"What's the best part of Thanksgiving? The great Thanksgiving dinner, of course. Make this year extra special with our delicious Thanksgiving Recipes. You and your guests are sure to enjoy these savory recipes"...

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Inside you will find great thanksgiving recipes like...

Roast Turkey with Herbal Rub

Herb-Roasted Turkey with Citrus Glaze

Moist Glazed Ham

Old Fashioned Bread Stuffing

Southwestern Jalapeno Cornbread Dressing

Basic Turkey Gravy

Giblet Gravy

Fruited Sweet Potatoes

Mashed Sweet Potatoes

Roast Garlic Mashed Potatoes

Ice Cream Pumpkin Pie

Pumpkin Cake Roll

Pumpkin and Praline Pie

Turkey Breast Braised With Garlic And Rice

Barbecued Turkey With Maple-Mustard Sauce

Cranberry Nut Bread

Grandmother's Famous Cranberry Bread

Apple Cranberry Pie

Lamb and Squash

Pumpkin Stew

Dinner in a Pumpkin

Honey Dijon Ham

Roasted Turkey with Bourbon-Butter Glaze

Raisin Sauce

Orange Glazed Ham

Jack Daniel's Glazed Ham

Deep-Fried Turkey

Baked Ham with Sweet Bourbon-Mustard Glaze

And many more great recipes...

This eBook provides over 250 time-tested thanksgiving recipes, that you can cook for thanksgiving, christmas, family reunions, or simply to have fun in your kitchen with your children or relatives.The eBook contains 264 pages.

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How To Smoke a Turkey

Smoked turkey is a delicacy that many people love, but they don't have it that often because, let's face it, buying a smoked turkey is expensive. If only these turkey deprived folks knew just how easy and economical it is to make your own smoked turkey at home.

We used a water smoker to make our turkey. These are available wherever barbecue grills are found, but here's an economical secret: start going to garage sales. For some reason, smokers seem to be a popular item, possibly because a lot of folks don't know how to use them. I purchased my smoker, almost new, for a measly seven dollars, and I see them often while on my regular Saturday garage sale runs.

Water smokers are available in electric, gas or charcoal model, and all work well. Charcoal smokers have two pans - one for charcoal and one for liquid which creates the moist, hot smoke needed for cooking.

If you don't own a water smoker, you could also smoke your turkey on the grill using the Indirect Smoking Method. Just follow the simple instructions given to us by America's Smoking King, Famous Dave Anderson.

Important Points
Food safety is of primary concern when smoking turkey. Turkey breasts, drumsticks, wings and whole turkeys are all suited for smoking, although for safety's sake, stick with whole turkeys that weigh 12 pounds or less. A larger turkey remains in the "Danger Zone" - between 40° F and 140° F for too long.

Do not stuff a turkey destined for smoking. Because smoking is takes place at a low temperature, it can take too long for the temperature of the stuffing to reach the required temperature of 165° F, not to mention that smoked stuffing has an undesirable flavor.

Recipes
Smoked turkey doesn't need a recipe as seasonings, ingredients and spices are not necessary. You can add a little salt, pepper or poultry seasoning, but the smoke provides the principle flavor. Don't be afraid, however, to get creative with that smoke by experimenting with different types of wood -- hickory or mesquite being the most popular. Any chunks or chips of water-soaked hardwood or fruitwood will work, but do not use softwoods like pine, fir, cedar or spruce as they will give the food a turpentine flavor and coat it with an ugly and inedible black pitch.

Also, instead of smoking with water, try wine or juices. For the turkey in the photo above, we used Hickory Chips that had been soaked in a mixture of red wine and apple juice. This same liquid was then poured in the water pan and used for the smoking process.

1. 2. 3.

After setting your wood chips to soak (photo 1) it's time to start building a fire. We used a chimney starter and a good quality charcoal After the coals were well lit, we dumped them into the charcoal pan and added more .

Once the fire was going nicely, we set the water pan in place along with the smoker's cylindrical body. We strained the wood chips out of the soaking liquid (photo 4), adding the liquid to the water pan, then filling the pan with additional liquids.

Place the lid on the smoker and wait for the internal temperature to reach 250° F to 300° F. Some smokers have built in temperature indicators, if not use an oven thermometer to determine temperature.

Once you have the right heat, quickly place the turkey on the top grill rack and replace the cover (photos 5 and 6). Add soaked wood chips to the charcoal through the side door of the smoker.

Add charcoal every hour, as necessary, to maintain 250° F to 300° F. Replenish the liquid and wood chips as necessary. Heat and liquid are critical to maintaining the hot smoke that cooks the turkey.

Helpful Hints
Smoking time depends on the size of the turkey, the distance from the heat, temperature of the coals, as well as the outside air temperature. You can roughly estimate about 20 to 30 minutes per pound of turkey, but it's important to use a meat thermometer to be sure your turkey is thoroughly cooked. The turkey is done when the food thermometer, placed in the inner thigh, reaches 180° F (be sure the thermometer is not touching th bone).

Unless you have a sheltered outdoor spot, avoid smoking on windy days as this can effect the temperature, or even put out the fire. Luckily, our Los Angeles apartment balcony is completly sheltered from the wind, so I rarely have this problem, but it is probably the biggest obstacle facing would-be smokers.

Also, avoid opening the cover or door as much as possible. Smoking takes place at low temperatures and opening the lid or door causes quick heat loss. If you must open the door to add charcoal, chips or liquid, do it as quickly as possible and close it and avoid the urge to peek at the turkey during cooking!

Honey Glazed Smoked Ham

This is a great way to take a regular cooked ham and turn it into something spectacular by applying a spicy rub and placing it in a smoker. Let it smoke for a long while and it will taste great.

INGREDIENTS:

1 6 pound "ready to eat" ham
1 cup pineapple juice
3/4 cup chicken stock
1/2 cup honey
1 1/2 tablespoon vegetable oil
1 tablespoon black pepper
1 tablespoon paprika
1 tablespoon sugar
1/2 tablespoon salt
2 teaspoon dry mustard
1/2 teaspoon cayenne
1/2 teaspoon ground cloves

PREPARATION:

The night before you smoke, mix together the pepper, paprika, sugar, salt, 1 teaspoon of dry mustard and cayenne. Rub over the surface of the ham, wrap in foil and let sit in the refrigerator overnight.
In the morning remove the ham from the refrigerator and let it sit for 1 hour. In the meantime prepare the smoker. You will be smoking at about 210 degrees F. for 6 hours. Mix together the chicken stock, 3/4 cups of pineapple juice, vegetable oil, 1/2 teaspoon dry mustard, and cloves. Warm over medium heat until completely mixed. Place ham in smoker and baste with sauce once every hour. While the ham is smoking prepare the glaze by mixing together the honey, 1/4 cup on pineapple juice, 1/2 teaspoon dry mustard and a pinch of ground cloves. Brush generously with glaze a couple of times during the last hour of smoking.