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Buzzards Roost
02-08-2009, 08:35 AM
Smoking a turkey for church social today, put it on about 4am. Smoking on a UDS, 1st 2 hours at 300 with pecan, then down to 225 until it gets to 180, then rest in foil in ice chest til lunch.

Smoked Apple-Brined Turkey

2 quarts unsweetened apple juice
2 cups packed brown sugar
1 cup kosher salt
4 ounces fresh gingerroot, peeled and thinly sliced
15 whole cloves
6 garlic cloves, crushed
3 bay leaves
3 medium oranges, quartered
3 quarts cold water
1 turkey (12to 14 pounds)
2 tablespoons vegetable oil

In a large kettle, combine the first seven ingredients. Bring to a boil; cook and stir until salt and sugar are dissolved, Stir in oranges. Remove from the heat. Add cold water to cool the marinade to room temperature.
Remove giblets from turkey (discard or save for another use). Place a turkey-size over roasting bag inside a second roasting bag; add turkey. Carefully pour cooled marinade into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan or other large container. Refrigerate for 18-24 hours, turning occasionally.
Prepare grill for indirect heat. Drain and discard brine. Rinse turkey under cold water; pat dry rub oil over skin. Skewer turkey openings; tie drumsticks together.
Place breast side up on a rack in a disposable foil roasting pan. Grill, covered, over indirect medium heat for 1 hour. Tent turkey with foil; grill1-2 hours longer or until a meat thermometer inserted in the thigh reads 180. Cover and let stand for 15 minutes before carving.


Will have pic later.

PigCicles
02-08-2009, 08:39 AM
All right! Let's not forget the pics if you can. Thanks for sharing your brine. Let us know how that turkey comes out.

Have you used this brine before? Does the orange flavor come out at all?

Buzzards Roost
02-08-2009, 08:45 AM
Yes, I did 3 turkeys this way for Thanksgiving and one for Christmas. They turn out very juicy and no not distinct orange taste, but very delicious. The cloves are probably the most Distinct, but very lite.

PigCicles
02-08-2009, 10:02 AM
I can see the cloves coming through for sure. Do you season the outside of the bird with spices or just go for it with the brine flavors.

Buzzards Roost
02-08-2009, 10:04 AM
I put a poultry blend on it.

morkdach
02-08-2009, 10:17 AM
:kewlpics::oops:sounds great

Buzzards Roost
02-08-2009, 10:21 AM
Ya Ya ok its getting close, just hang on.

cowgirl
02-08-2009, 11:26 AM
It sure sounds good so far!

Buzzards Roost
02-08-2009, 02:46 PM
Ok Here they are. Hope you enjoy. The folks at church sure did, lasted about ten minutes.

http://i298.photobucket.com/albums/mm256/oscarsroost/DSCN0116.jpg
The UDS

http://i298.photobucket.com/albums/mm256/oscarsroost/DSCN0117.jpg
out of the smoker

http://i298.photobucket.com/albums/mm256/oscarsroost/DSCN0118.jpg
to rest in the ice chest

http://i298.photobucket.com/albums/mm256/oscarsroost/DSCN0120.jpg
whats left.

morkdach
02-08-2009, 02:49 PM
now thats a fine looken bird :sign0092::kewlpics:

BYBBQ
02-08-2009, 03:42 PM
Excellent.:thumbs up: Very tasty lookin' bird.:drooling:

chef schwantz
02-08-2009, 03:47 PM
looks like you got the makings of some fine soup there!:cheer:How big a bird did you start with?

californiasmokin
02-08-2009, 04:47 PM
Good looking bird:thumbs up:

Buzzards Roost
02-08-2009, 04:56 PM
Thanks Y'all. It was a 13 lb bird. It was very good, except it had a little to much smoke more me. Or maybe it was the pecan. That was the first time I've used pecan for turkey. The others times it was hickory and maple.

Geek with Fire
02-09-2009, 10:21 AM
Looks good, though I have a question about the temperature. 180 internal seems like it would dry that sucker out. I usually pull mine at 155 and let them coast to 165 before I shut 'em down on ice. What's your thought on this?

Buzzards Roost
02-09-2009, 10:44 AM
Well that was the first time I took it to 180 and will be the last time because it was a lot dryer than the others. The next I'll be taking it to 165 wrapping in foil and resting for a hour. It was still juicy but not near as much as the others.

SmokyOkie
02-09-2009, 11:23 AM
Thanks Y'all. It was a 13 lb bird. It was very good, except it had a little to much smoke more me. Or maybe it was the pecan. That was the first time I've used pecan for turkey. The others times it was hickory and maple.

I like a 12#-13# bird myself. That really looks nice!

I don't think the pecan was the issue, cuz pecan is almost identical to hickory, only without the sharp whang on the edge.

I'd like to know what you did to your drum to get it so tall. Anyone else?

Buzzards Roost
02-09-2009, 11:33 AM
Used a donor barrel cut the top portion off just at flare. Reshaped to where it fit on the main barrel and used ring to clamp it tight, then used high heat silicon to seal it.

SmokyOkie
02-09-2009, 11:43 AM
I like it, but do you need a step ladder to see into it?:D

Joneser
02-09-2009, 12:12 PM
I like it, but do you need a step ladder to see into it?:D
http://i39.photobucket.com/albums/e159/jjones1994/blocks.jpg

Buzzards Roost
02-09-2009, 03:24 PM
I actually use those for the other UDS. Just set it on them to raise it up a little. Here are some pictures of how to make it tall.

http://i298.photobucket.com/albums/mm256/oscarsroost/DSCN0102.jpg
Short UDS on blocks

http://i298.photobucket.com/albums/mm256/oscarsroost/DSCN0125.jpg

http://i298.photobucket.com/albums/mm256/oscarsroost/DSCN0124.jpg
cut section

http://i298.photobucket.com/albums/mm256/oscarsroost/DSCN0121.jpg
Put together with ring.

Buzzards Roost
02-09-2009, 03:29 PM
OH! And yes Chef Schwantz the soup is on right now. Will show pictures later.

SmokyOkie
02-09-2009, 04:30 PM
Cool! I can't see a single reason that wouldn't work. what do you do as far as cooking grates?

What did you cut it with that gave such a clean cut?

Why don't you post a thread of the whole thing in the VDS forum. I bet they'd sticky it.

If you get a chance, post it and drop a line to the mod staff.

Jake
02-09-2009, 07:27 PM
:whathesaid:

and on the topic of the bird it looked gooooooood, a little gravey will fix that dry :msn-wink:, oh man now i got a hankering for turkey:drooling:

that drum looks good :thumbs up: please post for us that are thinking of doing it

californiasmokin
09-10-2009, 04:57 PM
I actually use those for the other UDS. Just set it on them to raise it up a little. Here are some pictures of how to make it tall.

http://i298.photobucket.com/albums/mm256/oscarsroost/DSCN0102.jpg
Short UDS on blocks

http://i298.photobucket.com/albums/mm256/oscarsroost/DSCN0125.jpg

http://i298.photobucket.com/albums/mm256/oscarsroost/DSCN0124.jpg
cut section

http://i298.photobucket.com/albums/mm256/oscarsroost/DSCN0121.jpg
Put together with ring.


This is what I was talking about when I saw that post for all those drums for $25 .

silver-bullet
09-10-2009, 09:13 PM
Oh man that looks GOOD!! :drooling::drooling: That brine I have to try. I wonder, With that brine with all that apple cider in it. Do you folks think it would be a bit sweet if I smoked it over Apple Pellets?
I marinated a boneless backribs once in Apple cider only & then smoked it over Apple Pellets, I found it a bit sweet to my likeing.
I do like Apple pellets. Out of all I've use. I like Apple the best for certain things. Pork & poultry mostly.

SmokyOkie
09-10-2009, 09:23 PM
Buzz, what did you do to cut the barrel section? That looks like pretty fine workmanship to me.

Buzzards Roost
09-10-2009, 09:37 PM
used a angle grinder and took my time doing it.

I used apple and hickory with my last turkey. It was great, its not as sweet as you would think. Oscar

tomshoots
09-12-2009, 10:25 AM
Ok Here they are. Hope you enjoy. The folks at church sure did, lasted about ten minutes.

http://i298.photobucket.com/albums/mm256/oscarsroost/DSCN0116.jpg
The UDS

http://i298.photobucket.com/albums/mm256/oscarsroost/DSCN0117.jpg
out of the smoker

http://i298.photobucket.com/albums/mm256/oscarsroost/DSCN0118.jpg
to rest in the ice chest

http://i298.photobucket.com/albums/mm256/oscarsroost/DSCN0120.jpg
whats left.

:thumbs up: Beautiful bird you got there! Or HAD there. I've never smoked one cause my wife doesn't care for them no matter how you cook 'em. I'll prolly try some time when there will be others around to appreciate it.

BTW, I couldn't help but notice how tall your UDS is. Looks like you cut off a section of another barrel and added on. Is it banded in place? If you have details on how to and advantages etc. I'd love to see 'em.:sign0092:

Short One
09-12-2009, 10:32 AM
Tom, Oscar posted a little more on the tall drum, try this.http://www.theqjoint.com/forum/showthread.php?t=2498&page=3Or scroll to the top of this page.

Short One
09-12-2009, 10:45 AM
I like it, but do you need a step ladder to see into it?:DNot all people are vertically challenged. :smack::roflmaoha0::roflmaoha0::monkey:

tomshoots
09-12-2009, 12:05 PM
Tom, Oscar posted a little more on the tall drum, try this.http://www.theqjoint.com/forum/showthread.php?t=2498&page=3Or scroll to the top of this page.

Yeah, I saw this right after I submitted my queries:oops:.

californiasmokin
11-07-2009, 05:48 PM
My brother is going to brine a bird this year.I will have to ask him if he has a recipe.

Thanks Oscar!

GrillDaddy
11-19-2009, 07:25 PM
That brine recipe is awsome, I've been using that same one for years. I just whipped up a batch tonight...smoking turkey for the Ohio state Michigan game Saturday as a practice run for Thanksgiving. Going to do 2 breast on the UDS..first time.

SmokyOkie
11-19-2009, 10:12 PM
That brine recipe is awsome, I've been using that same one for years. I just whipped up a batch tonight...smoking turkey for the Ohio state Michigan game Saturday as a practice run for Thanksgiving. Going to do 2 breast on the UDS..first time.


Which brine recipe is that?

californiasmokin
11-19-2009, 10:26 PM
Which brine recipe is that?

This one.:roflmaoha0:
http://72.167.135.4/forum/showpost.php?p=29725&postcount=1

GrillDaddy
11-20-2009, 09:12 AM
It is from a Weber cook book, the one with the hard cover - Weber's Art of the grill maybe.

Smoked Apple-Brined Turkey

2 quarts unsweetened apple juice
2 cups packed brown sugar
1 cup kosher salt
4 ounces fresh gingerroot, peeled and thinly sliced
15 whole cloves
6 garlic cloves, crushed
3 bay leaves
3 medium oranges, quartered
3 quarts cold water
1 turkey (12to 14 pounds)
2 tablespoons vegetable oil

In a large kettle, combine the first seven ingredients. Bring to a boil; cook and stir until salt and sugar are dissolved, Stir in oranges. Remove from the heat. Add cold water to cool the marinade to room temperature.
Remove giblets from turkey (discard or save for another use). Place a turkey-size over roasting bag inside a second roasting bag; add turkey. Carefully pour cooled marinade into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan or other large container. Refrigerate for 18-24 hours, turning occasionally.
Prepare grill for indirect heat. Drain and discard brine. Rinse turkey under cold water; pat dry rub oil over skin. Skewer turkey openings; tie drumsticks together.
Place breast side up on a rack in a disposable foil roasting pan. Grill, covered, over indirect medium heat for 1 hour. Tent turkey with foil; grill1-2 hours longer or until a meat thermometer inserted in the thigh reads 180. Cover and let stand for 15 minutes before carving.

Buzzards Roost
11-20-2009, 07:34 PM
I think we got it out of one of my wifes magazines.