The trick is to smoke the meat and not make the meat smoke

APPLE BRINED TURKEY

  Date: January 26, 2006
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I have gradually been changing my turkey cooking method. First I injected the turkey with an injector sauce and cooked it on the gas grill with smoke. Next I migrated it to the smoker. Lately brining for flavor & moistness, as opposed to the old use for food preservation, has become the “in thing”. A brine consisting of of apple juice, brown sugar & salt was boiled and refrigerated overnight. To this mixture was added cold water, bay leaves, cloves, ginger, garlic & oranges. The turkey was brined for 24 hours in the refrigerator and then removed from the brine and air dried in the refrigerator overnight. The bird is brushed with unsalted butter, the cavities are filled with apple and onion chunks and smoked for 6 hours. The finished bird was the best turkey any of us have tasted. The white meat was tender and incredibly moist and the smoke flavor from the apple wood was the perfect compliment. I would say it will be a given that I brine all future turkeys.
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Recipe Source:
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Meathead
The Virtual Weber Bulet website:
WHOLE TURKEY - APPLE BRINE
Grill:
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CG Smokin Pro

Smoked:

Using CG Smokin' Pro
Gear:
  • Cambro 4.75 Qt Lidded Plastic Tub
  • Kenmore Cast Iron Roast Pan
  • Kenmore S-S Roast Rack
  • SR 19" Locking Tongs