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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 ⅓ 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 ⅓ 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.
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CKSTROSMK18_12ESM1.indd 22-23 6/11/12 11:09 AM