BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Poultry => Topic started by: farmerwannab on November 19, 2017, 01:11:19 pm

Title: Brining Turkey
Post by: farmerwannab on November 19, 2017, 01:11:19 pm
Hi everyone,
Got an early xmas present from the hubs and want to smoke our Thanksgiving turkey.  It says it in injected with 9.5% chicken broth and seasoning....should I brine this?  Also it is a 14ish lb turkey...closer to many hours of 4 enough?
Thanks and Happy Thanksgiving
Title: Re: Brining Turkey
Post by: Ka Honu on November 19, 2017, 02:51:21 pm
Personally I'd dry-brine it for 24-48 hours (plenty of instructions available with a Google search). Dry-brining not only adds some flavor to the turkey but gives you a dry surface for best smoke adhesion.

If you're using a Bradley, 2-3 hours of smoke should be plenty.

Just sayin'...
Title: Re: Brining Turkey
Post by: Habanero Smoker on November 20, 2017, 02:20:31 am
Hi farmerwannab;

Welcome to the forum, and Happy Thanksgiving to you also.

I agree that 2 - 3 hours is plenty of smoke. I lean more towards 2 hours. How many hours more to cook without smoke, I can't answer that. It's been a while since I fully smoke/roasted a turkey in the Bradley.

Since the turkey is already injected with chicken broth (if salt is not listed as an ingredient, then the broth is probably heavily salted), it is already brined. Additional brining will either have not benefit, or make it too salty. It all depends on how much salt was in the injected brine.

Air drying the turkey uncovered in the refrigerator 24 hours prior to placing it in the smoker, will help crisp the skin and also improve the smoke flavor. I generally will place the turkey on a rimmed cookie sheet with a wire rack underneath, and place it on the bottom shelf of the refrigerator. Many will finish the turkey in a hot oven to help crisp the skin.

I recently read and viewed an article on America's Test Kitchen on dry brining. They state to only use turkeys that haven't been enhanced (injected with a brine). So I'll be getting a turkey that is not enhanced, and doing a dry brined turkey for Christmas.

Title: Re: Brining Turkey
Post by: farmerwannab on November 20, 2017, 06:42:37 am
Think I will just put a rub on it before I smoke...I had also read about letting the turkey dry in the fridge so that is in the Turkey timeline.
Thanks for the quick response guys!!
Title: Re: Brining Turkey
Post by: MooManChu on November 22, 2017, 04:34:52 am
2X on previous comments not to brine a prebasted Turkey.  It will be rubbery and salty.  All broth has salt with bone broth the lower sodium content of the varieties

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