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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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