Turkey Time

What we hope the final project will look like

It's turkey time again and, if you're like me, this is likely to be the only time of the year that you cook a turkey. In the past 10 or 15 years, we've seen a big upswing in alternative turkey preparation methods. I'm certain that the classic roast turkey meal that has been an everpresent staple at most Thanksgiving gatherings for the past century is still the most popular presentation, these other methods are increasing in popularity.

The two most popular of these alternative preparations are the now ubiquitous Cajun fried turkeys and the smoked turkeys. For a number of years, we Landrys were invested in the fried turkey camp. The turkeys were always quite good, and overall they were considered a great success. Unfortunately, between the cost of the oil and the widespread popularity of the dish, we felt the need to move in a new direction. (Editor's note- fear of a fried turkey-nuclear-napalm holocaust never entered into the equation. This risk is the type of price that we will willingly pay to engage in food preparation at the far extremity of redneckery.)

Last year, we experimented with the smoked turkey, and we hope that this year will see the art perfected. This is a two-stage process: brining and smoking. In the rest of this post, I will spell out the details for you.

Stage 1: The Brine

Brining is a process that is designed to increase the moistness of the meat by the introduction of copious amounts of sodium into the meat before cooking. This is achieved by allowing the turkey to sit in a saltwater (or brine) bath overnight. For more information on brining check out this article:

Ingredients:
1 1/2 cups salt
1 tbsp. dried rosemary
1 tbsp. dried thyme
1 tbsp. dried sage
6 bay leaves
1 yellow onion- quartered
4 cloves of garlic- crushed
1 lemon- halved
2 oranges- halved
2 qts. water
2 8 lb. bags of ice
1 turkey

In a large pot, heat the water. As it begins to heat, add the salt, herbs, onion, and garlic. Squeeze the citrus into the pot and add the rest of the citrus to the mix. When the water reaches a boil, immediately cut the heat. In a small ice chest or bucket, insert your turkey. Please be sure that you have removed any of the unpleasant bits inside of the turkey before adding it to the brine. Add the hot brining mix and one bag of ice. Add extra water until the turkey is completely covered. Shake the bucket or ice chest to mix. This step is best performed two nights prior to the consumption of the bird. After sitting overnight, check your bird, and if necessary add some of the ice from the second bag. After 12 or so hours, you can remove the bird and allow it to rest in the refrigerator.

Stage 2: The Smoke

Smoking the turkey will add the savory tang of hardwoods to your bird. I will be using a small electric smoker, but the same principles will apply to the process regardless of the type of smoker used. My only word of caution would be to choose wisely as you select the type of wood that you will use. Your turkey will soak up the smoke flavor more quickly than a piece of beef or pork, so take care that you do not go overboard with the amount of smoke that you produce. I would recommend against the use of mesquite altogether. Hickory will bring an excellent flavor, but it requires great moderation. Cherry and applewood are good choices and bring slightly different and delicate flavors to the party. For my money, the wood of choice for this project is pecan. It has an excellent flavor that complements the turkey without overwhelming it.

Ingredients:
2 sticks of butter- slightly softened
green onions
1 apple- quartered
4 bay leaves
Old Bay Seasoning
Kosher salt
black pepper
Butcher's twine

To prepare the bird for the smoker, remove it from the brine or the refrigerator, making sure to pat dry any excess water. Begin by inserting a good handful of green onions, the bay leaves, and the apple into the bird's body cavity. Pull the skin back on the turkey breast. Take the softened butter and use it to coat the meat as much as possible. This will give the bird a nice brown color, while also keeping the meat moist. Sprinkle the skin with a generous coating of the Kosher salt, black pepper, and Old Bay seasoning. Finish by trussing the wings and legs (if they're not already tied down) with the butcher's twine. Smoke according to your smoker's settings for 8-12 hours and you will be in business!

I hope to bring you a good report from tomorrow's feast. So, break free from the tyranny of the same old tired baked turkey, and prevent a fried turkey catastrophe by smoking your Thanksgiving bird this year. Remember: This could be you!