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
Written cooking instructions as a concept can be traced back into history, at least as far into history as the Egyptians, and maybe further still. In practice though, in the main part, these old recipes were just simple pictorial recipes for meal preparation.
Fascinatingly, the oldest recipe in existence, according to historians is a series of tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. Progressing into The time of the roman empire around 25BC a man called Apicius compiled a few scripts detailing recipes cooked by his fellow Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into appetizers, main meal and dessert, a very modern way of dining. Aspicius tells us how the ancient cooks used a wide range of spices, including a few you will know like basil, rue and asafoetida. Over the following few centuries, the wealthy families of Wesstern Europe competed to offer the best banquets, and as a consequence, the best cooks and their recipes were greatly in demand. Notwithstanding that, it was during the 19th century that formal cookery and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to assembling, testing, and publishing recipes that were common in the better off homes of the day. When we get to the 1900s, recipe publications are in great demand, due to more people being able to read, people having more leisure time and having more money. |
We hope you enjoy this Maple Flavored Smoked Turkey recipe.
