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Old 11-28-2008, 07:11 AM   #1
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Yummy bird

Got a 16 pound bird, but didn't read the package close enough, and found out that it was pumped with solution. I wanted to brine for flavor, so I cut the salt content of the brine in half and used apple juice, maple syrup, homemade stock, oranges, apples, onion, garlic, allspice, cloves, rosemary, and thyme. Let it soak for 24 hours.
I put the bird on over Royal Oak briquettes, 1 chunk of maple, 1 chunk of apple. I couldn't find any cherry. Kept the WSM at 300.. Done at 163 in the breast.



All the flavors from the brine really came through, and the bird was extremely moist and juicy. Yeah Cliff, that's your family's asparagus casserole in the background (love it!). I carved it up into the breasts, thighs, drums, and wings, wrapped it up and headed over to where we were eating. The reactions were "OMFG!" ... "Soooo Good" and and bunch of happy "MMMMMM'ing.
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Old 11-28-2008, 07:14 AM   #2
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That looks fantastic Scotty!
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Old 11-28-2008, 07:38 AM   #3
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Color

Scotty, The color of the bird is classic. Wish we were there.
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Old 11-28-2008, 07:39 AM   #4
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Beautiful!!
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Old 11-28-2008, 08:13 AM   #5
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Now that's smart thinkin!!! The turkey looks awesome.. It looks like a piece of art!!!
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Old 11-28-2008, 08:20 AM   #6
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Excellent Scotty!
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Old 11-28-2008, 08:50 AM   #7
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great lookin' bird Scotty
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Old 11-28-2008, 09:45 AM   #8
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Very well done Scotty.

Glad you are spreading the asparagus love.
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Old 11-28-2008, 10:01 AM   #9
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Now they should show that Turkey on Food TV. Great job. Thanks for the input on brining the pumped Turkey. I followed that procedure for years using a full salt ration. Seemed like as long as the rub wasnt real salty it worked out ok.

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Old 11-28-2008, 12:24 PM   #10
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Nice
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