Anyone else grilling/smoking today? I didn't see a recent dedicated BBQ/Smoking topic in here, so I figured I'd start one up. My wife's company gives her a free turkey every year, so naturally I had to smoke it. I brined it for 24 hours, as usual, but didn't do any injections like I did on last year's turkey.
The brine:
3 cups of salt
2 cups of brown sugar
3 tablespoons of liquified aji panca
3 tablespoons of liquified aji amarillo
4 bay leaves
1 whole head of garlic
20 whole peppercorns
3 sprigs of fresh rosemary
Water
I use enough water to cover the turkey completely, probably 2.5-3 gallons. Simmer all of the ingredients, until the brine is about to boil, stir throughout the process, so all of the salt and sugar has dissipated into the brine. Allow the brine to cool. Put a thawed turkey in an oven bag in an empty bittom drawer of the fridge, then pour the brine in, covering the turkey completely. Allow it to brine for 24 hours. Once brined, remove the turkey, give the bird a good rinse in the faucet to get off the excess brine. Brush on some olive oil, and smoke at 225 til it hits your desired temp.
The brine:
3 cups of salt
2 cups of brown sugar
3 tablespoons of liquified aji panca
3 tablespoons of liquified aji amarillo
4 bay leaves
1 whole head of garlic
20 whole peppercorns
3 sprigs of fresh rosemary
Water
I use enough water to cover the turkey completely, probably 2.5-3 gallons. Simmer all of the ingredients, until the brine is about to boil, stir throughout the process, so all of the salt and sugar has dissipated into the brine. Allow the brine to cool. Put a thawed turkey in an oven bag in an empty bittom drawer of the fridge, then pour the brine in, covering the turkey completely. Allow it to brine for 24 hours. Once brined, remove the turkey, give the bird a good rinse in the faucet to get off the excess brine. Brush on some olive oil, and smoke at 225 til it hits your desired temp.