IT Digital Cookbook - Second Edition

B.B.Q.

Brined and Smoked, Spatchcocked Turkey

I N G R E D I E N T S ´ 1 gallon vegetable broth ´ 1 cup sea salt (kosher salt will also work) ´ 1 Tbsp crushed dried rosemary ´ 1 Tbsp dried sage ´ 1 Tbsp dried thyme ´ 1 Tbsp dried savory ´ 1 gallon ice water ´ Whole turkey, not pre-injected with saline

STEPS 1. In a large stock pot, combine all of the ingredients except the ice water. Bring the broth mixture to a boil, stirring often to make sure the salt is dissolved. 2. Remove from heat and let it cool down to room temperature. 3. When the broth mixture has cooled, pour it into the brining bag. You could substitute a clean 5 gallon bucket for the bag if you prefer. 4. Next, add and stir in the ice water. 5. Prepare the turkey. You should wash and pat dry the turkey with paper towels, making sure that you have removed all the innards. Place the turkey into the brining mixture, making sure it is completely submerged. Now, place the turkey and brining mixture in the refrigerator and keep it there overnight. I would suggest letting the turkey marinate in the brining mixture for at least 12 hours. I usually marinate the turkey for 24 hours unless the turkey is more on the small side.

6. When you are ready to cook the turkey, remove it from the refrigerator and take it out of the brining mixture. Carefully drain off the excess brine and pat dry the turkey. Discard all of the brine mixture. 7. Now, you are ready to cook your turkey. I prefer to smoke the turkey over low heat, 250 to 275 degrees. Hickory, apple, or oak makes for a good smokey flavor. Mesquite may be too smokey for some. You can also roast it in the oven if you choose. I also like to spatchcock the turkey. Spatchcocking is the process of cutting the turkey down the backbone, using kitchen sears. Then, you lay the turkey out flat while cooking. In this manner, the turkey not only cooks more evenly, it also cooks in less time. I always use a meat thermometer when cooking to make sure it is done and at a safe temperature. Cook time varies greatly due to the size of the bird. 8. Cook until the internal temperature reaches at least 160 to 165 degrees. Once you remove the turkey from the smoker/oven, the internal temperature will continue to rise – usually another 10 degrees. That’s it! Now you are ready to enjoy some delicious turkey.

Allergy warning: Check spice/herb list for food allergies Vegetarian & Vegan: None

Greg Sanderson Senior Director IT Department: Population Health Management Payer & Provider Reporting & Analytics Time with Banner: 3 weeks Location: Houston

DESCRIPTION Recipe Origin : US - Southwest

Brief description: Sincemaking turkey this way for Thanksgiving some years ago, I have never cooked another turkey without brining it first. Since I love cooking outdoors onmy kamado-style cooker, I also smoke the turkey to add even more flavor. GENERAL Est. Prep Time: 30 minutes to an hour, not counting the length of time for marinating

Est. Cook Time: 3 to 4 hours, depending on the size of the turkey Number of servings: 6 to 8, depending on the size of the turkey Heat level (0-5): 0

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