Turkey has always been one of my all time favorite foods & cooks. I've prepared them all different ways: oven, gas grill, fried, brined, injected, rubbed, etc.
I did a h/h roast on my new wsm 2weeks ago and the smoker put an outstanding flavor on an already excellent bird.
After finding Patio Daddios brine recipe and all of the positive feedback, I knew that I must give it a try with the 27# turkey (or ostrich) I reveieved from my boss (barely fit in the brining bucket).
I was concerned about the breast drying out so I considered butter flying or cutting up but then just decided to ice the breast and cavity for an out before hitting the pit. This worked perfectly, when the breast probed 165, the thigh probed 178! When I probed the breast, it was so juicy that the juice oozed out of the the hole.
This is when I first put it on the pit
Here is about 2 hours in (325 degrees), I covered in foil at this point, which was not easy to do having to fight the updraft in the wsm
Here is dark meat from the thigh (can you notice a smoke ring, lol)
Here is white meat just below where I removed the wing
I always remove the entire breast from the bird so that I can slice against the grain; here is a pick of the bottom of the breast where it touches the breast bone, notice the white meat smoke ring?
Lucky me, the bird was so large I brought 1/2 the bird to our friends buffet party and still have an entire breast for myself!
: this turkey by-far
Was the tastiest turkey I had ever Had. It was DEVOURED at the party and I overheard many asking "who brought the turkey." I have emailed the link to several who plan to try it on their own.
thank you for sharing this recipe Daddio; I truly appreciate the opportunity to try.