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Another Big Day Tomorrow - Page 2

post #21 of 25

Re: Another Big Day Tomorrow

cajun_1- You should of given me a heads up that you were headed to my part of Utah-would have enjoyed hooking up with ya and putting a face to your name. Maybe next time around or when I head up your way-
post #22 of 25
As for my unscientific research into brining yard birds- I find that the larger birds (over 4 pounds) take on the brine better than the smaller birds. Maybe the additional body mass of the larger birds has something to do with it. Like I said-unscientific research but the results where mighty tasty!!
post #23 of 25

Re: Another Big Day Tomorrow

Dutch, never know what part of the country I'm gonna be in :lol: Was in Lehi, Provo,Orem,West Valley and a few other towns. Next time, if I get a heads up, you'll get one also. Would like to give you a ig handshake, for all your help on the SMF.
post #24 of 25

I did the recipe below on Christmas. It was awesome. I was then in my rotisserie mode. Next time I will try smoking with Apple wood. Thanks for the help on the ribs. Please enjoy this as my Thank You. Note that I brined this for 24 hours. It was awesome!!!! Happy New Year!

2/3 cup kosher salt
2/3 cup sugar
6 quarter-size slices fresh ginger
2 bayleaves
6 whole cloves
1 teaspoon black peppercorns, crushed
2 teaspoons whole allspice berries, crushed
8 cups unsweetened apple cider or juice

In a 3-to-4 quart saucepan, put the salt, sugar, ginger, bay leaves, cloves, peppercorns, and allspice. Add 8 cups of apple cider or juice and stir to combine. Bring to a boil over medium-high heat, stirring until the salt and sugar have dissolved. Boil for 3 minutes,then remove from the heat. Add 4 cups of ice-cold water, stir, and set aside to cool.
Have ready a heavy roasting pan large enough to hold the turkey. Place a plastic oven bag inside a second one to create a double thickness; then place these bags, open wide, in the roasting pan. Remove the turkey from its wrapping. Remove the neck and bag of giblets from the main and neck cavities of the bird. Store separately in the refrigerator for making gravy. Stuff the main cavity of the turkey with the orange quarters at this point.

Fold back the top third of the bags, making a collar (this helps to keep the top of the bag open). Place the turkey inside the double-thick bags, stand it upright, unfold the top of the bag, and pour the Apple Cider Brine over the bird. Add an additional 2 cups of cold water. Draw up the top of the inner bag, squeezing out as much air as possible; then secure it closed with a twist tie. Do the same for the outer bag. Place the turkey, breast-side down, in the roasting pan and refrigerate for 12 to 24 hours. Turn the turkey 3 or 4 times while it is brining.

Just prior to roasting, remove the turkey from the brine. Discard the bags, brine, and any cured herbs or spices remaining on the bird. Discard the oranges and ginger. Rinse the turkey under cold water and pat dry with paper towels. The turkey is now ready to be roasted.


Chad, I did 2 12 lbs trukeys. I stuffed the cavities with oragnes, chives, onions and garlic. It turned out awesome. Again, thanks for your help!!!
post #25 of 25
Thread Starter 
Straycat, that sounds like one heck of a recipe. I have never smoked a whole turkey, but I guarantee when I do I will use your brine recipe. You have outdone yourself on this one it sounds like. A whole bird is on the short list, I just can't stop stuffing smokers full of briskets, butts, and ribs when I have a chance to cook. These ½ chickens have already thrown my world out of balance. ;)

As an aside, me and the Mrs. had the first chicken ½'s from this cook re-heated for dinner Friday nite and one of them had a totally different flavor and was much more juicy than the other. I think I just got a little ambitious and tried to brine too much in the space I had.
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