Let's Talk BBQ
Recipes => Recipes => Poultry => Topic started by: Saber 4 on November 23, 2014, 11:45:11 PM
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Finally found the low 3% basted turkey's I've been looking for to brine/cure for a couple of Thanksgiving events, they were only .99/lb so I picked up a couple of extras for the freezer so I can have turkey whenever I want it next year.
(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG_20141121_174356_zps866cf155.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG_20141121_174356_zps866cf155.jpg.html)
I have 2 of them in Smokehouse Rob's apple juice based brine with cure 1 as I type, in an hour they come out of their 14 hour bath for 8-12 hours of drying then into the Bradley with pecan pucks for 3 hours of smoke and then finish them off in the SRG for some crispy skin.
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That'll keep you for a while.
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That is plenty of them for the year!
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That'll keep you bust for a while.
x2
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Yummy Yummy turkey dinners right there..Pam .☆´¯`•.¸¸. ི♥ྀ.
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Here's the first two finished up, I'll carve them up and vac seal them tomorrow when they've chilled in the fridge overnight.
(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG_20141124_202214_zpse1f487a2.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG_20141124_202214_zpse1f487a2.jpg.html)
(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG_20141124_143809_zpse7560180.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG_20141124_143809_zpse7560180.jpg.html)
I'll do another one for my Brother in Law's New Year's Eve gathering and hold on to the rest until needed.
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Very nice!
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Nice looking birds. ;)
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Nicely done.