This is the way we have been cooking turkey for 24 years. It is a 3 day orange juice brine turkey. The largest that we managed was a 21 lb. broad breasted turkey. If you want a big turkey, and you are going to use a Weber kettle, it will have to be broad breasted. We have changed to a smaller free range turkey, because it is juicier and firmer.
Monday mix these ingredients in a very large non Al pot (the acid will eat aluminum):
1 gallon orange juice
2 cups rice wine vinegar
2 cups apple cider vinegar
1 cup dark brown sugar
6 garlic cloves, crushed
1/4 cup fresh ginger, sliced
1 bunch green onions, sliced
2 bunches cilantro, chopped - The last few years we have been using fresh sage from our yard.
12 whole star anise
2 cinnamon sticks, crushed
2 tablespoons red pepper flakes
1 tablespoon whole cloves
2 tablespoons whole black peppercorns
1 cup sea salt - kosher is fine. I like the more mineral taste of sea salt.
Put all ingredients into your pot, bring to boil, and simmer for 40 minutes. Watch it, because it will boil over just when you aren’t looking. stir occasionally. Let cool, and store in frig overnight.
Morning time go get your reserved fresh turkey. Rinse and Remove the organs in both cavities Place turkey in extra strength garbage bag, or one made for this purpose if you can find it, laid into a 10” by 14” cooler. This may be a squeeze. Pour the cold brine into the bag very carefully. You want to twist the bag so that the brine rises to fully cover the turkey. Band the twist. You can use wads of newspaper to chink the space around the bagged turkey. Place cooler in refrigerator.
On Thanksgiving day, remove turkey. You should do this in the sink. Drain the brine. Thoroughly dry, discarding any hanging on brine pieces. slather the turkey in canola oil, or olive oil. I barbecue in a Weber kettle. It will be a better bird if you use real hardwood cooking charcoal. A pan needs to be placed under the turkey, with the charcoal on either side. This is Weber's indirect cooking layout. Use a thermometer to to see if done (180 degrees deep inside of thigh). It will take about 3 to 4 hours. We use a remote thermometer. One must read the directions carefully. I believe in a high heat to seal in juices quickly. Of course, using a Weber you DO NOT baste. The brine will cause the bird to blacken.
Biting into the leg or wing you will be greeted by an intense smokey citrus flavor. It will knock you out. The breast meat, juicy and tender, will have a gentle aromatic underlay.
Bon appetit
Vince
Monday mix these ingredients in a very large non Al pot (the acid will eat aluminum):
1 gallon orange juice
2 cups rice wine vinegar
2 cups apple cider vinegar
1 cup dark brown sugar
6 garlic cloves, crushed
1/4 cup fresh ginger, sliced
1 bunch green onions, sliced
2 bunches cilantro, chopped - The last few years we have been using fresh sage from our yard.
12 whole star anise
2 cinnamon sticks, crushed
2 tablespoons red pepper flakes
1 tablespoon whole cloves
2 tablespoons whole black peppercorns
1 cup sea salt - kosher is fine. I like the more mineral taste of sea salt.
Put all ingredients into your pot, bring to boil, and simmer for 40 minutes. Watch it, because it will boil over just when you aren’t looking. stir occasionally. Let cool, and store in frig overnight.
Morning time go get your reserved fresh turkey. Rinse and Remove the organs in both cavities Place turkey in extra strength garbage bag, or one made for this purpose if you can find it, laid into a 10” by 14” cooler. This may be a squeeze. Pour the cold brine into the bag very carefully. You want to twist the bag so that the brine rises to fully cover the turkey. Band the twist. You can use wads of newspaper to chink the space around the bagged turkey. Place cooler in refrigerator.
On Thanksgiving day, remove turkey. You should do this in the sink. Drain the brine. Thoroughly dry, discarding any hanging on brine pieces. slather the turkey in canola oil, or olive oil. I barbecue in a Weber kettle. It will be a better bird if you use real hardwood cooking charcoal. A pan needs to be placed under the turkey, with the charcoal on either side. This is Weber's indirect cooking layout. Use a thermometer to to see if done (180 degrees deep inside of thigh). It will take about 3 to 4 hours. We use a remote thermometer. One must read the directions carefully. I believe in a high heat to seal in juices quickly. Of course, using a Weber you DO NOT baste. The brine will cause the bird to blacken.
Biting into the leg or wing you will be greeted by an intense smokey citrus flavor. It will knock you out. The breast meat, juicy and tender, will have a gentle aromatic underlay.
Bon appetit
Vince
