Smoked Turkey

IMG_1334I know what your thinking, it’s June and your fixing turkey.  Hey why not, there is nothing like the taste of a juicy smoked turkey regardless as to what time of year it is.  There are plenty of recipes that have you soak it in a brine for 24 hours but if you decide you want to smoke a turkey and fix it the same day you purchase it, the turkey will still be awesome.

1 fresh 12 to 14 pound turkey
Seasoning of choice (I use Cabella’s wild game seasoning)
Kosher Salt
Prepare smoker by getting the temperature between 275 and 300 degrees.  Normally I low and slow around 225 but turkeys should be smoked at a higher temperature.  Remove neck and giblets and rinse thoroughly.  Cover turkey with lots of salt.  Then put lots of seasoning all over the turkey.  It’s next to impossible to over season the turkey.  Place in smoker and let it get good and happy.  The internal temperature should be 175 degrees.  This takes about 3 to 4 hours.  Cheers !!!

Maryland Crab Cakes My New Version

IMG_1311I wanted to try to fix Maryland Crab Cakes a little different and they turned out amazing.  Like always the secret to a great crab cake is the quality of crab meat you use.  Never make a crab cake with crab meat that is pasteurized and from a foreign country.  If it isn’t crab meat from the USA it’s not quality crab meat.  Here is my recipe this time:

1 lb of crab meat USA Only
12 saltine crackers crushed
2 tbs pimentos finely chopped
2 eggs, whites only
2 tbs mayonnaise
2 tbs old bay
2 tsbs parsley flakes
1 tbs worchestershire sauce
1 tbs spicy brown mustard
In mixing bowl combine all above ingredients.  Shape into cakes.  Place under broiler until golden brown.  You will have to take out from under broiler and brown both sides.  Serve seperately or on a roll with lettuce and tomato.  CHEERS !!!