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Old 04-29-2006, 11:40 PM   #1
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Hi. I'd like to introduce myself.

Hi, this is my first post. I am nucleus and I am into cooking too.

This is how to roast turkeys a subtle way using bricks and the heat from wood fire. Roasted pumpkin seeds will folow tomorrow ;o)


rosting & smoking poultry: http://homenestmakers.com/cgi-bin/co...=9980222913997

..:: Thank you. ENJOY ::..

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Old 04-30-2006, 12:16 AM   #2
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welcome nucleus.

with cooking like that, it won't be long until you're that center of attention here.
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Old 04-30-2006, 12:19 AM   #3
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Thank you for warm welcome-note buckytom,
I am writing down my well working brine recipe for this poultry and post it in in no time. Laterrrrrrrr
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Old 04-30-2006, 12:44 AM   #4
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Poultry brine recipe.

:smile: A poultry brine recipe that will make you TURKEY ROASTS the best you have ever had.
For a 14 to 16 pound frozen young turkey or 4-5 Chickens in the 2-3 Pound class.

1 Cup Salt
1/2 Cup light brown sugar
1 Gallon Vegetable Stock (16 Cups)
1 Tablespoon Black pepper corns
1/2 Tablespoon allspice berries
1/2 Tablespoon Candied Ginger
1 Gallon iced water (16 Cups)

Turkey cooking/roasting Guide:
1. Prior to cooking make sure the turkey is fully defrosted.
2. Preheat the oven to 350F - 180C
3. Remove defrosted turkey from bag.
4. Place turkey in roaster pot, or baking tray, or in single use baking/roasting tray and cover with foil.
5. Cook in preheated oven at 350F - 180C for 30-40 minutes per every 18 ounces or 500g of its weight.
6. Add a further 20 minutes cooking time for turkey with stuffing.
7. Approximately 45 minutes prior to the end of cooking time remove foil from turkey. In this time you can apply smoke if smoking for the taste is desired! I like it smoked.
8. Cover and rest the turkey for 10 minutes prior to carving.
9. Carve, serve and enjoy.
10.(In well-designed wood fired oven you can hold this temperature for 5+ hours. This recipe works perfectly also for poultry in conventional ovens.)
------------
1 Five gallon bucket or cooler. I use the types of cooler for holding drink mixes, the type that is round like a pail with a spigot on the bottom edge to fill drinking cups. These are available here at the large discount store for about 20 dollars.
Place all the ingredients except the Iced water, in a large pot and bring to a boil. Remove form heat pour into the cooler and add the iced water. Stir to mix and add the poultry. Let the poultry sit at least eight hours in brine. Drain and cook. I use a cooler, as I do not have room in my refrigerator to safely store the poultry. Make sure the poultry stays cool to keep the salmonella bacteria away. With the turkey I cut out the wishbone before cooking to make slicing much easier later on. I promise this will be the moistest turkey you have ever had and the flavor is indescribable. Try it and let me know what you think.

Thanks and enjoy.
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Old 04-30-2006, 05:57 AM   #5
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Hi Nucleus! Welcome
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Old 04-30-2006, 10:22 AM   #6
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Welcome Aboard!
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Old 04-30-2006, 10:31 AM   #7
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Welcome to DC, nucleus!! That turkey looks absolutely delicious!! Thanks for sharing the brine recipe!! Can you get a better picture of your oven there? { I guess that's what you would call it, or fire pit?} Did you build it?
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Old 04-30-2006, 11:32 AM   #8
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Hey, nucleus! Welcome to the family! Your turkey looks absolutely perfect! Please copy/paste your recipe into the poultry forum as well - everyone needs to see it!

We're really glad you're here!
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Old 04-30-2006, 12:34 PM   #9
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Bienvenue to nucleus and his lovely bird.
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Old 04-30-2006, 03:41 PM   #10
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Hi, nucleus and welcome to DC! Wish I could have a taste of that turkey - looks yummy!
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