Photos and Recipe Courtesy Peter and Patrick Milburn
Saturday’s Weekend Edition is now available for download. Check out the great lineup of guests and topics for November 23, 2013. You can hear the program Statewide on the following Stations and Times….
KCYN 97.1 FM in Moab 7:00 -8:00 a.m.
KYAH 540 AM in Delta 10:00 a.m. – 11:00 a.m.
KTKK 630 AM in Salt Lake 9:00 -10:00 a.m.
KCPX 1490 AM in Spanish Valley 7:00 –8:00 a.m.
Smoked Turkey Injection Brine
1 cup Brown Sugar
3/4 cup Morton’s Tender Quick Home Cure
1 Cup Apple Juice
4 cups cold water
1 stalk Celery
1 whole Carrot
½ Onion cut into large chunks
4 cloves Garlic course copped
¼ cup Teriyaki sauce
1 Table spoon Pickling spice
1 Teaspoon Cajun Spice
30-50 Black Pepper Corns
In a stainless steel sauce pan mix all ingredients except the Morton’s Tender Quick and Apple Juice. Heat to a low simmer for 10 min. Take off heat and let stand for 10 min. Mix in the Morton’s Tender Quick and Apple Juice and stir to all is dissolved. Place in Fridge until cold.
Using a piece of cheese cloth strain the injection brine into another stainless or plastic container (do not use aluminum container).
Using an injection syringe inject all brine into your bird making sure to cover all areas especially the joints of the wings and hips/legs. Let your bird sit in fridge for at least 12 hours before smoking. Place bird in smoker and use your favorite wood, (I Like Cherry or Pecan for Turkeys). Using a remote thermometer smoke/cook turkey until internal temp hits 165 degrees. Serve hot or chill and serve cold either way is delicious.