Honey Brined Turkey Pics

JM3

Thanks for all the help with figuring out how much salt and honey to use. [p]The entire office raved. There wasn't one bit left.[p][p]Doing another one tomorrow.[p]John

Steve-B

JM3,[p]Wow, that sucker looks great. What temp did you pull it off at. I see the probe in the thigh. Did you tent it with foil anytime during the cook? [p]I hope mine looks as good as that one does.[p]Steve-B

Bama Egger

JM3,
Dude, that bird looks great. Where can I get the recipe and do you have any tips for me. [p]How come no vertical roaster?

Sandlapper

JM3,[p]How did you wind up brining your turkey?[p]Thanks

JM3

Answers[p]I brined it using Alton Brown's Honey Brined Turkey Recipe.[p]2.25 cups (1 lb.) Kosher Salt
1.33 cups (1 lb.) Honey
1 gallon Boiling water
2 qts vegetable broth
1 7 lb. bag of ice (no cup conversion :-) )[p]Brined it overnight. Pulled at 160 on the thigh. [p]Pulling the one for today out of the brine[p]I've cooked
2 pumpkin, 2 pecan, 1 blueberry, and 1 mincemeat pie today. Still have 2 apple pies left. As well as the finishing touches on two coconut cakes.[p]John

Bordello

JM3,
Looks great, did you air dry it after brining??? If so how long.[p]Thanks,
New Bob
aka Bordello

JM3

New Bob,[p]No air drying on that one. The one on the egg right now was air dryed for 2 hours so I can see what the difference is.[p]John

Unknown

JM3,
Could you please direct me to the recipe for this great looking bird. Also, you noted the amount of salt.
Thanks