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Jeff's Buttermilk Brined Turkey coming right up!!

post #1 of 7
Thread Starter 

Just started the Buttermilk brine with Jeff's rub recipe in the brine and roasted garlic/chive butter. Going on the smoker at 4 am. Will try to give update pics. Happy Thanksgiving to all!

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post #2 of 7

nvv, morning and welcome to the forum.... You have a beautiful start.... Well, where are the finished pictures.(Q-views)...  You can't leave us hanging like that..... pictures are what we live on.....  And some sort of feedback on the buttermilk brine would be appreciated also.....   enjoy the day....  Dave

post #3 of 7
Thread Starter 

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The buttermilk brine was awesome! You could taste the difference from the simple kosher salt/water brine I did last year. I chose aromatics of rosemary,thyme and sage in the bird along with cut lemon, garlic and onion. I also threw in a couple chunks of Jeff's garlic butter. I slightly brushed the bird with olive oil and applied Jeff's rub to it. About 3/4 of the way I covered the wing tips and breasts with foil. My water pan consisted of red wine, boiling water, bay leaves, celery,garlic cloves, onion, lemon & lime. The bird was a huge hit, super moist and delicious. You could really taste all that garlic/chive/rub butter I placed under the skin. I used pecan chunks with a few apple chips as well to the charcoal. Smoked for about ten hours near to 235-245 degrees.

 

Even better was the next day I made a simple turkey salad consisting of the chopped turkey, mayo, S&P, celery, cut up bread and butter pickles and a touch of dijon mustard. I'm thinking that will go well on sliced oatmeal bread (toasted) with a slight spread of cranberry sauce. As you can see above one of my four kids can smell Tom turkey smokin' and comes out for a visit.

post #4 of 7

nvvv.....  Great cook on the bird.....  All the spices and stuff look great....  Excellent tutorial also.....   We like the garlic butter under the skin too.... adds great flavor and needed fat....   Your daughter is a cutie....  I thinks she likes smoked food...   Dave

post #5 of 7

Good looking turkey!  About how much buttermilk did you wind up needing?

post #6 of 7
Thread Starter 

One gallon of buttermilk, less of water and two cups kosher salt (mixed separately as Jeff described) in a clean bucket covered in fridge for 12 hours. I have about 1/4 leftover garlic/chive/rub butter. Wondering what that may taste good on?? Hmmmmmm

post #7 of 7

I have about 1/4 leftover garlic/chive/rub butter. Wondering what that may taste good on?? Hmmmmmm

 

 

 

Steak, baked spud, asparagus, broccoli, cauliflower,  bruschetta, steamed clams and oysters....  Darn near anything in our kitchen......

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