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A tradition of mine is to make gumbo from the leftover Thanksgiving turkey. There are few smells as intoxicating as stock made from a smoked turkey carcass. Eww, that sounds gross ;p
One reason I love gumbo is that I get to use a big sharp knife. A lot.
Ancient chinese cleaver, sharp as a razor...
For expert advice and recipes of cajun goodness, see this!
(Sorry for the grain; my kitchen is very dim! Photography is taking a back seat today...)
One of my favorite things about Charlottesville thus far is this sandwich from Bodo's, a local bagel bakery. It's an everything bagel with smoked turkey, Muenster cheese, lettuce and mayonnaise. The bagel is usually ever so slightly warm and squishy and the whole sandwich is awesome. In addition, it's pretty much the cheapest sandwich ever.
Monday, Jan. 29. Smoked turkey and brie sandwich with honey-mustard and baby, on "sourdough" baguette.
In preparation for Thanksgiving, I smoked a 15-pound turkey on my Kamadojoe grill today. The result of hours of slow smoking over cherrywood was turkey heaven.
I believe brining for 48 hours and air-drying for 18 was the key to this crisp turkey. The lemon rosemary butter baste helped just a bit as well I'm sure. Bring on the Thanksgiving feast.
Theme: Tastes Of Life
Year Eleven Of My 365 Project
INGREDIENTS:
Creamy Honey Dressing
1 cup Yoplait® Fat Free plain yogurt (from 2-lb container)
1/4 cup honey
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
2 teaspoons ground mustard
Salad
1 lb smoked turkey or chicken, cut into 1/4-inch strips (4 cups)
4 oz provolone or Swiss cheese, cut into cubes
4 medium celery stalks, sliced (2 cups)
1/2 cup honey-roasted cashews
1 quart strawberries, cut in half (4 cups)
Salad greens, if desired
Strawberries, if desired
DIRECTIONS:
1. In large bowl, mix dressing ingredients until well blended.
2. Add turkey, cheese, celery and honey-roasted cashews; toss gently to coat. Add strawberries; carefully toss until evenly coated. If desired, serve on salad greens; garnish with additional strawberries.
I'm salivating just looking at this! I made smoked turkey for the first time in my Masterbuilt electric smoker.
This is EFFORTLESS! I just rubbed him in a little butter, salt and garlic. Inside, I put a quartered apple dredged in cinnamon sugar. Easy!
Applewood chips for smoking.
The hardest thing was getting old Tom here off the rack. No, it didn't stick. He's a big bird and I needed 2 extra hands!
THis is a good resource for smoking times and temperatures.
www.smoking-meat.com/smoking-times-and-temperatures-chart...
My husband put on a turkey today to smoke. All day this big bird smoked away. Dinner was just delicious.
Day 84 of 365.
A combo plate of smoked turkey and pork ribs with potato salad, cole slaw, and beans.
The Salt Lick BBQ, at , was opened in 1969 by Thurman Roberts, Sr. and his wife, Hisako T. Roberts. Two years earlier, Roberts had cleared area on his family's land in Driftwood and build a barbecue pit, which is still in use today, from locally quarried limestone. They born built a little screen porch around the pit, and a restaurant was formed. It quickly grew in popularity and went from being open just a few times a year to seven days a week. Today, under owner Scott Roberts, Thurman's son, The Salt Lick seats over 800 people and on an average Saturday, feeds around 2,000.
The Salt Lick offers brisket, sausage, pork ribs, turkey, and (deviating from Thurman's tradition) chicken cooked "cowboy style"--seared and then slow cooked in a pit over direct heat from live heavy Texas oak. The meat is basted in a sweet tomato-less barbecue sauce that is inspired by Hisako's Hawaiian heritage and otherwise antithetical to most Texas BB and finished with the smoke from pecan wood. Briskets are cooked 20-24 hours and and pork ribs 2.5-3 hours, and the beef and pork sausages are smoked for 3 hours followed by 45 minutes of direct heat. Over the course of a year, The Salt Lick cooks over 750,000 pounds of brisket, 350,000 pounds of pork ribs, and 200,000 pounds of sausage.
Favorite way to Smoked Turkey Breast with a savory butter At diestelturkey.com/smoked-turkey-breast
Find Us: goo.gl/maps/Jqnxewc3ahp
Deals in .....
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Turkey Breast
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Where To Buy Fresh Turkey
Smoked Turkey Breast takes time to cook through to the bone. It is essential to learn the aspects of correct cooking time from the oven accuracy, oven temperature along with the temperature of the bird when it is put in the oven whether or not it is stuffed, the height and thickness of the roasting pan, and how frequently you open the oven door. If you keep basting your turkey while cooking, the oven heat is affected by opening the door too often. So keep the basting to a minimum.
Add: 22200 Lyons Bald Mountain Rd, Sonora, CA 95370, USA
Phone: +1 209-532-4950
Social---
www.instagram.com/smokedroastedturkey/
The Salt Lick BBQ, at , was opened in 1969 by Thurman Roberts, Sr. and his wife, Hisako T. Roberts. Two years earlier, Roberts had cleared area on his family's land in Driftwood and build a barbecue pit, which is still in use today, from locally quarried limestone. They born built a little screen porch around the pit, and a restaurant was formed. It quickly grew in popularity and went from being open just a few times a year to seven days a week. Today, under owner Scott Roberts, Thurman's son, The Salt Lick seats over 800 people and on an average Saturday, feeds around 2,000.
The Salt Lick offers brisket, sausage, pork ribs, turkey, and (deviating from Thurman's tradition) chicken cooked "cowboy style"--seared and then slow cooked in a pit over direct heat from live heavy Texas oak. The meat is basted in a sweet tomato-less barbecue sauce that is inspired by Hisako's Hawaiian heritage and otherwise antithetical to most Texas BB and finished with the smoke from pecan wood. Briskets are cooked 20-24 hours and and pork ribs 2.5-3 hours, and the beef and pork sausages are smoked for 3 hours followed by 45 minutes of direct heat. Over the course of a year, The Salt Lick cooks over 750,000 pounds of brisket, 350,000 pounds of pork ribs, and 200,000 pounds of sausage.
These are very easy to make and VERY good. I found the recipe somewhere online -- can't remember where now. The goop is simply cranberry sauce and dijon mustard. Spread that over bread (I did some white, seen in the background, and some whole wheat, in progress when I took this picture), and put a slice or two of smoked turkey on it.
I smoked a turkey breast yesterday as a trial run for smoking a whole turkey. Overall, I think it turned out pretty good, it was a little sweet (I use brown sugar in the brine), but otherwise good.
So far, I have smoked ribs, chicken and this turkey breast. My family seems to enjoy the smoked chicken the best, but I'll keep trying other meats. I want to smoke more pork ribs and maybe a brisket, but need figure out the recipes first.
Enjoy your time with family this week!
Cheers,
Wade