|
This is my 2011 Thanksgiving
day Turkey recipe. Hell, I will
probably use this brine next
year as well.
First clean and prep the turkey. I
started with 2 young 7 to 10
lbs. Turkey's
with the the legs. thighs and
wings removed. I do this because
w like the white meat only. We
buy them already processed this
way, so nothing gets wasted. Wash the turkeys
under cold
water. Now put on some food
handling cloves and mix 1 lbs.
Mad Hunky Poultry Brine mix with
1 gallon cold water in a large
tub or pot. The tub or pot
should be large enough to hold
the two turkeys but small enough
that the brine keeps them
submerged.
Add some ice and
place the pot or tub in the
fridge to brine for 8 to 10
hours. I went with 4 hours on
this cook as I was pressed for
time. The flavor was still
amazing. Larger birds around 12
to 14 lbs. should brine for 10
to 14 hours. I brined one for 14
hours and it was crazy good!
Once the birds have soaked in
the brine remove the birds from
the brine and rinse them
thoroughly with cold water.
This is a great time to get
your cooker pre heating.
Pre-heat your smoker to 230
degrees. In this
cook I used BBQr Delight Sugar
Maple pellets.
In a mixing bowl melt 1 1/4
stick of unsalted butter. The
microwave was my tool of choice
for this task. Once the butter
is melted add 3 cloves chopped
garlic, 2 tsp basil, tsp Mad
Hunky Rub, 1 tsp pepper and mix
it thoroughly.
Next loosen the skin from the
meat by running your finger
under the skin starting from the
neck area down. Do not go all
the way down as we want to
create a pocket to hold the
butter mix under the skin. Place
two large spoonfuls of the
butter sauce under the skin on
each side of the bird. Using
your fingers spread it all over
coating the meat. The remaining
butter sauce can be spread on
the outside of the skin.
Rub 1 clove chopped garlic on
the outside of the skin. That's
1 clove per bird. Now it's
time to apply the Mad Hunky Rub.
This is the final seasoning we
add. From this point on it's all
about slow cooking. Shake the
Mad Hunky Rub on to taste. You
can substitute the Mad Hunky
with your favorite rub. That
said I highly recommend you
stick to this recipe as it flat
out rocks!
Once the smoker is up to
temperature and your birds are
prepared, put the birds on the
grate and get to smoking! Once
the skin starts to brown, check
the temp. When the birds reach
140 degrees I like to turn the
heat up to 270 so the skin
doesn't end up rubbery. Remove
the birds when the internal
temperature reaches 170 degrees.
This usually takes about 4.5
hours of cook time. That's it!
This is a very easy recipe to
follow and will produce "Mad
Hunky Good" results.
Smoke it and they will come!
 |
