Okay, I'll try it

[Bill The Grill Guy]

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.

 

[LarryWolfe]

Sweeeeeeeeeeeeeeeeeeet cook Bill!!

 

[Captain Morgan]

Petunia Pitt.

Let us know the results!

 

[Nick Prochilo]

Bill, I used that brine a few weeks ago on two rotis. chickens. You won't be disappointed, what a nice flavor.

 

[Bill The Grill Guy]

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.

 

[LarryWolfe]

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!

 

[txpgapro]

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.

 

[Bill The Grill Guy]

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.

 

[Guest]

And you promised pics, right?

 

[LarryWolfe]

Bill, there was a bit of frost on the pumpkin this morning huh?!

 

[Bill The Grill Guy]

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

 

[LarryWolfe]

I wanna see a pic of the fire and smoke!!! Come on please!!!

 

[Guest]

Lookin' good, Bill ~ Keep 'em comin'

 

[LarryWolfe]

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.

 

[Bill The Grill Guy]

40 oz beer can should do it.

 

[Gary in VA]

Wellllllllll?????? how's it going? You got that buzzard on thar yet?

 

[Bill The Grill Guy]

The temps keep dropping. I think it just the weather. Feels colder out now than it did at 7.

Okay, pic #2 & 3

 

[LarryWolfe]

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!

 

[Bill The Grill Guy]

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?

 

[Finney]

Check it with that instant read I see in the picture.