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Turkey Anyone?

Unknown
Unknown
edited November -1 in EggHead Forum
Folks-[p]I got my first egg right before Christmas and I want to cook/smoke a turkey for Sunday dinner tomorrow. I went out this morning and bought a 15 lb. frozen turkey and a vertical turkey rack. I thought I could place the turkey on the rack in a 9x13 pan for an indirect effect while catching juices for possible gravey. I also bought some mesquite smoking wood. I want to impress the family with my first "egged" turkey and that is why I consult you fine people. The turkey is thawing now. Given what I have, how do you all suggest I prepare this bird? It is going to be a cold day here in lovely Minnesota so I thought some nice smoke flavored turkey may bring memories of summer! Your suggections are appreciated![p]Thanks for your help! I'll let you know how it all turns out
Becks
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  • Citizen Q
    Citizen Q Posts: 484
    Becks in MN,
    Get that sucker into a brine right now! It'll thaw quicker and safer than on the counter (it definitely won't thaw by tomorrow in the fridge). Disolve 2 cups of kosher or sea salt in a quart of hot water, add a cup of cider vinegar and about 2 tbs. of pickling spice or any combination of (whole) cinnamon, allspice, mustard seed, coriander, bay leaf, ginger, clove, black pepper and mace that you may have onhand. Add the hot mix to a gallon of COLD water and a dozen ice cubes in a 20+ quart stainless steel stockpot, add the turkey and add enough water to cover by a couple of inches. Weigh it down if needed with a heavy plate to keep it submerged, you can add a bottle or two of beer, hard cider or some white wine just to say you did. Place the stockpot in a fridge between 36-38 degrees or if you don't have that kind of room place it in a cool spot in your cellar and add a dozen ice cubes as often as needed for the pot to hold ice, but not too cold, you don't want to go below 35 or the brine won't have any effect and not above 40 lest ye perish.
    Early, early tommorow morning get you're Egg going at about 225 and smoke that sucker for TWELVE hours over maple, apple or cherry chips either on a vertical rack over a drip pan on top of fire bricks or in a v-rack very loosely stuffed with apple, orange and pear slices. [p]Cheers and Get Moving,
    C~Q
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