Weber 63230 Smoker User Manual


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Glazed Hickory Smoked Turkey
1 turkey, thawed, 8-10 lbs.
Seasoned salt
1 tablespoon paprika
Stuffing:
2 oranges, cut into 8 chunks
Large onion, cut into 8 chunks
2-3 ribs celery, cut into 1" pieces
Rinse turkey thoroughly with cold water. Pat bird dry. Season inside and outside with
seasoned salt. Sprinkle outer surface with paprika. Stuff turkey with orange, onion and celery
chunks alternating the three different items. Fasten neck skin over back with skewer; lock
together. Place turkey on cooking grill. Cover with wine-jelly glaze during the last 2 hours of
cooking time.
Smoked Duck
1 duckling, thawed, 5 lbs.
6 green onions with tops, cut up
4-5 sprigs parsley
1 clove garlic, minced
1
⁄3 cup soy sauce
2 tablespoons lemon juice
2 tablespoons honey
Rinse bird thoroughly with cold water, drain and pat dry with paper toweling. Stuff cavity of
duckling with onion, parsley and garlic. Use a sharp knife to make a small cut between the wing
joints and breast to permit draining of excess fat during cooking. Lock wings behind back and
tie legs and tail together. Fasten neck skin over back with a skewer. Heat soy sauce, honey and
lemon juice, in a saucepan, to make a glaze. Place duckling in center of cooking grill. Cover
and smoke-cook 5-6 hours until done. Brush duckling with glaze occasionally. Serve with plum
sauce.
Plum Sauce
1 – 16 oz. can purple plums
1
⁄4 teaspoon orange peel, grated
3 tablespoons orange juice
2 tablespoons sugar
1
⁄4 teaspoon cinnamon
1
⁄2 teaspoon Worcestershire sauce
Drain plums reserving
1
⁄4 cup syrup. Force plums through a sieve. Combine plum puree and
reserved plum syrup with remaining ingredients in a saucepan. Heat to boiling; reduce heat
and simmer 15 minutes.
Glaze:
1
⁄2 cup currant jelly
1
⁄2 cup port wine
Combine currant jelly and wine in a saucepan
and cook over medium low heat stirring
constantly until jelly is melted. If glaze gets
too sticky during use, reheat it.
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