HIBarbeque
October 18, 2017, 04:43:17 pm *
Welcome, Guest. Please login or register.

Login with username, password and session length
News: 2013 is going to be an amazing year for HIBBQ.  Stay tuned for details on new smokers coming to Hawaii and Hawaii's first ever KCBS sanctioned event.  Aloha!
 
   Home   Help Search Login Register  
Pages: [1]
  Print  
Author Topic: Turkey recipes (enhanced birds)....  (Read 2252 times)
0 Members and 1 Guest are viewing this topic.
Crash
Global Moderator
Hero Member
*****
Posts: 557


« on: November 23, 2011, 01:09:21 am »

The Thanksgiving holiday is almost upon us.  Here are a few tips to make that perfect bird.

1) Choose a bird....we prefer turkeys right around 16lbs.
2) Is your turkey enhanced (look on the label...it should say something like "enhanced with up to 8% solution)
3) If your turkey is enhanced continue to step 4

3a) If your turkey is not enhanced....check out the other thread discussing non-enhanced turkeys...this thread is not for you.   Wink

4) Make a brine.

Brine recipe:
1 Gallon Water (offset with some ice)
bottle Apple Juice (32oz)
3/4 C Kosher Salt (go with 2/3 C if you like less salt flavor)
1/2 C Brown Sugar
1 Lemon - halved and squeezed (add the squeezed juice AND the lemon rinds to the brine)
4 Bay Leaves
1 T Peppercorns
4-8 cloves of garlic (each quartered)

5) Add all of ingredients in a stockpot (use no heat, and continue to mix until sugar and salt are fully saturated into the liquid).  The liquid needs to be chilled before the turkey is added, so we actually use some ice to offset the 1 gallon of water.  Make sure the bird is fully covered with liquid.  Add the bird and brine 12 hours.  The brine and bird need to be kept under 40* for the entire brine time.  Add ice to keep it cool.  We like to take a 5 gallon bucket, add ice to the bottom, drop in a clean and non-scented, garbage bag, add the bird and brine into the bag, and then add ice around and on top.

6) After brining for 12 hours, remove your turkey and rinse it in cold water.  Pat dry and set it in a fridge to rest...preferably on a rack to help drain any additional moisture.  

7) Start your coals and prepare your smoker for the bird.  You'll need enough fuel to cook for 4-5 hours.  Place the turkey breast side UP on the grate and add you favorite smoke wood.  Good woods to consider are peach, apple, cherry or any combo of the three.  Remember, turkey takes on wood smoke flavor very well...so dont over smoke it.  

The turkey will be done when the thigh is at 170 and the breast is at 160.  Take the turkey off at this point and wrap in Heavy duty foil.  The carry-over cooking wshould cook the breast to 165 and the thigh to 175.

Carve and enjoy.  

Happy Turkey day to all.
« Last Edit: November 23, 2011, 01:35:36 am by Crash » Logged
Crash
Global Moderator
Hero Member
*****
Posts: 557


« Reply #1 on: November 21, 2012, 12:25:27 am »

Since Turkey Day is almost upon us, we thought we'd move this back to the top.

Happy Thanksgiving 2012.
Logged
Pages: [1]
  Print  
 
Jump to:  

Powered by MySQL Powered by PHP Powered by SMF 1.1.13 | SMF © 2006-2011, Simple Machines LLC Valid XHTML 1.0! Valid CSS!