The most time consuming recipe in my cookbook Zone Perfect Cooking Made Easy, is the Smoked Turkey with Apple and Onion. It is marinaded a day or two before Thanksgiving and then put on the grill to smoke. It is so moist, flavorful, and delicious you will never have another turkey quite like it. One year we tried brining the turkey because everyone said it was the best, this is far superior! It starts out with lots of garlic (full head) and dry vermouth or dry white wine. The garlic cloves get chopped into small pieces (can use food processor) and put under the skin and into the cavity of the turkey. I also use lots of fresh chopped rosemary underneath the skin and in the cavity. Then using a turkey needle (a large plunging needle) fill with wine and inject into the bird all over shots of wine. I use almost a 1/2 bottle of Dry Vermouth for a large turkey. Then season the bird with sea salt, pepper, Herbamare (Sea salt that has seeped with 12 different organic herbs for a year, available at health food stores). Cover the bird with slices of onion from two onions and stuff the inside of the bird with 1/2 apple and 1/2 onion for added flavor while cooking. Refrigerate until ready to smoke. If you are interested in how to smoke the turkey please email me at Gloria@Mybnl.com or visit my website at www.Mybnl.com
No comments:
Post a Comment