Brining Turkey

[jaeger]

           The Madness Continues!!!

Here, with the help of my assistant, I am curing a turkey for the big day! I have been getting quite a few requests for smoked turkey so here goes! We are going to smoke on Monday and reheat on Tuesday because of time/oven issues. (The prime will be in the oven ;)).  I know, I know I saw Owrstichs Prime in the smoker and I should have put the turkey in the oven and the prime in the smoker but the forces were against me.
We used a brown sugar for the cure. The recipe calls for 2# per gallon but I have had better luck for taste with 1.3# of cure per gallon of water. I always use less for poultry. Poultry seems to take on the salt more than pork or beef.(For pork I use 1.5# per gallon of water.)
I am going to leave the turkey in brine for 2 days, and smoke on Monday AM. I will post more pictures and let you all know how it turned out. (ie: if anyone got sick! :o)

Merry Christmas Everyone!!!

[Habanero Smoker]

I see a future master chef. Can you give any tips on reheating a whole turkey.

Merry Christmas to you and your family.

[jaeger]

I see a future master chef. Can you give any tips on reheating a whole turkey.

Merry Christmas to you and your family.

Merry Christmas Hab!
I would be OK with that, but I think she likes this part to much!
I was going to reheat the turkey at 275f for about 2.5 hours or until IT of 160f. We went to plan B on the turkey and I put it in the smoker at 6:30 this morning. It was cold here so I put the cabinet on high with the damper 1/2 open. At 10:30 the IT was 122f. It is now in the oven finishing up for the travel across town.
Here is a picture.

[Habanero Smoker]

That does look good. I'll try your suggestion on reheating a whole turkey. In the past I have used a much higher temperature. Although the results were alright I was never completely stratified.