Grilled Mediterranean Turkey Burgers
Ingredients:
·
1 lb ground turkey 1 cup crumbled feta cheese 1/2 cup kalamata olive, chopped (I
usually use chopped salad olives) 1 teaspoon dried oregano 1 teaspoon italian
seasoning 1 teaspoon dried parsley 1 teaspoon dried basil (optional) 1 teaspoon onion powder 1/2 teaspoon garlic powder ground
black pepper, to taste
Directions:
Combine all the ingredients in a large bowl.Form into 4 patties, then grill. Serve this on regular burger buns with
tomatoes and mayo, or on pita with tahini, tomatoes and lettuce.
Smoked Turkey in the Outdoor Smoker
Prep Time: 30 mins
Cook Time: 12 hrs
Ingredients:
·
2 -3 tablespoons extra virgin olive
oil 14 -16 lbs turkey, fresh or thawed
completely 2 -3 tablespoons lemon and herb
seasoning 2 tablespoons garlic granules, salt
and freshly ground black pepper 5 -6
wood chunks: hickory, applewood, oak, pecan or other smoking hardwood soaked
in water at least overnight (not chips) 10 -15 lbs good quality
charcoal (NOT self-lighting, and DO NOT use charcoal lighter fluid!)
Directions:
(This
recipe requires an outdoor water smoker and an UN-stuffed Turkey)
Wash thawed turkey
thoroughly, inside and out. Pat dry.
Coat turkey with olive oil. Season inside and
out with lemon-herb seasoning, granulated garlic, and salt and pepper to taste.
Refrigerate until ready to start smoking.
Soak 5-6 fairly large chunks of hardwood in
water for as long as possible.
12 hours before mealtime, prepare the smoker
as follows:
Place 10 pounds charcoal in the fire-pan and
conservatively light the charcoal- just enough to keep it burning with a very
low flame.
(Use an electric starter, or a butane torch,
or place charcoal under your oven broiler just until lit. DO NOT use liquid
charcoal lighter unless you want kerosene flavored turkey!) Place 2-3 chunks of
wet hardwood on top of the charcoal, place water-pan above fire-pan, and fill
with water.
Place turkey on the rack above water-pan and cover
smoker.
After about 6 hours, check the smoker. Stir up the charcoal and add a little more if
necessary.
Place remaining soaked hardwood chunks on top
of charcoal, add more water if necessary, close the smoker for another 5-6
hours.
It is almost impossible to overcook the turkey
using this method, because it is cooking at a very low temperature.
If the weather is freezing or below, add about
2-3 hours to the cooking time.
The turkey is done when the leg can be moved
easily or when meat thermometer reading is safe.
Fried Turkey in Sweet Hot Brine
Prep Time: 1 hr
Cook Time: 36 hrs
Ingredients:
·
3 cups packed light brown sugar 1 1/2 cups Dijon mustard 1/4 cup + 2 tablespoons kosher salt, plus 2 tablespoons cayenne pepper 2 gallons cold water 1 bunch thyme 1 head garlic, separated into
cloves and crushed 1 (12 lb) whole turkey peanut oil (about 4-5 gallons
depending on your fryer) or vegetable oil (about 4-5 gallons
depending on your fryer)
depending on your fryer)
Directions:
In a whole turkey-size stockpot, whisk, brown sugar,
mustard, salt and cayenne.
Gradually whisk in water, and then add thyme and
garlic.
Add turkey, cover and brine in refrigerator or cooler filled
with ice (be sure to keep ice filled) for 35 hours.
Bring
oil to 375° in your turkey fryer - this may take up to an hour. **Take extra
care with the hot oil - Any hotter than 375F can create a fire risk.
Remove turkey from brine and pat it dry inside and out with
paper towels.
For less salt, wash the turkey thoroughly then pat until it
is dry as you can get it with paper towels.
Place turkey to a frying basket, breast side up.
Very carefully lower into oil and fry for 3 minutes per
pound, 36 minutes, in this case.
Carefully lift the basket out of the fryer and drain the
turkey on a rack set over a rimmed baking sheet or pan for about 15 minutes.
Carve and serve.
