I just put my 9lb turkey in a brine of 1.5 US gallons of water with 1.5 cups of kosher salt completely dissolved. I plan to brine it until 11am, remove it from the brine and rinse it well. I will let it air dry for about 1 hour then start smoking in maple. What times and temps should I have in mind. I have a meat thermometer and will brown the skin in the oven when near completion.
Any input is appreciated.
Something sounds a little off. Was there enough water to completely cover the bird? I needed about 3 gallons for mine. You might want to add some sodium nitrite to the solution too if you plan on cooking it below 200 degrees F. For me I like a brine of about 21 degrees which would be 3 gallons of water, 1 1/2 cups salt, 255 grams of Cure #1, and 255 grams of brown sugar.
At 9 lbs it is a pretty small turkey. I have it in a cooler that holds 14 cans. I mixed up the brine this afternoon, maybe 2 gallons. I put in 1/2 cup of the salt per 2 quarts of water. In the cooler the brine is about an inch over the top of the turkey. I weighted down the turkey with a ceramic bowl because it was floating in the brine.
I read sugar only helps with the browning and as I plan to brown in the oven anyway I didn't bother with it. I plan at smoking for 4 hours at approx 225 - 250F. I will then bring the IT to 165 in the oven,
Paul,
You're on the right track. I would be using a smoke/cook temp of 250 on a turkey. Make sure your vent is 100% open as poultry holds a lot of moisture and you want it to escape quickly.
KyNola
Doesn't sound too bad, the sugar also helps cut some of the salt flavor too. I guess I must have a bigger brine bucket than you. I tried using ziplock bags, but they always seem to leak. Good plan on the IT. Don't forget to let it warm up some before putting in the smoker or it might add to your cook time some.
Either the weatherman is full of crap or Mother Nature has a bad sense of humor. Two days ago it was looking like great smoking weather here. Turkey thawed and brined. I put it on at 12:30 in a windy snowfall. I have sheltered it the best I can and can't get the tremp above 160F. I put 12 pucks in, when they are gone I guess it is going in the oven.
Hi PP,
Sounds like the smoke is almost done by now. I'd get it into the oven. A 160 cabinet temp isn't going to get you to an IT of 165. 325-350 should finish it up nicely.
I don't think I've ever seen a 9 pound turkey.
I still have a couple more pucks to go. I just went and bought a cabinet the same as being discussed in
http://forum.bradleysmoker.com/index.php?topic=13500.new;topicseen#new
The vent is fully open and the doors are slightly ajar to let the smoke and moisture out. Hopefully this will help raise the cabinet temp. I will then put it in the oven in an hour or so when all the pucks are gone.
The cabinet: I have a similar one. My OBS didn't live in there all of the time. It blew over twice. Now I have plastic shards all over the deck and it is pretty well totaled. Advice: Anchor it somehow.
I'd get the turkey into the oven. Forget the smoke. You don't want to keep an IT of 75-90 degrees for very long.
Bringing it now. Thanks
Here are the results of today's attempt.
(http://lh4.ggpht.com/_ygeGy0l-RUU/Sz_qR0HJI2I/AAAAAAAAAdA/RGOGmg0DDjw/100_0879.JPG)
(http://lh4.ggpht.com/_ygeGy0l-RUU/Sz_pGwm5PgI/AAAAAAAAAc8/jtyYnC_W0lg/100_0881.JPG)
I think 4 hours of smoke (cherry) was too much. May try the sugar next time as suggested, I found it a bit salty also.
I had an empty shelf so I tried some ABT. They turned out well
(http://lh5.ggpht.com/_ygeGy0l-RUU/Sz_pG5oSpxI/AAAAAAAAAc4/TGvaJrpUPUg/100_0878.JPG)
Looks like it turned out rather well
Hey 10.5 I just saw your signature and thought you should check out this site:
http://www.republicofbacon.com/en/Default.aspx
Looks good PP. The turkey looks well cooked based on how far the drumstick meat was pulling back. And ABTs - I love 'em. Next time I'll make up a big batch and try a vac and freeze for days like today; 16oF, light snow and wind gusting over 40 MPH.
You should probably give your smoker a dry run to try to figure out why the cabinet temp wouldn't go up.
Your turkey does look good.
I just got a chance to read your original post. I see you left out the sugar. Sugar not only helps with browning but take the edge off the salt taste, making the brined product seem less salty.
Definitely will try some sugar next time.
Had some again for dinner tonight. Must say, tastes better after sitting for a day.
You could also cut back some on the salt or reduce the brine time to help also.
When I brine I always add additional flavorings to the brine.
Brining accomplishes two things.
1. Add moisture to the meat - by way of osmosis, the salt enters the meat and takes the water with it, since initially the salt concentration is higher in the brine.
2. Carry water soluble flavorings into the meat.
I use a vegetable broth / honey brine for Turkey.
Quote from: Paddlinpaul on January 03, 2010, 05:04:17 PM
Definitely will try some sugar next time.
Had some again for dinner tonight. Must say, tastes better after sitting for a day.
Hi Paddlinpaul;
Check out this thread for a brine.....
http://forum.bradleysmoker.com/index.php?topic=13250.0
I've also used just salt, sugar and maple syrup and the results are great even with 4-5 hours of smoke.
Regards, Rich
Thanks Rich. That brine does sound good. Enough sweetness to take out the salt flavor by the looks of it.