BEARFN
Active member
With the kids home from College due to quarantine, I decided to cook up a turkey for an April thanksgiving !
The bird came out super moist and delicious, entire family enjoyed it and there were very little leftovers
)
The recipe I used was a take on Aaron Franklins S&P with a 24 hr brine.
15lb Butterball
I used Lumberjack Pecan Blend pellets.
(I substituted the lb of butter and just spritzed every 45 mins with water)
Brine:
2 cups of Kosher Salt
2 cups of sugar
Add to sauce pan, cover with water and simmer until dissolved.
Pour over ice to cool.
Place bird in 5 gal food safe bucket, add brine then add water up to a total of two gals.
Let sit for 24 hrs.
Seasoning
1/2 cup Kosher Salt
1/2 cup fresh crushed black pepper.
Lightly season bird (under skin and lay skin back over.
Set grill to 325 deg
One probe in the breast, one in the thig.
Cook to an internal temp of 165 deg (About 3 hrs)
Remove bird and wrap in two layers of aluminum foil and let rest for 20 to 30 mins.
The skin was still mostly crispy On the top and the meat was perfect.
I will definitely do this again soon however I think the only thing I might change is to reduce the salt in the seasoning to 1/4 cup as I believe the brine adds enough salt.
The bird came out super moist and delicious, entire family enjoyed it and there were very little leftovers
)The recipe I used was a take on Aaron Franklins S&P with a 24 hr brine.
15lb Butterball
I used Lumberjack Pecan Blend pellets.
(I substituted the lb of butter and just spritzed every 45 mins with water)
Brine:
2 cups of Kosher Salt
2 cups of sugar
Add to sauce pan, cover with water and simmer until dissolved.
Pour over ice to cool.
Place bird in 5 gal food safe bucket, add brine then add water up to a total of two gals.
Let sit for 24 hrs.
Seasoning
1/2 cup Kosher Salt
1/2 cup fresh crushed black pepper.
Lightly season bird (under skin and lay skin back over.
Set grill to 325 deg
One probe in the breast, one in the thig.
Cook to an internal temp of 165 deg (About 3 hrs)
Remove bird and wrap in two layers of aluminum foil and let rest for 20 to 30 mins.
The skin was still mostly crispy On the top and the meat was perfect.
I will definitely do this again soon however I think the only thing I might change is to reduce the salt in the seasoning to 1/4 cup as I believe the brine adds enough salt.
