2019 Turkey thread?

[Scott Zee]

Late to the party but here's my thanksgiving bird. Did a 16.5 bird and a 8lb. breast on Thanksgiving, both with a 24 hour William's Sonoma Garlic Rosemary brine. Spun the breast on the "Gourmet" and tommy went in the "Black Pearl".  No plated pics but both the breast and bird were great. Original SnS in the 26r and 2 old school baskets in the gourmet.

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[Schuey]

I just opted to do a couple of  turkey breasts this year.

18 hours in a citrus based brine.

Smoked over lump charcoal and pecan wood for a couple hours and rested for a couple of hours as well.

[bbqking01]

Not fair! I looks like perfection. Now tell me why rested for that long? And how did it taste?


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[Schuey]

Not fair! I looks like perfection. Now tell me why rested for that long? And how did it taste?


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I researched this years ago and found out top French chefs apparently rest turkey as long as they cook it. Mate it was awesome, super succulent and so many levels of flavour from the citrus brine, the rub and the hint of smokiness.

[mahnamahna]

Made all of these on the 26er using the snake method, mayo rub with creole or Cajun seasoning.


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