- Jan 6, 2011
- 26,255
- 4,705
Triple T’s THREE TURKEYS for THANKSGIVING
Tuesday 12:00 PM - Spatchcocked 3 turkeys and in the brine till tomorrow Note: I bought a new pair of pruning shears, they do a super job.
Wednesday 11:00 AM – Fired up smoker, pulled 2 birds out of the brine, rinsed, patted dry and seasoned, ready for their big debut. I used about a chimney full of Kingsford Blue in the bottom of my basket and added a chimney of lit coals then a couple of pecan splits.
(Brine) 1 gal of water, 1 cup of brown sugar, ½ cup of salt, 2 Tbl. Of Juniper berries and 2 Tbl of whole pepper corns (both slightly crushed) Mix well. (I used 5 gal. to get all 3 birds covered.
(Seasoning) 3 Tbl. Of baking Powder, 3 Tbl. Of Honey Powder 1 Tbl of black pepper, 1tsp. each of onion powder, sage and garlic powder. Mix well. I put it in my shaker can to apply evenly. (This recipe is actually a dry brine and you add salt) and apply it to a bird that has not been wet brined. The baking powder helps crisp up the skin. Note: you will see after about an hour that the baking powder really dry’s the skin and has a white residue. Now is the time to oil it. You can use your favorite cooking spray or rub it with cooking oil or EVOO.
11:45 AM - Two Turkeys on the smoker, Using Pecan
2:30 PM - One turkey is ready one needs about 30 more min.
3:00 PM – Both turkeys resting on the counter
3:05 PM – Turkey #3 on the smoker
3:45 PM – One Turkey Wrapped in Foil and being delivered to some friends along with a little pulled pork, a couple of packages of my breakfast sausage and a bag of frozen peaches.
4:00 PM - Smoker chugging away at 300° and I’m coasting
5:40 PM – Last turkey was ready, Pulled it off and resting on the counter.
I took all the Birds to 165 ° and were prepared and smoked identical.
After my wife had finished baking I put the turkey in the oven to start warming.
I left it wrapped in foil and set the oven for 250° once the turkeys IT was over a 100° I peeled back the foil and bumped the temp to 350° for about 30 min. till it was nice and hot.
1 gal of brine mixed with enough for two more gallons (Not enough)
Turkeys waiting for Surgery
First Contestant
These are my new pruning shears (Do a great job)
Surgery was a success
All three Birds in the Brine
First Turkey out of the brine and ready for some seasoning
Smoker ready for some hot coals
Both Birds seasoned up and waiting patiently
Ready to go on
This was after about an hour
First bird off the smoker and resting
Both birds resting
Contestant #3 on the smoker
About midway
#3 finished and resting
This Turket was super moist and jucy No dry Breast Everyone said it was perfect
A very nice Thanksgiving Thanks for looking
Gary
Tuesday 12:00 PM - Spatchcocked 3 turkeys and in the brine till tomorrow Note: I bought a new pair of pruning shears, they do a super job.
Wednesday 11:00 AM – Fired up smoker, pulled 2 birds out of the brine, rinsed, patted dry and seasoned, ready for their big debut. I used about a chimney full of Kingsford Blue in the bottom of my basket and added a chimney of lit coals then a couple of pecan splits.
(Brine) 1 gal of water, 1 cup of brown sugar, ½ cup of salt, 2 Tbl. Of Juniper berries and 2 Tbl of whole pepper corns (both slightly crushed) Mix well. (I used 5 gal. to get all 3 birds covered.
(Seasoning) 3 Tbl. Of baking Powder, 3 Tbl. Of Honey Powder 1 Tbl of black pepper, 1tsp. each of onion powder, sage and garlic powder. Mix well. I put it in my shaker can to apply evenly. (This recipe is actually a dry brine and you add salt) and apply it to a bird that has not been wet brined. The baking powder helps crisp up the skin. Note: you will see after about an hour that the baking powder really dry’s the skin and has a white residue. Now is the time to oil it. You can use your favorite cooking spray or rub it with cooking oil or EVOO.
11:45 AM - Two Turkeys on the smoker, Using Pecan
2:30 PM - One turkey is ready one needs about 30 more min.
3:00 PM – Both turkeys resting on the counter
3:05 PM – Turkey #3 on the smoker
3:45 PM – One Turkey Wrapped in Foil and being delivered to some friends along with a little pulled pork, a couple of packages of my breakfast sausage and a bag of frozen peaches.
4:00 PM - Smoker chugging away at 300° and I’m coasting
5:40 PM – Last turkey was ready, Pulled it off and resting on the counter.
I took all the Birds to 165 ° and were prepared and smoked identical.
After my wife had finished baking I put the turkey in the oven to start warming.
I left it wrapped in foil and set the oven for 250° once the turkeys IT was over a 100° I peeled back the foil and bumped the temp to 350° for about 30 min. till it was nice and hot.
1 gal of brine mixed with enough for two more gallons (Not enough)
Turkeys waiting for Surgery
First Contestant
These are my new pruning shears (Do a great job)
Surgery was a success
All three Birds in the Brine
First Turkey out of the brine and ready for some seasoning
Smoker ready for some hot coals
Both Birds seasoned up and waiting patiently
Ready to go on
This was after about an hour
First bird off the smoker and resting
Both birds resting
Contestant #3 on the smoker
About midway
#3 finished and resting
This Turket was super moist and jucy No dry Breast Everyone said it was perfect
A very nice Thanksgiving Thanks for looking
Gary
