Smoked Turkey

I find myself consistently disappointed with Thanksgiving turkey... Or rather with the white meat. While there are those who can cook turkey correctly (I'm thinking of my mother and my mom-in-law), it seems like most people manage to cook every ounce of flavor right out of the white meat, leaving it dry and completely flavorless. Thank goodness for the grill.

Smoked Turkey

Thaw Time: 1-3 days (Don't forget to factor this in!  If you don't completely thaw out your turkey then the frozen meat won't cook completely, so you'll either end up with a dry, over cooked turkey, or a "hot on the inside, uncooked in the middle" outcome)

Soak Wood Chips: 60 Minutes (Don't forget that you'll need to add woodchips 1 or 2 times throughout the process)

Prep Time: 20 minutes

Time to Marinade: 0 Minutes

Ingredients:

1 - Turkey

1 Cup - Lemon Juice

1/2 Cube - Salted Butter (melted)

1 Can - Chicken Broth

Olive Oil

Spices:

Cajun Seasoning

Coarse Sea Salt

Black Pepper (freshly ground is preferable)

Directions:

1.) Setup your grill for indirect grilling and pre-heat to low-medium heat (or ~300 degrees).  If you are using a charcoal grill, remember that you will need to replenish the coals every hour or so.

2.) Mix together the lemon juice, melted butter, and chicken broth.  Add some cajun seasoning to the mixture to taste (I like to add 1-2 Tablespoons).  Using a cajun injector, inject a completely thawed turkey with the mixture (see this video to get the technique).

3.) Apply extra virgin olive oil (or, if you prefer, melted butter) over the surface to the turkey and spread it around with your hands to make sure you get an even coating.  Cover the turkey liberally with coarse sea salt, freshly ground black pepper, and cajun seasoning.  Your turkey is now ready to be grilled.

4.) Position a drip pan in the center of the grill, beneath where you'll be placing the turkey.  Add pre-soaked wood chips to the coals (click here to see how you can do this on a gas grill).

5.) Position the turkey breast-down on the grill.  Cook for the appropriate time according to the table below, or until the internal temperature is at least 165 degrees Fahrenheit.  (Try not to go past 175 degrees Fahrenheit or your meat will really start to dry out)

Approximate cook time:

4 to 8 pounds...................1-1/2 to 3-1/4 hours
8 to 12 pounds.................2-3/4 to 3 hours
12 to 14 pounds...............3 to 3-3/4 hours
14 to 18 pounds...............3-3/4 to 4-1/4 hours
18 to 20 pounds...............4-1/4 to 4-1/2 hours
20 to 24 pounds...............4-1/2 to 5 hours

Note: Be sure to replenish your coals (if using a charcoal grill) and your wood chips every 1-1.5 hours.

6.) Remove the turkey from the grill (I HIGHLY recommend using these bad boys so you don't burn your hands), tent it with aluminum foil, and allow it to rest for 20 to 30 minutes

7.) Carve and enjoy.

Back in action (How to grill steak)

It's been a LONG time since I gave this blog the attention it deserved. But now that warmer weather is upon us, I thought I'd rededicate my efforts to providing interesting and delicious recipes, along with any tips/tricks I can throw in along the way.

On the horizon (in no particular order):
- Grilling an entire turkey (No more dry meat)
- Philly Cheese Porterhouse (as delicious as it sounds)
- Wood-burning grills - Doing it Argentine Style
- Tri-Tip (A bit of Santa Maria)

For today, enjoy a "how to" for grilling steaks (direct grilling, summarized):

1.) Season steaks before placing them over the heat. Use coarse sea salt and freshly ground or cracked black peppercorns.

2.) Set up 3 distinct heat zones
- Super high heat (for actual grilling - 600+ degrees F)
- Medium-high heat (400 degrees F)
- No heat (Safety zone in case of flareups)

3.) Place all steaks lined up in the same direction over the super high heat zone to keep grill marks consistent for a professional look

4.) After 2 minutes, rotate the steaks (don't flip them yet, just rotate them) 45 or 90 degrees to create a crosshatch of grill marks.

5.) Sear the steak for:
- 1-2 minutes (1/2 inch steak)
- 3-5 minutes (1 inch steak)
- 6-9 minutes (1.5 - 2 inch steak); Note: For steaks this thick, after searing, move the steak to the medium-high heat zone to finish cooking

6.) After searing, turn the steaks using tongs or a spatula.
NEVER use a fork, this allows the juices to escape

7.) Continue cooking on the other side, turning 45 or 90 degrees after 2 minutes.

8.) Top with a piece of butter or drizzle with extra-virgin olive oil