Text 4053, 72 rader
Skriven 2008-03-20 21:55:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: Re: Cooking smells
==========================
-=> Quoting Joan Macdiarmid to Jim Weller <=-

 JM> I tried an Easter Turkey at a friend's home some years
 JM> ago that she had done overnight at low temps. Very good!

Even though I had just finished off a huge chicken, last Sunday we
did an 18 pound turkey (for a family birthday where the guest of
honour asked for turkey) for 13 hours at 225. It was just barely
done with a touch of pink juices when I pulled a thigh away from the
body. But dinner was still 2 hours away. I held it at 170 F for 1
1/2 hours and then turned off the oven for 1/2 hour. It still wasn't
grossly overdone. I started the pan with 1 cup of water and it
yielded just 6 cups of broth and only 3/4 c of fat. The rest of the
pan juices were still locked in the bird, which got raves.

We'll be having ham or something for Easter as I wouldn't want a
second turkey right after turkey AND chicken.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: (Bbq) "Indy" Smoked Turkey Legs
 Categories: Bbq, Turkey, Chilies, Smoked
      Yield: 4 Servings

    Turkey legs
           A Brine with Tenderquick
    Mixture of:
      3    Parts Worchestershire sauce
    And
      1    Part oil
           DRY RUB:
    Kosher salt
    Fresh ground pepper
    Brown sugar
    Cayenne
    Hickory

  > While attending the USGP at Indianapolis Motor Speedway this
  > Summer, I  had the opportunity to try some Jumbo Grilled Turkey
  > legs. These were sold from open charcoal grills around the
  > track. The thing I liked the  most about them, was that they had
  > the consistency and flavor of a good cured & smoked ham.
  > Would anyone have a recipe for these great "legs"?

  Brine the legs with any brine but make sure to use Tenderquick.
  Smoke with hickory and you will get that ham flavor.

  From: "Free Food"

  Just made some this morning.  Used a recipe based off of one in
  the Smoke and Spice cookbook.  Brined them for 12 hours then
  rinsed and dried them. Pulled the skin down to the ankle, rubbed
  them with a mixture of 3 parts Worchestershire sauce and 1 part
  oil.  Then a dry rub of kosher salt, fresh ground pepper, brown
  sugar, and a little cayenne. Pull the skin up and do the same
  wet/dry rubs on the outside.  Put in a big ziploc and fridge over
  night.  Next day, smoke with hickory.

  From: "Scott Franz"

  Newsgroups: alt.food.barbecue

MMMMM

Cheers

YK Jim


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