20# turkey into its brine


 
Brett-EDH

Brett-EDH

TVWBB Olympian
20#, broken down to six pieces; leg, thigh and breast with wing attached.

Did a 6% salinity brine. Added black pepper, bay leaves, whole garlic and frozen apple juice concentrate.

Will fridge this for 24 hours and cook it off tomorrow with JD and a small amount of oak wood, indirect at 350°F so it develops a crispy skin.

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Half a bird into each 2 gallon ziplock. 777ml water and 46g kosher salt is the brine base.

I’ll flip these before I go to sleep tonight to ensure an even brine.

Happy Early Turkey Day!
 
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The action is underway.

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I set the JD up left to right instead of front to back. Figured why not?

Placed a greasy paper plate on the right that used to have the dog’s chicken skin treats in it. Perfect “candle” to use as it lit immediately.

Added one oak barrel stave as I want to enhance the turkey, not smoke it.

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Since the coals are on the lower deck, I foiled the diffuser plate and added a drip catch pan so turkey fat isn’t running throughout the WSK.

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Made my herb and evoo rub. Rosemary, thyme, sage, gran garlic, black pepper, paprika and a small amount of salt which will help crisp the skin as it cooks.

Rubbed the rub under the skin onto the meat and atop the skin.

Then onto the grill.

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Browned up the back and neck and added mirepoix. After color was developed, added 1500ml water for the gravy.

I’ll add some mushrooms and thicken this after it simmers for around 90 minutes. And final season it when it’s near done.

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Start time was around noon. Projecting 2.5-3.5 hours total cook time. Will let this rest during transport to dinner.

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Running bottom vent on fire cook opening and top vent dialed open.

Making good progress at 50 minutes in.

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Awesome event Brett! Was this your first Thanksgiving in your EDH home? I'm thinking last year was, but I lose track
 
ChuckO said:
Awesome event Brett! Was this your first Thanksgiving in your EDH home? I'm thinking last year was, but I lose track
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Well, I cooked it at the new home and then transported it to the future in-laws home as they hosted Thanksgiving. Our contribution was the 20# turkey, mushroom gravy and a homemade cheesecake, of which I didn’t grab any pictures of.

The turkey was a huge hit. This is my new goto recipe from here on out.
 
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