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Started off with a 14 pound Butter Ball. Washed it and applied the following turkey paste.
- 4 Garlic cloves, minced
- 1 table spoon black course ground pepper
- 1 table spoon kosher salt
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon cumin
- 1/8 teaspoon smoked paprika
This got rubbed in all of the birds cavities and gently under the skin. Second I made an injection sauce that consisted of the following.
- 1/2 cup garlic olive oil
- 1 stick of butter
- 8 oz beer
- 1 squeezed lemon
- 1/2 teaspoon of cayenne pepper
I then tied the bird up with butchers string making sure to make it a tight ball. I then injected the bird all over until the sauce was all in. Then the bird was placed in a reynolds bag and placed in the fridge to marinade over night.
Up at 6:AM to stoke the green egg. Brought the temp up to 225 and placed the bird on the grille. I smoked it with Jack Daniels oak, soaked over night in water. I feed the chips about every 1 1/2 hours. At seven hours checked the thigh and I was at 160 degrees. Left it on for another hour and temp reading was a perfect 175 degrees. I got this recipe from a buddy of mine that s one of the owners of the Placerville Brew Pub and slightly modified it. The bird was very tender and juicy. I will definitely do it again and most of all my family enjoyed the bird!
:
- 4 Garlic cloves, minced
- 1 table spoon black course ground pepper
- 1 table spoon kosher salt
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon cumin
- 1/8 teaspoon smoked paprika
This got rubbed in all of the birds cavities and gently under the skin. Second I made an injection sauce that consisted of the following.
- 1/2 cup garlic olive oil
- 1 stick of butter
- 8 oz beer
- 1 squeezed lemon
- 1/2 teaspoon of cayenne pepper
I then tied the bird up with butchers string making sure to make it a tight ball. I then injected the bird all over until the sauce was all in. Then the bird was placed in a reynolds bag and placed in the fridge to marinade over night.
Up at 6:AM to stoke the green egg. Brought the temp up to 225 and placed the bird on the grille. I smoked it with Jack Daniels oak, soaked over night in water. I feed the chips about every 1 1/2 hours. At seven hours checked the thigh and I was at 160 degrees. Left it on for another hour and temp reading was a perfect 175 degrees. I got this recipe from a buddy of mine that s one of the owners of the Placerville Brew Pub and slightly modified it. The bird was very tender and juicy. I will definitely do it again and most of all my family enjoyed the bird!
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It's all in the presentation, eh?
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