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My stand by turkey recipe

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bearbonez

  • Karma: 9
I have done smoked turkey for many thanksgivings now...in fact it was how I started bbq. I have tried many experiments with flavor combos. The last 2 turkeydays however have been my favorite by far and is now tradition for me.

In a 20 qt cooler
1 turkey..weight doesn't really matter for this. Have done 2 turkeys each year from 12-20 lbs

Place in a stock pot 1/2 bottle decent pinot grigio
10 garlic cloves
1 large onion rough chopped
2 large carrots large chopped
2 stalks celery large chopped
a bouquet garni (few sprigs each of thyme, rosemary and oregano)
4 navel oranges halved
2 lemons halved
1/2 cup whole black peppercorn
2 tbsp ground cloves
2 c brown sugar
1 c kosher salt
1 gal h2o

bring to a boil, reduce and simmer 1 hour. Let cool to room temp. Place bird in cooler and pour liquid mixture and add a 8 or 10 lbs bag of ice. Let brine for 48 hours.

 remove bird and rinse well. Stuff the cavities with garlic cloves, whole cloves (just a few), onion, and rosemary sprigs. Rub the bird with your favorite bbq rub. Melt 2 lbs of butter and soak all the butter with a cheesecloth. Wrap the turkey with the cheesecloth like a mummy. Cook at 250-275 till breast meat hits 165. Rest for 30 minutes...good time to make that gravy...carve and serve.
 I have used oak and apple for this by the way.
#1 - October 20, 2009, 12:23:06 am
David "Bear" Nunley

Crash

  • Karma: 19
Bear, I am so trying this recipe this year.  Sounds great.

Make sure to take it to TX with you, but we'd rather you kept it here in AZ.
#2 - October 20, 2009, 01:08:32 am
I love animals.  They're delicious!
VRM Pit Crew

Mark

  • Karma: 23
That does sound mighty tasty, Bear! :P This Thanksgiving, I'm thinking of trying a "beer can" turkey using a big can of apple juice.
#3 - October 20, 2009, 07:08:48 am
« Last Edit: October 20, 2009, 07:16:22 am by Mark »
Mark Motta
Meatier Creator

toys4dlr

  • Karma: 5
Mark,

Use a big can of Fosters.  Works great on the 12-16 lb turkeys. 

#4 - October 20, 2009, 08:42:11 am
Toys 4 BBQ'N
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Mark

  • Karma: 23
I gotta try that. Thanks!
#5 - October 20, 2009, 09:34:18 am
Mark Motta
Meatier Creator

jmcrig

It looks like it should be a keeper. Nice
#6 - October 20, 2009, 09:41:32 am

desertdog

  • Karma: 1


Bumping for the holidays!
#7 - November 17, 2009, 01:02:46 pm
Pitmaster for Ship of Fools, er...Major Woody's BBQ Team
Beer Ambassador -currently doing research in assorted Bavarian Villages

RobOConnell

  • Karma: 0
Thanks for the bump Dean. And thanks for the recipe Bear. Sounds very good. Again with the buttered cheesecloth... hmm... Me thinks we're on to something here.
#8 - November 17, 2009, 05:55:36 pm
UDS (love it most)
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Brinkmans Smoke n Grill (now belongs to my daughter)

bearbonez

  • Karma: 9
 Out of about 20 turkeys on the smoker and almost as many recipes and techniques. This is by far my favorite. The cajun flavored I tried and posted a few years back is a distant second. The buttered cheesecloth trick I got from another bbq forum I have been part of for quite a spell. I have to say the person responsible for inventing the idea makes Steven Hawkings look like Forrest Gump. The texture of the skin and the color is totally ridiculous...like something on the cover of a food magazine or a cookbook.
  The rest is just the flavor profiles I like best for enhancing the flavor of the turkey. It compliments the meat in a way where the flavor of the turkey becomes more profound. Where as before I made recipes with the idea of introducing flavor to a bland protein. Turkey really isn't bland given the right accoutrements.
#9 - November 17, 2009, 06:45:39 pm
« Last Edit: November 17, 2009, 06:50:45 pm by bearbonez »
David "Bear" Nunley

olivesmoker

  • Karma: 0
wow that sounds fantastic!
#10 - November 22, 2009, 12:07:25 pm
Danny Petersen
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Smokin' Dead Meat BBQ Team Member
Thanks Quiggs!

kingbrutis

  • Karma: 0
This might be a dumb question, but where do you pick up a cheesecloth? Is is something Fry's or Safeway sells? Never bought sone so I thought I'd ask.
#11 - November 22, 2009, 05:04:12 pm
KCBS Judge #53780

jmcrig

Smart and Final is one place. It's not easy to find. But I have seen it at Smart and Final.
#12 - November 22, 2009, 05:12:23 pm

olivesmoker

  • Karma: 0
Cheesecloth is usually readily available at any grocery store. It can be with the baking goods, or the aluminum pans, or the kitchenware, etc. Best to ask someone who looks like they have a clue where it might be. Usually hangs from a hook in flat plastic bags, rather than being placed on a shelf.
I do have a question for Bear though...Does the cheesecloth REALLY soak up a whole 2 pounds of melted butter???? And how much cheesecloth do you need? Do you wrap it single file and just keep going around and around until it is all used up? I imagine it is quite a messy process right? We were actually going to do a local buffet since all family and friends are gone this year...BUT after reading this recipe, how can we pass it up with turkey at 29 cents a pound??!! Any enlightening on this recipe is greatly appreciated!
#13 - November 22, 2009, 05:59:48 pm
Danny Petersen
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Thanks Quiggs!

azkitch

  • Karma: 9
Alexa and Vince did some and posted some great pics. I don't remember what year, but you'll see. She noted it took 11/4 lbs of butter to saturate the cheesecloth.

http://www.azbarbeque.com/forums/bbq-recently-post-pictures-and-tell-us-what-you-cooked/casa-di-divq-is-a-bevy-of-excitement-this-morning/
#14 - November 22, 2009, 11:15:43 pm
CBJ # 53779
For cooking, lower and slower. For spices, mo' hotter, mo' better. Habaneros rule!

bearbonez

  • Karma: 9
I get my cheesecloth at home depot. Yup after bout 30 seconds or so of sitting in the butter it soaks up the whole 2 lbs.
#15 - November 23, 2009, 05:03:07 pm
David "Bear" Nunley

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