LIQUID SMOKE TURKEY RECIPES RECIPES

Steps:

• Prepare the turkey brine according to your chosen recipe instructions.
• For a liquid brine, rinse and pat the turkey dry after the brine time. For a dry brine, there is no need to rinse (unless your recipe specifically tells you to). Simply pat it dry afterwards.
• Prepare your smoker to a low heat setting. On our Traeger, we use the "smoke" setting (around 150-160 degrees F) and we either use Oak, Hickory, Apple, Pecan or a blend of pellets for our wood.
• Transfer the turkey to the smoker, insert the probe of a digital meat thermometer that is safe for BBQing into the thickest part of the breast, and smoke on 150-160 degrees F for 3 - 4 hours.
• After 3 - 4 hours, Increase the temperature to 225 degrees F and continue to cook until the the meat thermometer registers 150 degrees F in the thickest portion of the breast.
• When the turkey reaches 150 degrees F, preheat your oven to 425 degrees F.
• At the turkey temperature of 155 degrees F, transfer your turkey to an oven safe roasting pan and transfer it to the oven.
• Roast at 425 on the lower rack to crisp and brown the skin until the temperature probe inserted turkey breast reaches 165 degrees F.
• Remove the turkey from the smoker and let rest, loosely tented with foil, on a platter for 20-30 minutes before slicing.

Steps:

• Preheat the oven to 350F.
• In a small bowl combine 2 tbsp of the ketchup with Worcestershire sauce.
• In a small skillet, heat olive oil and onion on low heat until translucent, 3 to 5 minutes, remove from heat.
• In a medium bowl combine the turkey, onion, breadcrumbs, egg, 1/4 cup ketchup, salt and marjoram.
• Place mixture into a loaf pan or shape into a loaf and place on a baking pan. Spoon sauce on top.
• Bake uncovered for 55-60 minutes, remove from oven and let it sit for 5 minutes before slicing.