I'm cooking a turkey today

[Merrick Bill]

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.



Big Green Egg loaded with lump charcoal and pear wood (courtesy of Smokeasaurus)



Turkey on the BGE at 2:45, getting ready to start it's journey to deliciousness. 



We'll see the after pics in about three hours.

Bill

[Merrick Bill]

Here we are two hours in.



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

[smokeasaurus]

Looking good Bill!! Hope you like the pear wood......

[Merrick Bill]

Looking good Bill!! Hope you like the pear wood......

I'll let you know, my friend.

Bill

[Merrick Bill]

Here's the finished turkey.



And here's the salmon on the Weber Q 220.



Now it's time to eat.

Bill

[smokeasaurus]

Turkey and salmon look great Bill!!!!

[Phil LaMarche]

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

[Merrick Bill]

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

[TwoPockets]

Pretty bird.