What you see is a 19-pound bird on yesterday morning for a 24 hour soak, followed by some time on the Weber kettle today. The brine is an amalgamation of vegetable stock, kosher salt, peppercorns, bay leaves, coriander seed, allspice, garlic, rosemary, and apple cider.
I won't be using the rotisserie today, but I will be using the ring that makes the space for this device. I love using the Weber for the turkey but I find that a big bird sometimes gets in the way of the lid. After making several ridiculous-looking foil "rings" in years past to boost up the lid (worthy of a spot on thereIfixedit.com), it will be nice for a change to just put that ring on and take care of more important matters..... Like that fresh garlic sausage on the other grill!
Happy Thanksgiving Everyone!!
Chuck M.
Great turkey - the bird was the best I have made, worth the wait. So juicy and tender, the brine was definitely worth the effort!
2 comments:
Well done sir... that looks awesome.
Props to my sister in law for another great food spread yesterday. Last night was a two alka seltzer night.
Thanks Jeff. Smoked the garlic sausage with a bit of cherry wood, it was a hit as well!
Afterwards, a great weekend up in Galena. My niece and I were kicking some butt playing Euchre!!
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