Q'Babe..... JAppledogs Turkey Recipe

Unknown

Nice seeing you last weekend at the bbq competition!
As I said, here is the only thing I have for J Appledogs 'Turkey a la josh" recipe. I think that is the author and I think that is what it's called. I have edited some of the stuff from the original post, so this is not exact and I do not mean to offend anyone by leaving anything out. I just think, and many of my guests, that is this the best turkey I have ever had. Hope you find the same!![p]1 turkey, 12-16 pounds, rinsed thoroughly, giblets, tail, and
neck removed
2 Tablespoons olive oil or
melted butter
1 Tablespoon butter, plus extra to grease the casserole dish
1/4 cup turkey or chicken stock[p]Brine:
2 cups brown sugar
1 cup maple syrup
3/4 cup coarse salt
3 whole heads garlic, cloves separated, but not peeled, and bruised
6 large bay leaves
1-1/2 cups coarsely chopped unpeeled fresh ginger
2 teaspoons dried chile flakes
1-1/2 cups soy sauce
3 quarts water
Handful of fresh thyme sprigs
Combine all the brine ingredients in an enamel or stainless steel
pot. Bring to a boil, remove from heat and let cool completely. Rinse
the turkey well, and
put it in a large enamel, stainless steel or food-grade plastic pot
or bucket. Cover with the cold brine and add more water if the brine
doesn't cover the
turkey. Put a plate on top of the turkey to hold it under the brine.
Refrigerate for 2-4 days, turning the bird twice a day. (When you
turn the turkey be sure to empty the brine out of the body cavity
before you turn it or it splashes everywhere.) [p]drained the brine off the bird, pat it dry and allowed it to air dry. I seasoned the cavities with salt & blend, then trimmed off the neck fat and tails. Brush bird with melted butter and oil. Stuff cavity with apple halves and an orange that had some holes poked in it. I then trussed it and greased it
set up BGEs for indirect cooking with plate setter and a drip pan. I put some cherry juice in the pan for no good reason except that I didn’t have apple juice. (Normally I don’t put anything in the pan). I soaked sugar maple & pecan chips and put in the BGEs just before the birds went on, remember it’s easy to over smoke a turkey so don’t use too many chips. Maybe a handful. Both birds were cooked around 325 until thermometer read 165.. [p]I like to make a mixture of butter and white wine to baste the bird throughout the cook. Also, keep some foil around and if the wing tips or top of the turkey start to burn you can cover that area with foil and it will stop burning.[p]

kilo

Wardser,
I am very interested in the receipe you posted for Turkey. I have never "brined" before but notice many receipes call for brown sugar and maple syrup. Does that give a sweet flavor to the meat? I have 40 relatives coming for Thanksgiving and I am worried what the response would be if it had much sweet flavor. Also, how big of a bird can you put on a large BGE?
Thanks for your help!
Kilo

QBabe

Hey Billy...[p]Good to see you and Michele too! I really enjoyed my first experience at a competition and I can definately see why folks get bitten by that bug...![p]Thanks for remembering the recipe. We're not actually doing a turkey on T-Day (my sister-in-law will be doing one in the oven...our contribution will be a leg of lamb roast on the small egg), but I bought a couple and put them in the freezer since they're a good price right now. I plan to do one sometime after the holiday. [p]Hope you have a nice Thanksgiving and we'll be seeing you soon at the Florida Fest in March...![p]Tonia
:~)[p]
[ul][li]2nd Annual Florida Fest (Mar 12 & 13, 2004)[/ul]

Wardster

Kilo,
No, no overwhelming sweet flavor at all. In fact, that is why this reciepe is so good, it's does not overpower the taste of the meat. you guests will love it.
I'm not sure how big a bird you can fit in the egg, but you may want to take the clip that holds your thermometer on the inside, and use it on the outside, gives you more room. One year, when I closed my lid, the BGE thermometer went into my meat. I could not figure out why the egg was only at 50* and flames were shooting out the top!!

BobinFla

Wardster,[p]ROTFL!![p]Been there, done that! Never wondered after the THIRD time though. (some people take longer to learn some things)[p]BOB