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allsmokenofire
BBQ All Star
Joined: 26 Apr 2005
Posts: 5051
Location: Oklahoma
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 Posted: Apr 23 2007 Post subject: Turkey.....my way |
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Had to clear some freezer space so did a quick thaw on a 13.5 lb. turkey and did 'er up right. 
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. 
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.
That's how we do it around my house anyway.
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Mike
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Alien BBQ
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Joined: 12 Jul 2005
Posts: 5426
Location: Roswell, New Mexico
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Jeff T
BBQ Super Pro
Joined: 08 Mar 2005
Posts: 4207
Location: Norfolk, Nebraska
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| Posted: Apr 23 2007 Post subject: |
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Awsome! |
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Hell Fire Grill
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Joined: 17 Mar 2007
Posts: 3921
Location: Pickler's Puragatory!!
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| Posted: Apr 24 2007 Post subject: |
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| looks great i'm gonna have to try it ASAP. |
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roxy
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Joined: 29 May 2005
Posts: 9330
Location: Wasaga beach, Ontario
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| Posted: Mar 07 2008 Post subject: |
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Bet your plating is different now eh Mike.. 
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Chargriller Akorn
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DawgPhan
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Joined: 12 May 2005
Posts: 3444
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| Posted: Nov 26 2008 Post subject: |
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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.
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allsmokenofire
BBQ All Star
Joined: 26 Apr 2005
Posts: 5051
Location: Oklahoma
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| Posted: Nov 27 2008 Post subject: |
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| DawgPhan wrote: | I am also adding it to my BBQ recipe book....no it isnt going to published Mike.
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Mike
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bigdutchman2
Joined: 31 Mar 2009
Posts: 21
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| Posted: Nov 09 2009 Post subject: Yummy |
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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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Joined: 21 Jul 2007
Posts: 1851
Location: N. California
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| Posted: Nov 09 2009 Post subject: |
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I've used this brine several times now. It always meets with high approval!
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DawgPhan
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Joined: 12 May 2005
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| Posted: Nov 16 2009 Post subject: |
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| 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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Joined: 13 Mar 2009
Posts: 770
Location: Hattiesburg, Mississippi
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| Posted: Nov 20 2009 Post subject: |
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Mike,
Looks really tasty. Hope mine turns out half as good.
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smitty81
Joined: 11 Jul 2008
Posts: 24
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| Posted: Nov 16 2010 Post subject: |
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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
BBQ All Star
Joined: 26 Apr 2005
Posts: 5051
Location: Oklahoma
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| Posted: Nov 17 2010 Post subject: |
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| 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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Mike
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DawgPhan
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Joined: 12 May 2005
Posts: 3444
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| Posted: Nov 18 2010 Post subject: |
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| 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
Joined: 11 Jul 2008
Posts: 24
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| Posted: Nov 18 2010 Post subject: |
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| 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
Joined: 13 Sep 2010
Posts: 17
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| Posted: Nov 19 2010 Post subject: |
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| 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
BBQ Super All Star
Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT
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| Posted: Nov 19 2010 Post subject: |
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| 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. |
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I still work here! |
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allsmokenofire
BBQ All Star
Joined: 26 Apr 2005
Posts: 5051
Location: Oklahoma
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| Posted: Nov 19 2010 Post subject: |
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| 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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Mike
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marleyman
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Joined: 21 Mar 2009
Posts: 275
Location: My Backyard somewhere in the Buckeye State
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| Posted: Nov 21 2010 Post subject: |
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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
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Petunia
BBQ Fan
Joined: 19 Jun 2008
Posts: 151
Location: Philly/South Jersey
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| Posted: Jul 10 2011 Post subject: |
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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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