flat plate gas grill The Turkey Has Left The Building

Steven in Ray Kieran's2004 for the last 30 years, I have used almost every technology created by humans to cook turkey, from baking with truffle slices under the skin (this is my memory at the Paris cooking school) to bake under the veil of butter --Soaked cheese cloth (like Julia's child ).I have stewed Turkey.Fry them and bake them upright on open beer cans (a very large pot made by Foster ).I 've even cooked Turkey under a metal trash can (a clean new trash can of course): An experienced out-of-the-The leader of a scout team, the box thinker.But I 've been going back to a technology that, like Turkey itself, is native to America: Smoking --Barbecue, also called barbecue.After a decade of World BarbecueStyle, Texas, southwest and even Yucatan-I firmly believe that Turkey is the best way to cook turkey.This method can be used both indoors and outdoors.Please rest assured that backyard or special equipment is not required.There are countless benefits to eating turkey.The smoke gives the bird a polished mahogany glow, not to mention the rich, evocative flavor of the wood smoke, enhancing the turkey's mild, forthright without disguising or overwhelming the TurkeyThe smell of smoke is as sharp as the barbecue itself.Smoking can produce an unparalleled multi-meat plant, especially when combined with another traditional American barbecue technique, bring.In view of the gradual depletion of Turkey, many tourists are attracted here.The method is simple: once you put the bird on a smoker or grill, you'll almost leave it there until it's done.Advertising, if you choose to smoke outdoors, this process can free up the kitchen and oven for side dishes and desserts.Last but not least, you have reason to spend an autumn afternoon outdoors, perhaps with a beer in your hand.The first step in smoking Turkey is brining, a process that requires only soaking the turkey overnight in a mixture of salt, sugar, water and condiments.The bird absorbs some salt water due to infiltration, making it juicy and delicious.You can cook a delicious smoked turkey without breakfast, and I have included recipes to do so.But if you salt water first, you will get a richer flavor and a more humid bird.There is no need to buy a special outdoor smoker, but many barbecue enthusiasts already own one.They will have upright water smokers in the equipment used on Thanksgiving day because of their circle, affectionately nicknamed "bullet"Cylindrical top;Kamado or ceramic cooker like Big Green Egg;And offset bucket smokers, those large heavy smokers with separate fire boxes and smoke chambers made of tubing or steel plates.If you have one of these devices, smoke using the manufacturer's instructions.But if you have a charcoal grill with a high lid, you can make a nice smoked turkey.You can cook the turkey on the gas grill, but it's hard to reach the obvious smell of smoke, even on a grill with a cigarette box and a dedicated burner.If you want to make a smoked turkey outdoors, I suggest you invest in a cheap charcoal grill.Smoking with charcoal includes indirect barbecues.It's simple: you rake the lit coal into two piles of earth opposite the grill and put an aluminum foil drip tray in the middle.When it's time to cook the bird, put it in the center of the grate above the drip tray and throw a soaked hard wood piece on each pile of coal.In many parts of the country, the traditional wood used for smoking is pecans, but I prefer the light, mild taste of fruit forests such as apples or cherries.Find chips at the barbecueShop or specialty food store.Remember to soak them in water, cider or beer at least an hour in advance.Soaking allows potato chips to burn instead of burning, creating wood smoke that is overflowing with fragrance.Open the vent at the bottom of the grill, adjust the top vent to get a cooking temperature of 325 to 350 degrees, or insert the oven thermometer in one hole of the top vent.Remember to add coal and chips every hour.This is all about it.Keep the bird moist;The mild smoky heat makes it exceptionally soft and delicious.For those who don't have a charcoal grill or outdoor space, making a delicious smoked turkey indoors requires only a stove smoker or a big pot.When using a stove smoker (such as Cameron), you need to set up a tent for the bird with aluminum foil instead of closing the smoker with a flat metal cover.Use a big chunk-Duty aluminum foil, crush the foil and press it under the top flange edge of the smoker to form a sealed seal.You can smoke a turkey from start to finish among the stove top smokers, but you won't hear the crackles --Because the sealing environment of the smoker produces steam and softens the skin, the skin becomes brittle.I solve this problem with a technique I call "smoke"roasting."First of all, you smoke for 30 to 40 minutes among smokers.Once it is thoroughly seasoned with wood smoke, you can bake it in the oven and reveal it to make the skin brittle.Indoor smokers, like outdoor grills, use hardwood floors to create a smoke smell.However, you are using rough hardwood sawdust and you do not need to soak because smokers are compact and efficient.Most indoor smokers have several different types of sawdust and you can also buy them at the cooker store by mail order or online.(Camerons Professional cookware is a good source, 888-563-0227.) You can also smoke a turkey in a heavy-flavored iron panTariff aluminum foil.A standard 14-Inch wok works fine and works best for 8-or 9-pound bird.Use a round 12-to 13-Put the inch wire cake stand in the pan and place the turkey about 3 inch above the bottom.For drip trays, use small aluminum foil plates like 9-Square one-time foil brownie pan.Inside the pot with a circle of heavy lines-Tax aluminum foil, press foil to bottom.Sprinkle the sawdust on the bottom of the pan with 4-inch circle.Place the foil drop pan in the pan, about inches on the sawdust.Place the wire cake stand inside and place the turkey in the center of the top.Place two 18-by-30-Heavy inch sheetsWork aluminum foil side by side, fold the center edge several times to make a foil rectangle of about 30 by 30 inch.Please click on the box to verify that you are not a robot.The email address is invalid.Please re-enter.You must select the newsletter you want to subscribe.View all New York Times newsletters.Tent with aluminum for birdsAs mentioned above, the foil is square, crushed and pressed to the edge to form a tight seal.Advertising smoking in a pot through the media --30 minutes high temperature.Then carefully remove the foil (watch out for steam), discard it and transfer the bird to 350-Extra 1 to 1/2 hours of oven and grill.Total cooking time of 9-The last pound I smoked was 3/4 hours.No matter what type of indoor smoker you use, make sure that the sawdust is completely burned to ashes before discarding the sawdust.Then water it out for safety.Never release ash in garbage.Of course, if you don't have an oven large enough to hold a turkey, or if it's occupied, you can cook it from start to finish in a smoker or wok.The cooking time will be faster, but the skin will not be crispy.So it's your choice whether you smoke indoors or outdoors.No matter where you cook your bird, traditional cooking and smoking with the best American BBQ will produce an explosive and delicious Thanksgiving turkey.Steven Raichlen (Workman, 2003) adapted from the BRINED turkey time of bbq usa: 15 minutes, plus 1 1/4 Cup salt1 1/4 cup sugar2 bay marinated overnightto 12-Mash the turkey, clean it, and remove the chop.1.Put salt, sugar, and 1 quart of hot water into a large pan and stir until the salt and sugar crystals dissolve.Stir in 4 quarts of cold water.Put the bay leaves in half part of the onion with cloves and add them to the salt water.Let the mixture cool to room temperature.2.Add turkey and place a large pan or sealed zipperBags filled with cold water at the top to keep the birds submerged.Soak the pot in the refrigerator for the night.Yield: 12-enough salt waterpound turkey.Turkish smoked outdoor advertising adapted from American barbecue by Steven Raichlen (worker, 2003) Time: 2 1/2 to 3 hoursto 12-2 tablespoons of melted salt-free butter.1.Set up an outdoor grill for indirect grilling and place a large foil drip tray in the center.(If a smoker is used, ignite and set it up according to the manufacturer's instructions and heat it to 275 degrees.In smokers, you need to cook longer birds for 3 1/2 to 4 1/2 hours.)2.Drain bird.Drain inside and outside and Truss if needed.Located in the center of the Grill, on a drip tray, between natural blocks of charcoal.Put a cup of soaked wood on each pile of coal.Cover the grill.Adjust the vents to keep the temperature between 325 and 350 degrees.3.Roast turkey to dark brown and cook for 2 1/2 to 3 hours.After the first hour, apply the turkey with melted butter every other hour.If the skin starts to become too brown, loose tent bird with foil.Use an instant-Read the cooked thermometer test;Turkey is ready when the inner thigh temperature is 180 degrees.Add charcoal once an hour, add 8 to 10 pieces of charcoal to each pile of coal, expose the grill for a few minutes, and let the charcoal shine.Add 1/2 cups of soaked wood after 1 hour.4.Transfer the turkey to a platter, build a loose tent with tin paper, and rest for 10 minutes before carving.Keep any gravy in the drip tray.Output: 10 to 12 copies.Turkey smoked out of the "interior!BBQ time by Steven Raichlen (worker, 2004): about 2 hoursto 10-2 tablespoons of melted salt-free butter.1.Drain bird.Drain inside and outside and Truss if needed.2.Set the stove smoker and place 3 tablespoons of hard wood chips in the center of the bottom.Put a drip plate on it.Lightly oil the wire rack and insert it into the smoker's body.Arrange Turkey with breast facing up and put on the shelf.Big tent bird-Tariff aluminum foil, curl the edge on the edge of the bottom of the smoker to seal.Tin foil is ideally not in contact with Turkey.3.Smoke smokers at high temperatures for 3 minutes, then reduce the heat to medium and continue to smoke for 30 minutes.Heat the oven up to 350 degrees.Remove and discard the foil, pay attention to avoid steam and apply the bird with melted butter.Put a bird on the bottom of the smoker in the oven.Roast the Turkey until the skin is crispy, golden, the bird is ripe, 1 1/2 to 1 3/4 hours, baked once or twice.(Turkey is done when the inner thigh temperature is 180 degrees.)4.Transfer the turkey to a platter, build a loose tent with tin paper, and rest for 10 minutes before carving.Leave some gravy.Output: 8 to 10 copies.HERB-Turkish smoked interior adapted from "indoor!Steven Raichlen (worker, 2004) BBQ time: about 2 hours 1 tablespoon of coarse salt (Jewish or marine) 1 tablespoon of poultry Season 2 teaspoon of garlic powder 2 teaspoon freshly groundto 10-2 tablespoons of salt butter.1.Rub: put salt, poultry seasoning, garlic powder and pepper into a small bowl and stir well.2.Removal of gallows from TurkeyRemove the fat from the main cavity.Rinse the turkey inside and outside under cold tap water, then suck inside and outside with a paper towel.3.Put the turkey on a side sheet.Sprint 1/3 for internal friction between the two cavities.Truss can be used if needed.Sprinkle with the remaining friction.4.Set up a smoker and place 3 tablespoons of hard wood chips in the center of the bottom.Line the drip tray with tin paper and place it on the sawdust.Oil the wire rack and plug it into the smoker.Put the turkey on the shelf with the chest facing up.Heavy tent birdTariff aluminum foil, curl the edge on the edge of the smoker to seal.Tin foil is ideally not in contact with Turkey.5.Put the smoker under high temperature for 3 minutes, then reduce the heat to medium and continue to smoke for 30 minutes.Heat the oven up to 350 degrees.Carefully avoid steam and remove the foil from Turkey.Paint the bird with melted butter.Remove the sawdust from the smoker and put the bottom of the smoker with the bird into the oven.Roast Turkey until the skin is crisp, golden yellow, the bird is ripe, and the roast is 1 1/4 to 1 1/2 hours, one or two more times.Turkey is done when the inner thigh temperature is 180 degrees.6.Transfer the turkey to a platter, build a loose tent with tin paper, and rest for 10 minutes before carving.Leave some gravy.Output: 8 to 10 copies.Madeira grave, adapted from American BBQ by Steven Raichlen (Workman, 2003): From drip tray (optional) between 2 and 2 1/2 cups of turkey or chicken soup, it is best to make a homemade 1/4 cup of Madeira wine 3 tablespoons of salt-free butter 2 scallions, 1/4 cups of heavy cream Salt and freshly ground black pepper.1.Pour the turkey feces through the filter into the fat separator.Pour the fire chicken juice (minus fat) into a large heat-proof cup and add enough turkey or chicken to make 2 1/2 cups.Place the drip tray at high temperature and Degas with Madeira.Filter the pot mixture into the measuring cup.2.Melt the butter in a pan.Add scallions, cook for 3 minutes with medium heat and stir with wooden spoon.Add flour and stir with a wooden spoon for 2 minutes until deep gold.3.Remove the pan from the heat and put it in standby-Mixed cream Madeira.Re-heating, gradually boil the sauce and stir steadily.Quickly simmer the thick sauce until slightly reduced, and often stir for about 3 minutes.Season with salt and pepper.Output: about 3 cups.Steven Raichlen is the author of 25 books, including the interior!Barbecue, published by workers this month.We are constantly improving the quality of text archives.Please send feedback, error reports, and suggestions to archid_feedback @ nytimes.com.A version of the article appears on page F00001 of the National edition on November 17, 2004, with the title: Turkey has left the building.