Got some whole birds at Gordon's food service . Mixed up a gallon of Pop's brine , low salt . I've been adding lemon extract , so for 1 gallon I use 1/2 cup kosher salt , 1/2 cup brown sugar and 1/2 cup white sugar plus 1 TBLS cure 1 . To that I have been adding 1/2 tsp lemon extract . I completely inject the whole bird . Breast , legs , thighs , back and even all parts of the wings . Then I put it in the brine for 48 hours . I keep my fridge temp at 36 degrees .
After the soak I dried it off and covered in a no salt rub I buy across the river . Trussed the bird and back in the fridge to dry over night .
Plan was do this on my 26 " kettle , but since the 50 mph winds we had last week SMASHED it into my patio , I ended up using the oven .
I put it in a pre heated 425 degree oven for 15 minutes , then turn the heat down to 350 . Finish temp in the breast was 167 .
This came out fantastic . The lemon extract really adds to this .
Not alot of pics , but wanted to show the results of the pump and the soak . Wish I would have weighed it before and after , because this soaked up so much flavor . Moist and tender .
Out of the bag , washed off and dried , even though it's gonna brine I do this for injecting .
So this is before injecting / soaking
These pics are after I injected , then in brine for 48 hours .
Rub applied . You can see the difference in the legs , breast and even the wings .
Tie your birds . Not that hard , and it makes a difference in the cook .
I missed the pic of the whole bird cooked , but you can see some of the skin color on the plated pic .
The 425 start temp seals the outside , and the lower temp of 350 cooks the bird without burning the skin .
Normally I would not use a sugar type rub at those temps , but plans got changed due to wind conditions and it worked out .
Great meal . Some of the best poultry I have had . The lemon flavor really adds to it . Not much conversation at this meal .
My late Father in law used to say " No body's talkin , must be good "
Thanks for lookin .
After the soak I dried it off and covered in a no salt rub I buy across the river . Trussed the bird and back in the fridge to dry over night .
Plan was do this on my 26 " kettle , but since the 50 mph winds we had last week SMASHED it into my patio , I ended up using the oven .
I put it in a pre heated 425 degree oven for 15 minutes , then turn the heat down to 350 . Finish temp in the breast was 167 .
This came out fantastic . The lemon extract really adds to this .
Not alot of pics , but wanted to show the results of the pump and the soak . Wish I would have weighed it before and after , because this soaked up so much flavor . Moist and tender .
Out of the bag , washed off and dried , even though it's gonna brine I do this for injecting .
So this is before injecting / soaking
These pics are after I injected , then in brine for 48 hours .
Rub applied . You can see the difference in the legs , breast and even the wings .
Tie your birds . Not that hard , and it makes a difference in the cook .
I missed the pic of the whole bird cooked , but you can see some of the skin color on the plated pic .
The 425 start temp seals the outside , and the lower temp of 350 cooks the bird without burning the skin .
Normally I would not use a sugar type rub at those temps , but plans got changed due to wind conditions and it worked out .
Great meal . Some of the best poultry I have had . The lemon flavor really adds to it . Not much conversation at this meal .
My late Father in law used to say " No body's talkin , must be good "
Thanks for lookin .
