I'm usually pretty tight lipped when it comes to my recipes, with the bar and grill and the food truck...it just pays to keep your mouth shut
Here goes
22# Turkey washed emptied and washed out
Brine:
6 cups low sodium Chicken broth
4 cups applejuice
10 cups water
1 cup canning/pickling salt
1 cup Brown sugar
2 oranges cut into 1/8 saving the rind off of 1 orange
2 lemons cut into 1/8s
1 TBS peppercorns
4 sprigs of fresh Rosemary
6 sprigs of fresh Thyme
1 TSP Garlic powder
1 TSP Onion powder... I use my dehydrated garlic and onion powders
Slowly bring this to a boil stirring constantly to dissolve the BS and salt...Once to a boil shut off and cool
WHILE THATS COOLOING
Make the compound Butter
2 sticks butter (salted or not)...Room tempature
Finely chop the orange rind you saved about 1/4 of an orange
2 sprigs worth of Rosemay LEAVES chopped super fine
1 TSP Black pepper
MIX WELL
BRINING THE BIRD...
once the brine is room temp, or if you have the fridge space cold
I use a 5 gallon FOOD GRADE BUCKET lined with an extra large reynolds cooking bag, Put the bird in the Bag/Bucket Butt end up so it's easier to pour the brine into the cavity fill er up so the bird is covered orclose to being covered then tie thebag shut...MAKE SURE ALL THE BIRD IS SUBMERGED IN THE BRINE I alway set in the fridge overnight
MAKING THE AEROMATICS (Stuffing)
In a Microwave safe bowl
1 granny smith apple quartered
2 celery stalks chopped
2 Medium Carrot sticks chopped
1 medium Onion quartered
2 sprigs Rosemary
2 sprigs Thyme
4-6 Sage leaves
1 Cinnamon stick
1-2 TBS Water
Nuke for 3-5 mins on HI just to get it to steam
let cool...Baggie or put the cover on the bowl...in the fridge with the bird over night
BIG BIRD OUT OF THE BRINE
Rince thoroughly with COLD running water
Prepair the roasting pan cut 1 to 1 1/2 med. Onins 3/8" slices on the bottom of the Roasting pan. toss Big Bird in the pan
Fill the Cavity with the AEROMATICS BLEND
Pull the skin up off the bird, pretty easy if you start around the cavity opening just slide your hand under the skin and around the body of the bird
Rub the COMPUOND BUTTER between the skin and the carcass, nice and evenly
Getting close now
Give the Bird a big squirt of Extra Virgin Olive Oil and rub in Foil up the pan and haul out to the smoker
I usually heat till the breast is 90* before uncovering
and don't pull the pan until 1/2 - 1 hour before finished at 165*
I let BIG BIRD rest for about 15 minutes before this happens
YUM YUM...
Here goes
22# Turkey washed emptied and washed out
Brine:
6 cups low sodium Chicken broth
4 cups applejuice
10 cups water
1 cup canning/pickling salt
1 cup Brown sugar
2 oranges cut into 1/8 saving the rind off of 1 orange
2 lemons cut into 1/8s
1 TBS peppercorns
4 sprigs of fresh Rosemary
6 sprigs of fresh Thyme
1 TSP Garlic powder
1 TSP Onion powder... I use my dehydrated garlic and onion powders
Slowly bring this to a boil stirring constantly to dissolve the BS and salt...Once to a boil shut off and cool
WHILE THATS COOLOING
Make the compound Butter
2 sticks butter (salted or not)...Room tempature
Finely chop the orange rind you saved about 1/4 of an orange
2 sprigs worth of Rosemay LEAVES chopped super fine
1 TSP Black pepper
MIX WELL
BRINING THE BIRD...
once the brine is room temp, or if you have the fridge space cold
I use a 5 gallon FOOD GRADE BUCKET lined with an extra large reynolds cooking bag, Put the bird in the Bag/Bucket Butt end up so it's easier to pour the brine into the cavity fill er up so the bird is covered orclose to being covered then tie thebag shut...MAKE SURE ALL THE BIRD IS SUBMERGED IN THE BRINE I alway set in the fridge overnight
MAKING THE AEROMATICS (Stuffing)
In a Microwave safe bowl
1 granny smith apple quartered
2 celery stalks chopped
2 Medium Carrot sticks chopped
1 medium Onion quartered
2 sprigs Rosemary
2 sprigs Thyme
4-6 Sage leaves
1 Cinnamon stick
1-2 TBS Water
Nuke for 3-5 mins on HI just to get it to steam
let cool...Baggie or put the cover on the bowl...in the fridge with the bird over night
BIG BIRD OUT OF THE BRINE
Rince thoroughly with COLD running water
Prepair the roasting pan cut 1 to 1 1/2 med. Onins 3/8" slices on the bottom of the Roasting pan. toss Big Bird in the pan
Fill the Cavity with the AEROMATICS BLEND
Pull the skin up off the bird, pretty easy if you start around the cavity opening just slide your hand under the skin and around the body of the bird
Rub the COMPUOND BUTTER between the skin and the carcass, nice and evenly
Getting close now
Give the Bird a big squirt of Extra Virgin Olive Oil and rub in Foil up the pan and haul out to the smoker
I usually heat till the breast is 90* before uncovering
and don't pull the pan until 1/2 - 1 hour before finished at 165*
I let BIG BIRD rest for about 15 minutes before this happens
YUM YUM...
