- 4 to 5 kg (8 to 10 lb) turkey (small turkeys work best)
- 65 ml (1/4 c) brown sugar
- 65 ml (1/4 c) non-iodized salt
- 65 ml (1/4 c) cream sherry
- 5 ml (1 tsp) of garlic powder, onion powder, paprika, thyme, sage, rosemary, lemon zest and/or pepper to individual taste
- Mix together brown sugar, salt, and rosemary and add cream sherry to make a thin paste.
- Brush paste in between meat and skin and on top of the skin.
- Season with other herbs to taste.
- Preheat the Bradley Smoker to approximately 100°C (220°F).
- Using Pecan flavour bisquettes smoke/cook turkey for 2 to 4 hours depending on how strong a smoke flavour you want.
- Baste the turkey using juices from inside the cavity and continue cooking the bird, basting every hour for another 2 to 4 hours, until a meat thermometer reads 75°C (165°F).
Carve up turkey and serve as part of a traditional Thanksgiving feast with stuffing, gravy, cranberry chutney, potatoes, brussel sprouts and yams. And do not forget the apple and pumpkin pies!
• 1 kg (2 lb) boneless turkey breast
• 500 ml (2 c) sliced fresh mushrooms
• 3 green onions, finely chopped
• 1 medium carrot, finely chopped
• 1 stalk celery, finely chopped
• 30 ml (2 tbsp) butter
• salt, pepper and poultry seasoning to taste
• 15 ml (1 tbsp) fresh lemon juice
• 2 slices bread, cubed
• 1 medium tomato, seeded and diced
Butterfly the turkey breast and pound with a mallet. Sauté mushrooms, onions, carrot and celery in the butter. Add the seasonings and lemon juice. In a small bowl, mix together bread, tomatoes and sautéed vegetables. Spread over the ‘butterflied’ meat. Rub skin with additional lemon juice.
Preheat the Bradley Smoker to 90°C to 100°C (190°F to 220°F). Place turkey roll on an oiled rack in the upper half of the Bradley Smoker. Smoke cook using Special Blend flavour bisquettes for 5 to 6 hours or until an instant thermometer reads 70°C (160°F). Cooking times will vary depending on wind and weather conditions.
Stuffed Turkey Roll makes a great buffet or picnic item since guests can help themselves to slices!
- Turkey Breast, skin on, no wings – 4lbs to 5lbs
Brine Ingredients Per Gallon Of Water
1 gallon of water (use as many as it takes to completely cover bird, deep plastic bucket works best)
- 1 Tbsp. Pepper
- 1 Tbsp. Garlic powder
- 1 Tbsp. Onion powder
- 1 Tbsp. Old Bay
- 1 Sprig of fresh rosemary (or 1 Tbsp. of powdered)
- 1 Bay leaf
- 1 cup of salt
Bassman’s Turkey Rub
- 1 Tbsp. Pepper
- 1 Tbsp. Onion powder
- 1 Tbsp. Salt Oregano
- 1 Tbsp. Emeril’s Essence (The Original Essence)
- Soak 2 fresh turkey breasts overnight.
- The next day rinse well and pat dry.
- Apply olive oil & your favourite rub, on and under skin–leave skin on.
- Let sit for 30-45 minutes at room temperature.
- Pre-heat smoker to 200-220°F. Alternate bisquettes, between cherry & hickory, every other one.
- Smoke/cook until internal temp of meat is 175°F. Approximately 4-5 hrs.
- After smoke/cooking, let turkey rest for 10 minutes.
- Remove breast from bone, and slice against the grain.
The following instructions are for whole ducks, but the curing and seasoning mixture may be used on wild or domesticated duck breasts as well. Simply weigh all of the breasts at one time, and apply the appropriate amount of cure to the meat.
Smoked duck breasts are considered a delicacy in numerous European countries. The cure mixture used here contains many flavourful seasonings. The duck, or the duck breasts, will be very tender, and the meat will be perfectly seasoned. The naturally dark meat of the duck will become an unbelievable maroon colour in the finished product. The meat will titillate the eyes as well as the taste buds.
NOTE: If a domesticated duck is purchased at a grocery store, be sure to buy a duck that has not been pumped with brine. If a pumped duck is used, the smoked duck will be too salty.
The Cure and Seasoning for 5 LBS. (2.25 KG) of Duck
- 3 Tbsp. (45 ml) Bradley Sugar Cure (do not use more than this amount.)
- 2 tsp. (10 ml) poultry seasoning — packed in the spoon
- 2 tsp. (10 ml) onion granules (or powder)
- 1 tsp. (5 ml) paprika
- 1 tsp. (5 ml) sage, rubbed — packed in the spoon
- 1 tsp. (5 ml) marjoram
- 1 tsp. (5 ml) thyme
- 1 tsp. (5 ml) white pepper
- 1 tsp. (5 ml) garlic granules (or powder)
- 2 bay leaves, cut into thin strips with scissors (Do not add to the ingredients above.)
Note: If the meat weighs either more or less than 5 pounds (2.25 kg), the amount of cure mix applied must be proportional to that weight. For example, if the weight of the meat is 2 1/2 pounds (1.15 kg), then each ingredient, including the Bradley Cure, needs to be cut in half.
- Wash the ducks.
- Remove excess fat from around the necks and inside the body cavities.
- Leave sufficient skin in the front and back to prevent the flesh from being exposed.
- Pierce the ducks well, especially the breasts and legs; use a fork with sharp tines.
- Place the ducks in a curing container (a large food container).
- Mix the cure thoroughly, and rub it on the birds — inside and outside.
- Sprinkle on the bay leaf, and rub the ducks again.
- Place the lid on the curing container.
- Cure in the refrigerator for 6 days. The refrigerator temperature should be set between 34° and 40° F (2.2° to 4.4° C).
- Overhaul (rub all surfaces) several times during this period.
- Rinse the ducks very well with cool water.
- Blot them with paper towels.
- Stuff the body cavities with crumpled newspaper that has been wrapped in paper towels.
- Wrap the whole birds with paper towels, and wrap them again with newspaper.
- Put a paper towel and newspaper under the ducks to absorb the water.
- Store them in the refrigerator overnight.
Day 7, morning – Smoking the ducks
- Lock the wing tips in place by twisting them behind the shoulder joints. On the backside, use butcher’s twine to secure the upper part of the wings together.
- Tie the legs together securely with butcher’s twine. Use a sturdy metal S hook to hang this string on a hanging rod, or pass a hanging rod under this string; this will allow the birds to be hung vertically – with the tail pointed up. If the whole birds are hung vertically in the smoke chamber, the smoke can easily flow through the body cavities. Hanging vertically also allows melted fat to fall freely from the body cavities into a drip tray. (If you must place the ducks horizontally on a smoking rack, use great care when the ducks are moved; spilling of the hot grease that has accumulated in the body cavities could cause a fire or an injury.)
- Dry the birds in the smoker for about 1 hour at 140°F (60°C). Drying should continue until the skin no longer feels clammy. However, there may be a little melted fat on the skin. Do not use smoke during this drying time.
- Smoke at the lowest possible temperature for about 3 hours
- Smoke at about 150°F (65°C) for an additional 3 hours. Smoking is complete when the birds have taken on an attractive brownish coloration. Decrease or increase these smoking times to suit your taste.
Day 7, afternoon or evening – Cooking the ducks
- Preheat the kitchen oven to 350°F (175°C).
- Place the ducks on an elevated wire rack in a pan that is at least 1 inch (2.5 cm) deep. Placement on an elevated wire rack within a pan is important. The high oven temperature will cause a large amount of grease to collect in the bottom of the pan; if the ducks are not on an elevated rack, the backs of the ducks will be submerged in melted fat.
- Cover each bird with a loose aluminium-foil tent, and roast them until the internal temperature is between 160°F (71°C) and 180°F (82°C). This will require about 1 1/2 to 2 hours. Experts on the preparation of duck usually cook the bird until the internal temperature is 160°F (71°C). Some food safety experts say that the internal temperature should be 180°F (82°C). You might wish to compromise at 170°F (77°C).
Note: If the salt taste is too mild, the next time you make this product, add about 1 teaspoon of salt to the ingredients list. If the salt taste is too strong, reduce the amount of Bradley Cure by about 1 teaspoon. Also, a teaspoon of sugar may be added to the list if you like your smoked duck a little sweeter.
Instructions prepared by Warren R. Anderson, author of Mastering the Craft of Smoking Food.
- 1 Bag (5 Pounds) Chicken Wings (Fills 2 racks)
- 2 cups Italian Style Salad Dressing
- 1/4 – 1/2 cups Hot Sauce
Wing Sauce: (reserve some for dipping, or increase amounts)
- 2 cups BBQ sauce, use your favourite
- 1/4 – 1/2 cups Hot Sauce
Blue Cheese Dipping Sauce:
- 16 oz. Bottle of Ranch Dressing; your favourite (Jimmy prefers Bob’s Big Boy Blue Cheese Dressing)
- 2-5 oz. blue cheese
- Mix the hot sauce and salad dressing in a non-reactive bowl. Adjust the hot sauce to your particular taste.
- Make sure wings are completely thawed, and pat dry with paper towels. Place wings in plastic bag(s), and pour in enough marinade to coat all wings evenly. Important, just add enough marinade to coat the wings, do not ‘drown’ the wings in the marinade. Add marinade in small amounts, and shake bag until all wings are lightly coated. Place in refrigerator and marinate for 1 to 2 hours.
- Remove wings from the refrigerator, and place wings on racks that have been oiled. Allow to sit at room temperature for one hour. In the mean time preheat your Bradley to 220°F. Load the wings when your Bradley has reached the proper temperature. Smoke wings, applying smoke for the first 1 hour and 40 minutes to 2 hours using your favourite bisquettes. When the wings are fully smoked (takes about 2 1/2 hours – juices will run clear when pierced), transfer them to a hot grill, and grill for an additional 4-6 minutes, turning once. This makes them crispy and the grill marks always look appetizing.
- While the wings are smoking mix the hot sauce and your favourite BBQ sauce in a non-reactive bowl. Adjust the hot sauce to your particular taste. After grilling wings, place wings in a large non-reactive bowl. Add as much or as little sauce as you like, and stir wings until all are evenly coated.
- For the Blue Cheese dipping sauce, mix the ranch style dressing with the crumbled blue cheese. Adjust the amount of blue cheese to your particular taste.
- Eat – Repeat every weekend
- 2 dozen chicken nibbles
- cooking oil
- 125 ml (1/2 c) hot sauce
- 3 tbsp honey-soy sauce
- 15 ml (1 tbsp) crushed red pepper
- 3 ml (1/2 tsp) cayenne pepper
- 3 ml (1/2 tsp) coarse ground pepper
- 1 tbsp salt
- 30 ml (2 tbsp) Chinese 5 spice (equal parts fennel, cinnamon, ginger, star anise and anise pepper)
- 15 ml (1 tbsp) garlic salt
- 10 ml (2 tsp) ground black pepper
- 5 ml (1 tsp) garlic powder
- At least the day before, mix together rub ingredients and massage into nibbles.
- Place in plastic wrap/bag and refrigerate overnight.
- Remove nibbles from refrigerator and let stand for 30 minutes.
- Preheat the Bradley Smoker to 120°C (250°F).
- Place nibbles on oiled smoker racks and using Alder flavour bisquettes smoke for 60 minutes and cook for about 2-3 hours.
Remove nibbles from smoker when cooked and serve with fresh salad and rice.
The chicken will have a beautiful reddish colour and be very juicy. Used maple bisquettes for a really nice smokey taste and aroma. One beautiful meal!
- 1 cup coarse salt
- 1 cup brown sugar
- 4 Qt. water
- Italian dressing
- 6 cloves garlic
- 2 Tbsp. EVOO (Extra Virgin Olive Oil)
- Brine the chicken for 3 hours
- Rinse the chicken
- Brush the seasoning mixture all over the chicken and under the skin
- Stand the chicken upright on the stand
- Smoke with maple bisquettes for about 4 hours at 105C