30 Hour Dry Brined (Frozen) Turkey - In Progress

[Smoke Dawg]

Great post John.

Taking notes!

 

[SirPorkaLot]

Final Update - 5:45pm PST

Turkey hit 165F in the thigh and 155 in the breast and it came off to rest while I made up the side dishes.

Toasted Almonds and Feta, Green Bean salad

Sliced Turkey

Served with homemade cranberry sauce, green bean salad and garlic roasted Brussel sprouts

It was a tasty dinner!
Turkey was juicy and tender and had a great smoke flavor.

This was the shortest time frame I would attempt, but it was very successful.

I think another 12 hours would have improved it though.

 

[Czarbecue]

Looks great! How’s the skin?

 

[Big George's BBQ]

Very nice John Thanks

 

[tom b]

Nice work John bird looks incredible

 

[SirPorkaLot]

Looks great! How’s the skin?

Bite through with a slight tug. Tasty.

 

[slim2061]

Very nice.

Got me some Harvest Dry Brine for a few turkeys I will be smoking very soon.

 

[IamMadMan]

John........ Wow, what a great looking bird you have there. BEAUTIFUL!

 

[ModelMaker]

What type of wrap did you use, that clingy stuff I have makes me want to kill someone by time I'm done using it...
Care to share the garlicky sprout recipe?
Ed
Oh I forgot,
Good

 

[LordRiffenstein]

That looks delicious! Thanks for the tutorial!

 

[SirPorkaLot]

What type of wrap did you use, that clingy stuff I have makes me want to kill someone by time I'm done using it...
Care to share the garlicky sprout recipe?
Ed
Oh I forgot,
Good

Just a regular roll of plastic wrap (the non-killing kind)

Here is recipe for sprouts

INGREDIENTS

2 pounds Brussels Sprouts, trimmed and cut in half
2-3 tablespoons Olive Oil
1 tablespoon Butter
1 teaspoon Red Pepper Flakes
4 cloves Garlic, chopped
1 Lemon, zested and juice

INSTRUCTIONS

In a large skillet, heat the olive oil over medium high heat.
Add the trimmed Brussels and saute for 7-9 minutes until golden brown and fork tender, giving them a stir halfway through to ensure they cook evenly
Once caramelized, add the butter, red pepper flakes and garlic and saute for 1 minute more. Remove from heat and stir in the lemon zest and lemon juice and season with salt and pepper. Serve

 

[PaSmoker]

Brine and Q-Salt ordered....turkey day is fast approaching!....I usually get fresh for Thanksgiving but this method will come in handy for other times when we want turkey "at the last minute"...thanks