Anyone that knows my husband knows that he has two hobbies that he can't live without. One is triathlons and the other is BBQ. When we lived in WA, he took a class and has spent a lot of time practicing and perfecting his smoked meats. His newest project has been smoking turkeys. He has smoked a few turkeys and it has been a work in progress. This week he willingly and happily told our friends he would smoke their Christmas turkey. It was by far his best and it looked perfect! The picture above is the end result of our friends turkey. Before he smokes the turkey he brines it for about twelve hours to infuse the bird with fluid. It makes it a really moist and perfect turkey. Here is the recipe for his brine:
From Dan Gill
Estimate how much liquid will be required to cover the bird. For each gallon of water add:
1 1/2 C. salt
1/2 C. Molassis
1 1/2 T. crushed or minced garlic (or use garlic powder)
1/2 T. onion powder
1/4 C. pepper
1/2 C. lemon juice
1/2 oz. maple flavoring
12 oz. ginger ale
Cover bird completely with brine and refrigerate overnight. In the morning, remove from brine and drain the brine from the bird while preparing smoker or roasting pan. At this point, Port usually injects the bird with melted butter and garlic. He also takes room temperature butter and dry rub and rubs it under the skin of the bird. He smokes the bird on his smoker between 200 and 250 degrees until the internal temperature reads 165-170 degrees. Use the same temperatures and cook until the same temperature if using the oven.
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