The fix'ns for the brine (courtesy of vlap)
Vlaps Turkey Brine
2g Water
1 1/2lb Salt
1c Sugar
2t Bayleaf
2t Dry Thyme
2t Peppercorns
2t Juniper Berries
2t Basil (Dry)
2t Ginger (Dry)
2t Marjoram (Dry)
2t Sage
Boil ingredients for 3 min and cool. Brine turkey for 12-24 hours.
I brined it for 36 hours. vlaps brine is meant for frying but I use it for baking and smoking as well.
Now we bone the chicken.
And bone the duck
And now the turkey that was butterflied also. Oh, this is only one of the turkey breasts.
The arms..oh...wings and legs were removed to speed de-boning. I ended up only using the breast meat for the rolls.
Here we have TDH roll #1 filled with my cranberry and apple sauce in the center and a coating of evoo with crushed fresh basil, sage , rosemary and thyme.
And rolled up it is.
TDH #2 filled with my fresh chorizo and a coating of evoo with crushed fresh basil, sage , rosemary and thyme
and rolled.
Now we wrap TDH #1 covered in my dry rub in a bacon weave.
And TDH#2 covered in my dry rub wrapped in the original turkey skin.
TDH#2 re dusted with my rub and ready for da smoker!
All the wings and legs gettin ready. Jus a sprinkle of dry rub.
Now we got everything on da smoked rack, wings legs and TDH's (bodys).
And 3.5 hours later with internal temps of the TDH's at 170F, they are pulled and rearranged into the "new" smoked Beast.
And a final pic of the sliced thd's sliced next day.
They looked much juicer at dinner. Sorry no plated pics, at that point time, getting it on the table and...buzz were working against me.
Was yumimmy!
