parallel
Member
First we must brine the turkey to make it retain moisture and to impart the flavors from these aromatics. The brine is 2 qts. apple juice, 3 qts. water, 1/2 cup salt (1 cup if your turkey is not "enhanced" with solution) 1lb. brown sugar. The sugar and salt is brought to a boil to dissolved then allowed to cool, 18 cloves, 6 bay leaves, 6 garlic cloves (crushed), 4 oranges (quartered and squeezed into the pot), 3 oz. sliced fresh ginger.
It all goes into the pot along with a 10 to 12 lb. turkey (ours is 11 lbs.) We used a roasting bag to ensure there is no reaction of the citric acid from the oranges with the aluminum pot considering the amount of time it would be in contact. Plus it makes it easy to mix around and flip the bird.
Then into the refrigerator in the garage for at least an hour per lb. of turkey.
Once it comes out of the brine (about 12 hours or so) I'll dry it off with paper towels and then put in the refrigerator uncovered to help dry the skin (makes for crispier skin). Then it'll go onto the BGE at 350° with just a handful of apple or pecan chips (I just want to lightly smoke it).
UPDATE
Sorry for the delay in updating this, dealing with everything Easter without Mrs. Parallel being able to help was a bit daunting. So... I overslept and didn't get the turkey out of the brine as early as I had hoped. Brining longer was good for flavor, but not so good for crispy skin. I had no choice though so I had to forgo the drying process.
Apple wood smoke and nearly done turkey is making the hood smell good.
Done (Internal temperature; Breast 165°, Thigh 185°) and the skin was crisper than I had hoped it would be. Also, I forgot to "ice down" the breast for 20 minutes before I put it on the BGE. I ended up flipping the entire bird for about an hour to get the thigh meat temp up without over cooking the breast meat. It worked, but next time I'll be sure to ice it down.
Resting for 20 minutes. I'm TOTALLY sold on brine for turjey after this. The juices that were still in that meat when I made the first cut was unbelievable.
Carving it up...
Setting the table to celebrate the Resurrection of Christ. I almost didn't even get this picture as I was doing my best to get it all done without letting everything get cold.
HAPPY EASTER!
It all goes into the pot along with a 10 to 12 lb. turkey (ours is 11 lbs.) We used a roasting bag to ensure there is no reaction of the citric acid from the oranges with the aluminum pot considering the amount of time it would be in contact. Plus it makes it easy to mix around and flip the bird.
Then into the refrigerator in the garage for at least an hour per lb. of turkey.
Once it comes out of the brine (about 12 hours or so) I'll dry it off with paper towels and then put in the refrigerator uncovered to help dry the skin (makes for crispier skin). Then it'll go onto the BGE at 350° with just a handful of apple or pecan chips (I just want to lightly smoke it).
UPDATE
Sorry for the delay in updating this, dealing with everything Easter without Mrs. Parallel being able to help was a bit daunting. So... I overslept and didn't get the turkey out of the brine as early as I had hoped. Brining longer was good for flavor, but not so good for crispy skin. I had no choice though so I had to forgo the drying process.
Apple wood smoke and nearly done turkey is making the hood smell good.
Done (Internal temperature; Breast 165°, Thigh 185°) and the skin was crisper than I had hoped it would be. Also, I forgot to "ice down" the breast for 20 minutes before I put it on the BGE. I ended up flipping the entire bird for about an hour to get the thigh meat temp up without over cooking the breast meat. It worked, but next time I'll be sure to ice it down.
Resting for 20 minutes. I'm TOTALLY sold on brine for turjey after this. The juices that were still in that meat when I made the first cut was unbelievable.
Carving it up...
Setting the table to celebrate the Resurrection of Christ. I almost didn't even get this picture as I was doing my best to get it all done without letting everything get cold.
HAPPY EASTER!
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