| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
servings |
INGREDIENTS
| 1 |
ga |
Orange juice |
| 2 |
c |
Rice wine vinegar |
| 2 |
c |
Apple cider vinegar |
| 1 |
c |
Dark brown sugar |
| 6 |
|
Cloves crushed garlic |
| 1/4 |
c |
Peeled fresh sliced ginger |
| 1 |
bn |
Green onion; sliced |
| 2 |
bn |
Chopped cilantro |
| 12 |
|
Whole star anise |
| 2 |
|
Crushed cinnamon sticks |
| 2 |
tb |
Red pepper flakes |
| 1 |
tb |
Whole cloves |
| 2 |
tb |
Whole black peppercorns |
| 1 |
c |
Kosher salt |
INSTRUCTIONS
This was in the local paper, and sounds interesting:
Four days before smoking the turkey, start with a thawed turkey and this
marinade/brine:
and of course one turkey... about 15 pounds.
Combine marinade ingredients in large pan. Bring to boil, reduce heat to
low and simmer for 45 minutes. Let cool. Throughly rinse and dry the
turkey, inside and out. Place in large plastic, glass or earthenware
container that is not much wider than the turkey and deep enought so the
marinade/brine will cover the bird completely. Pour in the brine, make sure
it covers the turkey. Cover and refrigerate for at least three days. If
brine does not completely cover the bird, turn it every 12 hours. Remove
turkey from brine and pat dry before smoking it. They recommend lightly
rubbing it with olive oil, salt and pepper, and placing a drip pan to catch
any drippings. Smoke in your favorite way. Author states that is
particulary good with orange wood, wine barrel chips, grapevine cuttings,
etc... but your favorite wood for smoke is fine.
Enjoy and happy turkey day!
Posted to bbq-digest by leannecm@uswest.net on Nov 19, 1998, converted by
MM_Buster v2.0l.
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