Recipes by Borniak

Recipes by Borniak

Holiday Turkey

Here’s a festive delicacy that will awaken appetites and set the mood for family celebrations. The tender, lightly smoked turkey meat is a perfect complement to the traditional holiday table. Emphasize the joyful atmosphere and shared meal enjoyment with aromatic, juicy meat that melts in the mouth.

INGREDIENTS

  • 1 turkey (approx. 8 kg)

Brine:

  • 2 liters of water
  • 2 chicken bouillon cubes
  • 3 tablespoons of sugar
  • 1 tablespoon of salt
  • 1 lemon
  • 2 cloves of garlic
  • 1/2 onion
  • 1/2 cup of Jack Daniel’s Tennessee Fire whisky
  • 1 bay leaf
  • 100 g of butter

Rub:

  • 8 tablespoons of salt
  • 4 tablespoons of brown sugar
  • 1 tablespoon of garlic powder
  • 4 tablespoons of sweet paprika
  • 4 tablespoons of onion powder
  • 1 tablespoon of pepper
  • 1 tablespoon of thyme
  • 1 tablespoon of nutmeg
  • Sunflower oil

TOOLS

RECIPE

Prepare the brine:

  1. Pour water into a pot.
  2. Add bouillon cubes, sugar, salt, lemon juice, crushed garlic cloves, chopped onion, whisky, bay leaf, and butter.
  3. Bring the mixture to a boil, stirring well.
  4. Simmer until the volume reduces by half (about 30-40 minutes).
  5. Once reduced, strain the brine through a sieve, separating the liquid from the solids.

Prepare the rub:

  1. Into a bowl, add salt, brown sugar, garlic powder, paprika, onion powder, pepper, thyme, and nutmeg.
  2. Mix everything thoroughly.

Prepare the turkey:

  1. Clean, wash, and dry the turkey.
  2. Cross the legs and tuck the wings under the body.
  3. Inject warm brine into the meat using the syringe, repeating in different areas.
  4. Lightly oil the turkey and then coat it inside and out with the rub.
  5. Heat the smoker to 120°C without smoke. Place the turkey on a rack in the smoker with a drip tray underneath.
  6. Fill the smoke generator with beech chips, insert the food thermometer probe into the turkey, and start smoking.
  7. When the internal temperature reaches 50°C, turn off the smoke generator and maintain the chamber temperature at 120°C.
  8. When the internal temperature reaches 75°C, turn off the smoker and let the turkey rest for at least 20 minutes.

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Frequently Asked Questions

We hope to inform you as best as possible about the (im)possibilities of our smoker ovens. Do you have pressing questions that are not listed here? Please contact us!

Most classic smokers still work with charcoal and briskets to provide a less constant release of smoke. The inside of the smokers are also often made of plastic. And that makes a big difference compared to the Borniak smokers. The Borniak smokers are well insulated, so you can also smoke at -5 or -10 degrees Celsius. On the other hand, the Borniak smoker retains more and better heat because of the stainless steel interior. Let’s be honest, because of these great advantages we may be more expensive to purchase, but you will have a quality oven at home. Over the past 10 years, Borniak has mainly focused on the quality and further development of the oven and we are happy to continue this!

Of course! The great thing about a smoke machine is that you don’t have to be a star chef to use a smoker. Every hobby chef can use the standard smoker, but for the professional chef we recommend the larger models!

If you want to get started with your new smoker, you need smoke moth! You can’t actually smoke without a smoke moth. The effect of the smoke moth is therefore great. Here you can give your dish a unique or personal touch with the different flavors. This way you can experiment yourself with our recipes and different wood or fruit chips. 

We have five types of fruit chips and four types of wood chips. Did you know that you will receive a standard smoke moth from us as a gift when you purchase a smoker? This way you can start smoking right away! news.  

After the smoker has been delivered to your home, you can place it in the desired location, for example in the outdoor kitchen. To get started with your new acquisition, you need at least one power point. The power cord of the Borniak smoker is approximately 150 cm long, so you may need an extension cord to get the smoker in the right place. Once the oven is ready, you can start smoking! Then follow the next steps;

  • When you have chosen a tasty dish, fill the smoke generator with the desired type of smoke moth/flavor.
  • You place the meat, fish, poultry, snack, vegetables or fruit in the smoker.
  • You then set the smoker to the desired temperature via the digital control panel. Good to know; We also have smokers with a timer, where you can set the time for smoking, heating your meal(s) and even the ventilation of the smoker. 
  • When the time has expired you can remove your dish from the smoker; enjoy your meal!