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Brined Turkeys

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from a few weeks ago

 

 

used just a few pieces of apple wood

 

 

no brine (enhanced birds)

 

 

injected with pineapple/cranberry juice

 

rubbed with a basic bbq rub

 

glazed with a pineapple cranberry bbq sauce

 

 

 

these were such a hit we did them again for T-day - to equally happy diners

"... let it go - lets move forward."

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  • 1 year later...
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Put mine in the soak this morning. :th:

 

On the fence about whether or not to use the WSM to cook it in tomorrow, or not risk it and use the oven.

 

 

Don't risk it.  Hard to get just right I think.  One of those things to try some other time as an experiment

 

I have a new gem of a butcher shop, and my problem with stock is solved.  They process a lot of their own chicken (they have tons of marinated parts, stuffed breasts prepped birds etc) so they have tons of keel pieces, they freeze them three to a package for $1.25.

They make the best stock-some fat, some bone, some meat.   I grab a couple packs every now n then and whip some up-I am guessing I have about 2 gallons of chicken stock frozen right now.

 

Grill Guy Rule #66. Don't ry something for the first time on a Holiday Meal.

"Depend not on fortune, but on conduct."

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  • 5 years later...

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