Turkey Brining Recipe

[NetWareHead]

Regarding cooking times; if the turkey is stuffed then cooking time increases immensely. I can see a 20 pound bird cooking in 4 hours if it is not stuffed. I have done a 20 pound bird in a regular oven and while I dont remember the exact time, it went in the oven around 6 AM and was done in the afternoon (maybe at 2 PM) so maybe 8 hours.

 

[OutHouse]

Time is all a guesstimate. Temperature is what counts.

this. you never smoke poultry by time you go by temp. i have a nice remote temp gadget that i got a few years ago, i always use it for smoking meat and used it it tonight when i did my beer can chicken on my grill.

185 for 4 hours?? i would be worried about the danger zone.

Danger Zone: Pay close attention to the cooking temps and time, if you are nearing the 4 hour mark and are not close to 140°F, I would suggest bumping your temps up to 325°F until you are out of the "Danger Zone".


http://www.smokingmeatforums.com/t/113312/question-smoking-time-for-a-turkey

 

[Pacfanweb]

Approximate Roasting Times for Stuffed Turkey

Turkey Weight Hours
6 to 8 pounds 3 to 3-1/2 hours
8 to 12 pounds 3-1/2 to 4-1/2 hours
12 to 16 pounds 4-1/2 to 5-1/2 hours
16 to 20 pounds 5-1/2 to 6 hours
20 to 24 pounds 6 to 6-1/2 hours

Approximate Roasting Times for Unstuffed Turkey

Turkey Weight Hours
6 to 8 pounds 2-1/2 to 3 hours
8 to 12 pounds 3 to 4 hours
12 to 16 pounds 4 to 5 hours
16 to 20 pounds 5 to 5-1/2 hours
20 to 24 pounds 5-1/2 to 6 hours


http://homecooking.about.com/library/archive/blturkey7.htm

 

[Mxylplyx]

That's not smoking, that's roasting. Smoking is low and slow.

You haven't had smoked turkey if you did it that way.

Bird that big, need to smoke it at 250 for about 9hrs, at least.

30-45 minutes per pound.

You haven't a clue what your talking about. Smoking poultry is not the same as smoking pork. Low and slow applies to pork and some cuts of beef. Go ahead and do what you want, but you WILL be throwing away the skin if you choose to do it that way.

 

[iGas]

Few twigs of rosemary, 1 bulb of garlic, 1 fist full of salt, 1 fist full of sugar, 1 table spoon of fresh crushed black pepper. Bring to a boiled then let simmer for 15 minutes, then let the herbal tea cool down, or add cold water/ice cubes to assist with the cool down.

Load the turkey into a rinsed plastic bag inside a bucket for support, then add the herb tea and water to fill over the turkey. Squeeze the air out of the plastic bag and tie it to seal. Then load the turkey bucket into the fridge overnight (no need for bucket if use heavy gauge plastic bag).

This is my own brine for roast turkey.

 

[iGas]

Approximate Roasting Times for Stuffed Turkey

Turkey Weight Hours
6 to 8 pounds 3 to 3-1/2 hours
8 to 12 pounds 3-1/2 to 4-1/2 hours
12 to 16 pounds 4-1/2 to 5-1/2 hours
16 to 20 pounds 5-1/2 to 6 hours
20 to 24 pounds 6 to 6-1/2 hours

Approximate Roasting Times for Unstuffed Turkey

Turkey Weight Hours
6 to 8 pounds 2-1/2 to 3 hours
8 to 12 pounds 3 to 4 hours
12 to 16 pounds 4 to 5 hours
16 to 20 pounds 5 to 5-1/2 hours
20 to 24 pounds 5-1/2 to 6 hours


http://homecooking.about.com/library/archive/blturkey7.htm

It tend to take me roughly 6.5-7 hours for unstuffed 20lbs roast turkey with oven opening 3-4 times in the last hour to baste, and stuffed take approximately an hour longer.

 

[KeithP]

I did the half cider one a couple years ago, best turkey I've ever had. Water, cider, salt, some other spices, don't remember exactly what.

BBQ Pit Boys did a cider brine http://www.youtube.com/watch?v=-nxXUl1-KUg&list=TLkgw4jrLAN7IxvqLC_7fVoeAeXkzgeGqq

-KeithP

 

[Pacfanweb]

You haven't a clue what your talking about. Smoking poultry is not the same as smoking pork. Low and slow applies to pork and some cuts of beef. Go ahead and do what you want, but you WILL be throwing away the skin if you choose to do it that way.

Bump the heat at the end to crisp the skin.

Or, do it "smofried". Best of both worlds.

 

[TastesLikeChicken]

Turkey can be smoked at high-heat or low-heat. It depends on the results you want. A high-heat smoked turkey will produce a nice, crispy, rendered skin with a minimal smoke ring in the meat. A low-heat smoked turkey produces a turkey with non-crispy skin but the meat turns out almost pink throughout and becomes something more akin to ham, when done right.

If you're all about the skin, smoke it at high heat. If the meat is more important to you, use a low heat method. ime, the high-heat method is easier and faster but the low-heat method produces better overall results because the meat comes out more flavorful and to me that is the most important part. The low-heat method is more difficult though and can result in a dry turkey if you don't carefully monitor the heat throughout the process.

btw, if you want to produce the best possible brined turkey, regardless of the cooking method; brine it a couple of days in advance, rinse it off, dry off the turkey, then allow it to rest in the fridge uncovered for 12- 24 hours. It is kind of similar to making Peking duck. It allows the brine to become more fully distributed throughout the meat. It also allows the skin to dry out and will produce a better skin no matter if you roast it, smoke it, or fry it.

 

[slag]

I've smoked turkey for Thanksgiving for the past 3-4 years. I don't brine anymore after the first year as I feel it adds nothing. I do inject the night before and also put a rub on the bird (billy bones) the night before and then smoke around 300 degrees for the first hour or two and then up it to 350 for the remainder. The smoke you really only need for an hour or two to give the bird a great flavor.

 

[sourceninja]

I made this one last year with great success http://www.foodnetwork.com/recipes/alton-brown/honey-brined-smoked-turkey-recipe2/index.html

 

[DesiPower]

Have you actually made that recipe? I'm always skeptical about Alton Brown's recipes because they seem overly complicated and prone to failure.

Sounds pretty simple to me...

 

[sourceninja]

Sounds pretty simple to me...

yea, I've actually learned quite a lot from Alton Brown and most of his recipes are pretty simple and seem designed for success.

 

[Sixguns]

I still brine mine. Mostly just salt and lots of it and some pepper. Most of the spices I use are in the rub I put on after the brine.

 

[flimsy]

i dry rub, but don't brine.

 

[Scarpozzi]

I've also done the Alton Brown recipe. FWIW, you don't have to follow those exactly. Just throw some sugar/salt in water and dunk the bird in overnight. I actually throw my turkeys in a few pots and use my Kegerator/Keezer to help keep the temp right as they thaw/brine for that week....then force carb a nice black lager for the Christmas season the next week!

I prefer a fried turkey, but like to roast one too for stuffing and gravy.

 

[Aharami]

http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html

That is all you need.

haven been making this recipe for three years now. Everyone loves it

 

[M0oG0oGaiPan]

hmm was thinking about doing this. need to get something to keep the turkey in though

 

[CrackRabbit]

hmm was thinking about doing this. need to get something to keep the turkey in though

A 5 gallon bucket from Home Depot or Lowes works perfectly for brining, just make sure you wash it first or line it with a food safe bag.

 

[NetWareHead]

A 5 gallon bucket from Home Depot or Lowes works perfectly for brining, just make sure you wash it first or line it with a food safe bag.

A good suggestion but make sure when brining that you keep the meat cold. Either make some space for it in the fridge or use ice like another poster suggested. I found the best way to do it for a huge bird that wont fit in a bucket is to use a big cooler with the bird and brine in a plastic bag. Line the cooler with ice and it should be good.

 

[M0oG0oGaiPan]

i might try dry brining the turkey. Mostly because it sounds like a lot less work.

http://www.seriouseats.com/2012/11/the-food-lab-the-truth-about-brining-turkey-thanksgiving.html

 

[Pacfanweb]

A good suggestion but make sure when brining that you keep the meat cold. Either make some space for it in the fridge or use ice like another poster suggested. I found the best way to do it for a huge bird that wont fit in a bucket is to use a big cooler with the bird and brine in a plastic bag. Line the cooler with ice and it should be good.

I get a new bucket every year and just brine it in the fridge.

 

[Agent11]

I brined a chicken over night in half a cup of brown sugar, half a cup of salt, and a table spoon of fennel seeds yesterday. I smoked it today for dinner over alder chips and it turned out awesome. You can really taste the fennel, it came out super juicy and the skin caramelized nicely, so the brine was warranted in my opinion.

 

[slag]

I brined a chicken over night in half a cup of brown sugar, half a cup of salt, and a table spoon of fennel seeds yesterday. I smoked it today for dinner over alder chips and it turned out awesome. You can really taste the fennel, it came out super juicy and the skin caramelized nicely, so the brine was warranted in my opinion.

Alder? I usually reserve alder for salmon. Never tried it with poultry. I tend to stick with fruit woods, apple, pecan, with a little hickory thrown in.

EDIT. Since I am going to smoke a couple turkeys next week, I think I should try alder to see how it tastes. Thanks for the tip.

 

[dabuddha]

Our family isn't much of a turkey family so I was thinking I'd get a small one and try out this which I got from the Lowes clearance deal few months back. Definitely will be brining the turkey