Thanksgiving Turkey

[DesertRed]

First Thanksgiving with my Bradley...anybody have any good recipes?

[classicrockgriller]

Last year I used a store bought brine and my Turkey was fantastic.

This year, I am doing a Pimenton-Brined recipe by chef Jose Garces

with a Giblet Gravy with aged sherry added. Is a recipe from the

November "Food and Wine" magazine.

[Ka Honu]

CRG - Since I haven't received it already, I presume that you sent my invitation via snail mail.

[squirtthecat]

November "Food and Wine" magazine.

Thanks for the tip!  I almost threw that one away...  (we get so much stuff here, with so little time to read it all)

[mikeradio]

I have done this a couple of times and it turns out great.


2 gallons water
2 cups salt
1.5 cups dark brown sugar
2 cups not-from-concentrate orange/tangerine juice
2 cups apple juice
3 tbs thyme
3 tbs rosemary
3 tbs sage
3 tbs savory

I used that brine recipe and let my 12# turkey brine for about 14 hours. I fired up the OBS at 5am on Christmas morning and rinsed the turkey several times and let sit at room temp for about an hour while the OBS got hot. I added the turkey to the OBS and planned to smoke for the first 4 hours. I loaded the smoke generator with enough bisquettes for 4 hours (and the 2 extra), but the last 3 bisquettes got stuck in the feeder and did not drop. I did not notice until several hours after I had my wife turn off the smoke generator - yes, I learned a lesson there.  ;-)

Regardless of only having the 3 hours of smoke, the turkey was a HUGE hit. It was done after about 7 hours. I changed the water once after about 4 or so hours. It was, by far, the best turkey I had ever done. Thank you for that brine recipe!

Oh, I used a combination of apple wood and hickory.. a 2:1 ratio of apple:hickory. Delicious!