Ingredients
BRINE
1/2 cup salt
1/3 cup sugar brown
1/2 tsp maple flavoring
1 tsp onion powder
1 tsp celery salt
1 cup white wine
1 tbsp pepper
3 cup water
Directions
Place turkey in brine for 8 to 12 hours. Remove from brine. Rinse
and air dry for at least one hour. Open upper and lower body
cavities to expose to smoke. Place in smoker and smoke with your
favorite fuel. Smoke for 30 minutes per pound approximately. i.e. 10
lbs = 5 hours
Remove from smoker and bake in the oven at 300 degrees for about 15
minutes per pound. You may also use your smoker, if it is a
convertable model, in a roast mode to cook the turkey. Turkey is done
when joints separate easily from the body and if the meat is pierced
with a toothpick the juices are clear. Watch the bird closely during
the roasting phase as different birds will require greatly differing
time for cooking depending upon the temperature of the smoker.
NOTE: If desired the brown sugar may be replaced with maple syrup
giving the bird a more maple flavor.
Servings: 1 servings
Maple Flavored Smoked Turkey Recipe brought to you by Recipe Ideas
Categories: Poultry; Smoker
The History of Recipes
Food historians have tracked the existance of recipes far back into the far past, at least as far back into history as the early Egyptians, and quite possibly further than that. In practice though, in the main part, these ancient records were just basic hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe discovered, according to experts in ancient history are a few clay tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `wonderful`. Later on, there are a couple of cookery books which appeared in the 14th Century : a book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, they have no connection with the curry that we all know today, but rather recipes for the types of meals prepared by the chefs of the rich and wealthy people of the time. Later on in the 1400s, the Crusaders brought back a variety of foods and herbs from the holy lands, such as coriander, parsley, basil and rosemary. The introduction of these new foods and spices was responsible for an explosion in manuscripts on cooking, most of which are now in private libraries. For the centuries that followed, the powerful families of Wesstern Europe competed to lay on the most extravagent meals, and consequentially cooks and their collection of recipes increased in prestige. Nevertheless, it was during the 19th century that cooking and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collecting, verifying, and recording recipes to help cooks of their time. By the time we get to the 20th century, recipe books are highly popular mostly as a result of better eduction, people having more spare time and a general increase in wealth. The introduction of the TV brought us TV cooks and the demand for the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting us all to access massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Maple Flavored Smoked Turkey recipe.
