- Dec 6, 2018
- 114
- 41
Ok so I asked the question last week, about whether I should brine or inject a turkey that I smoked yesterday. First I want to say thanks to everyone that commented and gave advice. It was much appreciated and very helpful. Figured I could now come back and give y’all the rundown.
Brine:
1 C salt
1 C brown sugar
1 pack rosemary, thyme, parsley, and sage
1 halved orange
1 T ground pepper
1 T minced garlic
1 T chili flakes
1 t ground cloves
A few bay leaves.
1 gallon water
I found Chile’s Cajun apple butter recipe injection and thought that sounded great so I tried it with a few changes. It wasn’t Cajun because my bro in law was frying a turkey and was using Cajun seasonings.
Injection:
1 C apple juice
1 block of Kerrygold butter
2 T onion powder
2 T garlic powder
1 T cumin
Rub:
Heath Riles Garlic Butter
Killer Hoggs BBQ rub
Stuffed turkey with celery 1 pack thyme, rosemary, parsley, and sage, 1 lemon quartered, 1 onion quartered, and several garlic cloves.
I woke up around 5 and took the bird out of the brine and patted it dry. Stuffed Turkey and let it sit while I mixed injection and let it cool down. Covered turkey in bacon grease to use as a binder for rub. Got the bird on the smoker about 7:15, a little later than I wanted. I didn’t have enough time to let the rub and injection really set in so next time I need to plan better for that. I cooked it about 325 for about 5.5 hours. I basted every hour with melted butter. In hindsight I think I let it almost wash off my rub since it didn’t set very long. I pulled the bird when breast was 163ish and thigh was about 169ish. Let it rest for about an hour then we tore into it. The juiciest turkey I have ever eaten. Thanks again for all yalls help. Shoutout to chef jimmyj
Brine:
1 C salt
1 C brown sugar
1 pack rosemary, thyme, parsley, and sage
1 halved orange
1 T ground pepper
1 T minced garlic
1 T chili flakes
1 t ground cloves
A few bay leaves.
1 gallon water
I found Chile’s Cajun apple butter recipe injection and thought that sounded great so I tried it with a few changes. It wasn’t Cajun because my bro in law was frying a turkey and was using Cajun seasonings.
Injection:
1 C apple juice
1 block of Kerrygold butter
2 T onion powder
2 T garlic powder
1 T cumin
Rub:
Heath Riles Garlic Butter
Killer Hoggs BBQ rub
Stuffed turkey with celery 1 pack thyme, rosemary, parsley, and sage, 1 lemon quartered, 1 onion quartered, and several garlic cloves.
I woke up around 5 and took the bird out of the brine and patted it dry. Stuffed Turkey and let it sit while I mixed injection and let it cool down. Covered turkey in bacon grease to use as a binder for rub. Got the bird on the smoker about 7:15, a little later than I wanted. I didn’t have enough time to let the rub and injection really set in so next time I need to plan better for that. I cooked it about 325 for about 5.5 hours. I basted every hour with melted butter. In hindsight I think I let it almost wash off my rub since it didn’t set very long. I pulled the bird when breast was 163ish and thigh was about 169ish. Let it rest for about an hour then we tore into it. The juiciest turkey I have ever eaten. Thanks again for all yalls help. Shoutout to chef jimmyj
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