Best Berry N Smoked Turkey Twirls Recipes

SMOKED TURKEY RECIPE WITH BUTTER BEANS

Smoked Turkey Recipe with Butter Beans image

Make our Smoked Turkey Recipe with Butter Beans. It's a smoked turkey recipe that, along with a few other add-ins, takes these legumes to the next level.

Provided by My Food and Family

Categories Recipes

Time 15m

Yield Makes 6 servings, 1/2 cup each.

Number Of Ingredients 8

Ingredients

2 cans (15 oz. each) butter beans, rinsed
1/4 cup vegetable broth
1/4 cup chopped onions
1 clove garlic, minced
1 bay leaf
1/2 tsp. dried thyme leaves
1/8 tsp. pepper
15 slices OSCAR MAYER Deli Fresh Honey Smoked Turkey Breast, chopped

Steps:

Cook all ingredients except turkey in medium saucepan on medium heat 3 min., stirring occasionally.
Add turkey; cook 2 min. or until heated through, stirring occasionally.
Remove and discard bay leaf before serving.

Nutrition Facts : Calories 100, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 10 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 8 g

HONEY BRINED SMOKED TURKEY

Honey Brined Smoked Turkey image

Take your Thanksgiving turkey to the next level this year with Alton Brown's recipe for Honey Brined Smoked Turkey from Food Network.

Provided by Alton Brown

Categories main-dish

Time 13h

Yield 10 to 12 servings

Number Of Ingredients 7

Ingredients

1 gallon hot water
1 pound kosher salt
2 quarts vegetable broth
1 pound honey
1 (7-pound) bag of ice
1 (15 to 20-pound) turkey, with giblets removed
Vegetable oil, for rubbing turkey

Steps:

Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid.. Brine overnight, up to 12 hours.
Remove the turkey from the brine and dry thoroughly. Rub the bird thoroughly with the vegetable oil.
Heat the grill to 400 degrees F.
Using a double thickness of heavy-duty aluminum foil, build a smoke bomb. Place a cup of hickory wood chips in the center of the foil and gather up the edges, making a small pouch. Leave the pouch open at the top. Set this directly on the charcoal or on the metal bar over the gas flame. Set the turkey over indirect heat, insert a probe thermometer into the thickest part of the breast meat, and set the alarm for 160 degrees F. Close the lid and cook for 1 hour.
After 1 hour check the bird; if the skin is golden brown, cover with aluminum foil and continue cooking. Also, after 1 hour, replace wood chips with second cup.
Once the bird reaches 160 degrees F, remove from grill, cover with aluminum foil, and allow to rest for 1 hour. Carve and serve.

JUNIPER BRINE

Juniper Brine image

Provided by Diane Morgan

Categories Berry Thanksgiving Sage Thyme Clove

Yield Makes 3 1/2 quarts brine, enough for a 10- to 25-pound turkey

Number Of Ingredients 11

Ingredients

2/3 cup (3 ounces or 85 grams) Diamond Crystal brand kosher salt
2/3 cup sugar
6 whole cloves
1 teaspoon juniper berries, crushed (see Cook's Note)
1/2 teaspoon black peppercorns, crushed (see Cook's Note)
2 teaspoons whole allspice berries, crushed (see Cook's Note)
5 fresh sage leaves
4 sprigs fresh thyme
2 bay leaves
8 cups hot water
4 cups ice water

Steps:

In a large saucepan, stir together the salt, sugar, cloves, juniper berries, peppercorns, and allspice. Add the sage leaves, thyme, and bay leaves along with the hot water. Stir to combine. Bring to a boil over high heat, stirring frequently until the salt and sugar have dissolved. Boil for 3 minutes, then remove from the heat. Add the ice water and stir to cool the mixture. Set aside and let cool to room temperature.
Proceed with brining the turkey .
Cooks Note
The easiest way to crush whole spices is to use a mortar and pestle or a spice grinder. If you do not have either of these kitchen tools, place the whole spices in a heavy lock-top plastic bag, seal the bag while pressing out all the air, and pound them with the bottom of a small, heavy saucepan until coarsely crushed.