Turkey Buttermilk Brine

By mahto

Ingredients

• 1 gallon buttermilk
• 1 gallon water
• 1 small onion, finely chopped (or use 1/2 cup chopped shallots)
• 2 tablespoons chopped fresh garlic (or use 2 teaspoons garlic powder)
• 2 tablespoons kosher salt
• 2 tablespoons sugar
• 1 teaspoon cumin (can use up to 1 tablespoon) (optional)
• 1 1/2 teaspoons black pepper

Details

Servings 1
Preparation time 480mins
Cooking time 480mins
Adapted from food.com

Preparation

Step 1

1 In a large bowl mix or whisk the buttermilk, shallots, garlic, salt, sugar, cumin (if using) and black pepper until the sugar and salt is completely dissolved. 2 Rinse the Turkey in cold water and pat dry with paper towels. 3 Place the Turkey in the buttermilk mixture; toss with clean hands to coat the chicken in the mixture. 4 Cover and refrigerate for a minimum of 8-24 hours. 5 Rinse the Turkey quick and just slightly under cold water to remove the onions and garlic if desired before cooking or grilling. 6 smoke breast side down at 225-240 degrees +-30 minutes. using cherry, pecan or perhaps apple, hickory is what I like

Use a digital probe meat thermometer to tell you when the turkey reaches 165 in the thickest part of the breast or thigh
desired.

try buttermilk brine and lots of flavored butter under the skin of the bird. place the turkey directly on the grate breast side up.Garlic, Rub and Chive Flavored Butter

Ingredients:

1 lb "real" butter
2 Roasted Garlic heads (see directions below) or 2 TBS minced garlic (easier)
1/4 cup paprika
2 tablespoons salt
2 tablespoons onion powder
2 tablespoons fresh ground black pepper
1 tablespoon cayenne

Preparation:
Mix ingredients together. Store in an airtight container. Spread evenly on prepared ribs that have been patted dry and let sit until the rub appears moist.

The turkey has been brined, rinsed and is ready for some flavor. Take the flavored butter out of the fridge, and slice about 1/3 of it into pieces that are about 1/8 inch thick. Now, in order to properly stuff the butter under the skin we have to very carefully loosen the skin from the meat so we can really get up under there. Lay the turkey breast side up and work your hand under the skin little by little all over until it is loose from the top and from the sides. Starting with the sides and working toward the top, stuff the pieces of butter between the meat and the skin so that it completely covered with the butter. No need to massage it or press it smooth. If you have some extra pieces, throw them into the cavity of the turkey and it's ready to smoke. A little rub on the outside for good measure!