I have to work Thanksgiving this year, so I thought I would do a few early. One to bring with me and one for the family for Friday. Here is my process. First, two birds, each about 12 lbs, are washed up and put in a brine overnight. My brine is:
Based on a Gallon-
1/2 C salt
2T paprika
2T Garlic
2T Onion
2T Thyme
2T black pepper
1 C white vinegar
I think I likely got this brine from someone on the forum, but I don’t have a name in my notes. I just make enough brine to cover each bird and they go in the cooler outside.
The next morning, dry them out, and fire up the BGE with an equal mix of charcoal and lump charcoal. Get it running about 275, add the birds, and adjust the air inlets for about 225.
Monitor IT in the breast until about 135
and then stuff the cavity with apples, onions, celery, rosemary, sage, apple cider, and some butter mix on the outside. Double wrap in foil and put back in about 250 until the IT gets to 165.
I let them rest until cool enough to vacuum seal. Carved up everything, sealed them up, and used all that remains to make some smoked turkey broth.
Happy thanksgiving early everyone!
Based on a Gallon-
1/2 C salt
2T paprika
2T Garlic
2T Onion
2T Thyme
2T black pepper
1 C white vinegar
I think I likely got this brine from someone on the forum, but I don’t have a name in my notes. I just make enough brine to cover each bird and they go in the cooler outside.
The next morning, dry them out, and fire up the BGE with an equal mix of charcoal and lump charcoal. Get it running about 275, add the birds, and adjust the air inlets for about 225.
Monitor IT in the breast until about 135
and then stuff the cavity with apples, onions, celery, rosemary, sage, apple cider, and some butter mix on the outside. Double wrap in foil and put back in about 250 until the IT gets to 165.
I let them rest until cool enough to vacuum seal. Carved up everything, sealed them up, and used all that remains to make some smoked turkey broth.
Happy thanksgiving early everyone!
