Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

"super buzzard"

a few years ago (7 – 10) an egger posted about his thanksgiving turkey that he called, “super buzzard” – i tried his brine and loved it – but – i have lost the recipe – does anyone have the recipe or know the person

thanks – mr toad
In dog Beers - I have had only one !


  • fishlessmanfishlessman Posts: 23,020
    i believe the super buzzard was the one that had a paste of ground bacon, onion, sage, and maybe wine slipped under the skin then smoked at low temps. there was a brine floating around back then too but not the superbuzzard recipe, i think it was mrsappledawgs with garlic ginger etc. i remember doing both of them
  • fishlessmanfishlessman Posts: 23,020
    edited November 2012
    this might be the one your thinking off, j appledog

    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 sprigsCombine 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.)To cook the turkey: Remove the bird from the brine and pat it dry.
    Lightly brush it with olive oil or butter and set aside. Adjust oven
    rack to the lowest
    position and preheat oven to 400 degrees. Set a heavy-duty V-rack,
    adjusted to its widest setting, in the pan.

  • BENTEBENTE Posts: 8,337
    hey fish several years ago when i was asking turkey questions julie emailed me a bunch of brine recepies i have since lost that email now i have one of her brine recepies so thanks i will be doing this brine sometime next week!!!

    happy eggin


    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • fishlessmanfishlessman Posts: 23,020
    im pretty sure she sent me the recipe as well, searching though brought up a few sources, cat posted it along time ago and its a recipe created by john ash. i know its the one that was being posted about ten years back though
Sign In or Register to comment.
Click here for Forum Use Guidelines.