Turkey Brining Recipe

[Sinsear]

What's the internal temp of the bird? I put mine in the smoker at ~8am this morning and pulled it out at ~11am. Took about 3 hours for 18 lb bird smoked at ~340 degrees. Thermapen read 172 degrees in the thigh when I pulled it.

Thermapen is the greatest bbq tool

 

[drebo]

Well, I pulled the bird when the thigh read 170. Ended up perfect. Was incredibly tasty and moist. Everyone enjoyed it.

 

[Anubis]

im glad for you it just seems like an incredibly long time to cook it for

i put mine in at ~3 and it was done at ~530 (17lbs)

 

[ElFenix]

The skin will be like that. The meat will be the most tender you've ever eaten. Done it several times, that's the way it comes out.

do a hot smoke

 

[drebo]

im glad for you it just seems like an incredibly long time to cook it for

i put mine in at ~3 and it was done at ~530 (17lbs)

It was, and I'm not convinced that there would be an appreciable difference between doing this and a shorter, hotter smoke w/ brine.

My wife said it was the best turkey she's ever had, and there's a clear difference between it and the oven-roasted our parents do. So, to her, the 14 hours was worth it.

Next year, I'll probably brine longer and smoke less time.

It was nice, though, as the breast was definitely not dry at all...but at the same time, it was tender enough to cut with a plastic fork.

Also, the only place the skin was at all rubbery was at the neck where the big fat deposit was...but that's mostly just because I didn't cook it hot enough to render down that fat.

Anyway, it was a good experiment and very successful for my first time cooking a turkey. Next time, though, I'll do two smaller birds rather than one large one.

 

[NetWareHead]

Saving this thread for next time I do a Turkey. I have a weber smokey mountain and smoked would be a a nice alternate way instead of oven roasted.

 

[Fritzo]

BTW- the slow/low method I used not only worked perfectly, it was the easiest preparation and best turkey we've had in years. We can now add this to the lexicon.

 

[drebo]

Well, it's that time of year again...about to go pick up my turkey and start thawing it.

Plan to do the smoker again this year. Wish I'd have read this thread as I went and bought a gigantic turkey instead of two small ones. Oh well.

I'll take pictures this time.

 

[Spydermag68]

Good Necro thread.

I get a $2 pickle bucket from Firehouse Subs. I then use Alton Brown's brining recipe.
http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe.html

With weather permitting I set up my Big Green Egg up for indirect cooking. The drip pan rest on the plate setter and a few wadded up sheets of aluminum foil to set the turkey on so it is off the bottom of the pan. I also add a few cut up apples and oranges and 2 cups of chicken stock to the bottom. Cook the bird like in the oven.

When done I set the turkey to the side to rest. I then take the drippings and fruit to my blender and then make the gravey from that.