MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 12-01-2013, 02:02 AM   #1
DerHusker
Babbling Farker
 
DerHusker's Avatar
 
Join Date: 04-05-12
Location: Escondido, CA
Smile Thanksgiving Turkey

I started dinner prepping on Wednesday morning by making up the brine. Here it is cooking.


Basically this is Alton Brown’s Brine with a few tweaks.


Ingredients:
1 gal. Vegetable stock.
1 cup salt
½ cup brown sugar
1 tbsp. Peppercorns
1 ½ tsp. allspice
1 ½ tsp. ginger
8 cloves
2 Bay leaves
Peel from 1 orange


Combine and then bring to a boil stirring occasionally. Then remove and cool to room temp and then chill in fridge. After it chilled I poured into a food safe 4 gal bucket. I then placed it into an ice chest surrounded by ice.


I placed my cleaned turkey (without innards) into the brine solution.









And place the lid on it and let it rest overnight. Now I load the kamado with charcoal & some Peach chunks and setup it up indirect cooking.


Thursday Morning starts out with making up some seasoned butter rub.

Ingredients:
1 ¼ sticks of butter
2 tbsp. Montreal Chicken seasoning
½ tsp. Sage powder
½ tsp. Rosemary flakes

(Here’s a pic from last year)



Also some aromatic items to place inside the bird. (Tweaked from last year)

Ingredients:
1 Apple sliced into 1/8th’s
½ sliced onion
1 Cinnamon stick
4 sprigs of fresh Rosemary (from my garden)
6 sprigs of fresh Thyme (from my garden)
3 sprigs of fresh Sage (from my garden)
2 sprigs of fresh Oregano (from my garden)

(Here’s a pic from last year)



And finally make up some Cranberry, Apple & Walnut Dressing.



Ingredients:
2 6 oz. Packages of Mrs. Cubbinson’s Seasoned Dressing mix
2 sticks of butter
1 cup of dried Cranberries
1 cup of finely chopped Walnuts
1 cup of minced Onion
1 cup of diced Celery
2 cups of diced Apple
1 ½ cups of Chicken stock
½ cup of Apple Cider


Combine the Dressing, Cranberries, Apple & Walnuts in a large bowl. Melt the Butter in a large skillet and then add the Celery & Onion. Once this has wilted add the Chicken stock & Apple Cider and then turn the heat to low and let simmer of 10 minutes. Now add this wet mixture to the bowl and stir. Scoop this out into a dish and cover with aluminum foil. Bake for 45 minutes @ 350 degrees removing foil for the last 25 minutes.


Now take the turkey out of the brine and place it on a prep tray.



Create some pockets under the skin for the seasoned butter.
(Here’s a pic from last year)



Slide the seasoned butter in under the skin.
(Here’s a pic from last year)



Now in go the aromatics.
(Here’s a pic from last year)



Slather what’s left of the seasoned butter rub all over the bird.



Light up the kamado and let it heat up to 250 and then put the turkey on. (This lets the bird absorb some smoke)



Now ramp up the temp to 500 for 30 minutes. (To crisp up the skin) Then ramp down the temp to 325 to 350 to finish off the cook. (Mine took an additional 2 hours for the breast temp to reach 164)


And this is what she looks like.



My wife made up the table.



Here are my plated shots.







Here’s my “Money Shot” Below



Aside from looking great this bird tasted ever better than last years which everyone thought couldn’t happen.. Everything was so moist with a nice smoky flavor to go along with the Sage / Rosemary / Montreal Seasoned butter. Everyone at the table said they wish they had a second stomach so they could eat more. I love smoked turkey.
__________________
Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr.
DerHusker is offline   Reply With Quote




Old 12-01-2013, 06:46 AM   #2
Al Czervik
somebody shut me the fark up.

 
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
Default

Excellent well documented and pic'd post DH!
__________________
Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop
Zero Club Member qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...
(\__/)
(='.'=) Avatar by Chalupa
(")_(")
Al Czervik is offline   Reply With Quote


Thanks from:--->
Old 12-01-2013, 07:17 AM   #3
Big George's BBQ
somebody shut me the fark up.

 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
Default

Your turkey looked really good Thanks for the progress shots
__________________
Large BIG Green EGG- Hatched 8/17/09
Backwoods Extented Party- sold
Weber Genesis Gasser
Mid Atlantic BBQ Association
KCBS
Back Porch BBQ Competition BBQ Team
Proud Member of the Zero Club

When all else fails ask yourself WWGALD
Big George's BBQ is online now   Reply With Quote


Thanks from:--->
Old 12-01-2013, 08:12 AM   #4
IamMadMan
somebody shut me the fark up.

 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Pemberton, New Jersey
Default

I like the brining process using a 4 gallon bucket inside a cube cooler.

Great idea. Something for next year without clogging the extra refrigerator.

I did use something different this year, I used a food safe bucket liner for brining the turkey, clean-up was a breeze. They are sold by a Brethren "Stark-O-Rama" here. They are everything you'd want them to be for an easy clean-up.

Thanks for sharing..
IamMadMan is offline   Reply With Quote


Thanks from:--->
Old 12-01-2013, 08:18 AM   #5
earthling30
Full Fledged Farker
 
earthling30's Avatar
 
Join Date: 05-17-09
Location: Tuscaloosa, AL
Default

Awesome, looks great.
__________________
UDS, Brinkmann Trailmaster, 22.5 Kettle, back yard with family, and imaginary friends.
earthling30 is offline   Reply With Quote


Thanks from:--->
Old 12-01-2013, 09:09 AM   #6
dport7
is Blowin Smoke!
 
Join Date: 10-08-13
Location: North East Georgia.
Default

Very good, all the way around. good pics, good food, good people, thats what it's all about.
__________________
If it turns out good, eat it, if it turns out bad, eat it anyway! Finish Strong!
dport7 is offline   Reply With Quote


Thanks from:--->
Old 12-01-2013, 09:49 AM   #7
jsperk
Babbling Farker
 
Join Date: 09-27-08
Location: Pittsburgh PA
Default

Excellent location looking dinner.
jsperk is offline   Reply With Quote


Thanks from:--->
Old 12-01-2013, 10:02 AM   #8
T&S BBQ
is One Chatty Farker

 
Join Date: 08-28-13
Location: Matherville IL
Default

Looks unbelievable, and the pics are marvelous.
T&S BBQ is offline   Reply With Quote


Thanks from:--->
Old 12-01-2013, 06:58 PM   #9
DerHusker
Babbling Farker
 
DerHusker's Avatar
 
Join Date: 04-05-12
Location: Escondido, CA
Default

Thanks everyone.
__________________
Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr.
DerHusker is offline   Reply With Quote


Old 12-01-2013, 09:13 PM   #10
caliking
is One Chatty Farker
 
caliking's Avatar
 
Join Date: 01-13-10
Location: Houston, TX
Default

Beautiful! I'm saving these recipes.
__________________
[FONT=Arial Narrow][B]EZ wood handled 3 wheeler | OTS | OTS mod to OTG | [COLOR=red]Ladybug[/COLOR] SS Performer | UglyDrumTandoor | UDS v1 | midi UDS with [COLOR=red]red[/COLOR] [COLOR=black]nipples[/COLOR] | SJG smoker mod | Simpsons SJS | [COLOR=black]Simpsons[/COLOR] OTG | WGA charcoal | SJP | Stacked brick WFO | Lodge Logic Sportsman's Grill cast iron hibachi/sigri | [COLOR=green]LBGE | sbge | [SIZE="1"]mini bge[/SIZE] [/COLOR] [/B][/FONT]
caliking is offline   Reply With Quote


Thanks from:--->
Old 12-02-2013, 03:52 AM   #11
Phubar
somebody shut me the fark up.
 
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
Default

My kind of threads!
__________________
-TG
-WGA (3)
-UDS (S,M,L)

All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes

*[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012*
*[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow
*WGA Ambassador
Phubar is online now   Reply With Quote


Thanks from:--->
Old 12-02-2013, 08:21 AM   #12
Youngin'
On the road to being a farker
 
Join Date: 09-09-11
Location: Cooper City, FL
Name/Nickname : Bear
Default

Husker, I saw this thread last year and had it bookmarked all this time just for Thanksgiving. I cooked it almost the same exact way and it came out out beautiful. No better way to smoke my first turkey this year than like this.
Youngin' is offline   Reply With Quote


Thanks from:--->
Old 12-02-2013, 03:27 PM   #13
DerHusker
Babbling Farker
 
DerHusker's Avatar
 
Join Date: 04-05-12
Location: Escondido, CA
Default

Quote:
Originally Posted by Youngin' View Post
Husker, I saw this thread last year and had it bookmarked all this time just for Thanksgiving. I cooked it almost the same exact way and it came out out beautiful. No better way to smoke my first turkey this year than like this.
Glad it was useful and everything came out well.
__________________
Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr.
DerHusker is offline   Reply With Quote


Reply

Tags
DerHusker, recipe, Thanksgiving, turkey

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 10:42 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts