As the titles says, tomorrow will be my innagural Italian smoke. I got the turkey brining in what I will call my "Oops Brine".
The ingredients are:
1 cup kosher salt
1 cup white sugar
fresh cracked pink peppercorns (they were available so I got them)
fresh cracked black peppercorns
4 large cloves garlic
1 medium onion
1.5 grapefruit (this is where the oops comes in, I wanted to be different and grabbed what I thought were blood oranges, but to my suprise, they were grapefruits!)
7 fresh sage leaves (rubbed in hands to release the oils)
3 sprigs fresh rosemary (rubbed in hands to release the oils)
thyme (couldn't find fresh, so I used dry)
*Note, I went old school w/ the peppercorns and crushed them w/ a mortar and pestle. If you're going to use oranges, I was going to use 3, but since I didn't want the grapefruit to over power the brine, I only used 1.5.
Anyway, on w/ the qview......
The bird (a 9 lb. minimally processed bird)
And finally the bird taking a nice long bath. More qview's to come tomorrow, Italian time