Mixed my brine yesterday, used the "PatioDaddio" recipe. Brined for about 24 hours, pulled it out of the brine this AM about 0700, let it sit uncovered for about 2-1/2 hours.
Got the fire going, using a mix of cherry and hickory http://i229.photobucket.com/albums/e...r/IMGP2445.jpg
You did good! you should be good for turkey day ))
11-09-2013 12:33 PM
Bird was about 15 pounds, spatched, then brined.
I rotated between hickory and cherry, the cherry didn't burn as hot, so my temps would drop a bit, from 325 down to 240-250. Still ready in 3 hours.
I did this one for a covered dish meal at church tomorrow night. If it is as good as it looks and smells, I'll do another closer to Thanksgiving for the family.
11-09-2013 06:45 PM
Nice looking bird.
11-09-2013 08:32 PM
Nice bird! :clap2:
11-09-2013 10:18 PM
I am gonna have to give this a try.. Great looking bird !
11-10-2013 02:10 AM
man that looks great! I'm going to have to look that brine up. That's the 2nd or 3rd time I have read about it now.
11-10-2013 08:44 PM
We had a covered dish supper at church tonight and the turkey was a big hit. One of my members owns a restaurant, and she is my food critic. She gave me an A+, and wanted the recipe. There was an oven roasted turkey there, and it was hardly touched. So, I guess I'll be doing this again.....:clap2: