10-03-2012, 08:49 PM
Full Fledged Farker
Join Date: 09-14-09
Location: Flemington, NJ
Here is what I did for my last turkey. I think the aromatics are from Alton Brown's recipe. Can't remember where I got the brine from but it is on a recipe site from somewhere.
12lb whole turkey
Brined for 24-48hrs
Stuff with aromatics
Rub with herb butter both the outside and under the skin
sprinkle with additional Poultry Rub
Smoked with apple wood @ 300 - 325
Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Put aromatics in the turkey's cavity along with the rosemary and sage.
- 1 red apple, sliced
- 1/2 onion, sliced
- 1 cinnamon stick
- 1 cup water
- 4 sprigs rosemary
- 6 leaves sage
Herb butter --
made by mixing Dean & Deluca Poultry Rub with softened stick of butter
Combine all ingredients in a large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover.
- 3 cups Apple Juice Or Apple Cider
- 2 gallons Cold Water
- 4 Tablespoons Fresh Rosemary Leaves
- 5 cloves Garlic, Minced
- 1-1/2 cup Kosher Salt
- 2 cups Brown Sugar
- 3 Tablespoons Peppercorns
- 5 whole Bay Leaves
- Peel Of Three Large Oranges
Allow to cool completely (never put raw turkey in hot or warm brine), then pour into a large brining bag or pot. Place uncooked turkey in brine solution, then refrigerate.
When ready to roast turkey, remove turkey from brine. Rinse turkey in fresh, cold water (If you do not rinse, your turkey may come out too salty).
Discard brine. Remove turkey from clean water, pat dry, and cook.