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Home » Food » Dinner » Pete's Cut Up Smoked Turkey
Pete's Cut Up Smoked Turkey
By Peter Sheppard, The New Fermenting Gourmet

You might get some odd looks from the butcher when requesting to have your fresh turkey cut-up, but the final result will be well worth the effort! Imagine, a turkey smoked on the grill in about two hours? (As seen on BBQ with Bobby Flay)

Ingredients
Yield: 8-10 servings
Meat
13 lbs.Turkey, cut into parts (have your butcher save you time)
Beer Brine
750 mlBelgian Strong Golden Ale (Bobby Flay shoot used Russian River Damnation)
4 TbspSea Salt
3 TbspMixed Peppercorns (white, green, black and red)
1 Tbspwhole Allspice
6Bay leaves
4 cupscold Water
BBQ Ingredients
15 lbsCharcoal Briquettes
5 lbsApplewood chunks
Fresh Rosemary Sprigs

Brine Method

Rinse the turkey pieces off and towel dry.

In a large saucepan over a medium/high flame heat the ale to a simmer.

In a mortar & pestle bruise the peppercorns and allspice and add to simmering ale.

Add the salt and stir to dissolve, about 3 to 4 minutes.

Add the bay leaves and simmer some more.

Shut off heat and continue to stir, adding the water to cool slightly.

Arrange the turkey pieces in a large plastic or glass, (non-reactive), bowl and pour the cooled brine over the meat.

Turn the meat once to completely coat with brine, cover and set into the frige for 12 hours.

Turn the meat over once after 6 hours in the brine.

BBQ Method

I use a large converted oil drum BBQ with a chimney vent. For a kettle BBQ you should use a smaller turkey.

Make a pile of charcoal on the left side of the BBQ, nearest the bottom vent and arrange the grill racks on the opposite side.

Insert the metal probe for the digital thermometer so that it is suspended over the area where the meat will be smoking.

Place a large heavy-duty aluminum hotel pan filled with water directly under the grill racks.

Light the coals and get them plenty hot.

Meantime, put the wood chunks on to soak, along with the rosemary sprigs.

When the coals are good and white spread them out flat, rearranging any black coals on top of the white ones.

Add about 1/2 of the wood chunks to the coals being careful not to put the fire out! Place the rosemary sprigs on top of the wood chunks.

Blow on the coals to get the smoke going and close up the lid, and open up the flue and chimney vent.

When the temperature inside of the BBQ reaches 200 F, open the top and arrange the turkey pieces onto the grill rack. Close the top and start the smoking process.

Do not open the top unless absolutely necessary for at least 45 minutes.

Add more fresh coals and the other half of the wood after 45 minutes of smoking.

Turn the turkey pieces over to get smoked on both sides.

You should only have to smoke the turkey about 45 to 55 minutes more.

Use a meat thermometer to check for doneness. About 155 to 160 for the breasts, and 145 to 150 for all the other pieces should do the trick.

Remove the turkey to a cutting board and tent with HD foil for 10 minutes before carving.


Want to make your own beer at home? Get started on the right foot. Check out the Falcon's sponsoring shop, The Home Beer, Wine, Cheesemaking Shop. John Daume, proprietor, has been serving the home brewing and winemaking needs of Angelenos since 1972, over 30 years! (Falcon Members receive a 10% discount on supplies)
Looking for older Falcons' information?, The Westval Maltose Falcons Webpage (Locally cached) (The Original Falcon's Roost, prior to 1999)
Looking for a home wine making club in the Los Angeles area? Check out our sister club, The Cellarmasters, over 30 and still stomping grapes.