Before we were so rudely interrupted...
Sep. 15th, 2008 09:59 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
bzarcherI was going to tell you about the Turkey we smoked right before the entire world went to Hell on Sunday.
Fortunately, I dressed for success.
Brining it for 24 hours in a mixture of apple juice, spices, honey, worcestershire, salt, and sugar.
Drain, pat dry, and air dry in the fridge for 1 hour.
Apply rub. I used olive oil as the slather this time.
Ready to go!
Spritz with apple juice each hour until about the half way point.
Then, start brushing melted butter onto the bird each hour instead.
Whalah
Oh, and did I mention the VERY USEFUL drippings which which to make gravy?
Bon appetit. :)
Fortunately, I dressed for success.
Brining it for 24 hours in a mixture of apple juice, spices, honey, worcestershire, salt, and sugar.
Drain, pat dry, and air dry in the fridge for 1 hour.
Apply rub. I used olive oil as the slather this time.
Ready to go!
Spritz with apple juice each hour until about the half way point.
Then, start brushing melted butter onto the bird each hour instead.
Whalah
Oh, and did I mention the VERY USEFUL drippings which which to make gravy?
Bon appetit. :)
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2008-09-16 02:10 am (UTC)no subject
Date: 2008-09-16 02:21 am (UTC)In this case, the brine was 1 gallon of apple juice, 2 cups of sugar, 2 cups of salt, 6 tablespoons of Worcestershire sauce, 3/4 of a cup (1 bottle) of pickling spices, brought to a boil and stirred until the sugar and salt dissolved. Then I killed the heat and stirred in a cup of honey, and poured it into the cooler with 8 pounds of ice, then added the bird. :)
no subject
Date: 2008-09-16 02:10 am (UTC)no subject
Date: 2008-09-16 02:23 am (UTC)If I actually fulfill my threat of showing up at DragonCon next year, I suspect I'm gonna wear a labcoat, a nice light shirt, the apron, gloves, and googles, and just see what kind of reactions I get.
...oh, and pants. Yes.
no subject
Date: 2008-09-16 06:51 pm (UTC)no subject
Date: 2008-09-16 06:55 pm (UTC)no subject
Date: 2008-09-16 07:22 pm (UTC)no subject
Date: 2008-09-16 07:57 pm (UTC)no subject
Date: 2008-09-16 02:17 am (UTC)no subject
Date: 2008-09-16 02:24 am (UTC)Wonderfully moist with the rub and smoke adding some great flavor to the bird, and the skin was really tasty and crisp. Alex and I ate a decent bit and put the rest in the fridge, where thanks to several bags of ice, everything seems to have come through the power outage OK. So I'm going to be having some awesome turkey sandwiches this week. :)
no subject
Date: 2008-09-16 02:37 am (UTC)I was going to ask why I was in Florida, and then I remembered all the good things Phil has cooked for me in the last few weeks. But still!!
no subject
Date: 2008-09-16 02:49 am (UTC)Like I said - give me some warning next time you guys will be around Ohio, and I'll be happy to do whatever you guys like. Just give extra-extra warning if it's something that might need 8+ hours to cook so I can lay in extra charcoal, red bull, nodoz, etx.
no subject
Date: 2008-09-16 03:06 am (UTC)no subject
Date: 2008-09-16 11:34 am (UTC)no subject
Date: 2008-09-16 03:54 am (UTC)And that turkey looks AMAZING. I only like turkey that has been Smoked (note the capital S- that is very important) and that looks deliiiiiicious.
no subject
Date: 2008-09-16 11:36 am (UTC)As to the turkey? Mmmmmm, yes. :)
no subject
Date: 2008-09-16 01:14 pm (UTC)That turkey looks spankin' delicious!
I'm learning the tasty art of delicious roasted chicken. Doing so without the right supplies is interesting, but damn it's comin' out good.
I commend thee and thy delicious food efforts. I promise to cash-in on your offer to feed us one day!
no subject
Date: 2008-09-16 01:21 pm (UTC)Thank you! Yaaaaaaaay! Chicken is also good. :)
no subject
Date: 2008-09-16 06:10 pm (UTC)no subject
Date: 2008-09-16 06:12 pm (UTC)