Christmas Turkey with Q-View

Discussion in 'Poultry' started by heubrewer, Dec 24, 2014.

  1. heubrewer

    heubrewer Meat Mopper

    The Thanksgiving Day bird was so good, I plan on doing another one for Christmas.  I have a 21 lb soaking in Chef Jimmy's brine.  Once again I will break out my 22" Weber Kettle grill for this one.  Will cook with a combination of Mesquite and Kingsford blue standard with chunks of Mesquite wood for additional smoke.  Below is the Chef Jimmy brine with a slight modification.  I struck out the items I do not use because we do not have them in the cabinet.

    Chef Jimmy Brine

    Families Favorite Brine

    1/2C Kosher Salt
    2T Paprika
    2T Gran. Garlic
    2T Gran. Onion
    2T Dry Thyme
    2T Black Pepper
    1C Vinegar (Any)
    1-11/2Gal Cold Water to cover Chix

    1/2C Brown Sugar, Optional
    1T Red Pepper Flake Optional

    Mix well and Soak the Bird over night or up to 24 Hours.
    Remove the Chix, rinse if desired and pat dry with paper towels.
    Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.
    This will give a crispier skin when Smokng or Roasting...

    Q-View to follow on Christmas Day
     
    Last edited: Dec 24, 2014
  2. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Sounds good !
     
  3. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Sounds like a great Christmas dinner in the making.

    Disco
     
  4. b-one

    b-one Smoking Guru OTBS Member

    Hey I read q-view not a single pic yet;(. Can't wait to see that giant bird!!
     
  5. heubrewer

    heubrewer Meat Mopper

    Just put on My 21lb Christmas Turkey on my 22" kettle

    Had to break the ribs to flatten her out so it would fit under the dome



    Should be done by 4:45

    Merry Christmas Everyone!
     
  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    ZOMG!! You're a masher!!

    [​IMG]
     
  7. heubrewer

    heubrewer Meat Mopper

    Out of the Weber and on the plate. Forgot to take a pic with all the trimmings.

    Will post leftovers tomorrow.

    Once again the turkey was super moiste thanks to Chef Jimmy J's brine
     
  8. heubrewer

    heubrewer Meat Mopper

    Had leftovers literally for breakfast, lunch and dinner. Was better today than yesterday.

    White meat was super moist and the dark meat had unbeleiveable flavor! I mentioned it before but definatey hooked on brining. I can not think of something that is so easy that returns huge dividens.

    Served wth stuffing, smoked gravey, and sweet potato and marshmellows made with grilled sweet potatoes

     

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