Burgers

DIRECTIONS

Start with a “natural” (non-self-basting) turkey that is fully thawed. Remove bird from packaging, remove all the bonus goodies from the cavity, rinse well inside and out and pat dry.

For overnight brine:
This amount works well for a smaller turkey (13 lbs). For a larger turkey (20 lbs+), double all Ingredients. In a container large enough to hold your turkey (I use a 6 gallon food grade plastic container - some way say a bucket will work if you put your bird & brine in a clean garbage bag) add the following:

Mix well and then add:

• 6-8 cinnamon sticks, broken in pieces
• 15-20 whole cloves.

Add bird to container.

• Add 1 gallon of water (I like distilled, just because) and mix again.
• Make sure bird is fully covered with liquid.
• If necessary add a little more juice or water.
• Let bird stay in brine overnight in refrigerator or elsewhere that the temp is less than 40 degrees (as it often is in Seattle during the winter, so leaving it outside usually works).
• Remove from brine, rinse well and pat dry. I usually do this just before starting charcoals, letting the bird air dry at room temp for 30-45 minutes.

To roast or smoke the bird

• Prepare enough charcoal to hold your smoker/bbq at 350 for 2-3 hours for a 13-lb turkey or as much as 5 hours for a 20+ pounder. I am partial to pecan and cherry woods added on top of the coals (I like 3 small chunks pecan & 1 cherry).
• Cook breast side up until done. The key is to get the breast to 165 and the thigh to 175. Let the bird rest for 30 minutes before carving. (If wrapped well in foil, then towels and put in a closed container, I’ve had birds still be at 150 an hour later).
• Your guests will shake their heads in amazement, and this approach will create turkey meat so good as leftovers, you will tell yourself you are going to cook an oversize bird next time just for more leftovers.

BTW - If you are short on time you can probably get by with as little as 6 hours in brine; the only adjustment I would make probably be to use no water, only juices. The first time I ever tried brining the breast was so moist I was afraid the bird had not been fully thawed and I was seeing just melted ice…. a quick check with the instant thermometer showed it was done, but WOW! The other nice things about brining is (a) I think the turkey cooks faster than it would without, because the liquid conducts heat so well and (b) I think all the liquid makes it more forgiving and easier to cook.

Steve "Da Judge" Feller is a Kansas City BBQ Society certified judge.