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We tried the turkey brine recipe and cooked it just as the author suggested. Bar none, this is the best turkey we've ever had!
DK
The best way to cook a smoked turkey is utilizing its' own juices to baste itself. What a better way than to use a rotisserie and a hardwood pellet-fired grill or Stoven pellet-fired burner conversion for a kettle style grill to accomplish this. Cooking time is ten minutes per pound instead of fifteen minutes per pound in a standard electric oven. Comes out completely cooked, smoky, savory, and juicy. It will probably be the best turkey you ever ate.
Ingredientes
- · 2 gallons water
- · 1 cup non-iodized salt
- · 1/2 cup brown sugar
- · 1/4 cup soy sauce
- · 3 tablespoons minced garlic
- · 1 tablespoon ground black pepper
- · 1 tablespoon onion powder
- · 1 tablespoon dry Italian seasoning mix
- · 1 tablespoon pickling spice
Direcciones
- Using a container large enough to hold your turkey and ingredients, mix together one gallon of warm water the salt and brown sugar until dissolved. Add garlic, pepper, onion powder, pickling spice, dry Italian seasoning mix, soy sauce, and one gallon of cold water in same container. Remove turkey skin. Submerge turkey in brine and let soak for 24 hours in a refrigerator. Rinse turkey in cold water before cooking. Using a hardwood pellet-fired bbq or a Stoven hardwood pellet-fired burner conversion for a standard 22.5â charcoal kettle, pre-heat to 275°. Place rotisserie rod with skewered turkey on the grill and turn motor on. Cook with the lid closed for ten minutes per pound or until the sizzling sound of drippings on the diffuser plate almost stops. Recommended hardwood pellets: Apple wood, Hickory, Alder, or Cherry Wood. www.thepelletbbqgriller.com or www.americansundancer.com for more hardwood pellet-fired grill recipes. Ummmm Gooood!
