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 Post subject: Chickens bigger cousin---Turkey Recipe
PostPosted: December 17th, 2010, 9:18 am 
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The Stretch
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Ok.....this recipe takes a couple of days so here we go...

1st thing that you will need is a cooler that will fit your bird with the brine


Brine

1 Gallon of water
1/2 cup of Garlic Powder
1/2 cup of Onion Powder
1/3 cup of pepper
1 cup of salt
1 cup of Brown sugar
A few bay leaves (your preference)
2 cans of bluebird apple juice from concentrate
1 can of bluebird cranberry juice from concentrate


Bring the Brine to a boil stiring frequently, and let cool on stovetop

Break up a bag of ice and put about 5 lbs in the cooler

Combine Brine with the Ice

Drop the turkey in and brine for 48 hrs.......

Now for the compound butter.....

2 tblsp of garlic powder
2 tblsp of onion powder
Fresh tyme, sage, rosemarry (yes I know Simon and Garfunkel) to tase... your preference on ammounts
I usually put thin in a coffee grinder for a few seconds and get it really fine.
2 stick of salted butter

Use a potato masher to incorporate the spices and herbs
(careful not to over due it or you will melt the butter)

Once everything is incorporated well, put the butter in a one gallon freezer bag and roll the bag up so you have a "roll" of butter at the bottom of the bag and freeze for a day.......

At the end of the 48 hour brine, pull the bird and place on the table breast side up

cut slits on the bottom of the breast closest to the legs, and use your fingers to seperate the skin from the breast but be carefull not to tear the skin..........

Take your compound butter and cut into 1/4 inch "wafers" to place into the slits that you created in between the skin and breast meat....
Make suure you get the wafers all the way to the top of the breast meat

Take the remainder of the butter and rub all over the bird

Bring the ol Stumps up to 275 and cook for a couple of hours then cover with a wet cheese cloth and drop the temp down to 225 for the remainder of the cook

Check the bird every hour to hour and a half to make the cheese cloth stays wet.....I just use water to do so

Pull off once the bird reaches a internal temp of 165

let rest and eat

:) :P :D :mrgreen:

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 Post subject: Re: Chickens bigger cousin---Turkey Recipe
PostPosted: December 17th, 2010, 10:28 am 
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The Stretch
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Awesome! Thanks! I got a few turkeys in the deep freezer and this sounds like a good experiment for me to do soon! :)

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 Post subject: Re: Chickens bigger cousin---Turkey Recipe
PostPosted: December 18th, 2010, 1:36 am 
mamastump likes this recipe also...i guess she will try it out on her christmas turkey....i am not a big turkey person, i do like to cook them big ole chickens


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 Post subject: Re: Chickens bigger cousin---Turkey Recipe
PostPosted: December 18th, 2010, 4:50 am 
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Bill,

Sounds real tasty. Gonna have to try this out for the holidays :!: I got a couple of 8 lb. turkey breasts in the freezer. Think it would work just as well on these?

Thanks for posting the recipe :D

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 Post subject: Re: Chickens bigger cousin---Turkey Recipe
PostPosted: June 20th, 2011, 5:23 pm 
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I just seen this and put on the list to try. Sounds good. :D :D Thanks for getting it up again. :D :D

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 Post subject: Re: Chickens bigger cousin---Turkey Recipe
PostPosted: June 20th, 2011, 6:58 pm 
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Bill,

That sounds great. Going to have to try...

Next time, try stuffing the cavity with carrot, celery, and onion. Adds a nice flavor.

What kind of wood did you use? I am partial to 3:1 peach to hickory for a turkey.

Thanks,

Bill

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 Post subject: Re: Chickens bigger cousin---Turkey Recipe
PostPosted: June 20th, 2011, 7:03 pm 
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The Stretch
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I do stuff the cavity with apples and onions......

straight Pecan wood!!!!!!! 8-)

ButlerQ wrote:
Bill,

That sounds great. Going to have to try...

Next time, try stuffing the cavity with carrot, celery, and onion. Adds a nice flavor.

What kind of wood did you use? I am partial to 3:1 peach to hickory for a turkey.

Thanks,

Bill

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Bill Thomas
Fat Willies BBQ Team

XL baby-Picking up 2/24/2015
Lang 60D (SOLD!)
Stumps Baby (Black)--Never will Sell!--Uh..Um..never say never
Cookshack 50 (SOLD)
Black STRETCH(SOLD)
Large BGE
Chargriller Pro..The cooker that started it all(Trash can)


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 Post subject: Re: Chickens bigger cousin---Turkey Recipe
PostPosted: June 20th, 2011, 8:07 pm 
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That sounds good. I am going to try this one. Thanks for sharing the recipe! :D :D

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 Post subject: Re: Chickens bigger cousin---Turkey Recipe
PostPosted: October 28th, 2011, 5:06 pm 
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fatwilliesbbq wrote:
Ok.....this recipe takes a couple of days so here we go...

1st thing that you will need is a cooler that will fit your bird with the brine


Brine

1 Gallon of water
1/2 cup of Garlic Powder
1/2 cup of Onion Powder
1/3 cup of pepper
1 cup of salt
1 cup of Brown sugar
A few bay leaves (your preference)
2 cans of bluebird apple juice from concentrate
1 can of bluebird cranberry juice from concentrate


Bring the Brine to a boil stiring frequently, and let cool on stovetop

Break up a bag of ice and put about 5 lbs in the cooler

Combine Brine with the Ice

Drop the turkey in and brine for 48 hrs.......

Now for the compound butter.....

2 tblsp of garlic powder
2 tblsp of onion powder
Fresh tyme, sage, rosemarry (yes I know Simon and Garfunkel) to tase... your preference on ammounts
I usually put thin in a coffee grinder for a few seconds and get it really fine.
2 stick of salted butter

Use a potato masher to incorporate the spices and herbs
(careful not to over due it or you will melt the butter)

Once everything is incorporated well, put the butter in a one gallon freezer bag and roll the bag up so you have a "roll" of butter at the bottom of the bag and freeze for a day.......

At the end of the 48 hour brine, pull the bird and place on the table breast side up

cut slits on the bottom of the breast closest to the legs, and use your fingers to seperate the skin from the breast but be carefull not to tear the skin..........

Take your compound butter and cut into 1/4 inch "wafers" to place into the slits that you created in between the skin and breast meat....
Make suure you get the wafers all the way to the top of the breast meat

Take the remainder of the butter and rub all over the bird

Bring the ol Stumps up to 275 and cook for a couple of hours then cover with a wet cheese cloth and drop the temp down to 225 for the remainder of the cook

Check the bird every hour to hour and a half to make the cheese cloth stays wet.....I just use water to do so

Pull off once the bird reaches a internal temp of 165

let rest and eat

:) :P :D :mrgreen:


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 Post subject: Re: Chickens bigger cousin---Turkey Recipe
PostPosted: October 31st, 2011, 8:52 am 
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The Stretch

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Bill -- just saw this. looks good. Please clarify on the apple and cranberry juice. Do you add just the concentrate or do you mix it according to directions and then add? Thanks.

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