Steen's Syrup Turkey Brine

Landry's Egg

Ever since I my mother showed me this recipe, I've been wanting to try it. Today was the day. The link is below. I only followed the brine recipe. I only spatchcock my turkeys indirect on the egg as well. Steen's Syrup is kind of a staple here in Louisiana. 

The brine was salt, 1 16oz. bottle of Steen's Syrup and some Tony Chachere's seasoning. The recipe called for 1 cup of Cajun Seasoning, I kind of forgot this step and didn't exactly put a cup of Tony's in the pot.

I'm not a big skin guy, I've pretty much devoured all the skin. This was a 15lb bird from Whole Foods. The rub was a mixture of DP Pineapple Head and Swamp Venom because I didn't have enough of either one to cover the top and bottom of the bird. The legs and thighs came to temp before breast, I had to cut them so they wouldn't over cook. It was done just south of 3 hours. 

It was so good. I'm a big fan of brining as well. I feel the brine adds in a little redundancy in case you over cook the bird. Skin always looks a little burnt but its not. This might have been my best turkey. Real Simple. 


http://acadianatable.com/2015/11/23/cane-brined-roast-turkey-2/