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Old 11-16-2005, 11:38 AM   #1
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Okay, I'll try it

I've been reading a lot on brining turkeys. I usually inject mine and they come out good. I figured I would give a brined bird a try. So, the first cook on Petunia will be one 13.5lb turkey brined in apple juice, water, brown sugar, salt, garlic ginger, and two cut up oranges. And just so the bird doesn’t get lonely, I have two butts to put on there as well. I'll fire her up in the morning and start taking pics.
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Old 11-16-2005, 12:01 PM   #2
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Sweeeeeeeeeeeeeeeeeeet cook Bill!!
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Old 11-16-2005, 12:04 PM   #3
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Petunia Pitt.

Let us know the results!
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Old 11-16-2005, 04:22 PM   #4
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Bill, I used that brine a few weeks ago on two rotis. chickens. You won't be disappointed, what a nice flavor.
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Old 11-16-2005, 04:42 PM   #5
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Yea, I am getting excited about getting Petunia fired up. Just picked up some oak and filled the front wood basket. Man that thing holds a lot of wood. I'll be posting updates all day tomorrow.
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Old 11-16-2005, 05:53 PM   #6
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Boy Bill you know how to pick a day to christen Petunia! Cold, windy and raining! Better buy a case of Natty Light to help get you through the cook!!! Good luck buddy!
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Old 11-16-2005, 11:24 PM   #7
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Quote:
Originally Posted by Hoss's BBQ
Bill try some fresh herbs in the brine like thyme sage and rosemary. Also Juniper Berries are nice in brines.
I was going to mention the same thing. I add all that to my juice brine with the exception of the berries. I also add orange peel and a little cinnamon. Rub the herbs under the skin prior to smoking. And then inject with pure apple juice concentrate.
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Old 11-17-2005, 07:30 AM   #8
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Wahoo, the fire is in the pit. The temp is climbing, the bird is rinsed, patted dry and I cut up an onion with fresh tyme, rosemary and oregano in olive oil and placed it in the cavity. Gave the bird a gentle rub with olive oil and waiting for 250*. I'll keep you posted.
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Old 11-17-2005, 07:34 AM   #9
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And you promised pics, right?
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Old 11-17-2005, 07:50 AM   #10
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Bill, there was a bit of frost on the pumpkin this morning huh?!
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Old 11-17-2005, 07:51 AM   #11
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They went on at 7:45. Its 45* here so it took a little longer to get the pit up to 250*. Minor adjustments is all it takes to change the temps on Petunia.

Pic #1

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Old 11-17-2005, 07:54 AM   #12
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I wanna see a pic of the fire and smoke!!! Come on please!!!
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Old 11-17-2005, 08:04 AM   #13
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Lookin' good, Bill ~ Keep 'em comin'
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Old 11-17-2005, 09:05 AM   #14
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Hey BFD, some folks on the board have done the beer can turkey before. Instead of using a regular beer can they used a Foster's can.
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Old 11-17-2005, 09:09 AM   #15
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40 oz beer can should do it.

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Old 11-17-2005, 09:29 AM   #16
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Wellllllllll?????? how's it going? You got that buzzard on thar yet?
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Old 11-17-2005, 09:35 AM   #17
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The temps keep dropping. I think it just the weather. Feels colder out now than it did at 7.

Okay, pic #2 & 3



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Old 11-17-2005, 10:10 AM   #18
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Looking good already Bill!! I'll be heading that way on my way home from work! Turkey should be done by then!! I'll bring the beer!
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Old 11-17-2005, 11:01 AM   #19
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Okay this is strange. The turkey has been on for a little over three hours and the timp is reading 163 at the thigh. Seems kinda fast doesnt it?

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Old 11-17-2005, 11:03 AM   #20
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Check it with that instant read I see in the picture.
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