AZ Barbeque.com
BBQ Related Topics => BBQ Recipes => Thanksgiving Meal & Turkey Recipes => Topic started by: Trailhound on November 16, 2010, 07:44:19 pm
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I will be smokin 6 turkey this Friday for lunch at the office.
Made up 6 gallons of brin today to brin the birds in for 48 hours.
60 garlic cloves
6 large onions
12 large carrots
12 stalkes of celery
6 sprigs of each thyme, rosemary & oregano
24 navel oranges
12 lemons
6 cups of peppercorns
12 tbsp ground cloves
12 cups of brown surar
6 cups of kosher salt
6 gallons of water
Found recipe here from bearbonez Oct. of 2009
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Good Luck and let us know how it turns out
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If it's BEAR'S recipe, it will be good -thats a given!
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so did you have to redo the recipe for that much turkey? or was it already at that level?
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I redid it was for just one bird. Took every thing and times it by 6 for the 6 birds.
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thanks.
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Here is the link for the brin recipe
http://www.azbarbeque.com/forums/thanksgiving-meal/my-stand-by-turkey-recipe/
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Birds went in at 2:30am at the house and then at 5:00am hocked up to the pit and headed to the office.
Pulled them out to rest at 10:00am.
Here are two of the 6 all looked very good.
First time doing turkeys in this new pit.
Learned a few things for the next time.
Timm
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Looks pretty dang good to me!
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Looks great... How was the flavor with that Brine?
The Brine sounded like it had a lot of flavor in it, would be interested to know how much stayed during the cook..
Congrats on a great cook..
Thanks for the pics & recap..
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Looks Great
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Looks great... How was the flavor with that Brine?
The Brine sounded like it had a lot of flavor in it, would be interested to know how much stayed during the cook..
Congrats on a great cook..
Thanks for the pics & recap..
Mike
A lot of my coworkers said it was the best turkey they had ever had. You could taste the brine in every bite.
The brine smells a lot like Hot Apple Cinnamon cider. ;D
Packerbacker from IMBBQA said this about the brine.
"HOLY BIRD BRINE BAT MAN!!!!!!
Timm, I have the brine on the stove as I type, and I gota tell everyone, this house smells absofrickenlutley unreal!"
Timm
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I've got a 24 lb turkey brining with this recipe right now - going to smoke him Saturday. I found an older thread hear where everyone was raving about this brine recipe, and decided to finally give it a try. I've got a party next weekend, so this weekend is the trial run to make sure I dont kill them.
The only thing I wasn't sure about is the cheesecloth + butter wrapping mentioned in the original post. I plan to do it exactly as described, but dont really know why. Is this for coloration, or does it act as sort of a Texas crutch for turkeys to get the braising effect?
One other point - the turkey farm where I bought it told me to temperature probe in the fattest part of the drumstick, and to pull from heat once reaching 165F. They said the thicker breast temp would continue rising (I know that to be true) and would also hit 165F, and not to probe thebreat becuase a lot of juice would be lost. Does anyone else follow this strategy of probing the drumstick?
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I had a prob in the breast of one of the birds to watch the temp thought out the whole cook, I then used my thermapen to check the breast, legs & thighs. I pulled them at around 158 - 160 knowing they will keep going up in temp let rest for 45 min. I think I when off of the breast temp being the thickest meat, not sure to tell you the truth.
As for the cheesecloth I have done it two ways, with melted butter and none melted butter have to tell you I like the none melted butter way better. I found the none melted way was easier to spread the butter into and around the bird then it was with the butter being melted. When I melted the butter it seem to run off of the bird faster during the cook then the none melted butter. Not sure if that is just me or what. I notice one other thing it worked better if I had a pan of water in the cooker with the birds. Maybe the pan of water is what helped the butter from running off of the birds faster not sure.
Hope this helps.
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I've got a 24 lb turkey brining with this recipe right now - going to smoke him Saturday. I found an older thread hear where everyone was raving about this brine recipe, and decided to finally give it a try. I've got a party next weekend, so this weekend is the trial run to make sure I dont kill them.
12/11 update: well I hate to be the one to throw a turd in the punchbowl, but I have to honestly say the results here made no great impression on me. The turkey was moist (should have been because I used a fresh bird) but the flavor wasn't anything to write home about. For that matter, I didn't thnik the flavor was all that prominent, good or bad. Just tasted pretty much like turkey.
I followed the recipe precisely; the only thing I wonder about is whether I dilluted the brine too much adding water after pouring in ice. I'm using 10 gallon drums, and after placing the turkey inside and pouring in the prepared brine, the bird was only about 60% submerged. I topped off with ice, but guess I must have added somewhere between a half to a full gallon to get the bird completely submerged. Maybe this diluted and I didn't get much osmosis from the brining. Oh well, I'll give it another shot with a larger batch of brine next time
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CHARLIE, how long in the brine?
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Pat,
it was 48 hours!
I dont get it - i'm a huge believer in brining - wont do Pork Butt or Brisket any other way.
Just didn't make a big impression either way, which was very dissapointing after spending $72 on a fresh turkey, and going to all the trouble of the brining and the butter soaked cheesecloth.
Oh well, I've got (2) big buckets of Chilli that will be served along with the Brisket Sunday (while we watch the Lions lose again)