Herb Butter Thanksgiving Turkey - 2015

fusionhq

Started prep on my Herb infused butter coated, brined, smoked Thanksgiving Turkey last night.  Got the brine all setup..used this pretty simple recipe..

1 Gallon (4 liters) Water
1 Cup (225 Grams)  Kosher Salt
1/2 Cup (125 grams) Sugar
(this is all you need but I add the following on their advice in the book):
1 bunch of fresh Tarragon
1 bunch of Fresh Parsley
2 bay leaves
1 head of Garlic- Halved Horizontally
1 Onion- sliced
3tbsp/30 grams black pepper- lightly crushed
2 lemons- Halved (give a good squeeze as you toss then in)
Should be noted that any aromatic can be thrown in - Celery, Carrot, garlic, any herbs (stems are fine) are all good and the more the merrier.
combine all brine ingredients into a pot and bring to a boil. Stir to dissolve all salts and sugars. Remove from heat and allow to cool to room temp. then put in fridge until chilled.
Add bird to the brine and weight it down with a plate or something that will keep the whole thing completely submerged for the appropriate brine time (see below).
Remove from brine, pat dry and let rest uncovered in the fridge for 2-24 hours. This is important as it forms the "pellicle" (tacky surface) that binds to the smoke flavor)
Brine Times:
Boneless Chicken Breast (8oz/225 grams): 2 hrs
2lb chicken (1 Kilo) 4-6 hours
3-4lb chicken (1.5-2 kilos) 8-12 hours
Boneless Turkey Breast (4 inches/10cm thick) 12-18 hours
10-15lb Turkey (4-7 Kilo) 24 hours
Turkey over 15lb/7 kilos: 24-36 hours

Cooked up the brine, and got her resting in the fridge for 24 hours.  This bird is 17.7lbs from Fresh Market...No Hormone (Honor Roll Turkey as some call it)

Next will be 24 hours uncovered in the fridge, followed by an herb butter mixture.  Pics to follow for a few days!

SoCalTim

That looks fantastic. Keep us posted. Lotsa pictures please!

slovelad

Thanks for all the info on the brine!

blind99

Honor roll turkey, I like it!  For the record I fully support raising animals in the best possible conditions.  Happy Thanksgiving!

fusionhq

slovelad said:

Thanks for all the info on the brine!

No problem, I think I found it here somewhere and it's good! Adds a ton of flavor to the turkey! Used it in a mad max last year. 

bgebrent

@fusionhq, you are off to a great start.  I'd recommend you remove the temp pop insert and the plastic tie down. Do you plan an under skin herb butter mixture plus on top?  Also, please consider stuffing the cavity with aromatics of your choice.  Examples, garlic, thyme, sage, orange, onion plus S&P.  Good luck brother.

fusionhq

@bgebrent ... Your recommendations are spot on.  Everything you said will be done. 

fusionhq

Turkey and casseroles are on standby. Firing everything up in the morning!  PS..those are NOT my hands!!! 

eggnewtoy

Looks great.  Thx for sharing

cazzy

That is my favorite brine recipe from a great book.  Heard about if from centex a few years ago.  

http://eggheadforum.com/discussion/1145474/the-herbed-poultry-brine-from-charcuterie-the-craft-of-salting-smoking-and-curing/p1

Your bird looks awesome!!  Have a great Thanksgiving Brian!

fusionhq

Thanks Cazzy, I'll have to try it!! 

Good morning and happy thanksgiving!! 

cazzy

fusionhq said:

Thanks Cazzy, I'll have to try it!! 

Good morning and happy thanksgiving!! 

Huh, what?  You are trying it.  The recipe you used is from the Charcuterie book.  I know that recipe very well!

fusionhq

Hahaha!!!! Like I said it was posted here!!! Haven't looked at your link yet!! It's the best. 

fusionhq

Just fired the fat girl up...turkey going on in about an hour...getting her set in at 325!

fusionhq

She settled nicely, thanks stoker! 

fusionhq

And she's on...1:15pm!

fusionhq

Casseroles on standby, turkey looking DANK!Two hours in, breast reading 120! Looking good!!!

fusionhq

Joker was on time. Very very good bird! 

Chubbs

Food looks good and extra points for using "joker" "dank" and "on time" in the same post. 

SmokeyPitt

Chubbs said:

Food looks good and extra points for using "joker" "dank" and "on time" in the same post. 

Extra bonus point would have been awarded for "this is how we cass-er-roll".

SmokeyPitt

Fusion that all looks incredible-especially the bird.  I'm gonna ask a stupid question...any tricks to get the butter to stick so well?  I have been using herb butter for years but I mine just seems to slide ride off that slippery skin.  

fusionhq

@SmokeyPitt we let the butter soften until it's near too soft, then mix the herbs. Don't cook it back off. The other thing is to make sure the bird is dried in the fridge, it makes the skin tacky. 

fusionhq

Btw, thanks for all the comments, I'm having turkey sammiches for lunch tomorrow.