"These products worked great! There was no problems with touching anything in or on the Kamado Joe and the baster was excellent. A must-have. It has a rest in the bottom of it so the top stays up and doesn’t mess up your counter, or BBQ.
The brine worked well - I just added ice to a cooler to keep my fridge free. Charcoal and apple wood with the brining kit gave great taste and flavour to the bird!!" - Susan
- Kamado Joe
- Big Boy 100% Natural Hardwood Charcoal
- Weber Apple Wood Chunks
- Fire & Flavour Herb Brine Kit and Brine Bag
- Hunka Hunka 15" Leather Burning Gloves
- World's Best Roasting Pan 15" x 11"
- Reversible Rib and Roast Rack
*All tools available at Barbecues Galore'. Click here to find your nearest location.*
- A Big ol' Turkey Bird
- 1-2 Roughly Chopped Red Apples
- 1-2 Thinly Sliced Onions
- Chicken stock
Step 1: Brine In The Bag
Brining your bird before a cook is the most reliable way to ensure a juicy meal. The process is simple, just engulf the bird into a salt solution and leave it in a brining bag. Brining will denature the muscles and proteins in the bird and allow it to moisten and soften, as well as crisp up the outer skin.
Step 4: Chop Chop
Peel your apples and chop them roughly into 1" thick cubes. Next, slice your onions and throw both produce products into the roasting pan. Pull out the goggles, because the water works are coming.
Step 3: Fill 'er Up
The lip of your pan is the perfect height for some chicken stock. So, pour it in and get ready to dunk your bird.
Step 4: Turn and Baste
Turn your rib rack upside down into it's roasting mode and place it into the pan, then place your bird into the concave bars, as shown in the picture below.
With your baster, be sure to squeeze out some of those delicious juices in and around your turkey periodically.
Step 3: You know what they say about smoking, "looking ain't cooking", but we needed a quick peek of that perfect browning.
Don't forget: Internal temperature does not lie. Using one of your instant read thermometers, check that your turkey is on it's way to an internal temperature of 165°F. In most cases your bird may continue to cook up to an additional 5°F within the first 10 minutes after removing it from your smoker.
*Note: Probe Placement is crucial! Be sure to stick your thermometer probes into the thighs of your bird and do not hit bone! Bones will retain more heat and give you false readings. Learn more about how to smoke a turkey clicking here.
Step 4: Take A Pic' Before Your Dive In and Enjoy!