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Turkey.....my way
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allsmokenofire
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PostPosted: Mon Apr 23 07 11:25 am    Post subject: Turkey.....my way Reply with quote

Had to clear some freezer space so did a quick thaw on a 13.5 lb. turkey and did 'er up right. Cool

Brined for 24 hrs in:
1 gal apple juice
2 cups table salt
2 cups white sugar
3/4 cup pickling spice
6 T worchestershire sauce
1 cup honey
8 lbs. ice

Bring the apple juice to a boil. Add the salt, sugar, pickling spice, and worchestershire. Stir to dissolve salt and sugar. Turn off the heat and add the honey. Stir to dissolve. Add 8 lbs. of ice and stir until ice is melted. Makes enough for 2 14 lb. birds.

Remove the turkey from the brine, rinse well, and pat dry. Return to the fridge on a wire rack over a pan to air dry for 1 hr. Season the bird, smoke at 275* for 15-20 mins/lb. until breast reaches 160-165* internal and thigh juices run clear when pierced with your temp probe.

Here's some pics...

Brined in a 2 gal. zip bag, inside a stockpot. Used crumpled newspaper for filler to keep the liquid level to the top of the bag and a plate w/ a weight to hold the bird under.

I like to tuck the wings under the bottom of the bird to keep 'em from getting burned. The boys call this the "Cops" pose.

Ready to season.

I like to keep it simple: Everyday extra virgin olive oil and my favorite poultry seasoning, Cavenders(also hit it w/ some fresh cracked black pepper).

Ready to hit the smoker. Had to do a mend job(toothpick) on the skin next to the cavity as I tore it a little when I seasoned under it.

Still absolutely love the Hasty Bake for the smaller jobs. Smoking w/ Ozark Oak lump and apple chunks.

Had to add some jalapeno cheddar polish sausage to fill up the empty space. Wink

Finished bird.

Finished sausage.

Incredibly moist bird.

Plated, with hoisin green beans and roasted garlic mashers. Used the neck and giblets from the bird to whoop up a little gravy too. Wink

That's how we do it around my house anyway. Cool
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Alien BBQ
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PostPosted: Mon Apr 23 07 11:44 am    Post subject: Reply with quote

Looks good to me!
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Jeff T
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PostPosted: Mon Apr 23 07 12:46 pm    Post subject: Reply with quote


Awsome!
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Hell Fire Grill
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PostPosted: Tue Apr 24 07 12:01 am    Post subject: Reply with quote

looks great i'm gonna have to try it ASAP.
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roxy
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PostPosted: Fri Mar 07 08 8:59 am    Post subject: Reply with quote

Bet your plating is different now eh Mike.. Laughing
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DawgPhan
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PostPosted: Wed Nov 26 08 10:21 pm    Post subject: Reply with quote

wanted to bump this.

Tried it last year and it was great.

Doing it with 3 turkeys this year.

I am also adding it to my BBQ recipe book....no it isnt going to published Mike.
Wink
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allsmokenofire
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PostPosted: Thu Nov 27 08 12:30 am    Post subject: Reply with quote

DawgPhan wrote:
I am also adding it to my BBQ recipe book....no it isnt going to published Mike.
Wink

Laughing Laughing Laughing


Cool
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bigdutchman2



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PostPosted: Mon Nov 09 09 1:45 am    Post subject: Yummy Reply with quote

I'm going to try this formula this weekend. Hopefully everything turns out well. I'm sure it will...

Thanks
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Tom C
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PostPosted: Mon Nov 09 09 4:07 am    Post subject: Reply with quote

I've used this brine several times now. It always meets with high approval!
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DawgPhan
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PostPosted: Mon Nov 16 09 11:32 pm    Post subject: Reply with quote

bumping for any poor souls who havent cooked this yet...it's turkey time and this is the turkey.
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Bunqui
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PostPosted: Fri Nov 20 09 6:37 am    Post subject: Reply with quote

Mike,
Looks really tasty. Hope mine turns out half as good.
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smitty81



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PostPosted: Tue Nov 16 10 6:54 am    Post subject: Reply with quote

you take it out when the breat reaches 165?

Last time I did that, the dark mean didnt even seem close to done........

Dosent the whole bird have to be at 165 to be considered done?
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allsmokenofire
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PostPosted: Wed Nov 17 10 12:53 pm    Post subject: Reply with quote

smitty81 wrote:
you take it out when the breat reaches 165?

Last time I did that, the dark mean didnt even seem close to done........

Dosent the whole bird have to be at 165 to be considered done?


...until breast reaches 160-165* internal AND the thigh juices run clear when pierced with your temp probe, as it says in the initial post. YMMV. This method works for me...and obviously a few others.

I don't know how you cook a turkey so I can't speak to the issues you had last time.
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DawgPhan
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PostPosted: Thu Nov 18 10 1:03 am    Post subject: Reply with quote

allsmokenofire wrote:
smitty81 wrote:
you take it out when the breat reaches 165?

Last time I did that, the dark mean didnt even seem close to done........

Dosent the whole bird have to be at 165 to be considered done?


...until breast reaches 160-165* internal AND the thigh juices run clear when pierced with your temp probe, as it says in the initial post. YMMV. This method works for me...and obviously a few others.

I don't know how you cook a turkey so I can't speak to the issues you had last time.


I was just coming around to bump. This recipes is the bomb. Cooking a turkey this way is the best I have ever done/had. Can't wait to do it again this year.
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smitty81



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PostPosted: Thu Nov 18 10 9:36 am    Post subject: Reply with quote

allsmokenofire wrote:
smitty81 wrote:
you take it out when the breat reaches 165?

Last time I did that, the dark mean didnt even seem close to done........

Dosent the whole bird have to be at 165 to be considered done?


...until breast reaches 160-165* internal AND the thigh juices run clear when pierced with your temp probe, as it says in the initial post. YMMV. This method works for me...and obviously a few others.

I don't know how you cook a turkey so I can't speak to the issues you had last time.


I put my turkey in the smoker at 275...........

When the brest was 165, i took it out. I think the juices were clear? (dont recall)

Would taking it directly from the fridge and putting it into the smoker make for an uneven cook?
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LT_203



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PostPosted: Fri Nov 19 10 5:48 am    Post subject: Reply with quote

I have a question but not about your turkey. What kind of sausages did you cook and how long did they cook?
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SoEzzy
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PostPosted: Fri Nov 19 10 6:13 am    Post subject: Reply with quote

allsmokenofire wrote:
LT_203 wrote:
I have a question but not about your turkey. What kind of sausages did you cook and how long did they cook?



...until sausage reaches 160-165* internal AND the sausage juices run clear when pierced with your temp probe, as it says in the initial post. YMMV. This method works for me...and obviously a few others.

I don't know how you cook a sausage so I can't speak to the issues you had last time.
Rolling Eyes Laughing Wink
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allsmokenofire
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PostPosted: Fri Nov 19 10 7:55 am    Post subject: Reply with quote

LT_203 wrote:
I have a question but not about your turkey. What kind of sausages did you cook and how long did they cook?


Those are homemade jalapeņo/cheddar sausages that took about an hour or so, if I recall.
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marleyman
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PostPosted: Sun Nov 21 10 10:00 am    Post subject: Reply with quote

Got one chilling in this same brine right now for an early turkey Day dinner tomorrow. first time using this brine but the recipe sounded excellent. All you smoke ringers CAN'T be wrong

Cool
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Petunia
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PostPosted: Sun Jul 10 11 10:57 am    Post subject: Reply with quote

Have any of you smokers ever tried a buttermilk brine for turkey? Got one from Dan Gill. Just replace each gallon of water with some, part, or all buttermilk when making your standard brine (cup of salt to a gallon of water). Throw in whatever other seasonings you want. No need to pat dry after. Just drain it then dust with your favorite rub and into the smoke.

I usually do 2 if not 3 quarts of buttermilk and use the remaining water to melt my kosher salt.

Never had turkey as juicy as when it swims in buttermilk first. I also spatchcock them and they cook faster and more evenly (white and dark meat gets done at same time).
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