Mountain Man's Special Turkey Recipe
PREP TIME
Kosher Salt
Turkey has a bit of time, so I see silly to cook a compact one. You can always freeze the leftovers - they'll stay moist for many weeks the use of a vacuum-seal gadget, sold at many fine stores everywhere plus a worthwhile investment. Turkey costs almost no, and you may pay for the main bird just from the savings on sandwiches you create from the leftovers that you'd otherwise buy. You'll have enough to create a lot of foot-long sandwiches.
Preparation
Thaw the turkey inside the refrigerator. This will take anywhere from around 2-5 days with regards to the size of the bird. You can also thaw it in cold water in 8-12 hours.
Remove the neck and also the giblets on the bird's cavities.
If that you do not own a pan big enough for the turkey, just go to some box store and get a 5-gallon plastic pail. Put the turkey from the pan or pail and add enough water to fully cover it.
Remove the turkey.
Add enough kosher salt to your water until a raw egg just seems buoyant. Stir. Add 3 tablespoons of brown sugar or molasses and 5 tablespoons of GMG Poultry Rub.
Use a garlic press or mash several cloves of garlic while using side of an butcher's knife and add for the brine. Stir thoroughly.
Brine the turkey overnight. Make sure no section of the turkey may be out of the water.
Remove the turkey and pat dry with paper towels.
Push a wooden spoon within the skin all the way around the bird, upper and lower, to destroy the skin away from your flesh. The goal would be to make enough room for getting your hand relating to the skin and also the flesh.
Rub reasonable numbers of Green Mountain Poultry Rub within the flesh using your hands between your skin as well as the meat. Do this upper and lower - wherever you may reach. You can position the rub on the epidermis, but it will merely make skin taste good, not the meat - the epidermis acts as a perfect insulator. So should you not have a huge fondness for flavorful grilled turkey skin, you will waste your cash putting a spice rub onto it.
Cooking
Place the turkey, breast side down, in the disposable aluminum pan (if you do not really love to completely clean pots and pans and would like to use your good oven roaster).
Turn the grill on and hang it to 185°. When that temperature stabilizes, placed the turkey from the grill. On humid days, I recommend you cover it with the first hour, since some sooting may occur prior to the atmosphere inside gets drier.
Make a blend of 1 cup of apple juice and 1 teaspoon of Worcestershire sauce. Put this in a tiny spray bottle which you may get at Wal-Mart for around one dollar.
Spritz (spray) the turkey about once by the hour. Make sure which you spritz thoroughly, especially inside bird's cavities.
Cook the turkey approximately 8 hours, regardless of the sized the bird.
After 8 hours, turn the bird over. Turn the grill approximately 275°.
Push a metallic meat thermometer to the thickest section of the breast, about 3/4″ away in the bone. Push it straight down in the bird until it touches the bone, and after that back against eachother about 1/2″. Leave the thermometer in.
Continue cooking for about 10-12 minutes per pound till the temperature about the meat thermometer reaches 160°. If your skin becomes browner than you want during this period, you'll be able to cover the breast with aluminum foil. Remove the turkey in the grill, cover it completely with foil, and get out for 20-30 minutes, when the temperature continues to rise to 165°.
Carve your turkey. Overeat. Watch football. Repeat
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