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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 11-24-2011, 05:59 PM   #76
Terry The Toad
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I have to add my thanks for this brine recipe. This was my first smoked turkey. Everyone raved about the taste. My 19yo daughter said it was the best turkey she'd ever tasted! That's pretty high praise. Well done, John!
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Old 11-24-2011, 06:23 PM   #77
Rubmybutt
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THANK YOU JOHN!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

I did my first smoked turkey in your brine and I have no leftovers. I'm out of ziplocks too. Next time I do this I'm not going to tell anyone. It was a major hit! Thanks again!!!!!!!!
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Old 11-24-2011, 07:08 PM   #78
augie
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Awesome! Even though schedules kept me from doing it exactly as listed (brined for 18 hours, air dried for 4), this came out great!

Cooked the 12 lb. bird on the WSM and it was a hit at our house.

This one goes in my tried/approved file!

Thanks so much for sharing!
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Old 12-09-2011, 06:02 PM   #79
daverev
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A dozen turkeys were gifted to me to cook for a local long term re-hab facility. The particular center operates on donations only. I've never done turkeys before but with the knowledge I've found in this thread seems like it can't be that difficult.

Many thanks John for sharing your knowledge.

Dave
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Old 12-09-2011, 06:18 PM   #80
PatioDaddio
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Quote:
Originally Posted by daverev View Post
A dozen turkeys were gifted to me to cook for a local long term re-hab facility. The particular center operates on donations only. I've never done turkeys before but with the knowledge I've found in this thread seems like it can't be that difficult.

Many thanks John for sharing your knowledge.

Dave
Sharing is what it's all about! I'm happy to help in whatever little way I can.

John
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Old 11-17-2012, 11:25 PM   #81
Arizona Ugly I
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I have my bird soaking in this for tomorrow in my UDS. Cant wait! Bump for TDay!
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Old 11-19-2012, 01:35 PM   #82
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I plan to use this brine for my Thanksgiving turkey. Thanks for sharing the recipe!

I am curious if a general purpose type rub would work well. Any suggestions on rub would be greatly appreciated!
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Old 11-19-2012, 01:37 PM   #83
PatioDaddio
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Just use your favorite poultry rub, or even just S&P.

John
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Old 11-19-2012, 03:49 PM   #84
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Thanks John!
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Old 11-21-2012, 07:07 PM   #85
MarleyMan
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Giving this one a whirl this year John, just whipped it up and it smells phenomenal!

The wifey said "Old BAY?" ...uh I don't really like that"

But once she smelled the brine she agreed it does smell good

I am interested to see how the 5 spice works along with the old bay

Just happened to have some 5 -spice from another recipe in the summer and some old bay from doing shrimp that I had to try it.

I think I may try a mild compound butter as well with the Turkey Breasts I am cooking tomorrow.
Again, thanks for sharing the recipe! - Cheers & Happy Turkey Day Brethren!
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Old 11-21-2012, 07:14 PM   #86
Al Czervik
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Thanks John... I'll let you know how mine turns out either tomorrow night or Friday!
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Old 11-21-2012, 07:37 PM   #87
AustinKnight
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Quote:
Originally Posted by JGENTRY426 View Post
I plan to use this brine for my Thanksgiving turkey. Thanks for sharing the recipe!

I am curious if a general purpose type rub would work well. Any suggestions on rub would be greatly appreciated!
Im using dirty dalmatian rub on mine works great on everything else.

Sent from my SGH-T999
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Old 11-23-2012, 05:12 PM   #88
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Bird just hit the brine! Thanks for the recipe I love Old Bay!
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Old 12-01-2012, 01:22 PM   #89
muidaq
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Just used this brine with Oakridge BBQ pork and chicken rub smoked with sugar maple. Winning combo right there I tell ya. Thanks John.

I used a half a batch for one boneless breast, four wings and four leg/thighs. I'll definitely be deconstructing my birds before cooking from now on.
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Old 12-01-2012, 01:32 PM   #90
PatioDaddio
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Beautiful! You can't go wrong with Oak Ridge.

Thanks,
John
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