Took the plung with Chez

Started by Swadly, June 14, 2004, 04:22:29 PM

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Wife wants me to do a Turkey. Do I need to cure the bird? I have read that the internal temp may not get above 140 before the magic 3 hour window. Any thoughts would be appreciated. Also which flavor wood would you recommend.




You can brine the buzzard if you want, I don't - I just use a dry rub.

Wood pucks?  A matter of preference - I use: Mesquite/Hickory/Apple - depends on how strong a smoke flavor you are looking for...

I've got a post here somewhere about my buzzard experience....

"A mans got to know his limitations"
Glendora, CA - USA!


I usually brine my bird.  Here's an approximation of my recipie.  I change it up a little from time to time.
To 1 gallon cold water (or more depending on the size of your bird[:D]) add:  
1 1/2 cups kosher salt
1 1/2 tablespoon crushed or minced garlic or garlic powder
1/2 tablespoon onion powder  
1/4 cup black pepper    
1/2 ounce maple extract flavoring
a couple of bay leaves
a few cloves (or if ground already, add to taste)
 I've also added to this and enjoyed:
 a can of ginger ale, 1/2 cup of molasses, a little lemon juice, pickeling spices.
Let soak overnight.  Rinse well & dry before smoking.  Try to hit about 170deg before pulling.
I've been using maple wood here lately.  With the maple extract & maple smoke,mmmmmmmmmmmmm.

The Original PAsmoker


Welcome,I do not  brine  i use a dry rub.I have used oak and apple.2:1



never did a whole bird but have had good success with turkey breasts.I did brine over night.

<i><font color="blue"><b>Jack</i></font id="blue"></b>


Thanks for all the help and information.


Chez Bubba

I've never tried a real brine, but would recommend against injection. To me, the meat surrounding the injections turns mushy & pasty. Maybe I just tried the wrong injection liquid.[?]
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Ya think if next time I check into a hotel & they ask "Smoking or Non", they would mind?