Oster P.N.157213 Smoker User Manual


 
www.oster.com
www.oster.com
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 o
breast meat and scatter ½ the thyme. Replace skin on top of
thyme and meat. Stu inside of turkey with orange quarters
and remaining thyme and tie legs together.
3. Place cup of dry wood chips in each of the wood chip bins
in roasting pan. Set turkey on rack.
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.
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 at-leaf parsley
2 tablespoons fresh thyme, stemmed
Salt and pepper to taste
4 Beefsteak tomatoes
1 bunch of arugula
Horseradish sauce
10 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. Place cup of dry wood chips in each of the wood chip bins
in roasting pan. Add 2 cups water and add rack. Place meat
on rack. Cover and turn 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.
22
23
CKSTROSMK18_12ESM1.indd 22-23 6/11/12 11:09 AM