Hurricane Turkey

[Riva]

Today, I was looking for some novel recipe for the Thanksgiving turkey and stumbled on this one. Boy, does this good good! Looks like I'll start cook'n my bird on Tuesday. I'll let you know how it goes.

Hurricane Turkey

Here is a taste of the islands that will bring a smile on your face and those of your guest every time you serve it. It not only tastes good, but it will look great on your dinning room table for Thanksgiving.

Here the list of ingredients:

Dry Ingredients:
Kosher Salt
Basil
Garlic Powder
Onion Powder
Paprika
Cinnamon Powder
Cyan Powder (Cajun Spice)
Black Pepper
Brown Sugar
Poultry Seasoning* =
*(Thyme)
*(Sage)
*(Marjoram)
*(Rosemary)
*(Nutmeg)


Wet Ingredients:
Olive Oil
Apple Cider
Triple Sec (Orange Liqueur)
Orange Marmalade
Apple Sauce
Butter


Tools Needed:
19 Quart Plastic Bucket
Aluminum Roasting Pan
Cheese Cloth
Food Injector
Wire Roasting Rack
Turkey Basting Bulb
Spray Bottle

After the turkey has thawed, remove the gizzard and neck packages.
Inspect both cavities of the bird to insure all parts packages have been removed.
Rinse the bird and set to the side.
Mix ½-1 cup kosher salt per gallon of water in the plastic bucket as a brining solution. (This particular bird [12 lbs.] took 2 gallons of water in a 19 qt. container.)
Make sure that all of the salt has been dissolved into the solution.
*** You can add different spices to the solution that will be drawn into the bird as it brines. In this case, only salt was used because we will be injecting a concentrated fluid into the bird before the cooking process.
Place the bird in the solution along with any food grade utensil that will keep the bird submerged under the solution. (I used a plastic measuring cup.) Place the lid on the container and set in the fridge.

After 24 hours, remove the bird from the brining solution, pour off any solution and pat dry.
http://i22.photobucket.com/albums/b313/AlienBBQ/HurTurkey001d.jpg

DRY RUB
Mix equal parts of all of the dry ingredients (with the exception of the brown sugar) together into bowl. I used 1 table spoon of each for this turkey.
Once the ingredients have been measured, add the total weight of the dry mixture with an equal amount of brown sugar.
Mix the complete mixture by hand taking care to break up any clumps.
Set the dry mixture of ingredients to the side.
Grasp the turkey skin with one hand, and with your other hand, slide you hand between the turkey and the turkey skin. *** Go slow and make sure that you do not rip the skin.
http://i22.photobucket.com/albums/b313/AlienBBQ/HurTurkey001e.jpg
Once a pocket has been made under the entire turkey skin, grab a handful of the dry rub mixture and distribute evenly under the skin and in both of the turkey's cavities. You will only use ½ of the dry mix for the inside of the turkey.
Set the turkey and the remaining dry mix to the side and prepare the wet ingredients.

INJECTION MIX
Start by mixing the injection fluids together. Add Apple Cider, Triple Sec, and Olive oil together in equal parts, 16 oz. should do for a bird this size. *** You will only be using ½ of this mix for injecting; the other half will be used for misting the bird during smoking.
Set the injection mixture to the side.

WET RUB
In a small bowl, mix 1 stick of softened butter, 4 oz. of orange marmalade, and 4 oz. of apple sauce together.
http://i22.photobucket.com/albums/b313/AlienBBQ/HurTurkey001f.jpg
Take ½ of the wet rub and insert under the turkey skin with the dry rub. Distribute the combined rubs evenly under the turkey skin.
Pull the turkey skin back to its original position and secure the skin with tooth picks so it will not move. I used colored toothpicks for this bird so you could see them easier in the photos. The dye in the colored toothpicks will run when the bird is cooked. I would suggest that you use only non-colored toothpicks for your presentation.
http://i22.photobucket.com/albums/b313/AlienBBQ/HurTurkey001g.jpg
Take the remaining dry rub mixture and cover the entire bird with the dry rub.

Cut a section of cheese cloth that is twice the length of the entire turkey.
By starting at one side, wrap the bird in one complete layer entirely. Cover the top of the bird with one addition layer, making sure to tuck the remaining excess cloth under the bird.
http://i22.photobucket.com/albums/b313/AlienBBQ/HurTurkey002.jpg
Spread the remaining wet rub evenly over the entire bird, pasting down any loose cheesecloth ends.

http://i22.photobucket.com/albums/b313/AlienBBQ/HurTurkey004.jpg

Set to the side.
Take the injector mix and insert the needle into the liquid. Draw the fluid into the needle and push it back into the bowl several times until the mixture is aerated and thoroughly mixed.

Inject ½ of the injection fluid into the bird in different areas, making sure to saturate the turkey breast.
http://i22.photobucket.com/albums/b313/AlienBBQ/HurTurkey007.jpg
With the entire bird and cloth saturated, sprinkle the entire bird with cinnamon power until no wet area are visible.
http://i22.photobucket.com/albums/b313/AlienBBQ/HurTurkey008.jpg
Place the bird on a wire roasting rack and into an aluminum roasting pan.
Place the turkey in a preheated smoker set at 200 degrees.


Cooking time will be approximately ½ hour per lb. of turkey, depending on outside temperature, weather and humidity.
Smoke the turkey until an internal temperature of 180 degrees is reached.
Pour the remaining half of the injection into a spray bottle. Lightly mist the turkey once every half hour until done, alternating between misting and basting with the turkey dripping (once they form and collect in the bottom.)
http://i22.photobucket.com/albums/b313/AlienBBQ/HurTurkey011.jpg
When turkey has reached an internal temperature of 170 degrees, remove the protective cheesecloth covering, mist the exposed skin, and return the bird to the smoker.


Raise the smoker temperature to 325 degrees until the internal temperature of the turkey reaches 180 degrees. (Approximately 1 hour or less.)
Once the turkey has reached 180 degrees, remove the turkey from the smoker, mist and baste one final time, and let it rest for 30 minutes to 1 hour.
http://i22.photobucket.com/albums/b313/AlienBBQ/HurTurkey014.jpg
Slice the turkey accordingly and use the dripping as a base for your gravy.

The aroma of the orange, apple and roasted cinnamon will call the family immediately to the table. When combined with the aromatic herbs placed under the skin, the taste is beyond compare. The meat will be very moist (including the breast), slightly pink and lightly smoked. Unless you prepare a large turkey, do not plan for leftovers.

Here's the direct link with even more photos: http://www.thesmokering.com/forum/viewtopic.php?t=1701

[Fishcapades]

That sure dose look good... Let us know how it turns out..

[Spanky]

That does look good. I will be brining my bird and smoking it again this year.

I do however have some reservations about any recipe for poultry that instructs folks to smoke them at 200 degrees.Very large risk of foodborn illness.


The recomendations for roasting are at 325 degrees F, I wouldn't smoke a turkey at 200. I smoke my turkeys and chickens at 250-300. The brining does help with some of the safety issues,

. To prepare a brine solution for poultry, add ¾ cup salt to 1 gallon of water, or 3 tablespoons of salt per quart of water. For best flavor, use sodium chloride–table salt. Add sweetener if desired. Place brining solution in food-grade plastic, stainless steel, or glass containers. Totally submerge poultry in solution and store covered in the refrigerator. For best results, refrigerate at least overnight. Poultry may be left in the refrigerator up to 2 days after thawed or purchased fresh. Remove poultry from brine. Discard brine after use. If stuffing poultry, brine the poultry first. Cook immediately after stuffing.
.

. Poultry still has to reach 140 degrees within 4 hrs to stay out of the danger zone!


I do not want to throw any wrench into the works here, just making a comment.;)

[Riva]

I actually plan to do this recipe in the oven using higher temps. I'm not a big fan of low and slow poultry. besides, i don't want to be watching a smoker all day when everybody is inside drinking my booze. Good catch.

So, you say regular table salt is better for brine than kosher salt?

[Spanky]

Actually, I copied and pasted that lil ditty from another place. I use Kosher salt, but any salt would work, as long as its non-iodized.

I see folks all the time talking about chickens they smoked for 5 hrs or turkeys for 10.......WHY? The low and slow is for tough as nails meats or stuff with alot of connective tissue and fat, birds aint like that. The only reason I smoke my turkeys is I like the flavor, its actually "roasted over wood ".The brining helps keep it from drying out.

I like the recipe you posted, except, I am not a big fan of cinnamon on meats, breads and cocktails yes.

I plan on an overnight brine with some maple syrup in the brine, rinse well the next day, pat dry, a half a jar of applesauce in the cavity, spread around by hand, and an onion quartered,a few celery sticks, and some of the outer rub.

The outside will be slathered with a butter margarine mix;), and dusted with salt, crushed black pepper, rosemary, and thyme. I will be doing a 11-12 lber, and expect it to be in the smoker for about 6-7 hrs at the most.

Last years bird was done in the charbroil silver.

http://i241.photobucket.com/albums/ff55/Captspanky/IMG_1273.jpg

since then I have learned a lil more about it, and have a much better rig for smoking, I am looking forward to this bird.I wish I wasn't so strapped for cash, I would do 2-3 of them.

[Riva]

Well, I put the bird in the oven about an hour or so ago. Decided to do the oven route because I got a late start.

Gotta tell ya, there's a lot of moving parts to this recipe. It better be good.

Film at 11!

[Spanky]

I'll be here at 10:50 for a good seat!
Hope your day goes well, and you don't eat too much!:D

[Riva]

Sorry for the delay. Had a few Manhattans and missed my own deadline!

Normally, I would not experiment with any new dish with guests and/or company. Rather, I'd relegate this to just my immediate family for their input. And then, if they liked it, I'd do it for a bigger group.

Well yesterday, after all the extensive preparation and the bird in the oven, we got a call from a neighbor. They too were having a quiet Thanksgiving dinner with only the immediate family. Basically, they said, bring all your stuff to our house (next block over) and we'll have Thanksgiving dinner together. So, once everything was done, we packed up and, 30 seconds later, we were at the neighbor's house. It was all down hill from that point forward.

As you recall, this recipe calls for a thorough dusting of cinnamon over the entire bird. And, with misting it with apple cider every half hour throughout the cook, makes the aroma of baked cinnamon very powerful and appealing.

Long story short...this is an outstanding recipe that I highly recommend. The brine makes the bird incredibly moist. The rub is really diverse but perhaps a bit too hot (use more brown sugar). The inject was incredible (triple sec, olive oil,apple cider). And the paste to die for. And then, finish the whole thing off with a giant dusting of cinnamon. As I said, this thing had a lot of moving parts but WOW, was it worth it! I all candor, it was the best turkey I have ever eaten--it was THAT good!

Well, the neighbor's wife cooked the standard, "apply heat and eat" shoe leather butterball turkey. It was ignored. My hurricane turkey was destroyed. The original poster was 100% spot on with his comments that there would be no leftovers. It was a big bird and there weren't any.

I could tell my host was a little miffed by all the comments about my bird and, by the fact that her's was basically ignored. So, I went out of my way to complement her on everything. Plus, I ran back to my house and got all the ingredients to make some big fat VO Manhattans. And after two of those, everybody forgot about the turkey, including the host.

Riva's Recipe Rating = 10

[Spanky]

great report, wheres the pics!:D Looks like I may hafta try it now!:rolleyes:

[InTheRiver]

Actually, I copied and pasted that lil ditty from another place. I use Kosher salt, but any salt would work, as long as its non-iodized.

I see folks all the time talking about chickens they smoked for 5 hrs or turkeys for 10.......WHY? The low and slow is for tough as nails meats or stuff with alot of connective tissue and fat, birds aint like that. The only reason I smoke my turkeys is I like the flavor, its actually "roasted over wood ".The brining helps keep it from drying out.

I like the recipe you posted, except, I am not a big fan of cinnamon on meats, breads and cocktails yes.

I plan on an overnight brine with some maple syrup in the brine, rinse well the next day, pat dry, a half a jar of applesauce in the cavity, spread around by hand, and an onion quartered,a few celery sticks, and some of the outer rub.

The outside will be slathered with a butter margarine mix;), and dusted with salt, crushed black pepper, rosemary, and thyme. I will be doing a 11-12 lber, and expect it to be in the smoker for about 6-7 hrs at the most.

Last years bird was done in the charbroil silver.

since then I have learned a lil more about it, and have a much better rig for smoking, I am looking forward to this bird.I wish I wasn't so strapped for cash, I would do 2-3 of them.

Spanky I tried out the recipe you posted, it’s awesome!!! I didn't use maple syrup in the brine but WOW, the 12 pounder was gone in minutes. It took about 7-8 hours in the smoker I used Hickory and Apple wood (80/20). I tried to keep the temp at 275 ish. Riva I'm going to try the hurrican next, its alot of prep.

[Spanky]

Spanky I tried out the recipe you posted, it’s awesome!!! I didn't use maple syrup in the brine but WOW, the 12 pounder was gone in minutes. It took about 7-8 hours in the smoker I used Hickory and Apple wood (80/20). I tried to keep the temp at 275 ish. Riva I'm going to try the hurrican next, its alot of prep.

Great job. Glad to hear it turned out good. Next time take some pics!;)

[double trouble]

Saturday costco in roseville had butterball fresh turkeys for .49 a pound.I picked up 2 of them and one made it to the smoker. I just used a dry rub of grill creations by durkee for chicken and not much else. Its got lots of msg.I do keep my water pan half full. The 17 pound bird smoked for 7 hours and was tender and moist.I used some mesquite chips and whatever sticks i had in my yard ,but this is an electric smoker that has flavored bbq ceramic briquettes.
I really did this to have smoked turkey parts for several recipes that call for smoked flavoring like my lentil recipes ,but I had a couple nice smoked turkey ,cheese , lettuce and mayo on English muffins for lunch. It was well worth the $9 investment.

[Riva]

Spanky I tried out the recipe you posted, it’s awesome!!! I didn't use maple syrup in the brine but WOW, the 12 pounder was gone in minutes. It took about 7-8 hours in the smoker I used Hickory and Apple wood (80/20). I tried to keep the temp at 275 ish. Riva I'm going to try the hurrican next, its alot of prep.

Good luck with the hurricane turkey. It definitely was the hit at this year's Thanksgiving dinner. Yes, lots of work but..well worth it.

FYI...Gonna be taking a few days off, visiting relatives in FL & GA for the next week or so. Wife got me a b'day gift last summer: 3-day BBQ school with Chris Hasty!! Going to be great. Leave tomorrow in the AM. Will report back when I return from vacation (school) on the 12th.

Keep smoke'n kids!

RR

[Spanky]

Lucky Turd you!!!;)

[InTheRiver]

I was going to take pics but was WAY too busy. Every year I hold a friends Thanksgiving, all my buddys and whoever come over for a full Thanksgiving feast, everyone brings a plate or BEER this year we deep fried 2, 20 pounders and I smoked a 12lber, I was manning 2 fryers and a smoker...........

I picked up a bird yesterday, a hurricane is in the forecast it should reach the smoker by late next week or the week after. I'll be in a coma if I eat anymore turkey this week. I'll be sure to take pics along the way.