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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-07-2010, 12:03 AM   #1
Rookie'48
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Default My first spatched turkey

I did this cook on T-day to be served on Saturday for our family get together. I just now am getting around to posting . The bird was an "enhanced" 23 pounder so my brine was 1 cup kosher salt, 2 cups brown sugar, one bottle (6 or 8 ounces) of pure maple syrup mixed with 1 gallon of AJ & 3 quarts water. Being a bigger bird, I figured that I'd better let this one soak for about 30 to 32 hours. I made up a mixture of smoked butter and some Slabs' Stephy Style that I rubed under and over the skin & all around the inside. With the light use of salt compared to the sugar the bird ended up very moist & sweet. It did not suck ! I also did 4 of those four pound Corn King hams - just score, rub, cook then shave it deli thin & vacu-suck.
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Unread 12-07-2010, 05:43 AM   #2
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Very nice looking Big Bird!
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Unread 12-07-2010, 06:11 AM   #3
Mister Bob
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Very nice, that big fat turkey looks great!
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Unread 12-07-2010, 07:24 AM   #4
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Very nice!
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Unread 12-07-2010, 07:33 AM   #5
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That's some good looking turkey ya got there! Hams be sounding good too
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Unread 12-07-2010, 07:51 AM   #6
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Great looking bird!
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Unread 12-07-2010, 04:19 PM   #7
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nice looking grub!
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Unread 12-07-2010, 07:07 PM   #8
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Good job Dave
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Unread 12-07-2010, 08:26 PM   #9
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I'd like a turkey, ham and smoked swiss on light rye...........or maybe a turkey reuben. When can you have it ready?

Nice job!
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Unread 12-07-2010, 08:34 PM   #10
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Ummmmmm... Turkey! And what a great looking turkey it is.
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Unread 12-07-2010, 08:45 PM   #11
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Any left over? I love ham salad sammies!
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