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Turkey on the Rotisserie? How big for a Summit S470

#1 User is offline   Fünfer 

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Posted 04 November 2011 - 01:23 PM

I have a Summit S470 with the Rotisserie, and I would like to use that for T-Day this year.
How big of a turkey can you fit on the Rotisserie and still have the bird clear the infrared burners, and without getting too close to them?
Does anyone have experience with that on the S400 or S600 series of Webers?

I was thinking of maybe putting two 12 lbs. on the rotisserie. Would that work?

Thanks for any input you may have.
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#2 User is offline   john_ertw 

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Posted 04 November 2011 - 05:33 PM

I just cooked a 16 lbs bird during Canadian Thanksgiving on my S670. I called Weber and was told the weight limit was 18lbs. I found it much more difficult to balance the large turkey compared to a chicken. I recommend you put the bird on the spit and in your grill with no heat and test the motor. Luckily I did this as I had to remount the bird as the weight was lopsided and resulted in it not turning well.

After I was satisfied I took out the bird and preheat to 500F.
After preheating I turned the rotisserie burner on high and left only the outside burners and smoker burner on high.
I put the bird in.
After 20 minutes I turned off the rotisserie burner as the skin was already brown and put the smoker burner on low to maintain 350-375 for the rest of the cook.
It was ready in just under 3 hours from when I put it on.
I minimized the number of times I opened the lid (probably every hour or so after I turned off the rotisserie burner).

I used Alton Brown's recipie to brine the bird and I used a free range turkey. It came out amazing. I'm not sure if it was the high quality bird, the rotisserie, or the brine. The leftover breast was moister than most turkey breasts when they are first cooked.

Let me know if you have any other questions.
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#3 User is offline   Tubby's Smokehouse 

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Posted 04 November 2011 - 10:30 PM

View Postjohn_ertw, on 04 November 2011 - 05:33 PM, said:

I just cooked a 16 lbs bird during Canadian Thanksgiving on my S670. I called Weber and was told the weight limit was 18lbs. I found it much more difficult to balance the large turkey compared to a chicken. I recommend you put the bird on the spit and in your grill with no heat and test the motor. Luckily I did this as I had to remount the bird as the weight was lopsided and resulted in it not turning well.

After I was satisfied I took out the bird and preheat to 500F.
After preheating I turned the rotisserie burner on high and left only the outside burners and smoker burner on high.
I put the bird in.
After 20 minutes I turned off the rotisserie burner as the skin was already brown and put the smoker burner on low to maintain 350-375 for the rest of the cook.
It was ready in just under 3 hours from when I put it on.
I minimized the number of times I opened the lid (probably every hour or so after I turned off the rotisserie burner).

I used Alton Brown's recipie to brine the bird and I used a free range turkey. It came out amazing. I'm not sure if it was the high quality bird, the rotisserie, or the brine. The leftover breast was moister than most turkey breasts when they are first cooked.

Let me know if you have any other questions.

John didn't your rotto come with a counter balance weight?

18 pounds!! thats a big chicken, what is the diameter of your rod 3/8's or 5/8's

jim
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#4 User is offline   Fünfer 

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Posted 05 November 2011 - 10:34 AM

View Postjohn_ertw, on 04 November 2011 - 05:33 PM, said:

I just cooked a 16 lbs bird during Canadian Thanksgiving on my S670. I called Weber and was told the weight limit was 18lbs. I found it much more difficult to balance the large turkey compared to a chicken. I recommend you put the bird on the spit and in your grill with no heat and test the motor. Luckily I did this as I had to remount the bird as the weight was lopsided and resulted in it not turning well.

After I was satisfied I took out the bird and preheat to 500F.
After preheating I turned the rotisserie burner on high and left only the outside burners and smoker burner on high.
I put the bird in.
After 20 minutes I turned off the rotisserie burner as the skin was already brown and put the smoker burner on low to maintain 350-375 for the rest of the cook.
It was ready in just under 3 hours from when I put it on.
I minimized the number of times I opened the lid (probably every hour or so after I turned off the rotisserie burner).

I used Alton Brown's recipie to brine the bird and I used a free range turkey. It came out amazing. I'm not sure if it was the high quality bird, the rotisserie, or the brine. The leftover breast was moister than most turkey breasts when they are first cooked.

Let me know if you have any other questions.


John, thank you for the input. Good to know the 18 lbs limit on the motor and the spit. So I guess I shouldn't do two 12 lbs birds.
I take it from your post that the 16 lbs bird you did had no problems clearing the infrared burner on the rotation. Maybe I can feed enough people with a 16 lbs bird. I need to check on that.
Which Alton Brown brine recipe did you use? The honey brine?

Thanks
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#5 User is offline   john_ertw 

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Posted 05 November 2011 - 08:40 PM

View PostTubby, on 04 November 2011 - 10:30 PM, said:

John didn't your rotto come with a counter balance weight?

18 pounds!! thats a big chicken, what is the diameter of your rod 3/8's or 5/8's


I have a 2011 Summit. No counter balance weight included anymore although the diagrams in the manual still show it. If I had to guess the rod is 3/8". That reminded me that the spit/rod would actually bow in the middle due to the weight.

View PostFünfer, on 05 November 2011 - 10:34 AM, said:

John, thank you for the input. Good to know the 18 lbs limit on the motor and the spit. So I guess I shouldn't do two 12 lbs birds.
I take it from your post that the 16 lbs bird you did had no problems clearing the infrared burner on the rotation. Maybe I can feed enough people with a 16 lbs bird. I need to check on that.
Which Alton Brown brine recipe did you use? The honey brine?


The 16 lbs bird cleared it fine. What I did before buying was put the spit on the grill and measure how far I had between the spit and the burner or other obstacles. I then scoped out a grocery store and took a look at the frozen birds. Keep in mind you will not be able to perfectly center the turkey. If I had to guess an 18 lbs bird would probably fit physically. The hard part as I mentioned is balancing it since all the weight seemed to be in the breast and legs which are both on the same side of the bird. I needed to remove the grates and then placed a $1 disposable roasting pan on the flavor bars to catch the drippings.

I used Alton Brown's "Good Eats Roast Turkey recipe" which is where I also got my temperatures from. The only thing I didn't like about it is the flavor it gave the turkey soup made from the carcass. I'm definitely sold on brining now. I actually test brined a chicken the week before as I was worried that brining may make it too salty.
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#6 User is offline   underthehood 

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Posted 06 November 2011 - 07:37 AM

View PostFünfer, on 05 November 2011 - 10:34 AM, said:

John, thank you for the input. Good to know the 18 lbs limit on the motor and the spit. So I guess I shouldn't do two 12 lbs birds.
I take it from your post that the 16 lbs bird you did had no problems clearing the infrared burner on the rotation. Maybe I can feed enough people with a 16 lbs bird. I need to check on that.
Which Alton Brown brine recipe did you use? The honey brine?

Thanks


Actually the reason for the weight limit on a single bird is twofold. One the diameter gets too large. But two, the weight is concentrated off the axis of the rod/motor. You could easily exceed the weight as long as balance is good. So 2 smaller birds that exceed the weight is not too hard on it. Remember the further the weight is concentrated away from the rod the more torque the motor needs to turn it.
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#7 User is offline   john_ertw 

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Posted 07 November 2011 - 08:38 PM

View Postunderthehood, on 06 November 2011 - 07:37 AM, said:

Actually the reason for the weight limit on a single bird is twofold. One the diameter gets too large. But two, the weight is concentrated off the axis of the rod/motor. You could easily exceed the weight as long as balance is good. So 2 smaller birds that exceed the weight is not too hard on it. Remember the further the weight is concentrated away from the rod the more torque the motor needs to turn it.


When I called Weber I asked what the maximum weight the rotisserie can accommodate. I'm sure there is a margin on that number, but you could hear that the motor was working harder when lifting the heavier part of the bird (breast side) up. As mentioned, I rebalanced the bird once (I forced the legs to the back side using the spit) which helped, but it is impossible to properly balance the turkey without poking the spit right through the middle of the meat. I also used lots of twine to tie the thing to keep all the loose parts from flopping (I probably could have done a better job if I spent more time).
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#8 User is offline   Tubby's Smokehouse 

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Posted 07 November 2011 - 10:12 PM

View Postjohn_ertw, on 07 November 2011 - 08:38 PM, said:

When I called Weber I asked what the maximum weight the rotisserie can accommodate. I'm sure there is a margin on that number, but you could hear that the motor was working harder when lifting the heavier part of the bird (breast side) up. As mentioned, I rebalanced the bird once (I forced the legs to the back side using the spit) which helped, but it is impossible to properly balance the turkey without poking the spit right through the middle of the meat. I also used lots of twine to tie the thing to keep all the loose parts from flopping (I probably could have done a better job if I spent more time).

Try using a 4 forked prong, no string balances perfect
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#9 User is offline   Fünfer 

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Posted 08 November 2011 - 11:26 AM

I have to say I am really looking forward to cooking the turkey on the rotisserie this year. Thanks for all your tips so far. I'll let everyone know how it turns out.
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#10 User is offline   Grench 

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Posted 09 November 2011 - 12:01 PM

View PostFünfer, on 05 November 2011 - 10:34 AM, said:

Which Alton Brown brine recipe did you use? The honey brine?

Thanks


2X
I need to find a new brine recipe. I used to do a beer brine - but got an allergic to beer person eating with us now.
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#11 User is offline   Tubby's Smokehouse 

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Posted 09 November 2011 - 12:24 PM

View PostGrench, on 09 November 2011 - 12:01 PM, said:

2X
I need to find a new brine recipe. I used to do a beer brine - but got an allergic to beer person eating with us now.

Every try using chicken or veggie stock with the water when you brine? It makes for some killer gravy from the drippings.


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#12 User is offline   jowilker 

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Posted 09 November 2011 - 06:00 PM

These are some brine recipes that I have saved, starting with my favorite. I usually soak for 36 hours. I double 2 kitchen size trash bags, place the turkey in the bags, pour in the brine, roll bird making sure the cavity's are filled, squeeze the bag getting all the air out, then place it in a small but large enough cooler, then cover with ice to the brim. You can add ice if needed but late November temps usually don't melt it fast.



Usually takes 2 or more gallons of water to cover completely

After mixing 2 gal, try just plain water to complete the cover.

1 Cup Kosher salt
1 Cup Brown Sugar
1 T Garlic Powder
1/2 T Onion Powder
Raid the cabinet adding what ever you see and think will fit.

This is a simple basic brine if you don't want to go all out. Mix ingredents together and cover bird(s) for 24 hrs. or longer @ 40º or less. I usually pour a bag of ice on top and leave the cooler outside
when it's cooler out that in.

Enjoy



The Fat Man's Kickin' Brine

2 gallons water
1 1/4 cup pickling salt
3/4 cup brown sugar
3 tbsp. garlic powder
1/2 tbsp chili powder
1/2 tbsp ground sage
1 1/2 tbsp crushed red pepper
4 bay leaves
1/2 tbsp paprika
3/4 tbsp Dave's Insanity Sauce

Enjoy,
TFM




Here is a brine I like and will be using in 2 weeks!!

If you have a 5 gallon bucket this is the best

for each gallon of water add the following
1 1/2 cups more or less according to your taste and health, salt
1 1/2 cup brown sugar
3 cups apple cider or juice
1/2 teaspoon ginger, fresh if you have it
4 tablespoons black pepper
4 cups lemon juice, fresh preferred
1/2 oz maple flavoring

soak the bird in this solution for at least 2 days, 3-4 is better
remove from brine and rinse with cold running water
pat dry and rub bird in and out with brown sugar (optional)

smoke at 225-250 for 1 to 1 1/2 hour per pound till the temperature in
the thigh reads 170-180. of course the shake hands method works also!!
if the leg wants to come off in your hand the bird is done!! another way
to tell the doneness is when the juices run clear.

by the way you brine the bird in the ref.!!! cover the bucket. I use a
plastic sack.

the smoking time will be determined by your smoker and the wind and the
temperature.

Hope this does you a good job and good luck!!!



A Collection, take what you wish, leave the rest




HOLIDAY TURKEYS AND BRINING



GENERAL COMMENTS

BRINING is Easy To Do, and Produces Incredible Results !
You will be Very Happy this Holiday Season if you chose to
brine you turkey or turkey breast first.


And brining works whether you plan to cook your turkey in
the oven, or smoke it on a pit.

Just a few General Notes to keep in mind as your read this
document.

Be VERY CAREFUL on your salt solution. Brining is VERY
easy to do. But it DOES require that you follow the
instructions detailed below. You will almost ALWAYS have
excellent results if your Turkey is Under Brined
(too little salt or too little time) but it MAY be almost
uneatable if:
A) The brine solution includes too much salt,
B) The brine solution does not contain enough sugar,
C) The turkey is left in the brine solution too long or
D) The turkey is not washed THOROUGHLY afterwards before cooking.

We might suggest you try the following:

1) Make your (basic) Brine Solution up using:

Slightly LESS salt than suggested, especially if this is
your first time to brine.

And use at least a HALF CUP of sugar.
And of course, your spices.

Brown sugar is preferred by many.

Also note that Instead of sugar or maple syrup, you
can try sweetening the brine with honey, molasses,
or even caramelized sugar.
(HINT: See Jim Minion's Honey Brine Turkey In Part 2 !)

2) Leave your meat in the brine solution on the low end of the
time table described.

3) Brining MUST take place at 40 degrees or below.
Please do not try and cut corners on the proper temperature.
Place your turkey in the brine solution after it is Cool -
not while it is still warm.
Cool the brine solution with ice in plastic bags, if necessary.

Good Luck and Happy Holidays, Mikey

==========================================================


NEW ARTICLES AND CHOICE RECIPES



PART 1

** HOW TO BRINE A TURKEY ***

Should I brine the turkey and what's brining?

Brining is simply soaking in a salt water solution.

The benefits of brining are many fold. First, brining
provides a cushion for the breast meat, so even if it
overcooks by ten degrees or so, it remains moist.

Secondly, the meat of a brined bird tastes pleasantly
seasoned, which eliminates the need to season before
and after roasting.

Because the turkey sits overnight in a tub of salted water,
brining also ensures that all parts of the turkey are at the
same temperature. This is especially good insurance if
you're roasting a previously frozen bird.

Yet another benefit is that the turkey meat absorbs water
during the brining process. Water is a heat conductor and
therefore expedites cooking. We tested this theory and
found that indeed, a brined bird cooks faster than an
unbrined one by about thirty minutes. So while it may seem
like added work, dunking a bird in the brine is worth it for
a whole host of reasons.

Two important notes about brining: Do not brine for longer
times than those recommended here, and be sure to rinse the
bird until all traces of salt are gone it will take several
minutes when it's done brining. Both of these measures will
prevent the bird from becoming too salty.

How To Brine Overnight:

Before brining, remove the giblets, neck, and tail piece and
reserve for gravy. To brine overnight, dissolve 1 cup table
salt or 2 cups kosher salt in 2 gallons cold water in a large
stockpot or clean bucket (whatever you use, it should be 6-8
gallons), submerge the bird in the solution, and refrigerate
for 8 to 12 hours. For ease of cleaning, you can line the
brining vessel with a turkey-sized oven bag. If your
refrigerator space is at a premium - as it is for many of us
during the holidays, try using a more concentrated, and
therefore quicker, brine along with some disposable frozen
ice packs, as explained below.

How To Brine For 4 Hours

Follow the instructions for brining overnight, doubling the
amount of salt in the solution. After 4 hours, remove the
turkey from the brine, rinse well under running water, and
pat dry inside and out with paper towels.

How To Brine Outside Of The Refrigerator For 4 Hours

Follow the instructions for brining overnight, doubling the
amount of salt in the solution. Place 4 or 5 large clean
frozen ice gel packs in the brine with the turkey, tie the
bag shut (if using an oven bag), cover the container, and
place it in a cool spot for 4 hours. After 4 hours, remove
the turkey from the brine, rinse well under running water,
and pat dry inside and out with paper towels.

=================================================

PART 2

* TURKEY HONEY BRINE *

VERY HIGHLY RECOMMENDED !!!

The Honey brine is easy and very good for a first try.

1 gal water
1 cup kosher salt
1 ounce tender quick
1 cup honey
3 bay leaves
1/4 tsp. ground cloves
1/2 tsp pickling spices

Mix ingredients, and bring to a boil.
(The salt will dissolve faster this way).

Allow to the brine solution to COOL to room temp.
(Hint: IMPORTANT !)

Place turkey in brine and refrigerate for 24 hours.

Rinse turkey VERY well TWICE.

Rub with your favorite spices and smoke/cook.

There is already enough salt from the brine,
so Go Easy ! on the salt in the rub.

Smoke at 325 to 350 for best results.

Jim

=================================================

PART 3

IT's TURKEY TIME AGAIN



It's getting close to turkey day again. How strange we are to
ignore a tasty, economical source of protein ten months out of
the year. Unlike chicken, which we consume year round, we
reserve turkey for that period between Thanksgiving and
Christmas. Surely our tradition drives the turkey producers
up the wall.

Besides tradition, turkeys present a few differences from
chicken that make some folks hesitate. Their large size puts
off some people. Even if they have a large oven and time,
not many enjoy turkey seven days in a row.

Then there are those who have a terminal case of over cook
when it comes to turkeys. They consistently turn out turkey
breast as dry as a dust devil's breath. To head off such
disasters, they use elaborate schemes involving aluminum foil,
roasting bags and even boiling.

Here is another place where a good grill and a little organized
laziness comes to the rescue. These days it is relatively easy
to buy smaller turkeys or even turkey breasts or thighs, year
round.

Therefore there is no need to cook so much that you get sick of
it before it is gone. Surprise yourself several times a year
with a tasty turkey dish. The cooking part is easier than
taking a nap.

Select a turkey that fits your needs - fresh, if available. I
find the cheaper brands as good as the premium. If it is frozen,
carefully follow the directions for thawing. Trim excess fat
and skin and pat dry.

Fire up the grill for roasting - about 350 degrees. Build a
good, large bed of coals and reduce the heat by closing down
the air supply. Collect a small amount - 3 to 4 pounds of
green fruit wood, white oak and hickory.

Sprinkle the turkey inside and out with a mixture of:

Garlic powder 1 teaspoon
Onion powder 1 teaspoon
Celery seed, ground 1 teaspoon
Sage 1 Tablespoon
Thyme 1 Tablespoon
Fresh ground black pepper 1 Tablespoon
Salt 1 Tablespoon

Place turkey on the grill, opposite the coals, breast up.
Close the grill and go away for about an hour.

Check the temperature of the exhaust, look over the coals and
put on a few pieces of green wood. If you must use chips or
dried wood, soak in water for at least thirty minutes.

Maintain the temperature between 300 - 350 degrees with a
gentle smoke floating from the exhaust. Tidy up, close the
grill and go rest from your labors.

Check back in about an hour later and insert your handy
thermometer in the center of the thickest part of the bird.
When it reads 165 degrees, time is up. It is done. Remove
and let it sit for about 20 minutes before carving.

It should be as juicy as the latest gossip and tender as a
baby's sigh.

==========================================

PART 4

*** TURKEY BRINING ***


He has an EXCELLENT home page
(http://members.tripod.com/~DanGill/)

with a VERY large section dedicated to BBQ'ing and
Smoking, and helping others to learn the right methods.
He also has a rather complete page detailing the brining
process.

http://members.tripo...ing.htm#poultry

He has kindly allowed me to "borrow" his page intact.

NOTE: Dan is also the most kind host of the "6th Annual
Remlik Steamed Crab, Silver Queen, and Q Feast"
held at his home in Virginia at the end of July.
You can real all about it at

http://members.tripo...ll/Announce.htm


===========================================

"Turkey: To Brine Or Not To Brine"

By Dan Gill

"Turkey and chicken may be slow smoked but the skin is
rubbery and not very good.

They don't need a great deal of smoke flavor, so
temperatures of 275º to 325º are ideal. Use lighter
flavored woods such as cherry and apple.

If you smoke a turkey at temperatures of 180º to 225º F.,
you need to brine it or risk making everyone very sick
because the bird spends a lot of time in the danger
zone (40º to 140º F.). At 250º F. and above the risk
decreases dramatically. List members (starting with me)
discovered that brined birds are moist and taste really
good. Many of us have publicly declared that we will
not cook another turkey without brining it first.

Some people are sensitive to salt and find that birds
subjected to the full treatment are too salty for their
tastes. To reduce the saltiness, add sugar, decrease
salt, decrease brining time or soak the bird in fresh
water for an hour prior to cooking. You can brine just
with salt but since salt takes flavors in with it, why
not take advantage. Sugar moderates the salty taste and
helps keep the birds juicy. Most of the people who have
commented that their birds were too salty did not use
enough sugar. The garlic, ginger and maple flavors are
very subtle but enhance the flavor of the bird. For
safety, I would definitely recommend using the brine
full strength when cooking below 200º F. At higher
temperatures, you can cut the salt in half if you are
salt sensitive.

Do not over cook! Brined birds cook faster so be careful
and use a real thermometer inserted into the thickest
part of the breast. Cook to 170º internal. There is no
need to cook with the breast down because the bird will
be plenty juicy.

Estimate how much liquid will be required to completely
cover the bird(s).

for each gallon (which should cover one 16# whole bird
or two 8# breasts), mix:
1 1/2 cups salt
1/2 cup molasses
1 1/2 T crushed or minced garlic (or garlic powder)
1/2 T onion powder
1/4 cup pepper
1/2 cup lemon juice
1/2 oz maple flavoring

I also usually throw in about 12 oz ginger ale.
Alternatively, use 1/2 T ginger (ground, minced or
whatever) in place of the garlic and onion.

Cover birds completely with brine and refrigerate
overnight. In the morning, remove from brine and
drain while preparing smoker. Smoke at around 275
(measured at grate level) to an internal temp of
170 basting with butter every few hours to give you
the golden brown skin."

(END OF ARTICLE)

=========================================

PART 5 - 3 OTHER INCREDIBLE RECIPES

A - Another Jim Minion Turkey Brine Recipe

1 gallon water
3/4 cup salt( sea or kosher)
3/4 cup sugar
1/4 cup soy sauce
1/4 cup molasses
2 tbsp black pepper
1 tbsp thyme
1 tbsp oregano
bring mix to boil and allow to cool to room temp.

You can do your own other ingredients like maple syrup,
garlic, onion, allspice, ginger, or spices you like can
be used.

**********************

B - *** Honey and Apple Smoked Turkey ***

By Marlene Rausch

You don't have to brine a turkey before smoking it,
but it does provide you with a moist, succulent bird.
I prepared four turkeys before getting this recipe
right and it is quite delicious. It turns out slightly
sweet and salty, nicely smoky and is one of those
mahogany visions that would be the envy of any every
gourmet magazine food stylist. You could probably use
maple syrup for this instead of honey. I also tried a
glaze of brown sugar and water, applied every hour or
so, during smoking and got great results.

1 turkey (10 to 12 lbs.)

BRINE

16 cups of water - approximately
4 cups hot water
3 cups pickling salt
1/2 cup white sugar
1 tablespoon garlic powder
2 tablespoons onion powder
2 tablespoons pickling spice
1 teaspoon saltpetre (optional)

DRY RUB

2 tablespoons paprika
1 teaspoon Old Bay seasoning
4 teaspoons kosher salt
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
1 cup maple syrup
2 apples, quartered

SMOKER PREPARATION

Pre-soaked apple and/or maple chunks
apples, about 3 medium, quartered
water

24 hours ahead: brine turkey
Fill a large, non reactive container such as a large
stock pot with 16 cups of water. In another bowl, stir
the four cups of hot water with the salt, sugar, onion
powder, garlic powder, pickling spice and saltpetre (if
desired). Stir into cold water in stock pot to dissolve
salt and sugar.

Immerse turkey in salted, spiced water and weigh down to
keep submerged. (I used a brick wrapped in a ziplock bag).
Refrigerate overnight or at least 4-6 hours. Once in
awhile, swish turkey around (this is called "overhauling').

Meanwhile, soak about 12-20 medium large chunks of maple
and apple hardwood in water overnight (or at least a couple
of hours).

Next day, remove turkey from brine. Dry very well. Mix dry
rub seasonings together: paprika, Old Bay, salt, pepper,
and garlic powder. Pat all over turkey.

Fill turkey cavity with a couple of quartered apple sections.

Prepare smoker according to manufacturer's instructions. Add
apple pieces to water tray.

Once briquettes are hot, place 4-6 wet wood chunks on top.

Place turkey on cooking grate and close lid. Baste with maple
syrup during the last three hours (every 45 minutes or so).

Smoke cook, about 4 1/2 - 6 1/2 hours, until turkey temperature
reads 160-165 F. Technically, turkey is thoroughly done when a
meat thermometer inserted into the thigh reads l80 F. However,
I found if you actually keep it on the grill until that point
it will dry out. At 160-165 F., the temperature continues to
climb rather quickly - even as you remove the turkey. Taking
it off at l60 F. ensures it will not be overdone and dry.

The first three turkeys I smoked were taken off between 170
and 180 F. They were flavorful but rather dry. The last one,
removed at 160 F., was perfect. For safety's sake, please
note that many home economists are emphatic about the l80
degree minimum.

Remove turkey from smoker, drain inside cavity. Cool to warm
before placing in fridge to "mature". (24 hours is best.
Overnight is okay).

Eat and Enjoy !


*****************************

C - APPLE CIDER BRINED TURKEY

Courtesy Of Marlene Rausch

4 gal. Apple cider
4 oz. Kosher Salt
1 ea. Onion (diced)
2 ea. Heads Garlic split
4 oz. fresh ginger, chopped
3 pcs. Star Anise
4 bay leaves
4 ea. Oranges quartered

Method (In a large stock pot):
Sauté the onion, garlic, ginger, and anise together in a
little canola oil, until lightly browned. Add the bay
leaves and the oranges.
Sauté another 2-3 min.
Add the cider and the Kosher salt.
Bring to a simmer for 1 minute.
Remove from heat, transfer to another container and
chill completely (use an Ice bath if possible).

Rinse and dry bird.
Place bird in a large vessel to marinate in.
Pour the well chilled brine over the bird and turn to coat
well.
Place a weighted plate or something of the sort over the
bird to keep it immersed.
Cover and refrigerate while marinating.
Turn the bird daily.
Marinate a minimum of 48 hours.
Reserve some of the brine to baste with if you like.

Proceed with roasting as usual ( I like to start with the
breast side down).
I made this much brine to marinate (2) 14# birds.

I highly recommend this brine and received rave reviews
with it last year. I will do it again this year.
In the cool quit still hours of night you can hear chineez steel rusting away.
0

#13 User is offline   Tubby's Smokehouse 

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Posted 09 November 2011 - 06:46 PM

Nice John
Another tip on brining: poultry cooks faster when brined so tubby would suggest implanting a temp probe B) or a vigilante eye ;)

If you just try and time a brined turkey you could over cook it (been there done that) :)
Ducane Meridian 5 Burner, IR Rotto, Dual Side Burners, Dual Electric Warming Drawers.
CookShack Amerique Electric Smoker.
Chargriller Pro Offset Smoker.
Charmglow IR Drop in Sear Burner
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#14 User is offline   jowilker 

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Posted 09 November 2011 - 09:25 PM

Like This, Posted Image

Posted Image





John
In the cool quit still hours of night you can hear chineez steel rusting away.
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#15 User is offline   Tubby's Smokehouse 

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Posted 09 November 2011 - 10:13 PM

View Postjowilker, on 09 November 2011 - 09:25 PM, said:

Like This, Posted Image

Posted Image





John

Thats what I'm talking about :) :) :)
Ducane Meridian 5 Burner, IR Rotto, Dual Side Burners, Dual Electric Warming Drawers.
CookShack Amerique Electric Smoker.
Chargriller Pro Offset Smoker.
Charmglow IR Drop in Sear Burner
New Braunfels Fire Box.

Visit Don And The Gang Here At The Source on Facebook
http://www.facebook....103762139697620
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