The Chef's Smoked Turkey

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            FOOD FUNNY
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I'm glad this one from Stacie Wheeler mentions lemonade because
that makes it a food funny... sort of.

How about the two old men, one a retired professor of psychology
and the other a retired professor of history? Their wives had talked
them into a two week stay at a hotel in the Catskills. They were
sitting around on the porch of the hotel, drinking lemonades and
watching the sun set. The history professor looked to the psychology
professor and inquired, "Have you read Marx?"

To which the professor of psychology said, "Yes, I have. I think it's
the wicker chairs."

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            TODAY'S RECIPE
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I have been smoking my family's holiday turkeys for about 25
years following this method, but the brining of the bird is a more
recent refinement. It infuses the bird with moisture and makes the
difference between a moist, succulent bird and the dried out thing
that most of us have, unfortunately, grown to expect from turkey.
Regardless of how you cook your turkey, please try brining it first -
I'm sure you'll be glad you did.

Thrown in here for good measure is the recipe for my favorite
dressing. I cook it separately in the oven due to the method I use
for smoking, but you could stuff it in your turkey if you are
preparing yours by the more traditional oven-roasting method.

The Chef's Own Brined and Smoked Turkey with Oyster Dressing

4 cups (1 L) kosher salt or 2 cups (500 ml) table salt
2 gallons (8 L) cold water
1 turkey (12 to 15 lbs, 5.5 to 7 Kg) turkey
2 Tbs (30 ml) vegetable oil
1 large onion, cut into quarters
2 oranges, cut into quarters
2 - 4 sprigs fresh herbs such as rosemary or thyme
Hickory chips soaked in water for smoking

Dissolve the salt in the cold water in a large pot, plastic bucket, or
insulated cooler large enough to hold the turkey. Add the turkey and
refrigerate or store in a cool place for 12 to 24 hours. Remove the
turkey, rinse thoroughly, and pat dry inside and out with paper
towels. Discard the brine. Rub the turkey with the oil and place the
onion, oranges, and herbs in the cavity. Cook in a covered charcoal
grill by the indirect method, with the hot coals pushed to the sides
of the grill (I use a well known spherical brand) and with a drip pan
directly under the turkey, adding a handful of wood chips and
additional charcoal every 45 to 60 minutes. Cook to an internal
temperature of 180F (82C) in the thickest part of the thigh, from 2
1/2 to 4 hours, depending on the temperature in the grill and the size
of the turkey. (I prefer to cook at a lower temperature, about 300F
(150C), giving the bird more time to absorb the smoke.) The turkey
should be a rich, dark mahogany color when done. Remove from the
grill and let rest uncovered for 30 minutes or longer before carving.
Serves 12 to 18.

Oyster Dressing

1/4 lb (110 g) butter
1 large onion, chopped
4 cups (1 L) bread crumbs
2 cups (1 pint, 500 ml) drained whole oysters
1 cups (250 ml) chopped frozen spinach, thawed and drained
1/4 cup (60 ml) chopped parsley
1/4 cup (60 ml) capers, drained
1/4 cup (60 ml) dry sherry or white wine (optional)
1 Tbs (15 ml) paprika
Salt and freshly ground pepper to taste

Melt the butter in a large pot over moderate heat. Saute the onion
until lightly browned. Remove from the heat and combine with the
remaining ingredients in a large mixing bowl, tossing gently to
combine thoroughly. Transfer to a buttered baking dish and cover with
aluminum foil. Bake in a preheated 350F (180C) oven for 30 minutes,
until heated through. Remove the foil and bake an additional 10
minutes. Makes about 6 cups (1.5 L) to serve 6 to 8.
Received on Thu Dec 15 17:37:35 2005