Here is one I am starting tomorrow.
Brine:
* 1 gallon water
* 1 cup dark brown sugar
* 1 cup kosher salt
* 1 cup crushed Juniper berries
* 1 cup freshly cracked black peppercorns
* 1 bulb of garlic, all cloves crushed
* table spoon red pepper flakes
In a large pot, combine water, sugar and spices. Heat until sugar and salt are dissolved. Cool. When cool, place turkey in big ass container (I am using a trash bag (place brine and turkey in bag) and an igloo cooler filled with ice). Brine for 8-24 hrs depending on the size of the turkey.
After brine time, remove turkey from brine and rinse well. Dry turkey well and prepare rub.
For Rub:
* 1/2 cup juniper berries
* 1/4 cup black black peppercorns
* 1/4 cup dark brown sugar
* 1 teaspoon red pepper flakes
If you have a spice grinder, use her up and grind those spices, otherwise use a food processor. Rub the rub under the skin all over the bird.
I am smoking my meat using oak. Cook it however you want, but try to get some sort of kiss of smoke on it to get the great taste. Hickory works well as well. mmm Turkey, pastrami style
I will post pictures when I start tomorrow. I am doing this with a 12 pound bird since smoking turkeys is a little harder to get out of the danger temp zone.
Brine:
* 1 gallon water
* 1 cup dark brown sugar
* 1 cup kosher salt
* 1 cup crushed Juniper berries
* 1 cup freshly cracked black peppercorns
* 1 bulb of garlic, all cloves crushed
* table spoon red pepper flakes
In a large pot, combine water, sugar and spices. Heat until sugar and salt are dissolved. Cool. When cool, place turkey in big ass container (I am using a trash bag (place brine and turkey in bag) and an igloo cooler filled with ice). Brine for 8-24 hrs depending on the size of the turkey.
After brine time, remove turkey from brine and rinse well. Dry turkey well and prepare rub.
For Rub:
* 1/2 cup juniper berries
* 1/4 cup black black peppercorns
* 1/4 cup dark brown sugar
* 1 teaspoon red pepper flakes
If you have a spice grinder, use her up and grind those spices, otherwise use a food processor. Rub the rub under the skin all over the bird.
I am smoking my meat using oak. Cook it however you want, but try to get some sort of kiss of smoke on it to get the great taste. Hickory works well as well. mmm Turkey, pastrami style
I will post pictures when I start tomorrow. I am doing this with a 12 pound bird since smoking turkeys is a little harder to get out of the danger temp zone.