

              TURKEYS - TIPS ANd TRICKS

                        REV B3
  
                 The Complete "How To'
 
              Compiled By Mikey Lulejian
 
                     Atlanta, GA

                  December 18, 1999


                   INTRODUCTION

I would like to personally Thank Wyndell "Fergy" Ferguson for his untiring efforts to help make this large FAQ (Frequently Asked Questions) as accurate and complete as it is.  Without his help, it would never have been as complete, nor as accurate, as we hope this now is - for YOU.

This project started out early in the Summer of 1999, and originaly was a much smaller document.  Thanks to many, many respected Pitmasters, who continued to contribute valuable TIPS and effective stories, it has now grown into this final version.  ALL of us sincerely hope it makes for many improved and better-tasting Turkeys (and chickens) for you and your
Family.

  
NOTICE:  This article, as well as a General article specifically on
only Brining (Covering poultry and pork and other meats) can now be
read On Line at the Web Home of ALL BBQ'ers - The Porch.

   TURKEYS:     http://www.bbq-porch.org/holiday.asp

                        AND

   BRINING:     http://www.bbq-porch.org/brining.asp
 

The PORCH main web page is: http://www.bbq-porch.org/

We want to rmind you, and others, that a wonderful article on Smoking Turkeys, written by one of America's TOP PitMasters, Danny Gaulden,
is available in the BBQ FAQ's:

http://www.bbq-porch.org/faq/10-5-3.asp

THE BBQ FAQ's also include articles on:

TURKEY BRINING @ http://www.bbq-porch.org/faq/10-5-4.asp

and

TURKEY FRYING @ http://www.bbq-porch.org/faq/10-5-5.asp


The COMPLETE BBQ FAQ's may be either read on-line or
downloaded at:

   http://www.bbq-porch.org/faq/default.asp
                     OR
 http://www.eaglequest.com/~bbq/faq2/toc.html


    

       

                        INDEX

    CHAPTER 1  -  *** GENERAL COMMENTS And HELPFUL TIPS ***

    CHAPTER 2  -  *** HOW TO BRINE A TURKEY ***   Courtesy Of Fergy

    CHAPTER 3  -  *** TURKEY HONEY BRINE ***  By Jim Minion

    CHAPTER 4  -  *** "IT'S TURKEY TIME AGAIN" ***  Courtesy Of Fergy

    CHAPTER 5  -  *** TURKEY BRINING ***  By Dan Gill

    CHAPTER 6  -  *** FIFTEEN (15) OTHER INCREDIBLE RECIPES ***

    CHAPTER 7  -  *** INJECTING TURKEYS FOR MORE FLAVOR ! ***

    CHAPTER 8  -  *** HOW TO COOK TURKEY ***  By Randy Dewberry

    CHAPTER 9  -  *** BUTTERMILK BRINED TURKEY ***  By Dan Gill

    CHAPTER 10 -  *** "SMOFRIED TURKEY" ***   By Fergy !

    CHAPTER 11 - *** EXCELLENT BRINING NEWSPAPER ARTICLES ***



    



                     CHAPTER 1 
                     
      *** GENERAL COMMENTS AND HELPFUL TIPS ***

===> NOTE ! If you do not read much of anything else, please read and pay attention to these tips, especially if this will be your first brining experience !

===> And please make sure you pay close attention to "Buying The Right Bird" as covered by Bob Ballard and Fergy in Tips 14 and 17 below !

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

This FAQ has been compiled Thanks to some of America's Great Pitmasters
and Cooks - Such as "Fergy" Ferguson, Terry Light, Jim Minion, Dan Gill, Marlene Rausch, Kit Anderson, Randy Dewberry, Bob Ballard, Bruce Cook,
William Maurer, Gary Wiviott, and many others who helped contribute to making this as complete as it is.

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

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


    Now, 17 Good Tips to keep in mind as your read this FAQ document:


(1) "THE" SOLUTION
 
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,
     D) The turkey is not washed THOROUGHLY afterwards before cooking,
     E) You used any form of salt in a rub on your turkey after brining.

                   OR

     F) You purchased a "processed" turkey (injected or soaked in a
        solution which always contains salt).
        (See TIPS 14 and 17 Below).

     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  -
     2) Use at least a HALF CUP of sugar.

     3) And of course, your spices.

Brown sugar is preferred by many.

===> Ed Pawlowski, known by many for his great Que, uses "SORGHUM SYRUP,
A BIG GLOB, PROBABLY A HALF CUP."

===> William Maurer likes 1/2 cup molasses and about 1/4 cup maple syrup.

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

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

(2) TIME IN BRINE SOLUTION - For Newbies Especially !

   ===> EDITORIAL NOTE:

a) On your first attempt, you might want to leave your meat/poultry
   in the brine solution on the lower end of the timetable described.

b) Members report using VARIOUS times in their brine solutions with
   Great success.  From 12-16 hours, all the way to 24 hours +. 
   You must experiment.

   Some people like Karl Mitschke like to soak the bird well in plain
   water for an hour after rinsing it off from the brine solution.
   Carey Starzinger will soak his birds about SIX hours in clean water
   after brining before cooking.

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

(3) BRINING TEMPERATURE - 40 DEGREES OR BELOW !

    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.

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

(4) ADDITIONAL SPICES AFTER BRINING

   You can use any of your favorite spices on your turkey after brining.
   Such as Paprika, pepper, and/or anything you like as spices go.
   Just do not use any more salt.
   (Soy sauce in the mop would not be a good idea at all !).

   William Maurer suggests a neat idea:
   
   "I use Schilling salt-free Lemon Pepper seasoning (THE Secret to
   Success ?) and  some garlic-garni (love garlic). I have tried some
   regular Lemon Pepper seasoning once, but that resulted in way too
   much salt flavor."

   Your choices are really varied.  Charlie Wood likes to rub his birds
   with Lousianne Cajun spice. 

   Bruce Cook HIGHLY recommends the use of various crab boils and seafood
   seasonings to brines and/or as seasonings in rubs.   Please see his
   second Recipe contribution, in CHAPTER 6 - Recipes.  This one is the       last recipe - Item "O".

   Also, to help you see the value of using a seafood seasoning, insure
   you see Gary Wiviott's neat article, in CHAPTER 10 - "BUTTERMILK
   BRINING CHICKEN" - Part B.

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

(5) "OFFSET COOKERS AND TURKEYS" - Jim Minion and Terry Light

Jim Minion adds the following guidelines about offset smokers (in general), regarding smoking turkeys:

"Offset smokers move much more air than other style cookers and this can lead the dry, hard condition.

I find that turkeys do better in a Weber Kettle.

BRINING OR INJECTING AND HIGHER TEMPS will help a lot."

                =========

Terry Light, known for alot of wonderful Que, adds:

"Personally, I think the Weber Kettle is as good a cooker as you can use for a turkey.  Turkeys are tender and don't need "low & slow."   The Weber Kettle will hold temperatures perfectly for turkeys and you can get a lot of smoke to them also."

NOTE:  Also please read "OUR BEST "STUFFED" TURKEY EVER!"
By Jason Creager in Recipe J of CHAPTER 6;
and
Terry's Light's "Turkey Brining" In Recipe L of CHAPTER 6.


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


(6) "HANGING TURKEYS" Tip by Dan Gill

"If you have room in your smoker, try hanging them. I use a chrome choke collar for dogs. Cinch it around the legs and pass the free end up through the chest cavity and out the neck. You can either hang them 'leg down' or bring the chain along the back and tie it to the loop around the legs and hang them 'breast down'."

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

(7) "TURKEY ON A THRONE" By William Maurer

One thing you BBQ'ers might think about is smoking (or roasting) the
turkey "on a throne" or "up the butt" style using a wire rack.

In (6) <above> "HANGING TURKEYS" Tip by Dan Gill,"  Dan suggests using a dog collar chain to hang to turkey.

I use a wire rack inserted up the turkey's rear end (butt) and set it upright in the smoker.  I think I get better smoke penetration that way (both inside and out).  Also the fat drains out during the cooking
process, leaving a cleaner and less messy bird when it's done.  Laying horizontal, the fat pools in the body cavity, which makes a mess when
you pick up the bird to turn it (over) or to take it out of the smoker.

Another way to accomplish the same goal is to use a small commercial product called a "Throne."  This is a cone-shaped device which holds your bird in the correct orientation while it is cooking.

And, if you use a "Throne" instead of wiring the end of the bird, your turkey will look great on it's "throne" when you bring it into the kitchen in front of your guests.

I found my "thrones," made by Faberware, at a upscale department store 
here in California  (Gottschalks) and also at an outlet mall.
The "thrones" come in two sizes, turkey and chicken.  Prices for the thrones are approx. $10 or so each, and maybe $18-20 for a pair.

I have also recently found these at a local 'Corning-Revere' factory store in our local outlet mall.  'Corning-Revere' has the two sizes of the thrones in stock.  The plain chicken-sized (small) ones cost approx $1-3 each, and the large turkey-sized, non-stick coated Thrones are about $7.00 each.  They are made in China for Corning-Revere.

A Throne might be able to be seen at:

http://www.thegrid.net/macguy/BBQpics/Turkey4.jpg

Fergy also feels as though this is an excellent tip if you have the available "height" in your smoker.  You'll need about 14-15 inches of vertical space or 'height.'

Many people use them.


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


(8) "COOKING A TURKEY THE DAY BEFORE A HOLIDAY" by Jim Minion

"By cooking the day before you will make easier on yourself and you'll enjoy the day much more.

If you cook the day before, your turkey will still be moist.  Reheat by carving the turkey first and place in a baking dish.  Use a small amount
of chicken broth or water and cover with plastic wrap.

Put in a 180-200* oven until warm to temp you want.

You can use a drip pan.  If it is too salty, add a little sugar to cut
the salty flavor."


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


(9) "CORRECTING FOR PROPER TURKEY SKIN COLOR" By Jim Minion

"If you find that the skin is turning black and don't want this condition, soak cheesecloth in vinegar and wrap the turkey.

Spray the turkey once an hour with water and oil solution.
The turkey will come out golden brown.

If you wrap from the beginning of your smoking session, you can put more smoke on and still get the color your looking for. Do it from the point
you are going to place it in the pit.

The above is a suggestion for those that like the lighter color."

Several other excellent pitmasters have also suggested this as a good idea.


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


(10) "THE PURPOSE OF BRINING" By Kit Anderson

"Brining does nothing for tenderizing. Fowl doesn't need tenderizing, anyway.  What it does is - concentrate the cellular sodium. This causes
the proteins to untangle and cross link, also known as coagulation or cooking. This raises the temperature that the cells breakdown at, so
there is more moisture present when the final temp is reached.

If your poultry tastes too salty, your brine is too strong."

Kit

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

(11) MEMBER RECOMMENDED SMOKING TEMPERATURES

     325 Degrees !  Almost Universally agreed on.

     Internal Temp" Between 160 and 165.  Your choice.

     From thebbqshack: "It is better to cook the bird at a higher heat
     for a shorter period of time. By doing so, the bird will cook
     quicker and not have time to dry out in a low temp environment. 

      WE AGREE ~!

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

(12) GREAT TURKEY SMOKING MOP RECIPE By Mikey Lulejian

1/4 Cup Melted margarine and 2 Tablespoons of Worcestershire sauce.
Make up more when needed.

NOTE: You can NOT use SOY sauce after Brining.

Baste your turkey every 45 mins.

You can't beat this for getting a great Golden Skin !

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


(13) ORIENTATION OF TURKEY

Many/most memebers said they had great success starting with the turkey/turkey breast down for about 2 hours, and finishing breast up.


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

(14) =====> CHOOSING THE RIGHT !!! TURKEY By Bob Ballard

Bob Ballard is now using MINIMALLY processed birds for his brining and smoking.  He strongly feels that birds that have been "injected" by the processing houses may be the REAL culprit behind brined poultry coming
out too salty.

Bob goes on to say:  "The additives I'm referring to is the solution they either inject or (I suspect) soak the birds in to enhance the flavor and make a more moist bird.   If you notice most of the turkey wrappers state that a solution from 3% to as much as 12% is added.   The minimally processed birds do not have this and are much better."

SUGGESTION: Watch for this, and read the LABEL on the bird you are going
to purchase.

===> Also, see Tip 17 below.


           =====================
        
 
(15) MORTON'S "TENDER QUICK" By Jim Minion

Tender Quick is by Morton, and is a CURING agent.  It can found many
times in the canning department of the grocery store.  Also known as a
form of saltpeter (sp).

IF you are going to cook poultry at lower temps, Tender Quick is advised. The bird will be in that 40 to 140* range longer than is healthy.

Whether to use Tender Quick is a personal decision, and is really based on WHAT TEMPERATURE you'll be cooking at.

225 to 275: Recommend you use Tender Quick.
300 to 350: You can omit a curing agent.

Salt (from the brine) works also, but not as well as a "curing agent."
The whole thing rests on the issue of how long is the bird going to be
the 40-140*. At the lower temperatures, you are taking chances on a
healthy product.

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

(16) MEASURING WATER FOR BRINE OR FRYING OIL
     By Fergy

     Many people put their bird FIRST into a pot and cover it with water.
     They then measure how much water they needed to cover the bird.
     They then have a good idea how much oil to use for frying (or brine
     solution to make up).

     If you are deep frying your bird, Fergy offers a valuable suggestion
     for this:

     If you are measuring for the proper amount of oil to use, the water
     should come no closer than 3 inches from the top of the pot.  This
     will keep you from having oil overflow your fryer cooker later.

     A better idea is listed below however:

     "Put the bird in your fryinng pot, add water and just cover the bird.
     Remove the bird.  Then mark the water level on your pot. Mark 4
     inches DOWN from the water line mark, and fill to that level with
     your cooking oil.

     Do this and you won't have any major spillage.

     By the way, Judge Dave adds this, if you do fry:

     "I filter my oil through food-grade cheese cloth and keep it
     refrigerated between uses.  I am fortunate in having a small dorm
     size frig that I use just to keep peanut oil in.  I started to sell
     the fridge a couple of years ago, but now I'm glad I held onto it."
    
     Fergy:  "I just filter my oil and put it in a container (another oil
     container that's empty).  I store the oil in a cool dark inside
     cabinet."


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

(17) GENERAL * TIPS * By Fergy

                        DO !!!

* DO coat with oil before you start (holds spices better and keeps the
   skin from getting too dark). See tip 8 above.

* DO dry the skin well before you coat with oil (this allows the skin to
  brown more evenly).

* DO check the temp to make sure its done!

* The juices from the turkey are good to inject back into them!

                      DONT  !!!

* DON'T buy an expensive bird.  The cheaper the better!  The expensive
  ones are the ones that are pre-injected and basted - with salt in the
  solution.
   ===> See Tip 14 above, also.

* DON'T use the little pop up thermometer!  They don't always work right
  when smoking.  You most likely WILL cook your bird if you rely on them !

* DON'T Get in a hurry. (Good advice for smoking any meat any time!)

* DON'T stuff the bird you're smoking. Make your stuffing separate.

* Cajun spices have a tendency to blacken or get dark quick. The flavor
  is great, but some people think the bird is burned.  If doing a
  "presentation," stay away from them.


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

Well, that's it for Introduction and Tips.
Now let's go onto the 'meat' of this article.

Good Luck and Happy Holidays, Mikey


    

                 
                   CHAPTER 2

        NEWS ARTICLE AND CHOICE RECIPES

  Contributed Courtesy Of One Of America's Top Pitmasters,
             Wyndell "Fergy" Ferguson


          ** HOW TO BRINE A TURKEY ***

Pam Anderson roasted 40 turkeys while researching "The Perfect Recipe" (Houghton Mifflin, $27) and concluded that brining is best.  She said,
"I will never, ever roast a holiday turkey without brining again. The improvement it makes in the bird is dramatic. It's the difference between
a turkey that is bland and tastes like sawdust and one that is really flavorful, well-seasoned and juicy."

One of America's most renowned and respected Pitmasters, Dan Gill from Virginia has stated on more than one occasion, "Many of us have publicly declared we will not cook another turkey without brining it first !"


     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 VERY WELL under running water, several times, 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.  (Ed Note: Be Careful Here !) 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 VERY WELL under running water, several times, and pat dry inside and out with paper towels.

        
                 ADDITIONAL NOTES


Pam Anderson ("The Perfect Recipe" - Houghton Mifflin, $27) adds:

There are potential drawbacks to brining a big turkey, experts say.  Anderson suggests that since few people have the refrigerator space for a 20-pound turkey submerged in a container of salt water, they should put
the poultry in a large picnic cooler with ice cubes.  Alternately, place
it in a cool garage, if the temperature is in the 40s or so.

Also, you can always use one of those cooking bags, to which you have
added both your turkey and your brine solution.  You seal the bag, and
then place it in a Cooler, which you pack with ice, and leave it in the garage.

In addition, the pan juices that accumulate during roasting are usually
too salty to make a gravy.

Anderson says her turkey is so good you don't need gravy. "This is The Way," she said.


    


                   CHAPTER 3

  EDITOR'S NOTE:  The two most popular Turkey Brining Recipes of 1999,
  as discovered by an informal but highly accurate Gallup poll were:
  Dan Gill's (See CHAPTER 5 "Turkey Brining" by Dan Gill)
  and
  Jim Minion's Turkey Honey Brine.

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


       Jim Minion's * 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

        ====

NOTE: Tender Quick is by Morton, and is a CURING agent. It can found many times in the canning department of the grocery store.

IF you are going to cook poultry at lower temps, Tender Quick's use is advised. The bird will be in that 40 to 140* range longer than is healthy.

Please refer to TIP Number 15 above for additional information.

            =====

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


    


                  CHAPTER 4

         "IT'S TURKEY TIME AGAIN"

 Contributed Courtesy Of One Of America's Top Pitmasters,
          Wyndell "Fergy" Ferguson


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 tha
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.


    


                CHAPTER 5

          *** TURKEY BRINING ***
               By Dan Gill
        

  Dan Gills's Web Page ADVICE On Brining

Dan Gill is another one of America's most respected PitMaster's (like Fergy, Danny G, Dan Gill, Rock, Kit, Belly), a title bestowed upon very few.

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.tripod.com/~DanGill/Smokecooking.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 read all about it at

      http://members.tripod.com/~DanGill/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 275 to 325 are ideal. Use lighter flavored woods such as cherry and apple. 

If you smoke a turkey at temperatures of 180 to 225 F., you need to
brine it or risk making everyone very sick because the bird spends a lot
of time in the danger zone (40 to 140 F.). At 250 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 200 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 170 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 (Per Gallon)
         ----------------
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)


    


                  CHAPTER 6 

    *** FIFTEEN (15) 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 also make up 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     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 wood 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).

        COOKING THE TURKEY

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 to 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 your smoker and drain the 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):
Saut the onion, garlic, ginger, and anise together in a little canola oil, until lightly browned.  Add the bay leaves and the oranges.
Saut 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.


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


            D - ROASTED TURKEY BREAST

                 By Pan Anderson
 
Serves 6-8
1 1/2 cups 		kosher salt or 1/2 cup table salt
1 1/2 cups 		sugar
1 (6- to 8-pound) fresh, whole, bone-in, skin-on turkey breast,
			rinsed
4 tablespoons 	unsalted butter
3 tablespoons 	softened butter
1 tablespoon 	melted butter
1/4 teaspoon 	pepper
1/2 cup 		water, white wine or stock

Mix salt and sugar in 1-1/2 gallons of cool water in large stockpot until completely dissolved. Set turkey breast in brine, making sure it is submerged. Cover and refrigerate for 5 hours.

Twenty minutes before roasting, adjust oven rack to middle position and preheat oven to 450 degrees. Mix softened butter with pepper in small bowl. Set aside.

Remove turkey breast from brine. Rinse thoroughly under cool running water and pat dry. Rub seasoned butter under breast skin.

Brush the skin with melted butter.

Place turkey breast in the oven, wide neck end toward back of oven.  Pour 1/2 cup water (or white wine or stock if you are making gravy) into pan bottom to prevent drippings from burning. Roast 15 minutes, then rotate roasting pan. Roast until skin turns golden, 15 minutes longer.

Reduce oven temperature to 325 degrees, continue to roast, rotating pan once more, until internal temperature in deepest part of breast registers 160 to 165 degrees (depending on preference), 30 to 45 minutes longer.

Let stand 20 minutes before carving.

Note: If pressed for time, use twice as much salt and sugar in brine and cut soaking time to 2 hours.

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


      E - BRINED SMOKED TURKEY

           By Bruce Cook

I brined an 18 LB fresh turkey for twenty-four hours

           Brine Recipe

2 Gallons Water
1 1/2 cups Kosher salt
1 1/2 cups molasses
1/4 cup Penzy's Bicentennial Rub

Rinsed very well.
NOTE:  I put the turkey in large strainer and use the water hose outside 
       <G>

Let sit in refrigerator overnight.

     INSERTED INTO CAVITY BEFORE COOKING

1 apple quartered
1/4 grapefruit
1/2 medium onion
1 celery stalk

Smoked breast down at 325 for 4 hours on my SNPP offset smoker.
Turned over and rotated after 3 hours.

Used lump charcoal and briquettes, orange wood chunks, dried basil stems from bushes.

              MY IMPRESSIONS

I would not let sit out of brine overnight.
I know some juice leaked out resulting in a less moist turkey.

Was not salty at all.
Molasses resulted in a nice caramel color for turkey skin.
Penzy's Bicentennial Rub is a little too peppery for my taste.

Bruce D. Cook
Bruce's Dalmatian Chef BBQ
bdcbbq@mindspring.com


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

        F - BRINED SMOKING TURKEY RECIPE

               By Fred In Nebraska


               TURKEY BRINE RECIPE

Here is a brine I like!!
A 5 gallon bucket is the best ... 

For each GALLON of water add, the following:

1-1/2 C  Salt - or to taste
1-1/2 C  brown sugar
3     C  apple cider or juice
1/2   t  ginger - fresh if you have it
4     T  black pepper
4     C  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 hours per pound till the temp in the
thigh reads 165-170.

Of course, the "shake hands method" works well 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 ... IF you brine the bird in the refrigerator, cover the bucket.  I use a plastic sack.

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

Fred in Nebraska
'We are smokin' on the eastern shore of Nebraska'


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

 
        G - GOOD EATS ROAST TURKEY RECIPE

          Recipe By Alton Brown, Food TV


  Amount  Measure       Ingredient -- Preparation Method
  ------  -------       --------------------------------
  16      Pounds        Turkey -- Frozen
                    
                        *** BRINE INGREDIENTS ***
   
   1      Cup           Kosher Salt
   1/2    Cup           Light Brown Sugar
   1      Gallon        Vegetable Stock
   1      Tablespoon    Black Peppercorns
   1/2  Tablespoon      Allspice Berries
   1/2  Tablespoon      Candied Ginger Root
                    
                        *** AROMATICS ***

   1                    Red Apples -- Sliced
   1/2                  Onion -- Sliced
   1                    Cinnamon Stick
   1      Cup           Water
   4      Sprigs        Rosemary
   6      Leaves        Sage
                        Canola Oil

Combine all brine ingredients, except ice water, in a stock pot and bring to a boil.

Stir to dissolve solids, then remove from heat.

Cool to room temperature and refrigerate until thoroughly chilled.

Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5 gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in a
cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining. 

A few minutes before roasting, heat oven to 500 degrees.
Combine the apple, onion, cinnamon stick and cup of water in a microwave safe dish and microwave on high for 5 minutes. 

Remove bird from brine and rinse inside and out with cold water. Discard brine. Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage.  Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.

Place rack on the lowest level of the oven and roast turkey at 500 degrees F for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees. Set thermometer alarm (if available) to 161 degrees. A 14-16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered
for 15 minutes before carving.


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

          H - BRINED SMOKED TURKEY
 
                By Ben Witso

I brined and smoked my turkeys and think they turn out great. No salty taste at all.  I had a 12 pounder this Thanksgiving that cooked to 175 in about 4 hours at 300. I was expecting it to take longer, so I missed
taking it off at the more appropriate 165.

The brine recipe I use came from Dan Gill, and has been modified a bit.
I use it on all my poultry and am consistently told that it is the best chicken/turkey that my guests have ever had. Highly  recommended.

I brine overnight so the bird sits in there around 14-16 hours.
Then I rinse in cold running water for a couple of minutes.

        BRINING SOLUTION RECIPE

3/4   C Salt (I've used both table and pickling.)
1/2   C Molasses
1-1/2 T Garlic powder
1/2   T Onion powder
1/4   C Pepper
1/2   C Lemon juice
1/2   T Ground ginger
1   Gal Water

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

       I - BRINING AND COOKING FORMULA
             USING A WEBER KETTLE

             By Carey Starzinger

I had a wonderful Thanksgiving and the turkey came out great.  I am older than most BBQ'ers and have been involved in BBQ for quite a few years.
I do NOT subscribe to the  'low and slow' concept when it comes to turkey.  I have cooked it this way for a good 20 years and have always had good reviews.  This year the bird was 14 pounds 4 ounces.
This is how it was prepared.

The bird is allowed to thoroughly thaw in the refrigerator. When I get up in the morning, the day BEFORE cooking,  I place the bird in a large ceramic crock.  The brine mixture is 1/2 cup sugar, 1/2 cup non-iodized salt, some garlic powder, a couple of tablespoons of dried onion per
gallon of filtered water.  (Here in the desert we need to filter the
water to make it palatable).

The bird is submerged completely in this brine.  24 hours later, in the early AM, the bird is removed from the brine and thoroughly rinsed.  The crock is also rinsed and refilled with fresh filtered water.  The bird is again submerged for approximately 6 hours.  During this time the bird is shaken twice within the crock.

For turkeys, I use the Weber Kettle 21" with the rotisserie attachment.
I start with two chimneys full of Mesquite charcoal briquettes and have a deep baking pan in the center, distributing one chimney of briquettes to each side.  I then cover the briquettes with wet smoking chips.  I like Apple and Alder.  This takes quite a few chips, so make sure you use a
big enough pot for soaking them.  The turkey is put on the rotisserie and
I use a sprinkling of poultry seasoning over the bird.  The bird is
tightly trussed with butcher's twine, making sure the wings are secured against the body. 

The rotisserie is turned on and the lid placed on the Weber. I do not open it for the first hour.  Heavy smoke is obvious. After one hour, I
replenish the smoking chips again.  After another hour, the chips get replenished again.  I then mop down the bird with a mop made of White
junk wine, (gallo special), Freshly ground dried rosemary and a dash of
poultry seasoning.  I now go onto a 1/2 hour timing, basting (mopping)
the bird with the above mop every 1/2 hour.  By now, I have the fat and secondary juices being caught in the drip pan.  Sometimes the bird has
one of those pop-up cooking indicators,  but I always use a thermometer
as well.

This year, the total cooking time was 4 hours exactly, and the pop-up was up, and the thermometer registered 175 at the thickest part of the breast.   This temp climbed on up to the 180 mark upon setting for less than 10 minutes.

The birds are smoked throughout, with a mild taste of smoke being detectable clear against the breast bone and are very juicy.  No hint of saltiness or bitterness.  Most of the meat is white, with a slight smoke ring and is slightly pink in the smoke ring.  The pink color does not indicate that the bird was not thoroughly cooked, but is something I have always seen with smoked fouls, and I assume it is a product of the smoking process.

Carey Starzinger
Member, Rib Eye Express BBQ Tag Team
Now living the good life, high in the Sonoran Desert of Southern Arizona, Home of the Giant Saguaro Cactus, and 10,000 Roadrunners.

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


         J - OUR BEST "STUFFED" TURKEY EVER!

           Again, On a Weber Kettle

                By Jason Creager

          "Best turkey I've ever had."

I brined in roasting bag, and then rubbed with Dan Gill's rub.
I put the bird on a Weber Kettle. 

===> The turkey was stuffed in the cavity with:

Apples
Onions, and
Celery

I smoke over apple scraps and mesquite lump for three hours.
I baste with butter once.

The result ? 18# of beautiful, tasty turkey.

Since I didn't have the heat resistant gloves, I didn't rotate it halfway through. This meant the that dark meat cooked faster than the breast. At first check, the thigh temp was 185, but the breast was still 145. The breast hit 161 in about 40 minutes.

Wow ! The dark meat was still good ... in fact, it was as good as the
white meat.  That, coming from my wife who previously hated dark meat.

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


        K - TURKEY BRINING SECRETS

             By Charlie Wood


After seeing all this stuff about brining, I thought I'd give it a try.
I always deep fry a turkey for Thanksgiving so I also bought a 6 LB breast to brine and smoke as an experiment. I used Dan Gill's Brine recipe and soaked it overnight.

Then I rubbed with Lousianne Cajun spice.
Fuel was 100% red and white oak as usual, and cooking temp was 320.

I wrapped the breast in a single layer of cheesecloth and left a big ball of cloth at the top and mopped with apple cider every 30 minutes or so.

I thought the bird would take about 4 hours.  After 3, I went to remove
the cheesecloth and stuck a thermometer in to see how it was coming.  It was already 168 degrees!  Yikes!  I left the temp in, spiked the heat to 375 for a few minutes to brown the skin, but made sure the internal temp
didn't rise anymore.  Since we weren't eating for another 1-1/2 hrs, I
took the bird inside and wrapped it with foil and figured that me and the cat would eat the breast.

It was fantastic!  The brine added a nice flavor, and there was a visible and tasty smoke ring.  Best of all, even though the internal temp was too high, the brine saved me!  It was still very juicy, and the texture was great.

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

                L - TURKEY BRINING

                On a Weber Kettle

                 By Terry Light
 

For Holidays, we do two 13 pound turkeys at my Dad's.

Both are brined in the same solution in a 15 gallon stock pot for about
26 hours and are rinsed thoroughly prior to cooking.  They are cooked on
a large Weber Kettle between 300-325 degrees, using lump charcoal and (mostly) applewood chunks with a few pieces of cherry wood thrown in.

We pull them at 165 in the breast.

We remove the legs and thighs (which are only at 160 degrees) and cook
them another 1/2 hour or so to bring them up to 170.

The turkeys are excellent, very moist and not at all salty.

The seasonings are not distinguishable, yet you knew "something" has been done. 

I've not cooked an unbrined turkey since I had some at Dan Gill's Ointoberfest three years ago. 

Dan has a Masters Degree in poultry science (?? Or something like that)
and raised turkeys in the late 1960's / 70's.

Dan Gill is the one who deserves ALL the credit for turning us on to brining.

He's been doing it for years.

         TERRY LIGHT'S 1999 BRINE RECIPE

3-3/4 gal             H2O (three gallons + three quarts!)
1     quart           ginger ale
3     cups            Kosher salt
2.5   cups            molasses
1 heaping tablespoon  onion powder
1 heaping tablespoon  garlic powder
1 heaping tablespoon  black pepper
1 tab                 maple flavoring
1 tablespoon          sage
2 teaspoons           ginger powder


Terry Light
Oak Hill, Virginia


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


      M - MY BASIC BRINE AND PROCEDURES

        By MISTER Jerky, Dan Sawyer !


I do a pretty basic brine:

I start with a 5 gal. plastic pail, put about three gallons of cold water in it and add enough salt to float an egg - approx. 3/4 cup per gallon.
I add an equal amount of corn syrup and stir well.

I use a frozen bird and don't worry about trying to dig the neck and giblets out - I just drop the whole bird into the brine ... a five gallon bucket will hold a 15-20 lb. bird.

I just put a chunk of plywood or cutting board over the top to keep the critters out and set it out on the porch for about a day and a half.

Before cooking, I'll rinse it in cold water and pat it dry with a towel.
I don't add too much of anything at this point, maybe a little pepper
and brush on some cooking oil.

I'll cook the bird pretty hot for an hour or so  - 425F - and then reduce the heat to around 300F for about another hour - and the bird's done !

This year we had a 14#er and it took about 2.5 hours - absolutely fall-apart tender and juicy - breast too.

         DAN SAWYER's BRINED TURKEY GRAVY

The juices in the pan make excellent gravy.

Pour all of the juice into a big skillet and add a 12 oz. can of canned milk.  Thickened with one cup of water mixed with 1/3 cup of corn starch.  Don't add anything but a little black pepper.  It will turn out just right - not too salty and had just a little sweetness to it.

In the smokehouse, I have done a large breast and a ham butt that went through the same brine.  But they were both fresh, so the brine time was cut in half  - I basted the ham with brown sugar, mustard, soy sauce, vinegar and some blackberry syrup - then covered with cracked black pepper - pretty tasty.

The turkey breast got my standard rub mixed in oil.
Smoked both with straight alder for about 8 hours at around 240F - can't
do smoked turkey as a main dish, I like it cold on sandwiches, or thin sliced and wrapped up with cheese for snacks.

Illbetalkinatchalater.
A fellow carnivore,
Dan in WA

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


           N - SMOKED TURKEY
	
            By the bbqshack

   http://www.thebbqshack.com/tips.htm#TURKEY


Turkeys need to cook at higher temperatures than most other meat.

While you start your fire, rinse and clean the turkey and then pat it dry with paper towels. Using olive oil, rub the whole turkey inside and out. You can now rub the inside of the turkey with your favorite BBQ rub. Now insert the turkey in a BBQ stockinette or cheesecloth. If using a stockinette, be sure to soak it in vinegar prior to inserting the bird as it will keep it from sticking to the skin. Placing the bird in the stockinette will insure a nice, golden-brown skin when it is done and the oil will help to keep the skin moist.

Put the bird in the smoker and let smoke at 300 - 315 degrees F until the temperature at the inner-most part of the thigh reaches 180 degrees F. It is better to cook the bird at a higher heat for a shorter period of time. By doing so, the bird will cook quicker and not have time to dry out in a low temp environment. 


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


     O  - "CRAB BOIL AND SEAFOOD SEASONING TURKEY"

               Recipe By Bruce Cook 

              
             "Crab Boil Turkey/Chicken"

I have found that many seafood seasonings also flavor turkey and other poultry very well. I have added various crab boil and seafood seasonings
to brines and/or used seasonings as rubs. I fixed the following for a neighborhood picnic this summer, and received rave reviews from everyone.

2   gallons water
1/2 cup     liquid crab boil (Old Bay, Zatarins, etc.)*.
10  lb fresh turkey breast.
Appropriate amount - sugar or substitute

Brine turkey in above brine for 24 hours

Rinse very well at least two times.

Apply your favorite seafood rub.  Preferably the same kind as your liquid seafood boil.

Smoke turkey according to your usual procedure.

*If liquid mixtures are unavailable.   Dry rubs may be added to water at
a rate of 2 tablespoons per gallon of water, 1/2 to 3/4 cup of salt, and sugar at the same rate. I would recommend bringing water to a boil to dissolve salt, sugar and seasonings.
Allow to COOL before adding turkey or poultry.


    


                      CHAPTER 7

         *** INJECTING TURKEYS FOR MORE FLAVOR ***
 
Many successful pitmasters INJECT their turkey after brining for an even more flavorful end product.  Here are just a sampling of the contributed recipes:



         1 - BY OUR VERY OWN HEIDI ANDERSON

The last time I smoked turkey, I injected it with equal amounts of
Canadian whiskey, apple cider & canola oil with garlic powder.

I then rubbed it with garlic powder and lemon pepper.  Delicious!!!

Heidi

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

            2 - BY DAVE WIENER

I've used all kinds of injecting recipes, but one of the best is an equal combination of melted butter, honey, and sherry wine.

It gives a little sweetness that goes great with the smoky taste.

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


        3 - CAJUN DEEP-FRY TURKEY SEASONING MIX

               From The Cajun Injector

NOTE: If you have brined your turkey (or chicken), please be
very careful with the salt contained in this recipe !

1 10 to 12 pound dressed turkey not injected with
                butter, seasonings, or other flavorings
  2  teaspoons    salt
  2  teaspoons    ground red pepper, preferably cayenne
  4  tablespoons  unsalted butter
3/4  cup          onions, finely chopped
1/4  cup          celery, finely chopped
  3 tablespoons   garlic, minced
  2 tablespoons   hot pepper vinegar, peppers only, ground
  1 tablespoon + 1 teaspoon salt
  1 tablespoon    red cayenne pepper, ground
  1 teaspoon      black pepper
1/2 cup           basic turkey or chicken stock
  2 tablespoons   Worcestershire sauce
About 5 gallons   peanut oil for frying (peanut oil is used due to its
                  higher boiling point). Sam's sells it in 5 gallon
                  containers.

Thoroughly combine the seasoning mix ingredients in a small bowl and set aside. If making the spice is too time consuming, you can purchase the prepared version called 'Cajun Injector' at major grocery stores in the meat section or direct from the company. The address is: Cajun Injector, P.O. Box 97, Clinton, LA. 70722. It comes with the hypodermic injector. 

              PREPARING THE TURKEY

If your turkey comes with a metal prong that holds the cavity closed, remove and set it aside. Place turkey in a large pan.  Remove the giblets and neck from the turkey. If your turkey comes with a plastic "pop-up" doneness indicator, be sure to remove and discard it. Set pan aside. 

In a large skillet, melt the butter over high heat until half melted. Add the onions and saut about 3 minutes, stirring occasionally. Add the celery, garlic, Ground Hot Pepper Vinegar peppers, the 1 tablespoon plus
1 teaspoon salt, the 1 tablespoon red pepper, and the black pepper. Cook until mixture is a rich golden brown, about 3 minutes, stirring and scraping pan bottom frequently. Add the stock and Worcestershire and bring to a boil, stirring constantly. Remove from heat and immediately transfer mixture to a blender: blend on highest speed until mixture is a very
smooth puree, pushing sides down as needed to make sure every bit of the vegetables are finely pureed (so it won't stop up the injector needle).

Rinse and drain turkey well. While puree is still hot, pour it into the food injector and inject the puree into the turkey:
Insert to the bone or to the depth of the injector needle, without
piercing through to the cavity. To fill the injection hole with the puree as much as possible, from bone to surface of bird, begin to draw the
needle out as you inject the puree. Make holes about 2 inches apart and
use most of the puree in the meatiest areas; be sure to inject some of the puree in the upper joint of the wing, too. Pour any remaining puree (the part that won't go through the injector) into the cavity of the turkey and rub it over the inner surface. Set turkey aside. 

Sprinkle the reserved seasoning mix evenly over the bird and inside the cavity, rubbing it in by hand and using it all. Close the legs and tail together with the metal prong (or fold legs back into skin flaps, or tie legs together with kitchen twine).

Cover and refrigerate overnight. 


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


      4 - FERGY'S INJECTION RECIPE
              
     1 stick         Unsalted butter
     1 can           Low salt chicken broth
     3 tablespoons   Tx Pete hot sauce
     Garlic powder   To taste
     Onion powder    To taste
     Black pepper    To taste
 
Melt on low heat.
Mix all ingredients together.

Let cool before injecting.

I dont like to shoot a hot liquid into a cold bird. I think that part is just personal preference (growing bacteria).

"Cool" means I can stick a finger in it.


    


                     CHAPTER 8

            *** HOW TO COOK TURKEY ***

                By Randy Dewberry
                barbq@altamaha.net

This is the way we like our Turkey cooked for Thanksgiving.  It is easy
and produces a beautiful bird that is as juicy as it gets. 

Melt 1/4 cup of butter and mix in 2 Tablespoons of Worcestershire sauce. 

Prepare the Turkey for seasoning as you normally would (remove the little bags of parts from the cavity and clean that kind of thing). 

Rub the Turkey inside and out with the butter mixture, working the mixture under the skin as far as possible without tearing the skin and on top of the skin.  Do this the night before if practical if not just before you
put the bird on works just fine. 

Now season the bird with lemon pepper per your taste. 

Just before placing the bird in the pit, thinly slice 1 Lemon and 1 medium Onion. Insert the Lemon and Onion slices into the cavity. 

Run your pit up to 325 deg. (grill level temperature) and hold using your favorite wood, I prefer Apple and Oak for this. 

Place the bird BREAST DOWN in the pit (or oven) with the legs and thighs facing toward the hotter end.
 
The cooking time will be the same as "oven" cooking the bird at 325 deg. 

Half way through the cooking time flip the bird over to breast side up.
Be careful not to spill the juices out of the cavity. 

Remove the Turkey after checking to be sure that it is done. 

Remove the Onion and Lemon slices and discard the slices. 

Your done, the skin will be perfect golden brown, not rubbery at all, and really tasty. The higher temperature will not only produce a perfect skin texture but will also not dry out the bird and the cooking time is greatly reduced from say a 225 degree temperature pit. 

                          TIPS 

1. Get a pair of rubber coated cooking gloves for flipping the turkey or
   handling any heavy meat. 

2. Wrap the wings and the very end of the drum stick with aluminum foil. 

3. Do a practice chicken this week exactly the same way (except cut the
   amount of the onions lemon and butter sauce) It will come out great.
   A practice chicken will hone your skills for the big day. 


    


                     CHAPTER 9

          *** TURKEY BUTTERMILK BRINING ***

                   In Two Parts
            By Dan Gill and Gary Wiviott



                     Part A

            "A Buttermilk Bird for Thanksgiving"

                  By Dan Gill

I have always thought that the use of buttermilk with meat was somewhat aberrant - Something that Jeffy would do in the privacy of his own kitchen - alone - with drawn shades. But then, I keep seeing references to the wonders of soaking meat in milk that is past its prime.  The whole Middle East uses yogurt on lamb and goat; hunters use buttermilk to improve the flavor and texture of game; and Fine Cooking says it is the only marinade that actually tenderizes and improves flavor without turning protein to mush.  OK, I'm a traditionalist and it sounds like spoiled milk is a traditional adulterant for meat that may actually have some flavor of it's own. So, I got a boneless New Zealand leg of lamb from Sam's and determined to give it a try. The cow went dry about 3 weeks ago, but I found a quart or two of milk in the back of the fridge that smelled a little like buttermilk: I skimmed off the more colorful life forms and soaked the dry-rubbed lamb overnight in the curdled remainder (see recipe below). The lamb was tender, flavorful and downright outstanding. 

Segue to Thanksgiving: (Did I really write that?) I had thawed a 20# sale bird and one of our guests brought over a 16 pounder - just in case. As luck would have it, I had just made the last butter of the year ... so I added a quart of 'real' (strong) buttermilk to my standard overnight
turkey brine (see recipe below). 

Around here, my cooking is always an adventure. Every event is an experiment (and some of you actually thought I knew what I was doing!).   The truth is, we do battle with the forces of nature and try to outwit fire. There are umpteen variables to consider, a few of which we can control with some regularity but there always seems to be at least one
that is beyond the bounds of standard deviation.  The whole idea is to minimize the latter type so you know to what to attribute the results,
and what to do different next time.

We were supposed to eat at 5:30; that's when the rolls and Barbara's
German potato stuffing would be ready. I allowed my usual 5 hours then started by washing out the dogs' water dish that came with my Weber Smoky Mountain (WSM) and put it to its intended use - catching drippings. The smaller bird went on the bottom rack and the 20 pounder on the hotter top rack. Since I was completely out of my homemade cherry lump charcoal, I
had to start the fire with some gawdawful Walmart briquettes - the ones
you need a blowtorch to light. They burn a long time after you flare off the stinky stuff, but leave a pile of clay in the bottom of the smoker.
I kept a nice fire going with cherry chunks and some Cowboy Brand I found in a corner of the garage, but the variables were gaining on me. I had a hard time getting the WSM up to 250 and did most of the cooking around
235. About 4:30 I started a half chimney of gawdawful briquettes to kick things up a tad. I knew we would not eat at 5:30. Then Barb came out and asked me when the turkey would be ready.

"Only 8 more degrees" I said with authority. Both birds were hanging tough at 152 in the breast; I usually go to 165 - or about two more hours. 

"I don't understand what that means. How long do you think it will take
you to finish cooking the turkeys?"

"It'll be a little while yet, Sweetie" I replied.  That she understood
and disappeared into the house to turn the gravy down and put the candied
sweet potatoes in the oven to stay warm.  The rolls went into the cooler
to slow their rise.

Shortly, she came back out to check on me. I was sitting in a plastic
chair near the smoker enjoying my beer and cigar and obviously making no visible effort to get the birds back on schedule. "When should I put the rolls in?"  I thought I detected a note of exasperation: She was trying
to pin me down.

"Sweetie, This is an art form, not a science! It'll be ready when it is done. You can't rush genius" I mumbled while furtively switching between three polder probes looking for a degree of progress.

She asked again at 5:30. "Only 4 degrees to Go!" I had decided to take
them off at 160 - ready or not.  I have heard that turkey is cooked at
160, and this was an opportunity to find out.

We ate at 6:30. The turkey was cooked - barely. The rolls were large.  Nobody seemed to mind that the thigh joint was a little red: They kept
me busy carving second and third helpings. Complements were profuse.

When we were cleaning up later, I said  "Sweetie, I think I outdid myself! That turkey was sure tender and good - Think it was my best ever".  She likes my cooking but often needs a little prompting to tell me how good
it really is.

"You always say it's your best ever and then wait for me to agree."

"Well, it is true; I just keep getting better, Sweetie", I chortled. "But
I didn't say anything last time!" 

She agreed remembering the high point of Oyster Festival weekend:  Me frantically trying to remove a huge (fully engulfed) shoulder, a ham and
4 charred turkey breasts from a flaming pit with a long handled shovel.

Back to the topic. I'm not sure what role the buttermilk played in this masterpiece, but it certainly didn't hurt anything!   I am definitely adding fermented milk products to my arsenal of techniques.


        ____________________________________________


         TYPE OF BUTTERMILK THAT CAN BE USED

I think just about any milk product will do. The enzymes and biochemistry do the trick - Acid in buttermilk and yogurt intensifies the effect. Like salt, and unlike other acid and enzymatic tenderizers, the improvement in flavor and tenderness seems to penetrate deep into the meat. I agree with many of you about store-bought cultured buttermilk, but for this application it probably makes no difference. 

       _____________________________________________


            RECIPES AND PROCEDURES

                  Dan Gill

I usually use salty dry rubs for meat and fish and brines for poultry.  They both do the same thing because the salt draws extra-cellular fluids and makes its own brine, some of which is re-absorbed. There is no
dilution of flavor with water. I don't use recipes per se - It is just
not that critical. The following are approximations.

   
           BUTTERMILK BRINED LAMB
 
           Recipe By Dan Gill
 
 AMOUNT  MEASURE       INGREDIENT -- PREPARATION METHOD
--------  ------------  --------------------------------
   1      leg           lamb -- boned & butterflied
   1/2    cup           kosher salt
   1      bunch         rosemary
   1      bunch         mint
   1/2    bunch         thyme
   3      tablespoons   ground pepper
   1      tablespoon    garlic powder
   1      tablespoon    onion powder
   1      teaspoon      coriander
   1      pinch         allspice
   1      drizzle       molasses
   1      quart         buttermilk

Using a mortar and pestle, thoroughly crush herb leaves with salt. Mix in spices and rub all surfaces of meat with a light coating. Drizzle some molasses on and put the prepared meat in a plastic bag or non-reactive container and add buttermilk. Allow to marinate in the refrigerator over night turning a couple of times. About an hour before you are ready to cook, drain the meat and allow it to sit at room temperature until the smoker is ready.  Smoke-cook at around 300 deg. F to an internal temperature of 135-140. A butterflied leg should take about 3 hours to cook; a whole leg should marinate and cook longer.  Serve with mint sauce.


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


         BUTTERMILK BRINED TURKEY
            Recipe By Dan Gill

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 cup fine salt or 1 1/2 cups kosher salt
1/2 cup molasses or maple syrup
(I used some of each as I didn't have any maple flavoring)
1 T crushed or minced garlic (or garlic powder)
1 T onion powder
1/4 cup pepper
2 T Franks hot sauce
1/2 tsp allspice
1 tsp coriander
1 Qt buttermilk

The turkey does not need to be completely thawed but should be close. Mix ingredients with cold water until the salt and molasses dissolve.  Cover birds completely with brine and refrigerate overnight. Choose a container that is just slightly larger than the birds, or use a food grade plastic bag. I often use an ice chest and just enough ice to keep it cold. In the morning, remove from brine, rinse and drain while preparing smoker.

Smoke cook between 250 and 325 (measured at grate level - large turkeys
do better at the lower temps) to an internal temp of 165 basting with butter every few hours to give you the golden brown skin.


            *****************************
 
May your house be safe from tigers
Dan Gill - 1999

Homepage: http://DanGill.tripod.com/
Barbecue, curing and smoking meat, Woodworking and more


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

                 Part B

          "BUTTERMILK BRINED CHICKEN"

               By Gary Wiviott

I am did a little smoked chicken experiment today: 4 chickens, and 4 different brines. I will be using lump style charcoal with hickory for smoke in my Weber Smoky Mountain cooker (WSM).  All the chickens were put in refrigerator the first day at 4pm in individual 2-gallon plastic food bags, and I started the smoker the next day about noon. 

                BRINE CONSTANTS

1   gallon of water (excluding buttermilk brine)
1/2 cup kosher salt
1/3 cup brown sugar

                  BRINE 1

One half-gallon buttermilk added to the water to make up one gallon.

                  BRINE 2

Juice of one lemon, lime, orange, grapefruit and a teaspoon of grated peel of each. (Except the grapefruit) Chopped scallions, crushed fresh ginger, crushed fresh garlic, soy sauce, hot sauce, crushed red peppers, black and white pepper, chopped inside stalks of fresh lemon grass, 1 teaspoon of sesame oil. (toasted oriental style)

                  BRINE 3

Crushed dried basil, oregano, hot peppers, hot sauce, soy sauce, black and white pepper, garlic powder, onion powder and a little ev olive oil.

This is pretty much my standard brine and is loosely adapted from O'Reilly's brine in the BBQ FAQ.

      http://www.bbq-porch.org/faq/default.asp
                      OR
     http://www.eaglequest.com/~bbq/faq2/toc.html


                  BRINE 4 
  
Old Bay seasoning.


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

                 RESULTS

The results of my brining experiment are in and I have a definite winner: Buttermilk ! I will follow my comments in order of the brine recipes shown above. 

            BRINE 1 (BUTTERMILK)

The buttermilk brine lent the chicken a subtle undercurrent of tang and was extremely tender and juicy. The brown sugar tends to lend the birds a slight "ham" taste and this was quite mild and nice in this bird.

The meat, most noticeable in the breast, had a slightly denser texture then a standard brined bird. I would imagine this was due to some type of chemical interaction between the meat and the acid in the buttermilk.   

            BRINE 2 (CITRUS)

This one surprised me:  The flavors of the citrus, ginger, lemongrass and garlic did not come through as strongly as I had thought they would. I may try this again with a lighter wood for smoke. The breast meat, probably
due to the acids in the citrus, was very dense, almost as if it had tightened up. The breast, while still somewhat juicy, was not as tender
or juicy as the rest of the bird. 

               BRINE 3
Variation of O'Reilly's brine from the FAQ - See above)

This is a good all around brine that I have used for turkey and chicken
in the past. A slight "ham" flavor, barely discernible heat and good all around flavor. This brine, as do all brines, makes for a very tender and juicy bird. 

          BRINE 4 (OLD BAY)

This was a surprise:  The flavor of the Old Bay really came through and
the bird was very flavorful. The brown sugar combined well with the Old
Bay and the bird was quite juicy. 

I should note that I did not use standard Old Bay loose crab boil. The
Old Bay that I used was a, new to me, product called Old Bay Seasoning
and was ground to approximately the consistency of garlic powder.  I
used a .4oz package.  

            CONCLUSION

I really liked what the buttermilk did for the chicken: Very subtle
flavor and quite juicy. I also liked the Old Bay.  My thought is to
combine the Old Bay with a buttermilk brine and smoke with a lighter wood like ash so the flavors are not masked. I would not combine buttermilk
with the citrus, though I will try the buttermilk with my standard brine. 

Next time out I will try straight buttermilk brine, the full one gallon, and see if there is a difference. I recommend buying a few chickens (or turkeys) and trying various combinations of brines and woods, not
expensive to do and you may find a flavor combination that suits your
taste to a tee.

I would highly recommend trying buttermilk in your next brine. 

Regards
Learning to smoke in Chicago,
Gary 


    
 

                  CHAPTER 10

                
              "SMOFRIED TURKEY"

          By Wyndell "Fergy" Ferguson

  This complete Turkey article was about to go to the printers when we
  felt we owed to each of you to include the greatest new idea currently
  being embraced by some of America's TOP PitMasters.  Perfected by Fergy,
  this is considered by many to be The ULTIMATE !

  We hope you enjoy this inclusion.


                 INTRODUCTION


For many years, I have been experimenting and trying to develop the Ultimate Holiday Turkey.  It seems that every few years there is a "new
and improved" way to fix the family's holiday bird!  Breast down, cheesecloth, stuff, don't stuff, baste, don't baste, foil etc.  Even the fancy schmancy chefs with the white coats and funny hats cannot seem to agree how to cook the ever-popular turkey.

I discovered at an early age that cooking a turkey in the oven is asking for disaster.  Most people have grown up thinking that an over cooked, dried out bird was what turkey was supposed to be.  Then one fateful Thanksgiving, my father had a local barbecue joint smoke our holiday
feast.  Since that date back in 1975, I have only eaten two oven-roasted turkeys !

The first step in creating the Ultimate Multi-Orgasmatic Holiday Turkey
is to brine the turkey!  I won't go into many details on this, since all the information you will need is contained herein.

But then something really interesting happened.

Back after Danny Gaulden's QFest in Carlsbad, NM, and before Thanksgiving, several of us got into a discussion about fried turkeys.  Wiley Mixon made a comment about 'smoking then frying'.

I was on deck to do a few turkeys the next day (one smoked, one fried and an extra).  So I did one smoked, one fried, and one Smoked and Fried.

I smoked the bird till the internal temperature was about 130 and then pulled it off.  I drained the fluids from the inside, recoated it with cajun spice, and injected it with my spicy injection.

Then it went right into the fryer!  After I posted the results, several others tried it and loved the results. Judge Dave added it to his catering menu (as did I) and he started calling this type bird SMOFRIED  - and it stuck (with me anyway).

How does it turn out, you ask ?
SUPER MOIST and lots of flavor.  Some even think it intensifies the smoke flavor!

I hope you agree after you try YOUR SMOFRIED Turkey !

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


            MY ORIGINAL PROCEDURE

I smoked a 22lb turkey today.  It and the smaller bird had been brining since Late Thursday night till early this am.  They were still frozen (right from the store) when I put them in the brine and every day added some ice to keep the temp down.  They were being brined in a medium sized ice chest and held a temp just about 34 most of the time.

This morning I took them out and rinsed them real well and dried them thoroughly inside and out.  Both were injected with a mixture of butter, chicken broth, texas pete, garlic powder and pepper.  See my injection recipe in Section 7 above.

The large bird was then rubbed with a light coat of oil, and then dusted with lemon pepper and white pepper.  The smaller bird was rubbed with oil, and then dusted with lemon pepper, white pepper and Cajun Seasoning.

The small bird went back to the fridge.  The large bird went to the smoker.  When the large bird had about 2.5 hours left, I put the small bird in the smoker.  It smoked for about 2 hours.  I drained all the juice from the inside and added another heavy dusting of Cajun Seasoning.  When the oil was up to temp, it went into the fryer.  I had check to get the oil level earlier by placing the turkey in the fry pot and filling with water and taking the bird out and marking the level of the water.  I still got some runover, but it wasn't too bad.  (Ed Note: Please see TIP Number 16 in CHAPTER 1 Above).

I had a hard time figuring out when it was done, since the "3 min per lb" was shot because the internal temp was already pretty high when I took it off the smoker.  I just judged by when the meat and skin started to pull
up the leg bone.

First slice was in the leg.  There was a nice smoke ring,
and it was full of nice juice.  The flavor was outrageous!!!

I kept the meat from the two separated and served separately so the gang could see which they liked best.

It was a tie for the most part.  The flavor from the fried turkey was just unbelievable!!!  The smoked was great too, but I think I liked the combo better.

To repeat:  How did it turn out ?  SUPER MOIST and lots of flavor.  Some even think SMOFRYING intensifies the smoke flavor!

I just need to work on the timing part of it, and the amount of oil (I think an almost 14lb bird is just too big for 24qt pot).

          TEMPERATURE OF COOKING OIL

Most recommend 350.  If it is too much higher, you risk burning the oil.  If it lower than that, you risk the bird being greasy.


            TIMING IN OIL

You have to estimate it.  The normal fry is 3 - 3.5 min per lb.  But since your bird is already pretty hot, from the smoking, you just have to 'wing it.'  There are just too many variables to give a "fry for 10.389 min for
a 12 lb turkey" type answer.

Very rough guess would be to around 1 min per lb. Then check the internal temperature  of the bird just like you normally do for smoking <165 internal>.

My ranking of preference for Turkey now is:

Combo
Smoked
Fried
Roasted
TV Dinner

                    Fergy


    
  


                   CHAPTER 11
           
        EXCELLENT NEWSPAPER ARTICLES


                ARTICLE #1

    BRINING MAKES POULTRY PLUMP WHEN IT'S COOKED

Published Wednesday, November 17, 1999,
in the San Jose Mercury News

(Ed. Notes: This has been modified to include only
Poultry items.

Please see the my Article "BRINING COMPLETE" for the entire article and recipes).

WHEN it comes to cooking meat, particularly turkey and other lean meats, more and more folks are riding a new wave ... salt water.

Brining, or soaking in salt water, is a centuries-old technique that experts say produces the juiciest and most flavorful turkey possible ... even the white meat. The idea may be old but the problem it addresses is new: how to cook today's poultry (and pork, too), which has been bred to maximize white meat and minimize fat and, as a result, can be dry and flavorless.

Pam Anderson roasted 40 turkeys while researching "The Perfect Recipe" (Houghton Mifflin, $27) and concluded that brining is best.  She said, "I will never, ever roast a holiday turkey without brining again. The improvement it makes in the bird is dramatic. It's the  difference between a turkey that is bland and tastes like sawdust and one that is really flavorful, well-seasoned and juicy."

Chris Kimball, editor and publisher of "The Cook's Illustrated Complete Book of Poultry" (Potter, $32.50), is also a staunch  advocate. "We brine everything here," he said in a telephone interview from the magazine's Boston headquarters, "except maybe desserts."

Diane Rose, executive chef of Mio Vicino in Campbell, brines turkeys for added moistness. She shared her formula with Food section readers last year and has elaborated on it slightly this year.

Recipes for brining vary, but the technique is simple. Submerge meat in a saltwater solution and refrigerate as long as the recipe calls for ... usually eight to 12 hours for a turkey, but times vary according to strength of brine. Remove meat, discard brine, and RINSE THOROUGHLY before cooking as usual.

Kosher cooks have been doing a form of brining for years.  The meat is packed in kosher salt ... the same kind recommended for brining ... and then rinsed thoroughly in cold water before cooking. Any salt that remains is primarily in the skin, said Katja Goldman, a spokeswoman for Empire Kosher Chicken, a major producer of kosher chicken.

"People say that kosher chickens have a clean, pure taste, and they tend
to be more juicy," Goldman said.  "The effect of the salt may be the same (as brining)."

Kosher chicken should not be brined, said Kimball, because the koshering process effectively brines the meat. Brining forces moisture into the meat and traps it there. When the editors at Cook's Illustrated weighed their turkeys before and after brining, they found that an 11-pound turkey
gained an average of 3/4 of a pound from brining. What's more, brined
birds weighed from 6 to 8 ounces more after roasting.

People who try brined and non-brined meat side-by-side say that in  addition to tasting better, the brined meat has a better, firmer texture.

The best candidates for brining are meats that tend to be tough and dry, although many chefs are also brining frozen shrimp to compensate for water loss.

Bruce Aidells, author of "The Complete Meat Cookbook" (Houghton Mifflin, $35) and a frequent contributor to the Mercury News Food section, says
pork is an ideal candidate for brining because of its leanness and the
fact that people tend to overcook it to be on the safe side.

There are potential drawbacks to brining a big turkey, experts say.  Anderson suggests that since few people have the refrigerator space for a 20-pound turkey submerged in a container of salt water, they should put
the poultry in a large picnic cooler with ice cubes.   Alternately, place it in a cool garage, if the temperature is in the 40s or so.

In addition, the pan juices that accumulate during roasting are usually
too salty to make a gravy. 

Anderson says her turkey is so good you don't need gravy. "This is The Way," she said.

             ROASTED TURKEY BREAST
                 
                  Serves 6-8

1 1/2  cups        kosher salt or 1/2 cup table salt
1 1/2  cups        sugar
1 (6- to 8-pound)  fresh, whole, bone-in, skin-on turkey breast,
rinsed
4      tablespoons unsalted butter:
3      tablespoons softened, 1 tablespoon melted
1/4    teaspoon    pepper
1/2    cup         water, white wine or stock

Mix salt and sugar in 1 1/2 gallons of cool water in large stockpot until completely dissolved. Set turkey breast in brine, making sure it is submerged. Cover and refrigerate for 5 hours.

Twenty minutes before roasting, adjust oven rack to middle position and preheat oven to 450 degrees. Mix softened butter with pepper in small bowl. Set aside.

Remove turkey breast from brine. Rinse thoroughly under  cool running
water and pat dry. Rub seasoned butter under breast skin. Brush the skin with melted butter.

Place turkey breast in the oven, wide neck end toward back of oven.  Pour 1/2 cup water (or white wine or stock if you are making gravy) into pan bottom to prevent drippings from burning. Roast 15 minutes, then rotate roasting pan. Roast until skin turns golden, 15 minutes longer. Reduce
oven temperature to 325 degrees, continue to roast, rotating pan once
more, until internal temperature in deepest part of breast registers 160
to 165 degrees (depending on preference), 30 to 45 minutes longer. Let stand 20 minutes before carving. 

Note: If pressed for time, use twice as much salt and sugar in brine and cut soaking time to 2 hours (Ed Note: Be CAREFUL).



               DIANE ROSE'S TURKEY BRINE

For every gallon of cold water, use 1 cup kosher salt and 1/4 to 1/2 cup sugar. Add some lemons or other citrus fruit. (Cut fruit into halves or wedges, squeeze juice into brine, and toss in the fruit as well.)
Add thyme or bay and some peeled, roughly chopped onions.

Submerge turkey in brine to cover in a clean bucket or pot and refrigerate or keep in a cool place overnight. Rinse turkey, discard brine and cook as you normally would.

Note: To figure out how much water you'll need, place turkey in the container, add water to cover, remove turkey and measure water.


                BRINED ROAST CHICKEN

                      Serves 4

1 gallon boiling water
1 cup kosher salt
1 tablespoon cracked black peppercorns
1 (3 1/2- to 4-pound) chicken, giblets removed and rinsed
1 lemon, halved
2 sprigs rosemary

Combine water, salt and peppercorns in bowl, stirring to dissolve salt. Cool, then refrigerate until cold. Place  chicken breast-down in brine. Or place chicken and brine in gallon-size zipper plastic bag. Refrigerate 12 hours.

Preheat oven to 450 degrees. Squeeze 1/2 lemon inside chicken cavity; squeeze other half over chicken. Place both halves inside chicken.   Tuck rosemary sprig under each wing.

Roast 15 minutes, baste with pan juices. Turn oven down to 325 degrees and continue to baste every 15 minutes for an additional hour. Remove from
oven and let rest on cutting board for 10 minutes before carving.



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


                 ARTICLE #2
        
            "BIRD-BRINED IDEA"

 Soaking turkeys in saltwater is great technique

(ED NOTE: While parts of this article are already used elsewhere herein,  this article contains additional useful information NOT repeated.)

Meet the perfect turkey, prepared according to cookbook author Pam Anderson's recipe for brining a bird.


By Judy Walker
The Arizona Republic
Nov. 17, 1999

The search for the perfect Thanksgiving turkey is like the search for eternal youth: It's maddeningly elusive, it probably doesn't exist, but humans may never stop seeking it.

Pam Anderson leads the seekers. When she stood on the stage at Phoenix Civic Plaza during the International Association of Cooking Professionals' annual meeting in April to accept her cookbook award for The Perfect Recipe:  Getting It Right Every Time (Houghton Mifflin, $27), she recalled the hours she spent one summer roasting 40 turkeys.

Her search for perfection led to a method and technique that is working its way into the mainstream of America's kitchens. She soaks the turkey in a saltwater solution before cooking it, and, if the bird is small enough, rotates it to achieve even cooking.

Arizona residents are among the supersoakers. Diane Daspit of Paradise Valley plans to brine her turkey again this year, "because I have a friend coming I want to impress."

"She's a gourmet cook," she adds.

Daspit first brined a bird two years ago and said the thought of soaking a turkey in a bucket of water was "a little disconcerting" at first. But she did it, and then took the turkey, on ice, to Puerto Penasco, Sonora,
(Rocky Point) to roast for a celebration there.

"It was absolutely fabulous," she said.

Bill Eimers of Phoenix said he has "conquered Thanksgiving" since he began brining turkeys two years ago.

"It seems like a big deal, but it's ridiculously simple to do," Eimers said.

He said brining solves common turkey complaints: that by the time the dark meat is done, the white meat is dry; or, when the white meat is juicy, the dark meat is underdone.

"With brining, it's all perfect," Eimers said. "It just adds a hint of seasoning. It doesn't seem salty." 
 
When she set out to perfect a turkey-cooking method, "the two things I
knew about turkey were that the breast was dry and that it was a pretty bland piece of meat," Anderson said by phone from her Connecticut home. "The only thing that made it good was if you could make good pan gravy."

                  TRIAL AND ERROR

Anderson, former executive editor of Cook's Illustrated magazine, first wrote about her perfect-turkey method there.  She gathered cookbooks and noted as many methods as possible: cooking in a paper bag; covering the turkey with butter-soaked cheesecloth; dismembering the bird and putting
it back together; enclosing it in foil for part of the roasting; injecting turkeys with butter, salt and pepper.  She found the brining technique in
a Portuguese cookbook (of all obscure places) and the flavor of the bird was the best of any she tried. She knew she was on to something, although the breast was still dry. To solve that problem, she uses a rotating technique that she gleaned from a James Beard recipe.

A meat thermometer will show the temperature of turkey breasts roasted breast-side up registering 10 degrees higher than that of the legs and thighs.

"If the legs and thighs are 170 degrees, which is the minimal heat, the breast is 180," Anderson said. "And you know you get nothing but sawdust
at 180.

"The double whammy is, not only does the breast cook 10 degrees faster,
but it's done 10 degrees sooner. The legs you can get away with 170, 172, and they're done, but a breast is done at 160. Pop-up timers on the
breast pop up at 160."

The best possible thing you can do for a turkey is to start it breast-down and leave it that way as long as possible, Anderson said. Juices flow down into the breast and keep it moist. The reason you want to turn it breast-side-up before cooking time is done is to get the right appetizing color.

Anderson did her first turkey research on 12- to 14-pound birds and then redid it with larger ones. She found that the smaller the bird, the higher the temperature you can use for roasting.

                 SEASONED TO THE BONE

She roasts smaller turkeys at 400 degrees, starting them breast-side-down, then rotating them wing up, other wing up, and then breast-side-up, using
a wad of paper towels in each hand to handle the turkey.  Much over 15 pounds, however, and the bird is too big to turn wing-up, not to mention too heavy and unwieldy for the cook, Anderson said.

"Plus, the bigger they are, the lower the temperature," she says. "If you roast them at a high temperature, the bird will overcook on the outside before the inside gets done. I usually cook all larger roasts at lower temperatures, roast them at 250 and then flip them, then crank it to 400 just to brown."

A lot of roasting techniques are just the opposite ... higher at first, then lower. However, Anderson said she has found that on any cut of roast, you can get it darker quicker at the end. Because the fat's already rendered, it colors more quickly.

As for the brining, she has received feedback that is almost universally "WOW."  The solution permeates the meat, so it's a pleasantly seasoned
bird throughout. One of her biggest frustrations had been that other methods seasoned only the skin.

Brining vastly improves the texture and taste of frozen turkeys, Anderson said.

Her brining recipe calls for 2 cups of kosher salt or 1-1/2 cups of table salt and 2 gallons of water. Why kosher salt?  It's more pure, with no iodine, and has a brighter, less harsh flavor, Anderson said. Also, it's traditional. Poultry is koshered in a coating of kosher salt, which purifies the poultry, draws out the blood, and gives it a cleaner flavor.

                 KEEP IT COOL

What about practical considerations? It's no problem finding a container: new 5-gallon plastic paint buckets are $2.85 at Home Depot. But The
Perfect Recipe says to set the bucket of brining turkey "in a cool spot" for 12 hours or overnight. In Connecticut, Anderson's garage qualifies as "a cool spot." In the desert Southwest, however, if you don't have an
extra refrigerator, where are you going to put the bucket to keep it cool that long? Especially if your only refrigerator is already full of other Thanksgiving food.

You can double the amount of salt and soak for half the time, Anderson said.

The November issue of Cook's Illustrated has a solution: place four or
five large clean frozen ice gel packs in the more concentrated brine with the turkey to keep it cool for 4 hours. For ease of cleaning, you can also line the brining vessel with a turkey-size oven bag.

The turkey is rinsed after the brine bath, under cool running water for several minutes, until all traces of salt are gone.

Rinsing is important. Anderson said the only complain she's ever received on the brined-turkey method was from a couple who left the turkey in the brine too long, and the broth from the turkey was too salty.

Anderson's method calls for roasting the turkey on a V-rack adjusted to
its widest setting over a pan. If you don't have one, Cook's notes that
the broiler pan and rack that are standard equipment in every oven are
fine turkey-roasting pans. The flat-slatted surface of the rack doesn't
cut into or disfigure the meat when the turkey is started breast-side-
down. Put two sheets of 18- by 25-inch aluminum foil on top of the rack, put the bird on it breast-down, and roll and crumple the edges of the foil up around the sides of the turkey to keep it from listing.

(c)Copyright 1999, Arizona Central


    


That's it, Gang !
Please let us know how it turned out for you !

Remember, outdoor cooking of BBQ is NOT Rocket Science.
It is an Art Form.  One that allows for a lot of personal interpretation and experimentation.  Just follow the guidelines we have tried to give
you herein.  Then, see what works for you !

You and your Family and Friends will appreciate the results !

Now ... go start your own Brining, Injecting, Smoking, Frying, or
Smofrying - And Enjoy The Results !

Mikey
(Atlanta, GA - The HEART & SOUL Of Dixie!)
