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Smoked my first Spatchcocked Turkey.... - Page 2
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Sounds good.... I'll give it a try. Gas Grill on High, I assume......
All natural birds, especially wild birds, but also farm raised, can be a bit tough. This is one of the only types of poultry that I will brine prior to smoking. You may want to give that a try on your next natural bird. We buy non-enhanced natural birds and I always brine them. If we do get a Butterball or other brand that is enhanced I won't brine. Typically we brine for 12-18 hours. I use a simple brine of salt sugar, apple juice, water, oranges, cloves, pepper corns. Rinse the bird, then let it air dry in the fridge for 8 hours. If the skin isn't dry at that point I will hit it with the hair dryer right before putting it in the smoker. Drying the skin is critical for crisping the skin up. As stated above I cook all my poultry at higher temps.
Most store bought turkeys are pre injected with liquids that make them seem juicier than Natural Birds.... It will say what it's injected with on the labels.... Like a Butterball might say "up to 8 percent solution of water, salt, spices.".... So no need to further brine them....
Thanks again.... Have a great Thanksgiving.... Full report on the results post Thanksgiving....
If you want to brine a bird, buy a non-enhanced bird or non-enhanced Organic bird, or a free range bird. Read the packaging it will let you know if it's enhanced...
Spatchcocked, Brined in the Apple Juice Recipe 16 Hours, Washed, Air Dried for about 4 Hours in the Fridge, On at 250 or so for an hour, (Bigger bird on the bottom, smaller one on the shelf) cranked it up to 330 and pulled at 160, tented for 20 minutes and carved. They were amazing! One was a 16 Lb Bird and the other about 14.5 Pounds. Both were done a just about the same time.... They're all coming back next year! Guess they liked them too... :-)
For a 14 pound bird I usually make a double batch
1 1/2 cups, Kosher salt
1 1/4 cups, brown sugar
10 whole cloves
3 teaspoons, black peppercorns
1 1/2 gallons (6 quarts) apple juice or cider (non-alcoholic)
3-4 whole oranges halved and squeezed into brine
[optional: 3 teaspoons, dried thyme and/or 3 teaspoons, dried sage]
Combine all ingredients in a non-reactive pot, bring mixture to a boil, lower heat and simmer for 15-20 minutes (partly covered). Allow brine to cool completely.
Rinse turkey under cool running water, inside and out (remove giblets from body cavity). Pat turkey dry with paper towels, then immerse turkey in cooled brine.* Turkey should be completely submerged in liquid (place a plate on top of the bird if necessary to keep it covered with the liquid).
Cover the pot and refrigerate for 8-10 hours or up to 24 hours. Remove turkey, rinse. air dry for 8+ hours.
Use a food safe bucket or other non-reactive pot. or a mega jumbo plastic ziplock for brining.
is this a single recipe or is this the doubled version?
happy turkey day