Brine for 18 – 24 hours
Brine ingredients
– 1 gl apple cider/juice, 1 cup of kosher salt, 1 cup of brown sugar —- Heat until sugar and salt dissolves and let cool down.
– pour brine into a 5 gallon bucket and add;
8 – 10 garlic cloves, a handful of sliced ginger, 4 oranges cut into quarters, 1/3 cup of apple cider vinegar.
– Fill the turkey cavity with fresh rosemary, time, and sage( 2 branches each)
– submerged the turkey into the 5 gl bucket and add water if needed and a bag of ice.
Rub ingredients
– 6 crushed garlic cloves, 1 tbsp thime, 1 tbsp rosemary, graded lime skin, 1 tbsp of grape seed oil or olive oil, salt and pepper as desired (1/2 tsp)
Cook to 165 – 170 degrees.
using the charcoal snake method, manage to maintain cooking temp of 280 degrees for 5hours plus. Had to manage intake dampers as well as the smoke stack covers throughout the cooking process.
Thank for watching, hope you liked my video!
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@CassCooking @Char-Griller
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