swamprb
somebody shut me the fark up.
OK- This one was for fun and practice- No plated pics as the carcass got picked for other recipes and the soup pot! But here is the process I used from beginning to finished product.
12.56lb Safeway Young Turkey thats been "enhanced".
I'm using The Briner Original
Submerged in a half strength solution of Oakridge BBQ Game Changer brine for 24 hours. The Briner easily can hold two 15lb. Turkeys!
Drained and rinsed the brine and using the locking disc it supports the bird for another 16 hours to air dry in the garage refer.
Seasoned the cavity with Venison & Wild Game rub-don't let the name fool you, the ingredients scream for poultry! Lightly rubbed the outside with olive oil and liberally seasoned with Chicken & Game Bird rub.
Placed in a foil pan over a wire rack to catch any drippings, filled a 6" A-Mazen-Tube with Pecan pellets and set on the lower rack, the Pellet Pro hopper is filled with a combination of Bear Mountain Apple & Pecan pellets and set to 350*
A little over 3 hours and its ready to pull. The color is awesome, the meat was moist-I could likely go full strength on the brine, probably baste with butter to crisp the skin a bit more next time, but all in all this turned out great, and I'd be proud to serve this for a family feast!
Another Left Hand Smoke "fist of approval!"
12.56lb Safeway Young Turkey thats been "enhanced".
I'm using The Briner Original
Submerged in a half strength solution of Oakridge BBQ Game Changer brine for 24 hours. The Briner easily can hold two 15lb. Turkeys!
Drained and rinsed the brine and using the locking disc it supports the bird for another 16 hours to air dry in the garage refer.
Seasoned the cavity with Venison & Wild Game rub-don't let the name fool you, the ingredients scream for poultry! Lightly rubbed the outside with olive oil and liberally seasoned with Chicken & Game Bird rub.
Placed in a foil pan over a wire rack to catch any drippings, filled a 6" A-Mazen-Tube with Pecan pellets and set on the lower rack, the Pellet Pro hopper is filled with a combination of Bear Mountain Apple & Pecan pellets and set to 350*
A little over 3 hours and its ready to pull. The color is awesome, the meat was moist-I could likely go full strength on the brine, probably baste with butter to crisp the skin a bit more next time, but all in all this turned out great, and I'd be proud to serve this for a family feast!
Another Left Hand Smoke "fist of approval!"
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