Christmas Turkey (whats left)

[karstdiver]

Center plate shows what is left of a 12lb fresh turkey grill rack roasted, indirect heat. It was brined, lightly oiled, and rubbed.

[Dave C.]

It musta been purty good - they didn't leave much there! What did you use for a brine?
Dave

[StPeteBBQ]

Dang... that's what happens when you have to go find your camera... by the time you get back, not much left... LOL! :D

[karstdiver]

I prepared this turkey as follows:

Prepared the brine the evening before by:
1. Placed garbage bagged still wrapped turkey into dry turkey fryer pot.
2. Added water until submerged turkey was covered.
3. Removed turkey back to the frig.
4. Used turkey fryer to boil water.
5. Added several cups of pure salt (not table). (didn't worry about using too much salt, but too little)
6. Added a bunch of black peppercorns. (what's salt without pepper?)
7. Stirred until melted and mixed.
8. Turned off the flame and let cool in-place.

The morning of cooking (as early I could get up, tried for at least 6 hour soaking):
9. Unwrap the turkey and rinse. Removed gibblets.
10. Placed turkey into brine weighted down by a bag of ice.
11. Let turkey soak for as long as I could.

When time to cook:
12. Prepared the grill for indirect heat @350F.
13. Removed turkey from brine and rinsed well.
14. Pat dry inside and out.
15. Lightly oiled inside and out.
16. Rubbed inside and out.
17. Trussed the wings.
18. Placed turkey on rib rack and roasted until done.

When time to eat:
19. Removed from rack to cutting board using my PVC coated gloves taking care to not mar or peel the crispy skin.
20. Let stand for 15 minutes or so.
21. Used electric knife to french cut carve.
22. Plated carved turkey.
23. Let's Eat!

24. Remember to take a picture earlier!

[StPeteBBQ]

Next time try adding some sugar to your brine... same amount as the salt.

[karstdiver]

Good idea.

These articles tell how brining works: http://www.cookingforengineers.com/article.php?id=70 and http://www.exploratorium.edu/cooking/meat/INT-what-makes-flavor.html

These article discusses brining and the use of sugar and other flavorings: http://www.bbq-porch.org/brining08.asp and http://www.cookshack.com/barbeque_guide/101/Brining101.htm#_Toc528293323

This article tells how to brine and how to cook a brined turkey: http://www.kitchenproject.com/thanksgiving/turkey/index.htm#2