Every year in late October/Early November one of the local grocery chains runs a deal where if you buy a Cure 81 ham you get a turkey for free. I've had this Honeysuckle White bird in my deep freeze since last year and decided I better get it used (especialy since I just took andvantage of the same deal this year and don't have room for two turkeys and a ham in the freezer).
After thawing in the fridge, I mixed up a couple gallons of slaughterhouse brine with some extra creole seasoning.
The bird went in an oven bag with the brine for not quite 24 hours.
After removing from the brine and rinsing, I rubbed some EVOO and Tony Cachere's Creole seasoning under the skin on the breasts and all over the rest of the bird. I put it in a 250 degree MES with plain water in the pan and apple chips for smoke. Here it is after an hour and a half and she's at 106 degrees. More Q-View to come...............
After thawing in the fridge, I mixed up a couple gallons of slaughterhouse brine with some extra creole seasoning.
The bird went in an oven bag with the brine for not quite 24 hours.
After removing from the brine and rinsing, I rubbed some EVOO and Tony Cachere's Creole seasoning under the skin on the breasts and all over the rest of the bird. I put it in a 250 degree MES with plain water in the pan and apple chips for smoke. Here it is after an hour and a half and she's at 106 degrees. More Q-View to come...............
