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Posted by on 21 Nov 2011 in Bradley Smoker | 0 comments

 Bradley Smoked Turkey Crown

 Bradley Smoked Turkey Crown

December can only mean one thing, Christmas! And we’re ushering in the luxurious writes Sandra Tate …

Surely we are all guilty of cramming in as many edible treats into a ten day period as we can possibly think of? Indulgence is the name of the game and smoked foods are high on the list. We have two delicious suggestions for you this month, one that offers the option of a romantic, and different, Christmas lunch (though for me it would be the star of a New Year’s cold cuts platter), and one that would knock the socks off the whole family as a Christmas lunch starter. We are, of course, talking turkey and salmon. First off I’m showing you Bradley hot smoked turkey crown…

smokedturkey268

Ingredients

small turkey crown (mine was 1.75kg – perfect cold cuts, sandwiches etc, or for 2 people as a main course)

for the brine: 200g good sea salt + 100g light brown muscovado sugar

2 sprigs thyme, 2 sprigs rosemary, 6 cloves garlic – peeled & crushed

For the overnight brining of your turkey crown: mix the salt and sugar with 2 litres of boiling water in a snug fitting, clean pan or container, and stir until completely dissolved. Add a further litre of water together with the herbs and garlic. Allow to cool completely then immerse the turkey crown, breastbone down, in the brine (if not completely covered, add a little more cold water). Cover with a lid or clingfilm and leave overnight. Next day, drain away the brine, cover with fresh water and soak for 1 hour. Drain and dry. Leave to stand in the Bradley for 3-4 hours before smoking.

Smoking the turkey: Remove the turkey and stand on a wire rack. Set the smoker to 80°C with plenty of applewood bisquettes in the stack. Once the cabinet has reached its temperature place the turkey in with a tray or foil on the shelf beneath it to catch any drips. Smoke for 4 hours or until you have a core temperature of 74°C/165°F in the thickest part of the meat. Cover and cool before refrigerating – or serve hot (for this I would remove the skin, carve and serve with velouté sauce and all the trimmings).

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