Good Ole Turkey Leg In Instant Pot
Chicken Ole Recipe From Nadia Sawalha | Lorraine
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Seven Spatchcok Turkey Cook on the Ole Hickory Ace MM
This video is about Seven Pecan Spatchcock Turkeys Cook on the Ole Hickory Ace MM
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Stuffed Smoked Turkey
Sausage and Herb Stuffed Turkey Smoked on the Traeger Pellet Grill
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Stuffed Smoked Turkey
The Thanksgiving Turkey should be a show-stopper, and I have a guaranteed masterpiece that your family will praise you for preparing. This turkey is smoked (you won’t dare eat an oven roasted or deep-fried bird after this) but I also take country sausage, fresh herbs, sautéed vegetables, fresh herbs, bread, and tart apples all combined into a stuffing that cooks inside the bird. The stuffing is every bit as good as the turkey and you’ll probably want to make a big pan of it on the side because it’ll go fast.
First you need a turkey. I bought a 15lb frozen turkey from the grocery store. It needs several days to thaw so stick it in the refrigerator and leave it alone for at least 3 days. You can use a fresh bird if you want to pay for it, but I find the frozen are easier on the wallet and cook just as good.
Once it’s thawed remove the giblets and neck and rinse the cavity. Drop it down in an oversized ziplock storage bag
To give the turkey some flavor I like to brine it for 24 hours. You can use any brine recipe you want; but I kept it simple: One cup of Kosmo’s Turkey Brine to one gallon of water.
Pour the turkey brine over the bird and add the water. Squeeze the air out of the bag and close the top. Make sure the turkey is submerged by weighting it down with a large pot if necessary. I have a big storage tote that fits perfect in my refrigerator so the bag sits in it then the whole things goes on the shelf in the fridge for a 24 hour rest. Then remove the turkey from the brine and let it air dry on a cooling rack. Use paper towel to blot excess moisture.
Now lets talk stuffing. And yes this is stuffing not dressing like we serve in the south. It’s made with breadcrumbs instead of corn bread; that’s the main difference. For this recipe I bought Pepperidge Farms white bread cubes - You can use any kind of white bread cut or tore into bite size pieces, but the packaged bread cubes work just fine for me. You’ll also need 1lb of country breakfast sausage, onion, celery, garlic, a granny smith apple, chicken broth, an egg, 2 teaspoons Killer Hogs AP Seasoning and some fresh herbs: rosemary, sage, & thyme.
Brown the sausage in a large pan and drain. Keep 1 Tablespoon of grease in the pan and add the celery, onion, and apple. Sauté for a few minutes to soften and add the garlic. Cook for a few more minutes and pour into a bowl. Place the bread cubes into a large bowl and add the other ingredients. Stir to combine and hold to the side for the stuffing.
To season the turkey, spray the outside with vegetable cooking spray and season with a good dose of Killer Hogs AP Seasoning (salt, pepper, garlic) followed by a light coat of Swine Life Mississippi Grind for color and savoriness. Fill the cavity with the stuffing and tie the legs together with butcher twine to hold everything inside.
To cook the turkey I used my Traeger Pellet Grill set to 300 degrees running on a combo of Hickory, Maple, & Cherry pellets for smoke flavor. You can use any pit or wood just stick to the 300 degree cooking temp.
Place the turkey on the pit and cook until an internal temperature reaches 165 in the thickest part of the breast AND in the stuffing. I highly recommend a wired probe thermometer for this job. The Thermoworks DOT makes easy work out of watching those temp while you cook.
Once the turkey – and the stuffing inside the cavity - hits 165 it’s done. Pull it out of the smoker and let it rest for 15-20 minutes before serving.
To really impress everyone this Thanksgiving, carve this bird right on the table and serve it up with a big heaping spoon of the stuffing. You won’t need any gravy over the top because it’s packed with moisture and flavor.
Stuffed Smoked Turkey Ingredients:
15lb Whole Turkey
1 cup Kosmo’s Turkey Brine
1 gallon Water
Killer Hogs AP Seasoning
Swine Life Miss Grind Rub
14oz Pepperidge Farm Seasoned Bread Cubes
1 lb Country Sausage (browned and drained)
22oz chicken broth
1 cup Granny Smith Apple (chopped)
1 cup Celery (chopped)
1 Onion (chopped)
3 cloves Garlic (minced)
1 stick Butter
1 large Egg (beaten)
2 teaspoons Killer Hogs AP Seasoning
1 teaspoon fresh Rosemary (chopped)
1 teaspoon fresh Thyme (chopped)
1 teaspoon fresh Sage (chopped)
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Smoked Turkey Legs Recipe
Smoked Turkey Legs on the Memphis Wood Fired Grill
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It’s hard to beat a good slow smoked turkey leg. You typically find these at fairs and festivals, and the turkey leg vendors always have a big line. Anytime I can eat something with a handle I’m all about it, so I want to share with you my easy recipe for smoking big ole’ turkey legs!
I bought these legs frozen at my local grocery store, but around Thanksgiving you can find them in the fresh poultry section. I let them hang out in the refrigerator for a day to thaw, and then it was time to get them in a brine.
I mixed 2 quarts of water with 1/2 cup of sugar, ¼ cup of my Killer Hogs AP Rub, and a few bay leaves. It’s a simple brine but it adds a lot of flavor to the legs and makes them juicy. The turkey legs need to soak in the brine overnight or at least 6 hours.
The next morning I removed each leg from the brine solution and let them drain on a wire rack over a sheet pan. It’s important to get all the moisture off the legs, so you can use a paper towel to blot off any excess to speed up the process.
To season the legs I sprayed each one with a little olive oil cooking spray. This layer of fat helps the seasoning stick to the skin. Season each leg with Killer Hogs AP Rub and a layer of Killer Hogs The BBQ Rub. You could substitute any seasoning here; make this recipe your own.
To smoke the legs I fired up my Memphis Wood Fired pellet grill - set to 275⁰ running pecan pellets for smoke. Any smoker will work for turkey legs just run it in the 275-300⁰ to get the skin bite through.
Place each turkey leg on the cooking grate and smoke until the internal temperature hits in the 155-160⁰ range.
It’ll take about 1 ½ hours to get to this point, then apple a light glaze. For this I went with my Vinegar Sauce. I wanted something on the thin side and not too sweet. The acidity balances out the flavor and it has just a touch of heat to go with the flavors in the rub.
Keep smoking the legs until the internal temperature reaches 175⁰ at least in each leg. Dark meat is forgiving, so if you over shoot the temp a little it’s not the end of the world. You will need a good thermometer for checking internal temperature; if you don’t have a Thermapen, I highly suggest picking one up. I use it more than I do any of my smokers.
Once the legs hit target temp, remove each one from the smoker and allow to cool a few minutes before serving. I couldn’t wait to grab one of these legs and take a monster bite!
The legs turned out just right; the outer skin was a little sweet with a spicy note, and on the inside, it was tender and juicy. Pecan smoke created a nice smoke ring in these legs, and it’s mild enough not to over-power the meat. You’ll have to give this recipe a try the next time you fire up those pits!
Ingredients:
- 8 Turkey Legs
- 2 quarts water
- 1/2 cup Sugar
- 1/2 cup Killer Hogs AP Rub -
- 2-3 Bay leaves
- ¼ cup Killer Hogs The BBQ Rub -
- 1 cup Killer Hogs Vinegar Sauce -
Directions:
1. In a large bowl combine water, 1 cup sugar, ¼ cup AP rub, and bay leaves. Place the turkey legs into the brine solution and refrigerate overnight or at least 6 hours.
2. Remove the legs from the brine and drain over a cooling rack. Pat the excess moisture off with paper towels to speed the process.
3. Prepare smoker for indirect cooking at 275⁰ using pecan wood for smoke.
4. Spray the outside of each leg with olive oil cooking spray and season with the remaining AP rub and a light coating of The BBQ Rub on all sides.
5. Place the legs on the smoker and cook until internal temperature reaches 155-160⁰.
6. Glaze each turkey leg with the vinegar sauce and continue to cook until the internal temperature reaches 175⁰ then remove from the smoker and rest for 5-10 minutes before serving.
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600 Summer Black Bread Recipe and Turkish Street Food Tepsi Govurma in a Brick Oven
Join me as I share my 600 Summer Black Bread recipe and take you on a journey to taste the delicious Turkish street food Sakhsi Govurma cooked in a brick oven. Witness the golden hands of the skilled cooks as they prepare this traditional dish and learn how to make this mouth-watering bread at home!
From the streets of Turkey to your kitchen, this video will teach you the secrets of Turkish cuisine and introduce you to the flavors of the world. Don't miss out on this unique food experience!
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