My Turn Too Do a Turkey


 
Barb D

Barb D

TVWBB Hall of Fame
I thought since Rich has always done the turkeys that it was my turn, here goes.

Used this Weber recipe Maple Brined Turkey with Bacon Gravy http://www.weber.com/recipes/poultry/maple-brined-turkey-with-bacon-gravy

Night before brine mixed into bag with turkey into cooler for 14 hours.
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Turkey in pan with giblets and brushed with melted butter.
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On the performer with pecan and apple wood for smoke.
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All done and going in.
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Using the recipe it made a wonderful maple and bacon gravy.
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Turkey sliced
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Plated and ready to enjoy.
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Thanks for looking and have a great week.
 
Nice job, Barb! Looks delicious. Did you notice any difference with the brine? I've yet to brine a turkey, always on the fence if it's worth it. What's the verdict?
 
Teddy, we have done a couple of brines and they have been great. Now we do less salt then it calls for because Rich cann't have it. They still come out great so give it a try, I think you will like it.
 
Golden brown turkey served with maple and bacon gravy, are you kidding me?
Chris, bar this woman for cruelty to members! :p
Outstanding cook Barb!
 
Oh my, that 4th picture.....! Weber should put that on their catalog cover. Excellent cook Barb
 
Gorgeous looking bird Barb. Plate shots look great too. I picked up a turkey breast, bone in, to do another turkey cook before the warmer spring weather gets here. Hope it comes out as good as yours!
 
I wonder how much salt ends up in a brined bird? I realize tastes are different than measurements - but all the home brined fowl I've eaten didn't taste salty. Any-who, your turkey dinner looks great, Barb! Nice work.
 
Beautiful, Barb! I hope my next one looks like that!

Teddy J. said:
Nice job, Barb! Looks delicious. Did you notice any difference with the brine? I've yet to brine a turkey, always on the fence if it's worth it. What's the verdict?
Click to expand...

Teddy, I read about Larry R's maple jack brine for years before I brined anything. I don't think you'd be disappointed if you started there....
 
If you're going to brine a turkey, make sure it's a fresh turkey and not one from the freezer. Most frozen turkeys have already been brined, actually injected with a solution, it's part of the process used to keep the turkey from drying out. If you brine a frozen turkey it will almost certainly taste salty.
 
Wow - nailed it. Nice going, Barb! Looks like you started that bird 'face down", then finished it on its back. Do you think that helps keep the juices distributed?
 
Barb D;
That is a wonderful lookin' turkey and love the plated shot, also.

It's a good thing that people from the warmer areas of the country are doing their bit to grill and smoke. It was -18 degrees here this morning (yeah, 18 BELOW, zero) and there will be no grilling or smoking here for another week or two, looks like. It is really uncommon to get this cold around here (it is SOUTHERN, Ohio, after all:confused:), but it does happen on occasion. It was lookin' like a mild winter until February hit and now we have set record low temps three or four times (all time records:().

At any rate, Barb, it helps a GREAT deal to see somone else fillin' in when we can't...

Thanks for sharing with us!

Keep on smokin',
Dale53:wsm:
 
That turkey looks great Barb, The Performer is how I always do our Thanksgiving turkey. I always turns out moist when I brine which is every time we do a turkey now. Your husband is a lucky guy for you to do that.
 
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