BBQ Thanksgiving

Last year’s Thanksgiving was wonderful, not only because it was my daughter’s first, but because we had some great smoked turkey. I have gotten some great suggestions in the comment section of last year’s post that I am going to incorporate this year… and a couple of new things that I’m going to try out just for kicks.
One thing that came to me this year in the Trader Joe’s Fearless Flyer was that they are offering brined all-natural fresh turkeys. That’s right! No thawing, no brining, no mess! It seems that Thanksgiving gets easier every year. I am also working on a cranberry BBQ sauce experiment… we’ll see how that goes :-)
The other suggestion that was giving to me by Ms. Laura H., a co-worker/Georgia transplant, was to cover the skin with mayonnaise. It supposedly gives the skin some extra flavor and an irresistible crunch. I’m still in the process of researching that technique. She says her father does it on a Big Green Egg every year and that it is simply wonderful. I’ll keep y’all (to quote my co-worker) posted.




  1. says

    I very happy to know that there are “Q’ers” out there that are from the Left Coast. I’m from Oregon and not ideal for Q’ing, but I still manage to try it all year around. Like your turkey….looks finger lickin’good!

  2. Jonas says

    I’m curious how the turkey turned out. I used a “pre-brined” in 2007 and grilled the whole thing. TJ’s turkey brine was too salty and ended up making the turkey just on the border of inedible. No more pre-brining for me, I want to be able to control the salt content.

    This T-day, we used a water added bird, but not brined and smoked it. It was so good that I’ve made them twice since then. The bones make an excellent smokey stock.

  3. G.B. says

    I always brine my turkeys, in fact all poultry. The key to it is to RINSE,RINSE, RINSE! or it will be salty. A basic brine is 1/4 cup table salt to 4 cups water. If using sea or Kosher salt, you will need to use at least 1/3 cup. In addition you can add brown sugar, herbs, spices, etc. Living in Mexico, the meat is lean & often tough, so brining is essential. It works great on pork too. It’s especially effective on chicken breasts.

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