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Date Posted: 16:11:19 10/07/02 Mon
Author: Mop
Author Host/IP: d141-220-230.home.cgocable.net / 24.141.220.230
Subject: Re: Turkey
In reply to: Barry 's message, "Turkey" on 10:53:29 10/07/02 Mon

Hi Barry, I have done several on my back deck.

In a large pot I mix in a cup of salt, cup of sugar, three cups of water, a bay leaf and whatever other spice you normally like on a bird.
, heat to mix the salt/sugar solution.
Cool down the liquid, put the bird and the brine solution in the pot and fill the pot with enough ICE COLD water to just cover the bird.(sometimes I throw a half bag of ice on top).

That goes in the fridge overnight.
The next day I fire the bbq up to a well established 350º fire, I use a well established fire because I don`t like much smoke on my poultry, its like a sponge and can be overpowering for my buds.
I rinse the bird, discard the brine, pat dry the bird inside and out with paper towels.
I then mist the turkey with olive oil and put on some sage, parsley and a little mild bbq rub.
I tuck some onions, celery and carrots under the wings and legs as well.

In a V-rack inside an aluminum pan, breast up goes the bird into the 350º bbq and stays there till cooked.
If my memory serves me correct, the breast temp is 165º and the deepest part of the thigh should read approx 180º.
If you notice the meat a little redish aroung the leg/thigh joints, don`t be alarmed as long as your temps are there, that coloration is just the 'nature of the beast' when cooking turkeys or chickens over coals)
If someone knows the EXCACT temp then please chime in here.
I just forget right now.
If you find that the wing tips and the leg tips start to burn early, then just wrap some tin foil around them.

I wouldn`t cut the turkey in half, there is no need to do that...

What kind of cooker are you useing?

Mop

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