Redheart
is one Smokin' Farker
Well here she is the $231.00 plus turkey!
For those of you who do not know the story please refer to
http://www.bbq-brethren.com/forum/showthread.php?t=74921
I started with a 14lb hen, brined in salt, Tender Quick, OJ, tangerines, turbanado, onions, maple syryp
garlic,black pepper, a little Minors stock and enough water to make 2 gallons or so, for 16 hours.
I let her drain in the fridge for another 10 hours.
I stuffed her with onions, tangerines, celery and carrots, a little dried parsley
(forgive me but I forgot how to buy only a single bunch of parsely I have gotton so used to buying A BUNCH of parsely)
and a sprinkling of dried lemon peel.
Here she is all stuffed and trussed, and rubbed down with a little, (ok it was a 1/4lb) of homemade herbed unsalted butter. I wish they had done a better job when they gutted her. The skin was cut halfway down the breast and the but was cut half way up the back. Hope the skin doesn't split to badly.
On to the WSM at what I can only assume to be about 325*. Had to do the hand test to estimate heat. Still don't have a probe or thermometer for her.
Here she is after about 2 1/2 hours and the first glaze of OJ, butter, marmalade and maple syrup.
Another hour to hour and a half and she should be ready!
Well an hour and a 1/4 has past and she is done, done, done!
She appears to be very very juicy despite the split skin. Most of that happened because of the tight trussing. When I picked her up the wings split a little so I know at least they are done.:wink:
Well that is my $231 turkey that he only paid $65 for. Net loss $166! Not bad for a days work. :icon_pissed
Well I need to shower and go deliver it now. See ya later.
I do have one question for ya? Do you think it is worth the $65 I am being paid for it?
For those of you who do not know the story please refer to
http://www.bbq-brethren.com/forum/showthread.php?t=74921
I started with a 14lb hen, brined in salt, Tender Quick, OJ, tangerines, turbanado, onions, maple syryp
garlic,black pepper, a little Minors stock and enough water to make 2 gallons or so, for 16 hours.
I let her drain in the fridge for another 10 hours.
I stuffed her with onions, tangerines, celery and carrots, a little dried parsley
(forgive me but I forgot how to buy only a single bunch of parsely I have gotton so used to buying A BUNCH of parsely)
and a sprinkling of dried lemon peel.
Here she is all stuffed and trussed, and rubbed down with a little, (ok it was a 1/4lb) of homemade herbed unsalted butter. I wish they had done a better job when they gutted her. The skin was cut halfway down the breast and the but was cut half way up the back. Hope the skin doesn't split to badly.
On to the WSM at what I can only assume to be about 325*. Had to do the hand test to estimate heat. Still don't have a probe or thermometer for her.
Here she is after about 2 1/2 hours and the first glaze of OJ, butter, marmalade and maple syrup.
Another hour to hour and a half and she should be ready!
Well an hour and a 1/4 has past and she is done, done, done!
She appears to be very very juicy despite the split skin. Most of that happened because of the tight trussing. When I picked her up the wings split a little so I know at least they are done.:wink:
Well that is my $231 turkey that he only paid $65 for. Net loss $166! Not bad for a days work. :icon_pissed
Well I need to shower and go deliver it now. See ya later.
I do have one question for ya? Do you think it is worth the $65 I am being paid for it?
