Smoked Turkey

This week I borrowed a smoker from a friend. I’ve wanted one in the past, but resisted, wondering if I would use it. Now I can give it a try. I plan to smoke a turkey breast. I’m using hickory chips, purchased at the local store, nothing special. I’ll add some bourbon to the water and perhaps a lemon rind. Since there are two racks to smoke on in the model I borrowed, I thought I’d try smoking a piece of fresh salmon. I’m not a huge fan of fish, but I LOVE smoked fish. So here goes. I’ll let you know how they turned out.

For Thanksgiving dinner, I’ll be serving smoked ham, which I get fresh from a local meat farmer, “BluesCreek Farms Meats“. They raise most of their own meat, free range and healthy. They also do their own smoking. Now I know you’re asking “Why’d he smoking everything”? (I’ve been asking myself that since I was in High School, but I can’t remember why. Ha-ha.) It’s become my tradition to have a ham, since turkey is not my favorite. So smoked turkey sounded appetizing.

For veggies; I found a sale on potatoes, so TONS of garlic-chive mashed potatoes will be on the menu. Acorn squash is a favorite of mine. But after years of preparing it with maple syrup and butter, I’m going to season it with walnuts, Parmesan cheese, fresh rosemary and thyme. There will be NO STUFFING this year. My dinner, my menu. Tradition, Shmadition. I will, however, serve one traditional dish: green beans baked with mushroom sauce. The mushroom sauce will be from scratch, with cream, butter and sherry for richness.

The best part of the meal will be: a huge, luscious, gorgeous, mouthwatering, SALAD! It will include escarole (a touch bitter), romaine, crunchy fennel bulb (anise flavor), roasted beets, cucumber, carrots, avocado, canned (oh my god) mandarin oranges (always loved those as a kid), candied walnuts, and a garlic balsamic vinaigrette. (garlic, balsamic vinegar, olive oil, French mustard, maple syrup, thyme, salt, pepper)

Oh, and dessert will include homemade key lime pie. Made with real key limes; I love squishing all those cute little green balls for the pie! And a friend will make his to die for apple pie.

Happy Thanksgiving to you all.

4 thoughts on “Smoked Turkey

  1. I loved smoked meats. The smoking dries them out though. For me it’s more the process/something to do with a crowd coming over. Everybody gathers around the smoker. guess they’re afraid the meat might escape.Have you ever tried frying a turkey? Talk about moist. I’ve also smoked about everything available out there, other than crack. The older I get the less outside stimuli I want or need. That salad sounds scrumpdelicious!!! Happy T’day!!

  2. This year my wife decided to have a dry run thanksgiving day to test out her recipes. We soaked the bird in a brine solution she got at William Sonoma, it really kept it moist. OMG, the turkey was so good and I get to do it again in a few days!

  3. HI retro- Though I’ve never tried it, brining is supposed to be a heavenly way to keep the white meat moist. I hate it when it dries out to leather. It’s such a waste. Maybe I’ll brine this year. Thanks for the idea.

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