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Saturday, August 2, 2008

Apple/Olive Smoked Spatchcocked Turkey

I spatchcocked a turkey for smoking and decided to add some sliced smoked sausage under the skin for an additional layer of moisture and flavor...First I brined the turkey overnight in a simple mixture of water, kosher salt, sugar, red pepper flakes, onions and garlic.






After adding the sausage under the skin, I slathered the bird with butter and used a mix of kosher salt and cracked black pepper for seasoning....


Onto my drum smoker with a bit of apple and olive wood.....









After the smoke, I ran the bird under the broiler to crisp up the skin...........

The addition of the smoked sausage made the meat so moist and tender....








I will definately be doing another one of these birds again soon.... :)

8 comments:

Larry G. said...

I can't believe you didn't share this awesome bird with the Brethren!

Great job and I'm linking this to my site. Hope you don't mind.

cowgirl said...

Larry, you're a sweetheart! Thank you for the kind words and I appreciate the link. :) I just returned from my 8 day camp out... I really enjoyed my time by the lake and sitting in my little rocker by the campfire. :)

Ron_L said...

Don't tell him that he's a sweetheart. It will just go to his head :)

Great looking turkey! I have to try that out.

cowgirl said...

lol Ron, Thanks for the kind words AND the advice. :)

Divemaster said...

I thought we were family... We welcome you into our site and we have to see this great food second hand!!!!

You may end up in the penalty thread for this one!

It does look good... What kind of sausage did you use?

cowgirl said...

lol...Thank you Divemaster. :) I really did plan on sharing with you when I got home. The smoked sausage was a new kind I had never tried, my local store carried it for a short time. Can't remember the brand name, but it was pretty good. Sorry, not much help am I!
I will take myself to the penalty thread. lol

Jonathan said...

Hi Cowgirl,

I've finally finished my drum and given her a test run of Spam, potatoes, and filet mignon. I need to give her a paint job and as soon as that's done I'll shoot you some pics. Being a brave soul I want to try the above turkey recipe for my family for Thanksgiving. So a couple of quick questions. What temperature did you smoke at, and about how long did the spatchcocked bird take. I appreciate the help and look forward to the task. Thanks once again.

Jonathan

cowgirl said...

Hi Jonathan! Congratulations on finishing your drum, that's great!

I like to smoke poultry at a higher temperature than most meats. Usually around 315 to 325.
This one took around 2 hours or so... they cook pretty fast when they are spatchcocked.
Another thing... this one was about 12lbs.

Hope that helps. I wish I would have taken better notes when I did this one. I will next time for sure!

Good luck to you!