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Author Topic: Turkey recipes (non-enhanced birds)  (Read 1873 times)
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« on: November 23, 2011, 01:13:11 am »

The Thanksgiving holiday is almost upon us.  Here are a few tips to make that perfect bird.  This post is similar to the other post, but different in that we are discussing non-enhanced birds.

1) Choose a bird....we prefer turkeys right around 16lbs.

2) Make a brine.

Brine recipe:
1 Gallon Water (offset with some ice)
bottle Apple Juice (32oz)
1 C Kosher Salt (go with 2/3 C if you like less salt flavor)
2/3 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)

3) 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.

4) After brining for 24-36 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.  

5) 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 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, 01:37:42 am by Crash » Logged
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« Reply #1 on: November 21, 2012, 12:24:39 am »

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

Happy Thanksgiving 2012.
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