jamaicamon
is one Smokin' Farker
12 LB Bird
Starting the brine by breaking the rules.....
Patio Daddio Brine...Thanks aawa!!!!
Ingredients
1 1/2 gal Ice water (lots of ice)
1/2 gal Hot tap water
2 cups Dark brown sugar
1 1/2 cups Kosher salt
1/4 cup Old Bay seasoning (available in most grocery stores)
1 tsp Chinese five spice (Asian section of most grocery stores -- I like the Sun Luck brand)
Juice of 2 lemons
Juice of 2 oranges
Extra ice as needed
Bird in the the brine for the next 8 hours.
First time using fresh herbs:mrgreen: ..Thyme,Rosemary and sage
Cooked the bird for about 3 hours with lump and peachwood on the WSM at 325F.I put small pads of real butter under the skin in different spots. The bird was rubbed with salt,pepper,onion powder and the fresh herbs. No injection
Final plate minus the cranberry sauce.
Turkey was superb. Peachwood and turkey go together perfectly! Brine is on point also.
Christmas turkey will be a breeze this year,more time with the little ones! Thanks for looking.
Starting the brine by breaking the rules.....
Patio Daddio Brine...Thanks aawa!!!!
Ingredients
1 1/2 gal Ice water (lots of ice)
1/2 gal Hot tap water
2 cups Dark brown sugar
1 1/2 cups Kosher salt
1/4 cup Old Bay seasoning (available in most grocery stores)
1 tsp Chinese five spice (Asian section of most grocery stores -- I like the Sun Luck brand)
Juice of 2 lemons
Juice of 2 oranges
Extra ice as needed
Bird in the the brine for the next 8 hours.
First time using fresh herbs:mrgreen: ..Thyme,Rosemary and sage
Cooked the bird for about 3 hours with lump and peachwood on the WSM at 325F.I put small pads of real butter under the skin in different spots. The bird was rubbed with salt,pepper,onion powder and the fresh herbs. No injection
Final plate minus the cranberry sauce.
Turkey was superb. Peachwood and turkey go together perfectly! Brine is on point also.
Christmas turkey will be a breeze this year,more time with the little ones! Thanks for looking.
