hey,
I got a 12lb fresh turkey I wanna brine using the following recipie found on Olds Place...
BRINE
1 gallon apple juice, chilled
3/4 cup Morton Kosher Salt
3/4 cup granulated sugar
1/2 cup honey
1/4 cup light brown sugar, packed
Recipe makes 1 gallon of brine.
the turkey I got says it has a 3% baste solution already added so will this brine be ok to use? Im entertaining guests and dont want any problems. all the other turkey brands had 8%. also... will 1 gallon be enough to cover the bird completely?
thanks, Kane
The turkey should be OK to use. As for a gallon of brine being enough for a 12 lb. turkey, I'm not certain it will be enough. Depends on what type of container you are going to use to hold the turkey. The most important thing to remember is that you want the turkey completely submerged in the brine.
Let us know the results.
KyNola
thanks for the reply. Im crossing my fingers it will turn out good for my guests. hasnt decided what Im gonna smoke it with. prolly apple pucks for 4 hours
Kane,
I smoked one over Xmas using apple wood. It turned out out really really good. One last hint, open your vent all the way to allow the excess moisture to escape. Poultry holds a ton of moisture. Don't worry about your guests. They are going to rave about your turkey.
Smoke on,
KyNola
how much smoke did you hit yours with? Im thinkin 4 hours
Kane,
I did 3 hours of smoke because poultry seems to be a sponge for smoke although I could have been happier with a smokier flavor. Just depends on you and your guests taste. I would try 3 the first time and if it is not as smokey as you like you will know to go longer next time.
Don't worry, your friends are going to be impressed no matter what!
KyNola
I must admit I am worried about the turkey being too salty brining it as it already has a basting additive in it
With the brine recipe you are using, it should be alright. When you say it has a 3% base solution, is that a sodium based solution. I am beginning to see turkeys especially Shadybrook brands being injected with just water. Either way, it should be alright even if it is a sodium based solutions.
solution ingredients from the wrapper: Turkey Broth, Salt, Sugar, Sodium Phosphate, Flavoring
You still should be alright, if you still have concerns use a rub that does not contain any salt. The brine you are going to use is very low in salt, and is mainly for flavoring. It's closer to being a marinade than a brine. How long were you planning to brine?
I was just gonna brine for like 12 hours or so
Trust Habs on this. He knows of which he speaks. You're going to be good to go! Let us know what your friends and soon to be fans think!
KyNola
I have to agree with KyNola, you are good to go. Brining for 12 hours will be fine.
ok. Im gonna trust you guys on this. approx. how long with this bird take at 225?
I'll respond before Habs does and then yield to Habs expertise. You really can't tell someone how long it's going to take because there are simply too many variables. Don't be concerned if it takes 5-6 hours and don't be surprised if it's to the temp you want in less time than that. The 12 hour brine will serve you well, not too salty trust me. Heat as constant as you can keep it, vent open to let out the moisture and in doing so, will help you maintain your heat. There is an alternative. Once the smoke period is done, you can move the turkey to a warmer oven in your house to cut down on the cook time or as I did over Xmas, moved it to a grill and finished it there.
Relax and have fun!
KyNola
KyNolas covered everything you'll need to have a successful smoke.
In case it hasn't been mentioned I bring turkey up to an internal temperature of 162°F-165°F measured at the thickest part of the thigh. Also be careful removing the turkey from the cabinet. The cavity collects a lot of juices, and easily spill out if you tilt the tray too much.
ok, got er brined for 12 hours than let it sit in the fridge for 12 hours to dry good. put in the smoker at 8:30 and planned for 3 hours smoke and 8 to 9 hours total time. Im a lil concerned here - bird has only been in for 2 hours at 200 and the IT temp is already 116. I got 6 1/2 more hours before the planned dinner time. Is this thing gonna hit a point where it slows down?
Sound like you may have to FTC to keep for serving time. The only concern I would have with that is if it would cause the skin to be more rubbery than it will already be. (At least that is what I read about Turkey in the smoker, the skin gets rubbery). I had FTC'd a pork butt for over 6 hours and it was still very hot. I am far from an expert on this so hopefully one of the more veteran posters will chime in soon. Good Luck, keep us posted, I want to do a Turkey soon.
Terry
It could be you don't have the probe in the thickest part or it is too near the bone. Before taking the turkey out of the smoker, move the temperature probe slowly in and out allowing about 5 - 10 seconds for the probe to register after each movement. If the temperature drops leave the probe where the lowest temperature was registered and continue cooking.
If the turkey gets done too soon, you would be better off coating it will melted butter or oil and loosely tenting it and placing it in an oven at the lowest temperature you can set it at. I can get my oven down to 140°F with the door ajar. Many of us finish the turkey in the oven or grill, at a high temperature to improve the texture of the skin.
well. the temp readings I was getting were correct. I even repositioned the probe when I rotated the bird. I got to 165 IT in 6 hours with a pit temp that went anywhere from 185 to 205. It was in the single digits outside all day here. I placed the bird in a throw away tray and covered it tightly in 2 layers of foil. placed in a 200 degree oven and held for about 45 mnutes than pulled it out and let it rest for 15 minutes. lets just say it was the best turkey Ive ever had! My guests loved it!!! they also wiped out 7 pounds of pulled pork I smoked last night and emptied a jar of IceMans sauce. everyone left here full. laughs.
thanks guys. I learned alot
I'm glad to hear ever thing work out.
Way to go Kane! Glad it turned out well for you. Next project......canadian bacon!
KyNola
nope. next project is a brisket. ;)
I haven't attempted a brisket yet but I want to make pastrami so I'll probably try it soon.
KyNola,
You can always start with a corned beef if you want to skip the cured brisket first time around.