Quote:
Originally Posted by Skillet83
Would love a discussion how people cook, temps and prep.
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I completely submerged my 20 pound turkey in a brine of water, salt, sugar, and a mirapoix of onions, celery, and garlic for 24 hours. It was about 2 cups of salt and 2 cups of dark brown sugar to a gallon of water. I probably made 2 to 2 1/2 gallons and used a whole stalk of celery, 3 big onions, and 3 heads of garlic. I chopped the onions and celery into 2 inch chunks and smashed the garlic cloves with the side of a knife.
After 24 hours in the brine, I patted it dry and injected the meat with a mixture of powdered onion and powdered garlic and salt in a liquid of half butter and half olive oil. I made about half a cup. After that it went into my electric smoker at 220 for 15 hours. I used about 2 cups full of hickory chips for the smoke. I put it in the smoker at 9 PM and went to bed.
Every one raved about the turkey, the white meat was done, but not dried out. The legs were over done and pretty dry, but still edible.