Fowl Archives - Bradley Smokers North America

Pumped Smoked Turkey Recipe

Bradley Smoker — Tue, 15 Mar 2022 20:45:16 +0000

We have done this Pumped Smoked Turkey recipe many times. This is how we do it: Make up a concentrated blend and pump the turkey with a pumping needle. I smoke the turkey breast down and always pump the turkey breast from the front under the skin by the neck, and from the back again, entering under the skin and deep into the breast meat. I do the same to the back of the thighs.

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Smoked Turkey Pastrami Recipe Reworked

saravila1706 — Thu, 09 Dec 2021 21:06:56 +0000

This is by far my best batch. I reworked the recipe, and like this much better. I again included two recipes, with one including Instacure #1. I reworked the salt and the salt/cure #1 amounts to reduce the saltiness. I prefer pickling/canning salt for brining, since it dissolves easier then kosher. It will not have the taste of your deli turkey pastrami, but for my taste, I like the flavors and, over all, they are well balanced. Though I like the taste of both, I favor the cured half and, believe me, I am one that wants my poultry to taste like poultry. It has a slight ham-like flavor, but not enough to mask the flavor of the turkey. I did not soak after curing and neither was too salty. The texture of the meat is firm, which is how I like it, so you need to thinly slice it. I suppose if you took the meat up to 160°F (71C), it would be more tender, but also drier. I prefer to leave the skin on. Removing the skin prior to smoking/cooking creates a dry tough surface. If you want skinless turkey pastrami, I suggest applying the rub under the skin, making sure you press it into the meat. Then remove the skin after the pastrami has fully cooked. Also I now smoke/cook with the skin side up.

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How To Make Smoked Turkey

Bradley Smoker — Tue, 07 Dec 2021 17:51:10 +0000

Looking for the perfect smoked turkey for the next Thanksgiving? We’ve got you covered!

Ingredients:

12 to 16 lb fresh or frozen turkey
2 Tablespoons canola oil

For the brine:

1/2 Cup Worcestershire sauce
1/3 Cup brown sugar
1 Cup kosher salt
2 Tablespoons smoked paprika
1 Tablespoon garlic salt
1 Tablespoon black pepper
1 Tablespoon onion powder
1 teaspoon crushed rosemary
1 teaspoon thyme
1 teaspoon pepper

Directions:

Make sure the turkey is thawed and remove the giblets. Take a 5 gallon bucket and add 3 gallons of water in it.
Add all the brine ingredients and mix everything until it’s all dissolved.
Place the turkey inside the bucket, breast down, making sure it is completely covered by the brine.
Cover the bucket and take it to your refrigerator. Let it sit there overnight.
Remove the turkey from the bucket and pat dry. Take the canola oil and rub it outside the whole turkey. Place the turkey in a rack, breast side up.
Set your smoker temperature to 225°F (105°C) and preheat it.
Place your turkey inside the smoker using pecan bisquettes.
Cook and smoke the turkey for 3 to 4 hours, and after that, set the smoker to the maximum temperature of 320°F (160°C) and wait until it reaches the internal temperature of 165°F (74°C). Smoke is optional for this part, just remember that the longer you have smoke running, the stronger the flavor will be – for me, usually the first 4 hours of smoke are enough.
Remove it from smoker and let it sit for 30 minutes before serving.

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How To Make Traditional Smoked Thanksgiving Turkey

Bradley Smoker — Tue, 02 Nov 2021 17:56:45 +0000

A delicious smoked turkey for Thanksgiving! Just some simple seasoning and the Bradley Smoker excellence.

Ingredients:

20 Pound turkey
6 Minced cloves garlic
Fresh thyme leaves
Fresh chopped rosemary
1 Tablespoon cracked black pepper
1/2 Tablespoon kosher salt
1/2 Pound butter

Directions:

Preheat your smoker to 300°F (148°C) for 15 minutes.
In a small bowl, add butter, garlic, thyme, rosemary, black pepper and kosher salt.
Separate the skin from the breast on the turkey, and stuff the butter-herb mixture inside this “pocket”. Cover the entire breast with the mixture and season the whole turkey with salt and pepper.
Smoke the turkey for 3 to 4 hours. You can use cherry bisquettes. The desired internal temperature is 175°F (80°C) in the thigh, and 160°F (71°C) in the breast. Once taken off the smoker, the turkey will continue to cook to reach a final temperature of 165°F (74°C) in the breast.
Before serving, let it rest for 15 minutes and enjoy!

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Smoked Turkey Legs

Bradley Smoker — Thu, 05 Aug 2021 17:47:33 +0000

Ahhh smoked turkey legs–those cases full of deliciously salty, slightly hammy turkey legs, smoked to a dark and glossy perfection. In this recipe, we’ll show you how to re-create Disney magic.

Ingredients:

Black pepper

Salt

Paprika

Garlic powder

Onion powder

Maple syrup

Ice

Sweet barbecue sauce

Turkey legs (4)

1. Make a brine out of salt, black, pepper, paprika, garlic powder, onion powder, maple syrup, leave it in for 20 minutes (make sure everything is dissolved).

2. Throw the brine into a bowl, throw some ice, get that nice and cold. Then place your turkey legs right in the brine. Make sure they’re all fully submerged.

3. Put the turkey legs and brine in the refrigerator for at least three to four hours but preferably overnight.

4. Now take the turkey legs out of that brine. and season the turkey legs with some sweet barbecue rub.

5. Set your Bradley smoker to 320 degrees *Farenheit* (160 degrees Celsius) using applewood to smoke it.

6. Once the turkey legs reach 165 degrees *Farenheit* (74 degrees Celsius) internal, take those out and base them in some barbecue sauce.

7. Put them back in the Bradley for an additional ten minutes, let that sauce get nice, and tacked down to the meat.

Recipe by: Miguel’s Cookingwithfire

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Smoked Game Bird Recipe

Bradley Smoker — Fri, 09 Apr 2021 17:26:16 +0000

This is a Smoked Game Bird recipe I have created for a pheasant. However, you can use other game birds like chukkas, partridge, grouse, and even a domesticated fowl. Pay special attention to the brine here. It’s a very important step to keep meat moisture.

Brine the bird for at least 4 hours, but the more, the better. Up to 12 hours will work good.

Use wood of preference, but you’ll get better results with Alder, Cherry or Mesquite bisquettes.

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Smoked Goose Jerky Recipe

Bradley Smoker — Mon, 01 Mar 2021 18:30:42 +0000

This Smoked Goose Jerky recipe is very versatile. If you don’t have much time to smoke it, it’s possible to just use Reveo, marinate and dehydrator. I have a new Cabela’s dehydrator. It works pretty good and 90% quieter than my 80L. Also, the slicer on my grinder sure makes jerky cutting easy. For smaller jerky pieces, it’s better to use Frogmat.

The recipe is quite simple. Mix everything together in a large covered bowl (Plastic), making sure all the goose is submerged. Put in fridge overnight. The next day, remove goose and put in dehydrator or smoker. Or you can use the Reveo and skip the overnight.

Smoker 150-160 F (65.5-71.1C) until you like the way the jerky is done. Dehydrator at 150-160 F (65.5-71.1C) the same way.

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Smoked Duck Jerky Recipe

Bradley Smoker — Thu, 18 Feb 2021 20:14:28 +0000

This Smoked Duck Jerky recipe and is very easy and versatile. You can use skinless duck breasts or goose breast instead. Let the meat marinate for at least 24 and up to 48 hours — the longer it is in the mix, the saltier the meat will get. During the marinating process, massage the meat around in the bag to keep all the pieces in contact with the marinade. Remember, with jerky you are not cooking the meat, you are drying it and don’t forget to rotate/turn every hour, at 150F (65.5C).

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Smoked Turkey Shepherd’s Pie Recipe

Bradley Smoker — Thu, 03 Dec 2020 17:11:29 +0000

I am a big fan of Shepherd’s Pie. So, I decided to try this Smoked Turkey Shepherd’s Pie Recipe. It is comfort food at its best! This is a wonderful variation using a Hickory Smoked Turkey Breast. You can substitute Chicken for the Turkey.

This is also a good idea to use leftovers from your previous smoking. For example, you may use that dark meat from a chicken you had smoked, or any leftover chicken or turkey.

This makes a complete thanksgiving meal in one slice!

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Applewood Smoked Turkey Recipe

Bradley Smoker — Wed, 25 Nov 2020 14:00:48 +0000

Today’s recipe is an Applewood Smoked Turkey in the Bradley Smoker with a Maple-Bourbon Glaze. To start we will brine the turkey. Brining may be the most important thing you can do in order to keep your turkey juicy.

One of the advantages of dry brining is that it takes up less space in the refrigerator than because you don’t need the large pot like when wet brining. The baking powder will help to crispen the skin.

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