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Smoked Turkey
11⁄4 cups sugar
11⁄4 cups kosher salt (use only half this amount if you are on a
salt-reduced diet)
1 gallon water
1 teaspoon cracked black pepper
2 tablespoons granulated garlic
2 bay leaves
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons red chili powder
1 bunch fresh thyme, chopped
1 bunch fresh sage, chopped
1 bunch fresh oregano, chopped
1 turkey, 12-14 pounds, gizards removed, washed with cold water and
patted dry
Wood chips for smoking, mesquite or any fruitwood
1. Mix all ingredients, except turkey and wood chips, in a large
bowl. Stir to combine. Add turkey.
2. Cover and refrigerate overnight (or at least 8 hours) in the
refrigerator, turning turkey a couple of times to ensure all areas have
been submerged. Remove bird from marinade and allow to drain for 30
minutes.
3. Prepare smoker on the lowest temperature possible. If you are using a
gas barbecue: Turn it on low and place wet wood chips in the bottom.
When the smoke starts, turn the barbecue off or on very low. Place
turkey on grill and cover for 30 minutes. You may have to turn the
barbecue on a couple of times during the process to create more smoke.
If you are using a kettle-style barbecue that isn’t equipped with gas:
Don’t get it very hot; only use 2 cups of charcoal. Once the charcoal
heats and has had a chance to burn down a little, put wet wood chips in
aluminum foil (or foil pie tin) on top of coals. You may need to remove
some of the charcoal with a shovel, if the barbecue gets hot. What you
are trying to do is create smoke, without making the barbecue hot. Cover
and smoke for 30 minutes.
4. After using either of the above smoking methods, preheat oven to 350
degrees. Place turkey on a rack in a large roasting pan. Roast 3-4 hours
or until thermometer inserted in thickest part of thigh (without
touching bone) registers 180 degrees. Allow turkey to rest 15 minutes
before carving.
NOTES: To get a head
start on your Thanksgiving feast, you can marinate the turkey in the
refrigerator two days before Thanksgiving, then smoke it the next day
and refrigerate, then roast it in the oven on Thanksgiving Day. This
style of turkey is best if it is cooked unstuffed.
Southwestern Pumpkin Soup
- 3 cups chicken stock or canned low-salt
chicken broth
1 cup whipping cream
- 1 (15-ounce) can pure pumpkin
- 3 tablespoons dark brown sugar, packed
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/8 teaspoon ground nutmeg
3/4 cup (packed) grated sharp cheddar cheese
Chopped fresh cilantro
- Bring chicken stock and whipping cream to
boil in heavy medium pot.
- Whisk in canned pumpkin, brown sugar,
cumin, chili powder, coriander and nutmeg. Reduce heat to medium
and simmer until soup thickens slightly and flavors blend, about
15 minutes.
- Season to taste with salt and pepper.
Ladle soup into bowls. Garnish each serving with cheddar cheese
and cilantro and serve.
Makes 4 servings.
Bread Pudding
with Pumpkin and Cranberries
11⁄2 pounds of egg
bread, raisin bread or brioche
1 pint whipping cream
1 pint milk
5 eggs
2 egg yolks
1 cup sugar
2 cups canned pumpkin puree
Optional: 1 cup fresh or dried cranberries
1 teaspoon vanilla extract
1⁄2 teaspoon pumpkin pie spice
1. Preheat oven to 325 degrees. Grease a 4-quart baking dish with
butter.
2. Cut bread into 2-inch cubes and place in prepared 4-quart baking
dish.
3. Place cream and milk in a saucepan; bring to boil. Remove from heat.
4. Place all remaining ingredients in large bowl; stir to blend. Stir in
milk mixture and pour over bread.
5. Bake in preheated oven for 30-40 minutes or until top is golden brown
and custard is firm. Serve with whipped cream or a fruit sauce such as
raspberry.
NOTES: The bread
pudding can be baked one day in advance, but make sure you don’t
overcook it. Cook it just until eggs are set. Before reheating, combine
1⁄2 cup milk and1⁄2 cup cream in a bowl and stir. Drizzle it over the
pudding; break up the mixture gently with a spoon so the milk mixture
will run through the bread. Bake 25-30 minutes in a 300-degree oven.
Serve warm.
125 YEAR OLD BLACK WALNUT CAKE
Ingredients :
1/2 lb. butter
1/2 c. shortening
3 c. sugar
5 eggs
3 c. plain flour
1 c. milk
1 tsp. rum flavoring
1 tsp. vanilla flavoring
1 tsp. baking powder
1 c. chopped black walnuts
Preparation :
Roll walnuts in 1/2 cup flour and set aside. Cream butter,
shortening and sugar. Add eggs one at a time, beating well
after each. Add baking powder to flour and add to mixture,
alternately with milk, beginning and ending with flour.
Add flavorings, then stir in floured walnuts. Bake in 10 inch
tube pan 1 hour and 15 minutes at 350 degrees. Cool in pan
10 minutes then remove.
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