Tenchiro
Well-Known Member
Generally when I make a turkey I start off with an overnight brine;
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
The morning of I let it rest a bit while preparing the "stuffing" it is not so much stuffing rather than an aromatic for flavor of the bird;
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
These get microwaved for 5 minutes and added to the bird right before it goes on the heat.
At the same time as I am pulling the bird from the brine I soak a good amount of hickory wood in water for the grill.
For the grill, I generally use natural lump charcoal although any kind of briquette will work as long as it isn't the self igniting stuff. Either way you want to use a chimney style starter and once it is good and hot line the outside edges of the bottom with the coals but make sure there are none in the middle, then throw on the wet wood and put the bird in the middle of the top rack. Use a remote probe digital thermometer and insert the probe into the middle of the breast without touching any bone.
Make sure all the vents on the bottom are wide open and use the damper on the top to control the heat. Basically it should be hot enough so you can't hold your hand there for more than a second or two.
Set the thermometer for 155-160 and then cover and let it go. Once it is done the skin will basically be a hard shell but the meat underneath will be incredibly juicy and delicious.
EDIT -- Forgot to mention boiling the brine. Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
The morning of I let it rest a bit while preparing the "stuffing" it is not so much stuffing rather than an aromatic for flavor of the bird;
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
These get microwaved for 5 minutes and added to the bird right before it goes on the heat.
At the same time as I am pulling the bird from the brine I soak a good amount of hickory wood in water for the grill.
For the grill, I generally use natural lump charcoal although any kind of briquette will work as long as it isn't the self igniting stuff. Either way you want to use a chimney style starter and once it is good and hot line the outside edges of the bottom with the coals but make sure there are none in the middle, then throw on the wet wood and put the bird in the middle of the top rack. Use a remote probe digital thermometer and insert the probe into the middle of the breast without touching any bone.
Make sure all the vents on the bottom are wide open and use the damper on the top to control the heat. Basically it should be hot enough so you can't hold your hand there for more than a second or two.
Set the thermometer for 155-160 and then cover and let it go. Once it is done the skin will basically be a hard shell but the meat underneath will be incredibly juicy and delicious.
EDIT -- Forgot to mention boiling the brine. Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
