Brined Turkey Stuffed With Oranges And Thyme; Mustard And Herb Crusted Beef Roast Sandwiches - Rival K.C. Smoker Owner's Manual And Cookbook

Brined Turkey Stuffed
with Oranges and Thyme
Brine:
1 cup salt
1 cup brown sugar
2 gallons water or vegetable stock
2 cups cider vinegar
3 tablespoons pickling spice
1 onion, chopped
1 carrot, chopped
1 tablespoon whole black peppercorns
4 bay leaves
16-pound turkey
2 tablespoons salt
Black pepper to taste
2 tablespoons paprika
1 bunch fresh thyme, stems removed
6 large oranges, quartered
1. Mix salt, brown sugar, water, cider vinegar, pickling spice, onion,
carrot, peppercorns, and bay leaves in a stockpot. Stir to incorporate
and submerge turkey. Place in refrigerator for 2-3 hours or overnight.
Remove from brine and pat dry with paper towels.
2. Rub salt, pepper, and paprika onto turkey skin. Pull skin off breast
meat and scatter 1 / the thyme. Replace skin on top of thyme and
2
meat. Stuff inside of turkey with orange quarters and remaining
thyme and tie legs together.
3. Soak wood chips for 1 hour. Drain and place in roasting pan. Place
drip tray on top and set turkey on rack above drip tray.
4. Set temperature dial to 225 °F and cook for about 3-6 hours or until
turkey reaches a minimum internal temperature of 175 °F-180 °F in all
parts of the bird. Remove and let rest for about 20 minutes before
carving.
E20
ROS180 ES.indd Sec1:23-Sec1:24 ROS180 ES.indd Sec1:23-Sec1:24
Mustard and Herb Crusted
Beef Roast Sandwiches
Mustard Herb Mixture:
2 tablespoons freshly ground black pepper
2 tablespoons Dijon mustard
2 cloves garlic, minced
2 tablespoons fresh Italian flat-leaf parsley
2 tablespoons fresh thyme, stemmed
Salt and pepper to taste
Beefsteak tomatoes
Arugula
Horseradish sauce
Hard rolls
4-5 pound top round roast
1. Trim fat from meat and combine mustard herb mixture in a small
bowl. Spread mustard herb mixture over meat.
2. Soak 1 cup of wood chips in water for 1 hour. Drain. Set wood chips
in roasting pan and cover with drip pan. Add 2 cups water and add
rack. Place meat on rack. Cover and turn smoker dial to ON and set
temperature dial to 225°F.
3. Place meat in Smoker Roaster and smoke for 2-5 hours or until meat
is cooked to desired doneness. Slice thinly, season and serve with
sliced tomatoes, arugula, and horseradish sauce on hard rolls.
10-12 servings.
E21
11/18/06 8:20:42 AM 11/18/06 8:20:42 AM