Leaping Frog Turkey #2 W / Q-View
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OK its been 60 hours in the brine, next the cutting board and "The Leaping Frog" cut(s)!! Many THANKS to 'Hoser' Dave and his post on
8/2/'09!!!!
I found some spices at Wally World --"Recipe Inspirations", it contains 4 different spices, but I only used the Garlic and Rosemary. I mixed the spices with boiling water and Butter. I made two different spice combinations for injection.
#1 2 tsp Minced Garlic (in hind sight should have used Powdered Garlic,kept plugging the needle)
1 tsp Sage
4 Tbs Butter
1 Tbs Lemon Juice
#2 3 tsp Crushed Rosemary
1 tsp Thyme
4 Tbs Butter
1 Tbs Lemon Juice
8/2/'09!!!!
I found some spices at Wally World --"Recipe Inspirations", it contains 4 different spices, but I only used the Garlic and Rosemary. I mixed the spices with boiling water and Butter. I made two different spice combinations for injection.
#1 2 tsp Minced Garlic (in hind sight should have used Powdered Garlic,kept plugging the needle)
1 tsp Sage
4 Tbs Butter
1 Tbs Lemon Juice
#2 3 tsp Crushed Rosemary
1 tsp Thyme
4 Tbs Butter
1 Tbs Lemon Juice
On the left side I used the #2 injection:
Then I found some 'old rub laying around' so I thought I'd try it-----
Then I found some 'old rub laying around' so I thought I'd try it-----
Last edited:
- May 12, 2011
- 22,172
- 7,150
I love the cut job...I have been doing my Thanksgiving Turkey that way for years...I can put the Legs in for an hour then add the Breast and Roast or Smoke until the Breast hits 165*...The Legs are always perfect, between 175-180*F and the whole bird comes out together...JJ
Thanks for all the positive feedback, the one thing that I want to do is say, "THANK YOU to 'Hoser' Dave, who posted the 'Leaping Frog'
method on 8/2/09.
You are right on with the temps, Chef Jimmy J !!! AND NOW 'THE REST OF THE STORY'
Lots of smoke, I've got a friend who has a sawmill, so I can get LOTS of Mesquite chips and dust!
Out of the smoker and into a wrap.
Not too bad for a 17.5 lbs bird!!
The bird was very juicy, and the difference in flavoring was very noticeable, and GOOD!!!
Had a little HAM with the turkey,
My 'almost' 8 year old Granddaughter.
Thanks for looking, hope I did it right.
method on 8/2/09.
You are right on with the temps, Chef Jimmy J !!! AND NOW 'THE REST OF THE STORY'
Lots of smoke, I've got a friend who has a sawmill, so I can get LOTS of Mesquite chips and dust!
Out of the smoker and into a wrap.
Not too bad for a 17.5 lbs bird!!
The bird was very juicy, and the difference in flavoring was very noticeable, and GOOD!!!
Had a little HAM with the turkey,
Thanks for looking, hope I did it right.
berninga87
Smoking Fanatic
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