Smoking turkey this weekend

[ghosttown]

I am going to do a basic brine I think salt and water, I may add other ingredients not sure yet. However do people still inject the bird also if they brine? I just don't want it to be to salty. Can I inject it with butter half way through the cook?

Forgot to mention should I keep the bird vertical up or lay it on the racks. Any benefits between the two?


Thanks

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[Wildcat]

You may not need to brine if store bought. All the birds I have seen have already been injected to increase weight. Read the packaging. I just rub and smoke. Jan's rub is great.

[TMB]

You could do what I call two stick turkey.

Melt two sticks butter mix in two Tbs Mrs Dash melt way then inject into the turkey.   Brush the half stick butter on the bird Z it cooks

[ghosttown]

K thanks guys, didn't realize the turkey would say that on the packaging. If it is brined already would it hurt if I brined it again? I want to fallow Malcom Reed receipt https://youtu.be/PbU0texTuug

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[Habanero Smoker]

It depends on what the label states. If it states something like; "Contains up to 5% water, salt, sodium phosphate....", that phrase may also begin with "All Natural" if just salt, and not the sodium phosphate is listed. With these type of turkeys you will get no or little benefit from brining; unless you do a brining method Pachanga uses Brine Pachanga; but the time frame doesn't allow you to use this method. If you attempt to brine, and the salt concentration is greater than the brine concentration the turkey was injected with, there the possibility you can make the turkey saltier. It may be a waste of materials and time, to attempt to brine already enhanced meat. Also kosher poultry will not benefit from brining, since they are dried brined with salt during processing.

If the label states something like; "All natural. Up to 3% water added"; those can be brined.

[ghosttown]

K thanks, got my turkey yesterday and it says contains up to 6% water 

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[Habanero Smoker]

That can be brined.

[ghosttown]

Thanks

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[WoodlawnSmoker]

Let us know how it turns out!  Are you from Ottawa Ghost?

[ghosttown]

Will do and yes I am

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[cathouse willy]

This thread sounded so good I smoked a 10 lb bird. Three hours of maple and finished in the oven, no brine

[ghosttown]

Looks really good, good job. Will post some pictures when I start on Monday.

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[ghosttown]

Here are some pictures, the turkey turned out amazing

Brine it for 24hours



Add some rub and also injected the turkey


Total cook time was 4hrs and Smoked for 2hrs (Apple and Pecan). When temp was 145 I put it in the oven at 350 to get the skin crispy and pulled it when breast was at 165 and the legs (dark meat) was at 175.

[cathouse willy]

That looks wonderful,when's dinner?

[Smoker John]

That looks really tasty