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Slow Ramp Honey Brined Turkey

BykerBoy
BykerBoy Posts: 2
edited November -0001 in EggHead Forum
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<p />Thanksgiving was a great sucess thanks to the BGE & the BBQ Guru. I started with a 15# Fresh Turkey, brined it for 2 days then let it air dry in the refrig. for 8 hrs. then put 2 ice packs on the breast for 20 min. then rub butter & seasoned salt, cut up apple, orange & 3 bay leaves inside,then set up the egg indirect w/ a drip pan w/ apple juice & cider viniger Started the egg with the BBQ Guru Golf Club using Royal Oak Lump & about a 1/4 cup of maple chips & a 1/4 cup of cherry chips . Set the guru at 150 for 30 min then ramped it up to 200 for 30 min then to 250 for 30 min then to 325 for the remainder of the time I set the meat temp for 165 & placed the probe into the breast It went on at 9 am and was done at 1 pm It was wonderful I took it too a friends house & it got raves Golden & moist not salty at all .
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