For the smoked part, look at your grocery store for liquid smoke - that will give you the flavor of smoking without having to spend hours to do it. You can also check with a place that sells grilling supplies for a cast iron box (you buy wood chips, soak them in water, then put them in the box and it will give a smoky flavor). You're going to get a more tender turkey with a bag so liquid smoke might be a better option.
Here's a recipe with a bag and liquid smoke:
http://www.cooks.com/rec/view/0,1639,149鈥?/a>
Here's a site with some cooking tips:
http://www.eatturkey.com/consumer/basics鈥?/a>Turkey recipes for smaller conventional oven?
I hope these recipes help you out.
Smoking food is very simple. When smoked over long periods of time, even the toughest cuts of meat just fall apart to the touch. Smoked foods yield incredible flavor and are always tender and delicious.
Low and Slow
What gives smoked food its smoky flavor--what causes the smoke and how does it work? Smoking is a ';low and slow'; method of indirect heat cooking. Because you are smoking the meat or fish at such low temperatures, it never has an opportunity to become overdone. If pork is cooked safely to 160 degrees F, it's difficult to overcook it and dry it out when you are smoking it at 200 degrees F. In fact, smoking a pork butt can take 18 to 24 hours to get the meat to fall apart, but the meat will neither be dry or overdone. It's a completely different style of cooking!
Alder Plank-Smoked Salmon
Smoked Herb Chicken
Honey-Smoked Turkey
Go Get Your Smoker
There are many types of smokers available on the market, ranging in price from about $40 up to thousands of dollars, but they all yield the same results--quality smoked food. For home use, a $40 to $100 smoker will suffice. The main difference between smokers is their storage capacity. There are also different smoking methods. Some smokers are electric, some use water and steam, and still others use charcoal and indirect heat. All yield great results if operated properly.
If you have a good kitchen exhaust fan, you can smoke indoors: use your wok for Chinese-style tea-smoked salmon, duck or chicken. Stovetop smoking pans work well for relatively fast-cooking smoked foods, like trout. A disposable foil roasting pan works well for the outdoor grill.
BEST WAY BRINED TURKEY (CONVECTION)
INGREDIENTS:
1 turkey, 12 to 16 pounds
2 tablespoons melted butter
1 1/2 teaspoons pepper
1/2 cup chicken stock
INSTRUCTIONS: Brine turkey according to recipe on Page E8 for 12 to 24 hours, then rinse and dry it well. Preheat convection oven to 375掳. If your oven has settings for Baking or Roasting, select Roasting. Brush 2 tablespoons melted butter over skin; sprinkle 1 1/2 teaspoons pepper over skin and in cavity. Tuck wing tips under, tie legs together. Place bird breast-up in a V- shaped roasting rack in a shallow roasting pan. Cover breast and top of thighs tightly with foil. Roast for 45 minutes. Remove foil and baste with 1/2 cup chicken stock. Leave foil off. Return turkey to oven. Baste with pan drippings every 20 minutes until internal thigh temperature reaches 165掳. A 12-to 16-pound bird will cook in about 1 1/2 to 1 3/4 hours. Let turkey rest for 20 to 30 minutes before carving.
BEST WAY UNBRINED TURKEY (CONVECTION)
INGREDIENTS:
1 turkey, 12 to 16 pounds
2 tablespoons melted butter
4 tablespoons kosher salt
1 1/2 teaspoons pepper
1/2 cup chicken stock
INSTRUCTIONS: Preheat A convection oven to 375掳. If your oven has settings for Baking or Roasting, select Roasting.
Remove the turkey from the packaging; rinse and dry well. Brush 2 tablespoons melted butter over the skin; sprinkle 4 tablespoons kosher salt and 1 1/2 teaspoons pepper over the skin and in the cavity. Tuck the wing tips under and tie the legs together. Place bird breast-up in a V-shaped roasting rack in a shallow roasting pan.
Roast for 45 minutes. Baste with 1/2 cup chicken stock.
Return turkey to oven and baste with pan drippings every 20 minutes until internal thigh temperature reaches 165掳.
A 12- to 16-pound bird will cook in about 1 1/2 to 1 3/4 hours.
Let turkey rest for 20 to 30 minutes before carving.
Cooking Turkey in a Convection Oven
NTF Convection Oven Open Pan Method Roasting Guidelines for a Fresh/Thawed Turkey Roast on the Lowest Rack Position
Cooking Method / Roast Cooking Temperature / 300 degrees F Weight Unstuffed / 14 - 18 lbs. Estimated Cooking Time / 2 1/4 to 2 陆 hrs. Weight Stuffed / 14 - 18 lbs Estimated Cooking Time / 2 陆 to 3 hrs.
Cooking Method / Roast Cooking Temperature / 300 degrees F Weight Unstuffed / 18 - 22 lbs Estimated Cooking Time / 2 陆 to 3 hrs Weight Stuffed / 18 - 22 lbs. Estimated Cooking Time / 3 hrs. to 3 陆 hrs.
Other Hints:
1. The preferred method is to roast the turkey in the center of the lowest rack or oven shelf so that the top of the turkey will be centered in the oven. If two racks must be used, place the turkey on the lowest or middle rack. When baking with two pans, position the pans in opposite corners of the oven. Place the pans so that one is not directly over the other. 2. The hot air must circulate around the turkey for even heat distribution. For best results, allow 1陆 to 2 inches of space around the turkey, including other pans as well as the oven wall. 3. If the oven door is opened frequently, there will be heat loss and cause longer roasting times. 4. If the turkey is tented with foil to reduce surface browning, be sure the foil is secured so it will not blow around and impair the fan action.
Source: The National Turkey Federation
how about u rub half a stick of butter all over it and then season with herbs salt and pepper then before u smoke the turkey make sure its seasoned real well and wings and legs are tied back and then ur good put garlic and other herbs in sided so as is cooks onion and garlic give it more flavor... yum then smoke all day
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