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| Christmas Turkey as Smoked in the
Bradley Smoker |
Make the Christmas dinner a
little more adventurous this year by smoking your turkey in the Bradley
Smoker, not only will the meal be delicious you also make the whole meal
easier to prepare as the oven is not tied up all day cooking the turkey.
Allow the turkey to rest for at least 1 hour before carving, or smoke it
the day before and serve cold with hot gravy. The carcase and neck can
be boiled with onion leek carrot and celery and a bottle of cheap red
wine and a litre of water to make a great stock, strain and skim away
any fat add a slurp of sherry, season to taste and thicken with a
spoonful of corn flour mixed in a little cold water.
The recipe here is for a small
turkey. The crown breast, still attached to the bone, is smoked
separately from the legs and wings. If you wish to do a larger turkey it
will take longer to smoke - approximately an hour per kilogram. After the first
three
hours check the meat regularly. When ready the skin will be a deep golden brown and feel
firm to the touch.
The Brine
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1 teaspoon sea salt |
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1 dessert spoon brown sugar |
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1 teaspoon coriander seeds |
Dissolve the salt and sugar in a
little hot water in a large mixing bowl or clean plastic container. Fill
with cold water and chill for half an hour before use. |
Place the turkey in the brine
and keep chilled for 24 hours.
Remove from the brine and
arrange the pieces on a rack from the smoker place on a roasting tin.
Leave for the pellicle to form the sealing glaze for about 2 hours.
Preheat the Bradley Smoker to
130 deg c and hot smoke the turkey for 3-4 hours. The flavour of
bisquette used is a matter of choice.
Check after 3 hours. The skin
will be a rich golden brown, the wings and thighs may be coked before
the breast.
Remove from the smoker and allow
to stand for at 1 hour. This allows the meat to “rest”. In fact the meat
improves by being left for 24 hours before serving. |
The Turkey
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1 Turkey
3.8 Kg |
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Bradley Flavour bisquettes (9 - 12)
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With a sharp filleting knife,
carefully cut the leg away from the breast. Pull the leg away from the
carcass and cut through where the thigh bone meets the carcass. Repeat
with the other leg and then the wings.
Take the back of the carcass and
break away from the breast bone, reserve all bones for stock.
Alternatively ask your butcher to do this for you.
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| Bradley Smoker Features in Heaven's Kitchen at
Large |
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| The Bradley Smoker has certainly made an impact
on TV chef Mike Robinson, who regularly uses the
Bradley Smoker Original at his gastro-pub, the
Pot Kiln,
the focus of the TV series Heaven's Kitchen at
Large currently showing on
UKTV Food.
So much so that Mike's Game and Wild Food Cookery
School have now become authorised dealers for the
Bradley Smoker in Berkshire. |
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| New Digital Bradley Smoker Model Available for Christmas
Delivery |
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Bradley 4 Rack Digital Smoker with digital programming to
control cabinet temperature, cooking time plus a separate
control for the smoking time. Currently in transit, we
anticipate being able to deliver these to UK homes in time
for Christmas !