Mister Bob
Babbling Farker
This cook is from last year, but I thought the timing might be right to share. Have a Happy Thanksgiving!
This was a frozen bird, about 15 pounds, no enhancements.
First I assembled the ingredients for the brine:
3 quarts water
2 cups Kosher salt
1 cup granulated sugar
2 tablespoons Rooster Booster Rub (or your favorite poultry seasonings)
2 onions quartered
6 garlic cloves crushed
1 lemon quartered and squeezed
Into the brine, quickly chilled and into the refrigerator overnight (about 12 hours)
Rinsed well
Injected with melted butter, rubbed with some more butter and sprinkled with salt and white pepper
Stuffed with some veggies
Into the Stumps Baby running at 300 degrees
A little over 3 hours later, the IT in the breast was 160, and she looked like this
Rested for about 20 minutes
Sliced and served with grilled corn, tomato salad and arugula.
For more info on the sides and gravy, check out my blog post at http://thehogblog.com/?p=2606
This was a frozen bird, about 15 pounds, no enhancements.
First I assembled the ingredients for the brine:
3 quarts water
2 cups Kosher salt
1 cup granulated sugar
2 tablespoons Rooster Booster Rub (or your favorite poultry seasonings)
2 onions quartered
6 garlic cloves crushed
1 lemon quartered and squeezed
Into the brine, quickly chilled and into the refrigerator overnight (about 12 hours)
Rinsed well
Injected with melted butter, rubbed with some more butter and sprinkled with salt and white pepper
Stuffed with some veggies
Into the Stumps Baby running at 300 degrees
A little over 3 hours later, the IT in the breast was 160, and she looked like this
Rested for about 20 minutes
Sliced and served with grilled corn, tomato salad and arugula.
For more info on the sides and gravy, check out my blog post at http://thehogblog.com/?p=2606
