· Food For Thought
The Perfect Holiday Turkey
"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. Christmas is coming!!" - Susan
- Kamado Joe
- Wicked Good charcoal
- Weber Apple Wood Chunks
- Fire & Flavour Herb Brine Kit and Brine Bag
- Hunka Hunka 15" Leather Burning Gloves
- Oxo Baster
- World's Best Roasting Pan 15" x 11"
- Rib Roaster
*All tools available in Barbecues Galore's five Canadian stores and online. Check out our locations here.*
- 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. Barbecues Galore sells a variety of wet brining kits, including the bags and different flavours.
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. AND you can get it done in advance! Check out our blog for the full steps to juicy, well-brined meat.
Step 4: Chop Chop
Peel your apples and chop them roughly into 1" thick cubes. Pull out the goggles, because the water works are coming.
Slice your onions and throw both produce products into the roasting pan.
Step 3: Fill 'er Up
The lip to your pan is the perfect height for some chicken stock. Dump it in and get ready to dunk your bird.
Turn your rib roaster over and place the bird into the concave, with both sitting atop your pan. This makes for a cozy little hug.
Step 5: Bast Your Turkey
With your basting tools, the OXO Baster, be sure to squeeze out some of those delicious juices in and around your turkey periodically.
Step 3: You know what they say when smoking "looking aint cooking" but we needed a quick pic of that perfect browning
Don't forget: Internal temperature does not lie.
Using one of your Thermoworks hand thermometers or Billows thermometer and fan double check that your turkey is on its way to an internal temperature of 165°F. In most cases your bird may continue to cook up to 5°F within the first 10 minutes after removing it from your smoker.
*Note: Probe Placement is crucial! Be sure to stick your thermometer probs into the thighs of your bird and do not hit bone! Bones will retain more heat and give you false readings. Read More Here
Step 4: Admire, oooh and aw quickly - very quickly - then close the lid.
Step 5: Take A Pic' Before Your Dive In