Hurricane Turkey (Update with Photos)

Alien BBQ · Last edited by Alien BBQ on Nov 24 2011; edited 7 times in total

Hurricane Turkey

Here is a taste of the islands that will bring a smile on your face and those of your guest every time you serve it. It not only tastes good, but it will look great on your dinning room table for Thanksgiving.

Here the list of ingredients:

Dry Ingredients:

Kosher Salt
Basil
Garlic Powder
Onion Powder
Paprika
Cinnamon Powder
Cyan Powder (Cajun Spice)
Black Pepper
Brown Sugar
Poultry Seasoning* =
*(Thyme)
*(Sage)
*(Marjoram)
*(Rosemary)
*(Nutmeg)

Wet Ingredients:

Olive Oil
Apple Cider
Triple Sec (Orange Liqueur)
Orange Marmalade
Apple Sauce
Butter

Tools Needed:

> 19 Quart Plastic Bucket
Aluminum Roasting Pan
Cheese Cloth
Food Injector
Wire Roasting Rack
Turkey Basting Bulb
Spray Bottle

After the turkey has thawed, remove the gizzard and neck packages.
Inspect both cavities of the bird to insure all parts packages have been removed.
Rinse the bird and set to the side.
Mix 1/2 -1 cup kosher salt per gallon of water in the plastic bucket as a brining solution. (This particular bird [12 lbs.] took 2 gallons of water in a 19 qt. container.)
Make sure that all of the salt has been dissolved into the solution.
*** You can add different spices to the solution that will be drawn into the bird as it brines. In this case, only salt was used because we will be injecting a concentrated fluid into the bird before the cooking process.
Place the bird in the solution along with any food grade utensil that will keep the bird submerged under the solution. (I used a plastic measuring cup.) Place the lid on the container and set in the fridge.

After 24 hours, remove the bird from the brining solution, pour off any solution and pat dry.

DRY RUB
Mix equal parts of all of the dry ingredients (with the exception of the brown sugar) together into bowl. I used 1 table spoon of each for this turkey.
Once the ingredients have been measured, add the total weight of the dry mixture with an equal amount of brown sugar.
Mix the complete mixture by hand taking care to break up any clumps.
Set the dry mixture of ingredients to the side.
Grasp the turkey skin with one hand, and with your other hand, slide you hand between the turkey and the turkey skin. *** Go slow and make sure that you do not rip the skin.

Once a pocket has been made under the entire turkey skin, grab a handful of the dry rub mixture and distribute evenly under the skin and in both of the turkey's cavities. You will only use half of the dry mix for the inside of the turkey.
Set the turkey and the remaining dry mix to the side and prepare the wet ingredients.

INJECTION MIX
Start by mixing the injection fluids together. Add Apple Cider, Triple Sec, and Olive oil together in equal parts, 16 oz. should do for a bird this size. *** You will only be using half of this mix for injecting; the other half will be used for misting the bird during smoking.
Set the injection mixture to the side.

WET RUB
In a small bowl, mix 1 stick of softened butter, 4 oz. of orange marmalade, and 4 oz. of apple sauce together.

Take ½ of the wet rub and insert under the turkey skin with the dry rub. Distribute the combined rubs evenly under the turkey skin.
Pull the turkey skin back to its original position and secure the skin with tooth picks so it will not move. I used colored toothpicks for this bird so you could see them easier in the photos. The dye in the colored toothpicks will run when the bird is cooked. I would suggest that you use only non-colored toothpicks for your presentation.

Take the remaining dry rub mixture and cover the entire bird with the dry rub.

Cut a section of cheese cloth that is twice the length of the entire turkey.
By starting at one side, wrap the bird in one complete layer entirely. Cover the top of the bird with one addition layer, making sure to tuck the remaining excess cloth under the bird.

Spread the remaining wet rub evenly over the entire bird, pasting down any loose cheesecloth ends.

Set to the side.
Take the injector mix and insert the needle into the liquid. Draw the fluid into the needle and push it back into the bowl several times until the mixture is aerated and thoroughly mixed.

Inject ½ of the injection fluid into the bird in different areas, making sure to saturate the turkey breast.

With the entire bird and cloth saturated, sprinkle the entire bird with cinnamon power until no wet area are visible.

Place the bird on a wire roasting rack and into an aluminum roasting pan.
Place the turkey in a preheated smoker set at 200 degrees.

Cooking time will be approximately 1/2 hour per lb. of turkey, depending on outside temperature, weather and humidity.
Smoke the turkey until an internal temperature of 180 degrees is reached.
Pour the remaining half of the injection into a spray bottle. Lightly mist the turkey once every half hour until done, alternating between misting and basting with the turkey dripping (once they form and collect in the bottom.)

When turkey has reached an internal temperature of 170 degrees, remove the protective cheesecloth covering, mist the exposed skin, and return the bird to the smoker.

Raise the smoker temperature to 325 degrees until the internal temperature of the turkey reaches 180 degrees. (Approximately 1 hour or less.)
Once the turkey has reached 180 degrees, remove the turkey from the smoker, mist and baste one final time, and let it rest for 30 minutes to 1 hour.

Slice the turkey accordingly and use the dripping as a base for your gravy.

The aroma of the orange, apple and roasted cinnamon will call the family immediately to the table. When combined with the aromatic herbs placed under the skin, the taste is beyond compare. The meat will be very moist (including the breast), slightly pink and lightly smoked. Unless you prepare a large turkey, do not plan for leftovers.
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Doc1680 · Posted: Nov 06 2005 Post subject:

Nice looking bird Alien. Good color. Cut that sucker up!
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Hawgboyzbbq · BBQ Fan Joined: 19 Jun 2005 Posts: 129 Location: mn

Good looking bird. Can't wait for the entire recipe and pics. I'll be a smokin' a few myself and will be using the new Lang. I should be able to get several on there and need a good recipe. I'll try yours.
Thanks and bunch.
ed
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(SIC) BBQ · Posted: Nov 06 2005 Post subject:

Looks excellent Alien..... Same here I want to see the walkthrough.

Jason
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bigjohn513 · Newbie Joined: 20 May 2005 Posts: 28

what time is dinner Very Happy

great looking bird!

SmokinOkie · BBQ Super Pro Joined: 16 Aug 2005 Posts: 2078

Alien.

Just a tip, but I learned this in comps. Don't use colored toothpicks to hold the skin flap. In a long smoke, the color WILL come off on the bird.

Not to say I turned in any chicken that way in competition, nope, didn't do that. Embarassed

allsmokenofire · Posted: Nov 07 2005 Post subject:

ShaggyC6593 · Newbie Joined: 14 Aug 2005 Posts: 65

That bird looks excellent Alein. I can't wait to see how you did it.

Alien BBQ · Posted: Nov 07 2005 Post subject:

Yep I know about the tooth picks but it was all I had. I figured I would photoshop them out later. I just can't describe the great smell that the bird had. On Sunday I tossed some into the oven and crisped up the skin. Yowza!
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Alien BBQ · Posted: Nov 08 2005 Post subject:

Top post has been edited with all photos.
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ShaggyC6593 · Newbie Joined: 14 Aug 2005 Posts: 65

I really like the looks of it Alien. I think I might give it a try for Thanksgiving. Thanks for posting the recipe.

smokenq · Joined: 13 Nov 2005 Posts: 5

Can you cook the dressing with this at the same time like it was stuffed?

Alien BBQ · Posted: Nov 15 2005 Post subject:

No, you cannot cook the stuffing in the bird, but you can put it in a pan, cover it with foil till the last 30 min. and cook it along side the turkey.
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smokenq · Joined: 13 Nov 2005 Posts: 5

Thanks, I will try this one for Tday.

Alien BBQ · Posted: Nov 19 2005 Post subject:

You might want to check out my turkey safety post.
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Big George's BBQ · Posted: Nov 19 2005 Post subject:

That Turkey looked really good. I am going tro try to fry a turkey for T Day. I plan to soak it in a brine and want to inject it too. What were your injector ingrediants.

SmokinOkie · BBQ Super Pro Joined: 16 Aug 2005 Posts: 2078

Big George, here's what he posted above:

Big George's BBQ · Posted: Nov 19 2005 Post subject:

Thanks I saw it affter I posted my question

Alien BBQ · Posted: Nov 19 2005 Post subject:

Steve-O · Posted: Nov 19 2005 Post subject:

Alien: Great Tutorial.

You're suggesting that someone could do the final step in the oven, right? Take the cheesecloth off and put it in the oven at 325 till it get's to an internal temp of 180?

I'm thinking that would provide quite an aroma for the house on T-Day.
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