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| Joined: | Tue Jun 7th, 2005 |
| Location: | San Jose, California USA |
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OK, I took some things that we have done in the past, remixed them, and came up with this for the turkey this year. I will be buying boneless turkey breast and turkey thighs this year, instead of a whole turkey. I feel it will be easier to get the different thicknesses of meat done properly if they are separate.
We are not going to go boneless, so I'm going to take advantage of the cavity on the bird to add some additional flavor.
Orange Juice Salt-Free "brine"
2 gallons of orange juice.
1 quart pineapple Juice.
Handfull of chinese Chili peppers.
Vargr's Rub
1.5 Smoked Spanish Paprika, Sweet (From Spice House)
1 Crushed Rosemary
1 Thyme
1 Marjoram
1 Celery Salt
1 Granulated Garlic
.5 Black Pepper
1. Put handfull of chili peppers into orange juice 1 week in advance, allow orange juice to meld flavors with chili's.
2. Put Orange Juice/Pineapple Juice into big red bucket, put turkey in bucket, put in refrigerator for 3 days.
3. Take Turkey out of "brine" rub with Vargr's rub.
3.5 Stuff turkey cavity with green onions, garlic, rosemary, thyme, sage, and orange wedges.
4. Smoke turkey in smoker with white oak/cherry wood.
5. Filter "brine" to get rid of chili's and such.
6. Put some into large pot and reduce down by 1/2
7. Mop the Orange Juice mop onto the outside of Turkey as it cooks.
8. When turkey is done, reduce orange juice brine down to syrup to use as sauce.
9. Wrap turkey in foil and allow to rest until cool.
10. Slice turkey, place in foil pans with foil cover, place in fridge to keep.
11. Reheat Thanksgiving morning.
Last edited on Tue Nov 12th, 2013 04:30 pm by boojum
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