Great post Gatehouse!
Sounds very similar to the recipe I use from America's Test Kitchen cookbook I own. (You know the public television show).
The turkey is always perfect every time!
Its not the size that matters, its the fun you have while doing it. (HUNTING)
uummm, uummmm, uummmmm, goooddddd. just finished a brined turkey meal & it was delicious. the bird was a small one so I had to adjust time accordingly. thanx again...
could u cook this bad boy on the rottiserry (sp)
Originally Posted by Kechika Proof of sex means your buddy has to take pictures of you pleasuring your deer
Last edited by Gateholio; 12-22-2011 at 12:42 AM.
Knowledgeable shooters agree- The 375 Ruger is the NEW KING of all 375 caliber cartridges. ALL HAIL THE NEW KING!
I was asked to post this again, but I thought I'd just BTT this thread!
Knowledgeable shooters agree- The 375 Ruger is the NEW KING of all 375 caliber cartridges. ALL HAIL THE NEW KING!
MIght have to try this
"A rifle hunter's hunt is over at 200yrds, a bowhunter's hunt is just beginning at 200yrds."
"Train Hard, Hunt Easy."
"A bow hunter in a week will learn what a rifle hunter learns in a lifetime."- Fred Bear
heres a great recipe as well....
Ingredients
For the brine:
- 1 (14 to 16 pound) frozen young turkey
For the aromatics:
- 1 cup kosher salt
- 1/2 cup light brown sugar
- 1 gallon vegetable stock
- 1 tablespoon black peppercorns
- 1 1/2 teaspoons allspice berries
- 1 1/2 teaspoons chopped candied ginger
- 1 gallon heavily iced water
Directions
- 1 red apple, sliced
- 1/2 onion, sliced
- 1 cinnamon stick
- 1 cup water
- 4 sprigs rosemary
- 6 leaves sage
- Canola oil
Click here to see how it's done.
2 to 3 days before roasting:
Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day or the night before you'd like to eat:
Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.