as I Navy Cook would love to know how you are preparing your bird ? I make two every year. I smoke one or brine it and do one traditional here is one for my past years
Salt, brown sugar, vegetable stock, black pepper corns, allspice berries and candied ginger. I brine the bird for overnight for about 24 hours. I add rosemary and thyme to the cavity. Turns out great.
Salt, brown sugar, vegetable stock, black pepper corns, allspice berries and candied ginger. I brine the bird for overnight for about 24 hours. I add rosemary and thyme to the cavity. Turns out great.
Salt, brown sugar, vegetable stock, black pepper corns, allspice berries and candied ginger. I brine the bird for overnight for about 24 hours. I add rosemary and thyme to the cavity. Turns out great.
Sounds outstanding !!!!!
That does sound good! One thing I would recommend trying is making some compound butter with rosemary and thyme, let that harden in the fridge overnight. Then slice some pieces up and slide them under the skin while smoking. I'm not going to win any healthy eating awards!
I use a barrel BBQ er indirect heat smoke for only 30 to 40 mins season with compound butter sage / ltry
no more than 15 lb bird unstuffed and apple wood bacon over the top 170 inner temp rest for 30 mins cut. Based through the cooking process
I use a barrel BBQ er indirect heat smoke for only 30 to 40 mins season with compound butter sage / ltry
no more than 15 lb bird unstuffed and apple wood bacon over the top 170 inner temp rest for 30 mins cut. Based through the cooking process
That sounds awesome, but it seems like it would be a lot of work; especially since I do all the cooking for my family.
I usually do a standard turkey, stuffed with maripoux (sp?), green and red peppers and quartered green apples. Then a compound butter rub under the skin.
after getting a big hit from JD I am not sure what I will smoke after thanksgiving meal but I will smoke more that two. Love to see a pic of the Bird and your stick on Thanksgiving I hope you all have a great day.
i brine all my birds, chickens, ducks, cornish hens, all of them . Makes them flavorful and sweet. I've got a Viaje Dark Meat waiting for me after the meal.
i brine all my birds, chickens, ducks, cornish hens, all of them . Makes them flavorful and sweet. I've got a Viaje Dark Meat waiting for me after the meal.
i brine all my birds, chickens, ducks, cornish hens, all of them . Makes them flavorful and sweet. I've got a Viaje Dark Meat waiting for me after the meal.
Comments
I'll send you a Gurkha
Wife will do the turkey in the oven, traditional. You guys got me thinking now, maybe next year.