11/30/2025
I think we have a mew holiday tradition. The turkeys turned out great! Fed 10 families and a handful of individuals in need this Thanksgiving along with one paying customer/friend who pushed me over the limit of what my small vertical smoker could do for the holiday. I hate firing up the big smoker with a small load, so we decided to help some families make sure they had some good food for the holiday.
The fortune cookie called me out on a new brine! We also make some green beans with my home cured cold smoked bacon, my wife's homemade noodles, mashed potatoes, some salad, and rolls. We also had some help with pies from a fellow church member. Special thanks goes out to those that helped with delivery as well!
Brine for 24 hours:
Apple Cider-Water Brine (4 gallons hot, becomes 8 gallons with ice):
2 gallons apple cider
2 gallons water
6 cups kosher salt
4 cups brown sugar
16 bay leaves
8 tbsp black peppercorns
8 tbsp fresh thyme (or 2.5 tbsp dried)
32 garlic cloves, smashed
16 cinnamon sticks
8 tsp whole allspice berries
4-6 oranges, sliced thick (adds great citrus brightness)
Process:
Boil cider, water, salt, sugar, and all spices until dissolved
Add orange slices in the last few minutes
Cool quickly with ice to bring to 8 gallons total
Target final temperature below 40°F
Rub:
Sweet & Smoky Rub (no salt since they were brined):
2 tbsp brown sugar
1 tbsp smoked paprika
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1/2 tsp thyme
1/2 tsp sage
Process:
Spatchcock turkeys by removing the spine flipping and flattening. Stuff half a stick of butter cut long ways between the skin and breast. Sit in the fridge for 6 to 8 hours to help the skin tighten. Smoked on offset with charcoal to help maintain temp and oak wood at 250 until the birds were 162 internal at the thickest part of the breast and thigh. Rest for 20 minutes to allow bird to come fully up to temp.
