Stinky_Hooker
God
Wanted to smoke a turkey for the family.
Friday I made the brine 1.5 gallons of water a cup of kosher salt and a cup of brown sugar. I put the bird in a bag and buried it in an ice chest full of ice.
Its brined for about 17 hours when I began preparing the stuffing mix.
1# of connecuh and a pound of fresh pork sausage
Also a large onion, bell pepper and 2 boxes of Ben's wild rice.
Snausage all cooked, ground and mixed with all ingredients.
The bird stuffed full after the brine, injected with cajun butter and coated good in Kickin Chicken seasoning from Weber:
After 5.5 hours on smoke @ 350 with cherry wood.
Turned out REALLY moist. Great smoke flavor and the rice/sausage stuffing was excellent. Had some left over we ate on but the stuff in the bird was better after the smoke. Plenty of leftovers!
Friday I made the brine 1.5 gallons of water a cup of kosher salt and a cup of brown sugar. I put the bird in a bag and buried it in an ice chest full of ice.
Its brined for about 17 hours when I began preparing the stuffing mix.
1# of connecuh and a pound of fresh pork sausage
Also a large onion, bell pepper and 2 boxes of Ben's wild rice.
Snausage all cooked, ground and mixed with all ingredients.
The bird stuffed full after the brine, injected with cajun butter and coated good in Kickin Chicken seasoning from Weber:
After 5.5 hours on smoke @ 350 with cherry wood.
Turned out REALLY moist. Great smoke flavor and the rice/sausage stuffing was excellent. Had some left over we ate on but the stuff in the bird was better after the smoke. Plenty of leftovers!
