I have always been afraid to use brine on the Thanksgiving turkey, but after all the good coments on the Forum, I decided to chance it. First the brine: I used1 cup kosher salt to 1gal water, multiple sprigs of fresh thyme and rosemary, brought all to a boil for thirty minutes, then on ice to chill overnight. Next I strained the brine into a 2.5 gal Hefty food bag with my 10.5# fresh hen turkey, squeezed all the air out and closed the seal, then into the cooler and covered with ice for 24 hrs.
Now it is out of the brine, well rinsed and patted dry. Next the seasoning.
A good rubdown with OO, sprinkeling of garlic and onion powder, and crushed black pepper, and the rest of the fresh sprigs of thyme and rosemary into the cavity. Now into the BDS4 preheated to cab temp of 240 on the PID, smoke with Hickory.
My wife has the table all set, I hope I don"t screw up the turkey.
Well so far so good. Had a stall at 150* and temp drop to 145*. About an hour for recovery then on to a IT of 160*
After6.5 hr. it was done, smoked total time. This was my best turkey ever. Moist and tender, and the smoke was perfect. There was lots of juice in the pan for my Wife to make the gravey. I had at least two " the best turkey I ever tasted." Well, thats what this is all about.
