My First Brined Turkey

[OldHickory]

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.

[FLBentRider]

That is a great looking bird.

Ever since I brined one, I don't think I have done one without brining.

[SouthernSmoked]

Heck Yeah, awesome looking turkey!

Great job!

[Tenpoint5]

Great looking bird!!

[KyNola]

Great looking turkey and love your dining room.

[seemore]

That looks wonderful!  I can't wait to hear the review.  I bet the meat is tender and flavorful!
Mrs

[DarqMan]

That's a great looking bird OldHickory!

[jiggerjams]

Beatiful bird...and floor. Nice job

[DTAggie]

Sweeet

[TestRocket]

That's one good looking bird! Congrats!

[Caneyscud]

All that black pepper makes me want to come try some.  Great looking bird there OldHickory.

[OldHickory]

Thanks for all your kind comments.  My family and I had a wonderful Thanksgiving feast.  The posted experiences of members of this forum are always most helpful.

OldHickory

[TestRocket]

I'm thinking of doing a Christmas turkey in the Bradley to go along with the normal 10-12 lb standing rib roast because of the number of people that are going to be here this year. My question is, how well did the smoke penetrated the bird with it cooking in the pan to catch juice and is there anything you would do next time that you think would make it better?

That bird is so pretty I've bookmarked this for future reference. Thanks!

[squirtthecat]

Awesome looking bird!

One thing I've started doing is inverting a Bradley rack over one of those half sheet pans to hold the turkey/chicken/whatever- it lets the smoke circulate around the meat a little more, and then the pan still catches the yummy drippings.   Best of both worlds!

[TestRocket]

Squirt, I'm confused! I understand the inverted rack. Is the "half sheet pan" the same pan OldHickory's bird is in and if so I'm guessing the pan is low on the shelf below the bird? Or even better I learn better visually and have a couple of weeks...got any PIC's?