Pulled Turkey Update

BlueSmoke

I got a very nice e-mail about pulling turkey. The writer brines the bird first, then marinates it. Rubs the carcass with a no-sugar rub and cooks at 300º until the thigh temp is 200º.[p]I did a 15# bird yesterday, and it was excellent. Used a combination of osage orange and grapevine for smoke. Not even a hint of dryness, and the meat pulled like a charm. I'll be doing this again, especially as the price drops. Oh, yield was 7.5 pounds of meat from a 15.5 pound purchase.[p]Ken

Bordello

BlueSmoke,
How long did you brine it and how long did you marinate it???[p]Thanks,
New Bob

WooDoggies

New Bob,[p]Do you think we can coax the brine and marinade recipe out of him as well? [p]WD

Bordello

WooDoggies,
I don't think that is much of a problem, BlueSmoke is always happy to help, right BlueSmoke ÖÖÖ
We will be patient and wait for Big Smoke Signals.
New Bob

BlueSmoke

New Bob,
My correspondent, a man of greater experience and more advanced years than I [;-)))] didn't specify his brine, but he marinates with Wishbone Robusto.
I'm a lazy old soul, and so just settled for brining the bird in my favorite: 40 oz. beer, 40 oz. water, 1/2 pound salt, 1 cup honey, with a small handful of allspice berries and about half that of fennel seed. Bring to a boil, stir to mix, strain and cool before using.
Rinse and pat the bird dry. Apply your rub and go for it. (I swiped this brine from "Notes from a Country Kitchen" where they use it on pork - it's okay there, but I really prefer it on poultry.)[p]Ken

Bordello

BlueSmoke,
Hi Ken,
Thanks for sharing your brine with us, I knew you would step up to the plate.
Cheers,
New Bob