Smoked Turkey - delicious soft juicy and tender. скачать в хорошем качестве

Smoked Turkey - delicious soft juicy and tender.

Smoked Turkey - delicious brined and smoked soft juicy and tender. Just the glazing was a bit too sugary and it caramalized a bit too much - but didnt spoil the bird at all. Website: http://bit.ly/GHBwebshop Facebook Biltong page: http://bit.ly/BiltongBizPage Facebook BBQ / Smoking group http://bit.ly/BiltongBBQgroup Meater Probes available (15% discount use code BILTONG15) http://bit.ly/MeaterProbes All my meat is from: http://bit.ly/TTSFactoryShop Knife from Japa Knives 10% discount: http://bit.ly/JapaKnives10 Full Recipe BBQ (Smoked) TURKEY for Christmas Ingredients: 1 Turkey - Defrost turkey slowly in a fridge - will take 2-3 days. Brine 2 packs apple juice Few spoons SPOGS - (Salt, Pepper, Garlic, Onion , Spices n herbs) 1 spoon Italian seasoning ½ spoon salt 1 teaspoon pepper 5 garlic cloves – crushed 2 spoons sugar Stuffing – cavity filler 1 each Apple, Lemon, Orange, Onion – all quartered. 5 cloves garlic 1 sprig rosemary 1 chunk butter Basting Glaze – heat till it reduces into a glaze 2 blobs butter ¼ cup lemon juice ¼ cup honey 1 Tablespoon orange juice 1 Tablespoon apple juice ¼ cup brown sugar 5 cloves garlic - crushed 1 spoons SPOGS Make brine and add turkey. Leave for 24-48 hours in fridge – shake now and again. Dry the bird and apply coating of oil and some BBQ spice or SPOGS. Stuff the cavity with a variety of whatever – as above. Prepare BBQ smoker for indirect cooking at 300-350°F (145-175°C) using apple or any fruit wood for smoke flavour. Add bird and close BBQ. Baste every 30 min. Rotisserie is a good option too. Place a drip tray underneath with some water to catch the drippings. Use this for the gravy. Place giblets in the drip tray as well after about 1 hour. Remove when ready as chef’s snacks!! Cook until internal temperature reaches Breast 165°F (74°C) and dark meat (legs and thighs) 175°F (80°C) if it gets too dark loosely cover with foil. Remove the turkey from the pit and rest for 10-15 minutes before carving. SPOGS MEAT RUB 4 part Salt 1 part Pepper 2 part Onion 2 part Garlic 1 part Sugar 1/2 part Paprika 1 part Herbs - thyme etc to suit your taste