 45 minutes plus 15 minutes per pound.
  23. At the end of the cooking time, remove the turkey from the oven and allow it to stand for 5 minutes before slicing into thick slices and serving with the accompaniments of your choice.


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