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.

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8 Responses to BBQ Thanksgiving

  1. jillofdagrill November 25, 2008 at 5:17 pm #

    Sounds yummy! Happy Thanksgiving, my friend.

  2. Sylvie November 25, 2008 at 10:44 pm #

    Happy Thanksgiving and I know whatever method you use, the meal will be great.

  3. Thom December 4, 2008 at 7:49 am #

    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!

  4. Orlando January 4, 2009 at 7:01 am #

    I got a turkey smoker for christmas will be trying out shortly

  5. Jonas February 16, 2009 at 2:40 pm #

    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.

  6. G.B. June 26, 2010 at 7:12 am #

    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.

  7. bbq s July 10, 2011 at 2:22 pm #

    I am having an excellent Sunday, have you considered alternatives?

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