Thanksgiving is just around the corner and I thought it would be great again if some of you would be willing to share a few of your turkey cookin' recipies and techniques. There are many new members that have joined up since then and this may be their first try at smokin' big bird; there are many resources on the web but there's nothin' like recipes from friends!!
John from Patio Daddio shared one last year that was a hit with my family. I hope he doesn't mind that I post it here.
The link to the thread from last years post is here: 2007 Turkey Talk
1 five gal bucket - cleaned and sanitized
1 1/2 gal Ice water + 1/2 gal tap water
1 1/2 cup Kosher salt
2 cups Dark brown sugar
1/4 cup Old Bay seasoning
1 tsp Chinese five spice
Juice of 2 lemons
Juice of 2 oranges
- Make the ice water in the bucket.
- Bring the 1/2 gal tap water to a boil in a large pan.
- Remove from the heat and add the salt, sugar, juice and all of the seasonings.
- Let the seasoning mixture sit in the pan, stirring occasionally, until all of the salt and sugar are dissolved.
- Add the seasoning mixture to the ice water in the bucket.
Brine the bird breast-side-down at least 10-12 hours.
You may need to weigh it down to keep it submerged. I use a large rock in a ziploc bag.
I pack the top of the bucket with ice and set it outside to stay cold
(From John Dawson, Patio Daddio Competition BBQ Team)