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Brinecock Turkey

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SteveWPBFL
SteveWPBFL Posts: 1,327
in EggHead Forum
Publix had a fresh 15 lb. turkey with my name on it for just over nine bucks this morning. Spatchcocked it and brining it now to put on the Egg for dinner this evening. Planning 400F raised indirect with no rub just to see what the brine does.
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  • Mickey
    Mickey Posts: 19,674
    edited December 2012
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    Best to you. I like direct but bet yours works just as well. Using any small amount of wood?
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • SteveWPBFL
    SteveWPBFL Posts: 1,327
    edited December 2012
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    Whoa, Mickey! Thought you did all yours raised direct? Thinking about some pecan I just recently obtained, haven't really tried it yet. 
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  • Mickey
    Mickey Posts: 19,674
    edited December 2012
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    NOTICE: I HAVE TO GET BACK ON MY MEDS......DIRECT COOK FOR ME......

    100% direct raised @ 400, it just works for me and keep an eye on it. About a 90 min cook at 11/12 pound birds.

    My wood is one fistfull of mixed pecan/cherry chips, but just pecan is fine. I like the cherry for color of the bird as can't taste anything in doing the cherry. But please do use little and not to much wood as too much smoke is not your friend on birds.

    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • SteveWPBFL
    SteveWPBFL Posts: 1,327
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    Got it, Mickey. You da man when it comes to spatchcocked turkey! Ever brine one first? BTW, just finished up using my first batch of your coffee rub, too. It went over well on a number of things. Appreciate all your input over the past year! You like to keep it simple and we do, too! 
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  • Mickey
    Mickey Posts: 19,674
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    OK VI say anything you like. I am officially loseing it.I can't work and do the forum. Time to retire... Gary please send money for my retirement....
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • Mickey
    Mickey Posts: 19,674
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    Steve I have never did the brine. The spatchcock is very moist as is and I am very basic lazy person. Why add a step. If I had time I like to set bird uncovered in fridge over night for a better skin.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • SteveWPBFL
    SteveWPBFL Posts: 1,327
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    On at 4:08 pm, sprinkled aome celery seed and thyme on.
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  • SteveWPBFL
    SteveWPBFL Posts: 1,327
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    Pulled it off the Egg at 165F breast temp. It has very good flavor, I really like the pecan smoke. The brine gives it depth. The toasted celery seed is a nice accent. And, made turkey stock with the spatched out turkey back, neck, and giblets and converted that to a tasty dirty rice!
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  • Mickey
    Mickey Posts: 19,674
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    Nice bird. Next time you might want to nick/cut at breast so it will be more flat. Photobucket Pictures, Images and Photos
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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