Weber 63230 manual Glazed Hickory Smoked Turkey, Smoked Duck

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

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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.

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.