Thanksgiving Recipes

[Hambone]

Well it’s that time of year again. Thought we could share some Thanksgiving recipes. Here is my smoked Turkey recipe. I also have a good one for frying, if you want it.

My smoke brine: Brining it key!

1 gallon water
1 cup coarse Kosher salt
3/4 cup soy sauce
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup honey
1/2 cup apple cider vinegar
4 tablespoons black pepper
3 - 4 tablespoons chopped garlic
1 teaspoon Allspice
1 oz. Morton’s Tenderquick (optional)

Heat water/salt/sugars to rolling boil. Take off burner, add other ingredients. Allow mixture to cool before placing meat into solution.
Refrigerate for minimum of 24 hours, preferably 48 hours. Rinse a few times and pat the bird dry.

Make sure to separate the skin from the meat. This makes a crisper skin.

Lightly rub the outside with your favorite bbq rub before putting it in the smoker.

Soak a cheese cloth in butter and lay over the bird. This helps keep a nice color and crispy skin.

I smoke Turkeys with apple wood mostly.

I smoke mine breast side up the first half, then breast side down the 2nd half. This keeps the breast moist.

Smoke at 275-300 deg. A brined bird takes approx 18 minutes per pound. Use a meat thermometer and cook it to 160F in the breast and 175F in the thigh.

[brac]

sounds good!

I do have a cooking question while were on the subject, I will be getting my pig back from the butcher next week, and I am going to make my own BACON! question is I see most people rub with a mixture of maple syrup, salt, and brown sugar, then into the fridge for a week. Anybody ever used honey instead?

[Hambone]

http://lpoli.50webs.com/index_files/Bacon-HoneyCured.pdf

[Barry]

Hey, there's a Recipe Forum for this! :scratch:

[Hambone]

We did it here last year. Bizzy gave us an exemption; he even made it a sticky. But you can move it. I’m flexible

[brac]

This is a Holiday thread.

[Chef Isaac]

brining turkey is one of the most important things to do an every year I get phone calls from frantic home cooks asking why their turkey is dry.

24-48 hour brine. Then the method of cooking and how you do it is equally important.

I will be sending out our roasted turkey turkey recipe later this month. IF you want a copy, you are more hten welcome. just sign up for our newletter and it will be in your in box soon.

[TwT]

one of my old recipe's


Recipe:
10 pounds cracked corn
6 pounds cane sugar
Water to fill fermentation tub to 32 quarts about 100° F
Lemmon juice
(About 3 oz, enough to bring PH to 5.3. PH 5.0 is perfect but I ran out of juice)

Put corn in tub
Mix sugar with Water
Pour over corn
Add lemon Juice
When temp reaches 90° F toss 1 package “Prestige Whisky Yeast with AG”
Put fermentation tub on a heating pad
Plug in and set to low
Monitor temp make sure it stays between 80° F and 90° F Never over 100 or you’ll kill it.
In 3 days separate most of the liquid and distill. :banana:

[Hambone]

Nice Ted! What proof is that?

[TwT]

I didn't have a meter when I used this recipe, its a old recipe, I figured about 160-180 depending on the distilling, it had to be cut. you should build you a still and try it for yourself, you could build one for less than $150, the main thing you need is a beer keg. you could build a pot or reflux still for that, reflux is a little more

http://www.moonshine-still.com/

and you could get a lot of your packing and other supplies here, most your copper can be bought at plumbing supply

http://www.brewhaus.com/

[TwT]

I have recipes for all kind of goodies ;)

[Hambone]

Thanks for the links. I am going to look into making it. Ever made apple pie shine? I heard it talked about on the radio a few weeks ago, didn't think much of it. Then I heard some old timers in the booth behind me at a cafe here the other day talking about shine and how they made apple pie shine. I haven't looked it up yet. But sounds good.

[TwT]

no, never heard of that, I made Grapa, different rums, all different kinds of corn mash, even made some from all grain sweet feed and it was good, sugar wash. been thinking of trying some Vodka and tequila, I got the recipes just never done those.. you know you can add peaches and cherries and apples to finished product and let sit a while to get those flavors, its like canning .

[Hambone]

you know you can add peaches and cherries and apples to finished product and let sit a while to get those flavors, its like canning .

That might have been what they did. I will find out.

Tequila. Where ya gonna get your agrave (sp)? White Tequila? That's what I like.

You know I do have an extra room in my house. You can move in anytime you like. :) Oh. bring your recipe book.

[TwT]

agave cost a lot for a few gallons but it might be something to try one day and see how it is pure, there are a few sites you can order agave from, heres just one, I got a few more but can't find them in my favorites now

http://www.blueagavenectar.com/buyblueagavenectar.html

I even have a recipe for Absinthe

[DroneDawg]

Apple pie shine is great. Had some Halloween.

[TwT]

thinking about it, apple pie is nothing but apples and cinnamon, maybe a sliced apple and a cinnamon stick. that might be it!!!

[Hambone]

Apple pie shine is great. Had some Halloween.

Hey! Your within driving distance. Hook me up!

[justin]

i spent a few years brewing for microbreweries and we tried everything we could think of. one guy took fresh apple cider, pitched beer yeast, then champagne yeast, and then he put it in the cold room and poured off evrything that did not freeze. we also got some belgium yeast that would make good beers in the 11% range. i would share my world famous stuffing recipe with you but every year i change it up in the middle anyway. it always has pecans, apples, raisins,celery, onions, lots of butter, and a local bread that has polenta as the second ingredient.

[honeyman46408]

http://i29.photobucket.com/albums/c277/honeyman46408/turkey-1.jpg?t=1257717119