Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Kamado Style Cookers => Topic started by: Merrick Bill on December 28, 2011, 05:59:07 PM
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My wife's family is coming down from San Jose so I'm smoking a turkey. Here are the before pictures.
14lb turkey on the counter, coated in butter and seasoned with Paul Prudhomme's Poultry Magic.
(http://i16.photobucket.com/albums/b34/GrillWithBill/IMG_0334.jpg)
Big Green Egg loaded with lump charcoal and pear wood (courtesy of Smokeasaurus)
(http://i16.photobucket.com/albums/b34/GrillWithBill/IMG_0328.jpg)
Turkey on the BGE at 2:45, getting ready to start it's journey to deliciousness.
(http://i16.photobucket.com/albums/b34/GrillWithBill/IMG_0338.jpg)
We'll see the after pics in about three hours.
Bill
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Here we are two hours in.
(http://i16.photobucket.com/albums/b34/GrillWithBill/IMG_0340.jpg)
Breast temp is about 135*. I'm gonna foil the breast so it doesn't burn. I suspect the turkey will be done in 45 minutes. Then 20 minutes rest and dinner is served... along with some salmon and asparagus.
Bill
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Looking good Bill!! Hope you like the pear wood......
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Looking good Bill!! Hope you like the pear wood......
I'll let you know, my friend.
Bill
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Here's the finished turkey.
(http://i16.photobucket.com/albums/b34/GrillWithBill/IMG_0345.jpg)
And here's the salmon on the Weber Q 220.
(http://i16.photobucket.com/albums/b34/GrillWithBill/IMG_0348.jpg)
Now it's time to eat.
Bill
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Turkey and salmon look great Bill!!!!
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That turkey is perfectly done. I put a chunk of onion and apple or orange slices in the belly to keep it really moist. Salmon looks yummy! Phil
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That turkey is perfectly done. I put a chunk of onion and apple or orange slices in the belly to keep it really moist. Salmon looks yummy! Phil
The turkey was actually very moist. I brined it for two days on my back porch and then let it sit in the refrigerator for 12 hours to dry.
Here's the brine recipe for them what's interested:
Jack Daniels / Maple Syrup Brine
2 cups maple syrup
1 cup bourbon (or Jack Daniels)
1 tablespoon pickling spice
Remainder of bucket filled with water
1 cup Kosher salt per gallon of water added
Brine 24 – 48 hours
Cherry wood smoke on this bird is an excellent complement to the brine.
I used one of those cylindrical insulated job site drink dispensers for the brining. So I replaced one quart of the water with two pounds of ice. Then I filled a ziplock bag with ice and rested it on top of the brine and turkey to keep things cold. It sat on the back porch for two days and when I opened it up again the water temp was 34*. Also, instead of cherry wood I used pear wood (given to me by Smokeasaurus), which I really liked.
The salmon stuck to the grill a bit which was kinda disappointing for presentation. I oiled the salmon and the grill but I guess I should have done it closer to the time I put the salmon on (I did it before I grilled the asparagus). Also, I probably should have cleaned the grill a little harder.
Bill
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Pretty bird.