INGREDIENTS

INSTRUCTIONS

BRINE
Tuesday night:
Brine: set the turkey (completely covered in brine) in the fridge over
night (about 7 hours).
Wed: Removed on Wed morning and rinsed well. Covered with peanut oil and
placed in fridge till I got home from work (uncovered). After work (it was
an early day, played 2 hours racquetball before coming home and was still
home by 1230) I injected with butter, garlic powder, onion powder, hot
sauce, and black pepper. Dont know how much cause I just kept making it
until I had injected every few inches. Rubbed down with oil again,
sprinkled with black pepper, some poultry seasoning, and garlic powder and
returned to fridge.
Thurs (reminder, my wife had to work so we planned on eating late): Removed
from fridge to allow to warm to room temp. Started fire about 11a. Injected
one last time with same stuff as before. Stuffed the body cavity with onion
chopped into quarters, and half an onion in the neck cavity. A friend had
given me some blackberry wine that was to dry for me so I poured some into
the body cavity and mixed with oil for the final rub down. Sprinkled more
pepper on it. Rest of wine went into water bowl. Quartered several more
onions to be put into the fire pan with the oak, hickory, and blackjack
oak. Used heavy smoke and high heat for the first hour, then let the heat
drop down to 275 and the smoke to light for the rest of the cooking time.
Bird went in at noon and off at 8p. (21.45 lb. bird) Done to perfection.
Wife and kids claimed best ever (been doin birds for 16 years, only been
brining and oiling for the last year or so. The oiling tip came from this
list (thanks Danny). In the past I just wrote the blackened skin off and
peeled it off while carving. The blackberry wine added a slight fruitiness
to the overall taste. I also placed some foil pans in the bottom rack to
catch all the drippings. Used this to make gravy and to add to my cornbread
stuffing. I was afraid that the juices would make the gravy to smokey to
eat, but it was just a strong hint, with no gravy left. Kids loved it on
the dressing and potatoes. Most of one breast was eaten last night, the
rest of that one will be gone today. The other side will be samiches for
the week. The dark meat will become chili this weekend, or I may freeze it
till some cold weekend. Might use some to make some of the soups in this
months On The Grill. My first cheesecake turned out great!
Posted to bbq-digest V5 #729 by "Fergy" <circlef@the-link.net> on Nov 28,
1997

A Message from our Provider:

“Conviction of sin is God’s way of inviting you to restore fellowship with Him.”