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
Recipes as an idea can be found far back into ancient history, in fact as far into history as the ancient Egyptians, and maybe even further. In practice though, in the main part, these old cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to historians are some ancient tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. Later on, in The time of the romans 25BC a roman called Apicius created a collection of documents showing how to cook the recipes cooked by wealthy Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and desserts, a style of dining still practiced today. Aspicius also informs us how the ancient chefs were skilled in the use of a good variety of herbs and spices, including a few that will be familiar to modern chefs like basil, rue and asafoetida. Moving our culinary historical trip onwards, there were some interesting books dating from the 1300s - one book titled `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these books are nothing to do with the indian curry that is popular today, but rather accounts of the types of food on the menues of the nobility of the time. Later on, in the 15th century, people returning from the crusades brought us a variety of spices and herbs from Arab cooking, including spices such as coriander, basil and rosemary. The introduction of these new tastes created a surge in recipe books, many of which are now in private cookery archives. The arrival of TV gave us TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, permitting us all to access massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Maple Flavored Smoked Turkey recipe.
