I did the apple brine turkey and cooked it on the kettle according to Jamie Purviance directions. This was truly the best turkey ever! We almost did not carve it b/c I had 4 boneless skinless breasts smoked on the WSM. Thankfully, my dad wanted some darkmeat so I carved him some. Next thing I know, everyone is picking this bird to death. After 2 hours, the bird is GONE. The breast meat was moist and the dark meat was delicious! I will definitley so this again!

Jeff,

Jamie's recipe is fantastic. I'm glad it turned out for you.

I decided to shake up his recipe this year, using apricot nectar for the brine and peach wood for smoke. My little bird looked like this and was extremely tasty.



Jim

I did an apple brine last year. That was the best bird I have ever done. I almost did the same this yesr, but tried the honey brine instead. Wow, this one was the best I have ever done. Left overs are dissapearing quick. Even to those tired of turkey. I got some pea soup w turkey going right now. man the place smells great.

Sorry to be an idjit...but could someone shoot me the link for Jamie's recipe?
Thanks!

quote:

Originally posted by Michael Constable:
Sorry to be an idjit...but could someone shoot me the link for Jamie's recipe?
Thanks!

Michael,

This is the link I received in an email from Weber.

Jim

Too Funny! I did split pea with my leftover breast roasts last night, too. So you think the honey brine is better than the apple?

Has anyone used this recipe but cooked in the WSM instead of the Kettle?

In Jamie's recipe, the turkey is initially cooked breast down in liquid. This is also the time when smoke wood is used. Does the breast benefit from the smoke?

i must say the apple brine is great. I did a total of 9 turkeys and everyone gave the thumbs ups. i also used a pineapple brine that did not taste that much different but it too was great

I have done this recipe 3 times now. I seem to make a mistake with the recipe everytime, but it is fail proof and I still get great results. The bird doesn't stay on the table very long either. The taste is far superior to any Turkey that I have eaten and much safer than frying a turkey and easy to keep the breast meat nice and juicy.

Ben

The link that Jim posted is no longer valid. Is this the same "Apple-Brined and Hickory-Smoked Turkey" recipe that's in Jamie's "Weber Art of the Grill" book (page 110)?

Thanks,

Bill

This?