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Restaurant Profiles

A la Carte Catering
Adrian's Tavern
Boca Chica Restaurante
Buona Sera
Cafe Twenty Eight
Champions Sports Bar & Grill
Country View Estate B & B
D. Fong's Chinese Cusine
Dangerfield's
Girvan Grille
Hell's Kitchen
Jensen's Wine & Dine
Joe Sensers Sports Grill
Joe Sensers Sports Grill & Bar Eagan
Joe Sensers Sports Grill & Bar Roseville
Key's Bar & Grill - Foshay
Key's Cafe - Downtown St. Paul
Kip's Irish Pub
La Casita Mexican Restaurant Columbia Heights
La Casita Mexican Restaurant Roseville
La Fonda de los Lobos Restaurant
Lightly Epicurean Caterers & Deli
Lone Spur Grill & Bar
Los Andes Restaurante
Lotus Restaurant
Luci Ancora
Luna Rossa Trattoria
Mansetti's Pizza & Pasta
Maria's Cafe
Mediterranean Cruise Cafe
O.K. Corral
Ol'Mexico Restaurante
Ole Piper - Rosemount
Park Tavern
Q. Cumbers Buffet
Ristorante Luci
Sunsets of Woodbury
Sunsets on Wayzata Bay
The Original Pancake House-Eden Prairie
The Original Pancake House-Edina
The Riverview Cafe
The Riverview Wine Bar
Ursula's Wine Bar and
W.A. Frost & Company


Mesquite Smoked Turkey

Brine is a strong saltwater solution that is used for meats and fish to prepare them for a long, slow smoke. Meats and fish are soaked in brine before smoking so that they will stay moist during the smoking process. This is important because smoking is done over low temperatures for long periods of time.

Ingredients for Basic Brine

 1/4 cup  Kosher salt
 1/4 cup  Packed brown sugar 
 4 cups  Water


Directions

In a medium bowl, combine the salt, sugar and water. Use a whisk and vigorously stir until all the salt and sugar is dissolved. Then pour this mixture over the turkey. (Note: Make certain the turkey is fully submerged in the brine, and make more brine as needed to fully cover the meat.) 
  

Ingredients

 10 to 12 pounds  Whole turkey
  2 tablespoons  Olive Oil
  2 tablespoons   Fresh basil, chopped 
  2 tablespoons  Fresh rosemary, chopped
 2 tablespoons    Fresh Sage, chopped
 2 tablespoons    Fresh ground black pepper
 2 tablespoons   Packed brown sugar 
 2 tablespoons  Celery salt 
 1 quart  Apple juice or cider
 2 ounces  Mesquite Bean Pods

   
Directions

Turn on Smoker. 

Rinse turkey in cold water to remove brine and with a paper towel pat dry.

Mix spices, herbs and olive oil together and rub the mixture inside and outside the turkey.

When smoker is hot, 200º F  to 225º F  place the turkey on a vertical roaster and place on the top rack and cover.

Pour about a quart of apple juice into the water drip pan (water may be used if preferred).

Place 2 ounces of mesquite into the smoker box (or pie tin) and place into the smoker.

Calculate about 30 minutes per pound. When the temperature in the middle of the breast reaches 180º F  remove turkey and let sit for 15 to 20 minutes before slicing to prevent juices from running.

Mesquite Bean Pods are available at Cocina de Vega.com