Turkey Brines

Cookshack makes a terrific electric smoker.  One of the best for home use on the market.  Their website is full of very useful information.

As folks begin thinking turkey, the art of brining should be in your consideration set.  Follow Cookshack’s basic instructions, you should be able to get a handle on this flavor option for your bird.

Gobble Gobble! Turkey on the Grill

Here is the lowdown on turkey on the grill. You have several options for both seasonings and techniques. I’d be lying if I would say all are good, but generally speaking, an “average” turkey on the grill, is better than one from the oven (at least it is more fun!)

You can basically forget the traditional stuffing going the grill route.  Still make it, but do it inside.

Here are a few thoughts about the process:

Seasoning choices range from brining (wet and dry) to injecting to dry rubs. Brining does add extra flavor and prevents the meat from drying out, but sometimes I detect a hammy flavor with brines. A great site for brine recipes is http://www.cookshack.com/ .

In a nutshell a wet brine is salt, sugar and water. I always use a ratio of 1 C salt, 1 C sugar and 1 gallon of water. You can be very creative with this…and substitute various sugars (honey, syrup, molasses, etc.) Plus add herbs and other seasonings. A dry brine I like is 1 C salt, 1 C brown sugar and about 2 T of rosemary. I rub the turkey inside and out, let stand overnight and then rinse before grilling.

For injecting, you can use melted butter (w/garlic, lemon, etc.) or buy a commerical injectable. I really like Louisiana Fish Fry- Cajun Butter .http://www.louisianafishfry.com/ Not spicy. Flavorful. Inject about 8 oz. per bird.

A basic seasoning technique I like is to coat the bird with butter and then rub it in. Great rubs are easily found on the web with a modicum of searching. Match your tastebuds with the main ingredients.

A few ideas on “how”to do your bird.

Rotisserie. This is easy and fun. The Weber kettle rotisserie is one of life’s best secrets. Bank the coals on both sides, place a drip pan between the two sides of coals, thread the bird with the rotisserie, balance and then walk away. There is no sound in the world like the hum of a rotisserie. It has the qualities of  Tibetan Monks chanting…lulling you into a better place. And what makes it better than monks chanting, is that you have a great meal and terrific leftovers.

You need a deep grill for this technique; On the Throne, but it can be done. Like “beer can chicken”, you basically take a small bird (10-12 pounds) and then insert a Foster’s Beer can into the cavity, and place the bird back on the grill, feet down.

Other than that, you can always deep fry the bird (quick, tasty and theatrical) . But I have seen garages full of left over oil. Clean up is a drag too.

Great sites I recommend for turkey advice:

Weber

Big Green Egg

Just search the recipe area and forums. Enjoy.

(Please post any comments with your Thanksgiving experiences)