Civil War BBQ Maple Brined Smoked Turkey

By On · Add Comment · In Poultry
Civil War BBQ Maple Brined Smoked Turkey
Recipe Type: Main
Author: Grill Dome Admin
Brining changes the texture of the meat similar to coldcut turkey it seems more dense. I favor brining for sandwiches. Using other people’s recipes as a starting point for your own creations is how cooking is done. Absolutely you can, and should play with the thing until you get it the way you like it! You can definitely vary the salt level to your personal preference. I always use unsalted butter because it gives me more control to set the salt point where I want it. Don’t worry about “breaking” barbecue recipes. Unlike baking where you need to follow the formula to make the chemistry work, the smoking of meats has a lot of wiggle room. Follow a few basic safety rules for internal temps and such and the rest is only limited by your imagination. Why not buy an extra frozen bird to cook later and try one each way?
Ingredients
  • 1 Whole Turkey
  • 1 gallon Water
  • 2 Cup real Maple Syrup
  • 2 Tbsp Molasses
  • 2 Tbsp Apple Cider Vinegar
  • ¼ Cup Kosher Salt
  • 2 Tbsp granulated Onion
  • 2 Bay Leaves
  • 2 tsp ground White Pepper
  • 2 Tbsp granulated Garlic
  • 2 tsp ground Ginger
  • 1 Tbsp ground Dry Mustard
  • 1 Tbsp Celery Salt
  • 1 Apple (Quartered)
  • 1 Onion (Quartered)
  • 2 ribs Celery (Quartered)
Instructions
  1. Mix all (Except quartered aromatics) and bring to a boil to combine. Cool completely to < 50* before using brine. A brine of this strength is good for brining 24 hours in the refrigerator. If you don’t have that much time, double the amount of kosher salt for each half of that time, i.e. 1/2 cup for 12 hour brine, 1 cup for 6 hour brine. Six hours is about the minimum required. Be sure the bird is completely covered in the brine – use something like a platter to weight it down if necessary. A clean cooler can also be used – just be sure to add sealed bags of ice (you don’t want to dilute the brine) as needed to keep the bird temp around 40 degrees while brining.
  2. After the prescribed soaking time, remove the bird from the brine and rinse completely inside and out with fresh cold water. Discard brine. Pat skin dry with paper towels. If you have the time, allowing the bird to sit uncovered in the fridge for a few hours will continue to dry the skin and improve on the rubbery texture brining can impart to poultry skin.
  3. Set up your Grill Dome for indirect cooking and stabilize the temperature at 300 degrees. Use maple, apple or oak for smoke wood. Quarter an apple, an onion and a couple ribs of celery and insert into the cavity of the bird. Rub the skin all over with unsalted butter or olive oil. If using a temp probe, insert into the thickest part of the thigh, not touching the bone. Put the turkey on the Grill Dome, being sure to check to make sure the built-in thermometer doesn’t hit the bird when you close the lid.
  4. Smoke until the internal temp in the thigh reaches 165-170. DON’T OPEN THE LID TO PEEK! When the bird is done, remove carefully to a platter with insulated gloves. Discard aromatics from cavity. Let bird rest for 20 minutes before carving.
Notes

Recipe Submitted by: Gowan Fenley

Original Recipe Inspired by: Chef Richard McPeake’s book “Backyard BBQ – The Art of Smokeology”

Cook time and serving size will vary upon the size of turkey.

 

Tagged with → • • •