Cane-Smoked Turkey

Name: Cane-Smoked Turkey
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 8 servings celery; 8 servings lemon; 8 servings orange; 8 servings rosemary; 8 servings Salt; 8 servings tarragon; 8 servings turkey; 8 servings yellow onion

You can never have too many main course recipes, so give Cane-Smoked Turkey a try. Watching your figure? This gluten free, dairy free, and primal recipe has 172 calories, 16g of protein, and 4g of fat per serving. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of celery, salt, tarragon, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the rosemary you could follow this main course with the Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Thaw the turkey if frozen. This takes at least 4 days and should be done in the refrigerator.

Ingredients you will need

Whole Turkey

Put the turkey into the pan youll roast it in to catch any leaks. After it thaws, remove the metal or plastic tie holding the legs together. (A pair of pliers is essential, I find.)

Ingredients you will need

Whole Turkey

Equipment you will use

Frying Pan

Remove the giblets and neck from the cavity and clip off the wing tips. (You can use these parts for making stock for the gravy.)

Ingredients you will need

Gravy

Stock

The day before, marinate the turkey in a brine. The standard proportion is 1 cup of salt to 1 gallon (16 cups) of water. Make enough of this to completely cover the turkey in an ice chest with an unopened (so as not to dilute the brine) bag of ice to keep everything cold. The brining process takes 12-18 hours for a 15-pound turkey. Another method is to put the turkey and the brine solution inside a leak-proof plastic bag and put it into the refrigerator.

Ingredients you will need

Whole Turkey

Brine

Water

Salt

Ice

Equipment you will use

Ziploc Bags

The morning of the day you want to serve the turkey, dump the brine and rinse the bird very well inside and out with cold water. Season it with salt (yes!) and pepper. Stuff the cavity with all the other ingredients and tie the legs just tightly enough to keep everything inside.

Ingredients you will need

Pepper

Whole Turkey

Brine

Water

Salt

Fire up the grill with charcoal.

Equipment you will use

Grill

Add pieces of smoking wood, soaked in water and then shaken dry. Stack 6 or so foot-long pieces of sugarcane on the grill directly over the fire.

Ingredients you will need

Water

Equipment you will use

Grill

Put the turkey into an aluminum pan with a loose tent of foil over the top.

Ingredients you will need

Whole Turkey

Equipment you will use

Aluminum Foil

Frying Pan

Place the turkey as far from the fire as possible and hang a curtain of foil down to ward off direct heat. Any heat that gets to the turkey should arrive in smoke.

Ingredients you will need

Whole Turkey

Equipment you will use

Aluminum Foil

Close the cover.

Add coals and cane at intervals to maintain a temperature of 200-250 degrees inside the pit. It takes 6-7 hours for the internal temperature of the turkey to reach about 180 degrees. Use a meat thermometer to check; the useless pop-up plastic indicator will pop only when the turkey is overcooked.

Ingredients you will need

Whole Turkey

Meat

Pop

Equipment you will use

Kitchen Thermometer

Take the turkey out and put it on the table to rest and cool before carving. Although it may be tempting, dont use the drippings for the gravy. They reduce so much during the long cooking time that they become impossibly salty.

Ingredients you will need

Whole Turkey

Gravy

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