Posted on 07/19/2019 8:39:47 AM PDT by PJ-Comix
Okay, let's get the big problem with smoking turkey wings out of the way: toughness. Turkey wings are tough. Very tough. However, I was able to smoke this 10 pound batch of turkey wings in a way that eliminated that toughness. One key thing to do is to marinate them for at least 24 hours in mojo marinade. Then take them out of the refrigerator a few hours before smoking to allow them to reach near room temperature.
The key ingredient in my rub is the cayenne pepper which gives it that special spicy kick so you can feel your ears and chest go warm when eating the turkey wings. My rub recipe is below.
Finally sloooooow smoke the turkey wings in the kettle grille at a temperature of between 250 to 300 degrees for four hours. The internal temperature of the turkey should be 165 degrees (despite what I said in the video that it should be 170 degrees). Add charcoal if needed. Turn the wings every hour. Charcoal on the half of the grate opposite the turkey wings so the wings get only indirect heat while smoking.
Rub recipe for smoking 10 pounds turkey wings:
6 tablespoons olive oil
5 tablespoons ground black pepper
2 tablespoons salt
2 tablespoons onion pepper
2 tablespoons garlic powder
4 tablespoons chili powder
1 tablespoon cayenne pepper
Mix the spices together and then combine with the olive oil.
Note: If you don't like it very spicy then only use 1/2 tablespoon cayenne pepper.
This will be a few hours after I do something I've wanted to do for a long time: visit Weekee Wachee Springs. Despite living in Florida most of my life, I have never been there so looking forward to visiting the land of the mermaids and the crystal springs.
FYI. Your name mentioned in this video.
Looks good. BTW, I also smoke whole turkeys. In fact, since I got my kettle grill, I NEVER cook turkey in the oven. Much better smoked. In fact I have a whole turkey in the freezer now that seems to be whispering to me to smoke it during the Labor Day Weekend.
Yum!
The main thing with turkey wings is to get rid of the toughness. I smoked a batch last November that tasted good but was very tough. This time I made sure to marinate in Mojo marinade. I think its acidity helps tenderize the wings. Also bring the temperature down to near room temperature before smoking. Finally, smoke for 4 hours. That seemed to work for me. Much more tender this time.
Fresh turkey is so much better
Next time, try turkey thighs. Monster piece of meat with one bone.
In almost all cases, “fresh turkey” just means previously frozen. The best way the ensure you get REAL fresh turkey is at the slaughterhouse.
I have a good brine recipe. I soak it all night then put it in my smoker with a temperature probe till it hits 165*.
Have you tried brining the before smoking. Brining helps keep the moisture content up.
I have to call about a week ahead to my butcher to order a fresh bird.
I’m going to try that technique today... Thank You!
I didn’t brine but I did marinate over 24 hours in Mojo. That seemed to tenderize it. Not all marinades will work but Mojo seems to do the trick.
Be sure to marinate in mojo and then take turkey wings out of refrigerator at least 4 hours before smoking to get its temperature up.
One of these days I woldn't mind getting a pellet feed smoker. 12 hours of smoking plus sitting time plus carving time is a long ass day. Would be nice to set it and forget it at night, go to bed, and get up the next morning to finish things off and eat
GUNPOWDER POTATOES
ING grilled baby new potatoes, veg oil, tsp ea ground cumin, fennel seeds, coriander seeds, chilli powder,
chaat masala, dried fenugreek, minced green chilli, 6 chp spring onions, melted butter 40g, juiced 1/2 lime.
PREP skewer potatoes, drizzle with a little oil and grill for 4-5 minutes each side til charred.
METHOD Put potatoes in bowl; break them up w/ fork, then add spices, fresh chilli, spring onions, butter and lime juice and season.
SERVE sprinkled w/ coriander, side of sour cream to tame the heat.
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CHEF'S NOTES: To make chaat masala, mix 1 tbsp amchoor powder (ground mango powder), ground cumin and sea salt with 1 tsp ground coriander, ½ tsp ground fennel, black pepper and garam masala with a pinch of asafoetida. Stored in an airtight container, this will keep for a few months.
Or buy ready-made chaat masala and other spices online at asiancookshop.co.uk.
Ping
i brined this one in a wet brine- apple juice, apple cider, oranges, water then the cleaned turkey in a cooler with a bag of ice on top of it...first time i did it that way...
i smoked it at 230-degrees for about 6 hours (11.5 pound turkey)...i probably could’ve cut the cooking time 30 minutes shorter but i had a good smoke going...
Giant Turkey? Are we talking De Blasio proportions?
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