Burtess Posted December 24, 2009 Report Posted December 24, 2009 While the wife does one in the oven (can't beat that traditional stuffing and gravy!!) I am doing one on the smoker. Preparation....the brine.... turkey sits in this for 12 hours.... consists of apple juice, brown sugar, kosher salt, crushed garlic, sliced ginger, cloves, bay leaves, quartered and squeezed oranges.... The turkey is on.... Thar she be chuggin' away..... I will keep the BBQ porn going as the cook progresses.... Burt
Ron Posted December 24, 2009 Report Posted December 24, 2009 now that is a fine looking bird. looking firward to seeing the rest
SBCregal Posted December 24, 2009 Report Posted December 24, 2009 i thought of doing this...couldnt find papers big enough
Dutch Posted December 25, 2009 Report Posted December 25, 2009 Looks great. What kind of wood you use? Does the orange even out over the smoke, seems like it may overpower the flavour of the turkey?
Burtess Posted December 25, 2009 Author Report Posted December 25, 2009 Looks great. What kind of wood you use? Does the orange even out over the smoke, seems like it may overpower the flavour of the turkey? I used a couple chunks of cherry..... You really don't taste the elements of the brine separately, it just had a really good flavour, lightly smoked, but VERY juicy... Burt
fish_fishburn Posted December 25, 2009 Report Posted December 25, 2009 Thanks Burtess for the recipe and the idea. I have an extra turkey here and am going to do the same thing. You rock man.
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