First time ever brining - Turkey

[Kane]

hey,

I got a 12lb fresh turkey I wanna brine using the following recipie found on Olds Place...

BRINE
1 gallon apple juice, chilled
3/4 cup Morton Kosher Salt       
3/4 cup granulated sugar
1/2 cup honey
1/4 cup light brown sugar, packed
Recipe makes 1 gallon of brine.

the turkey I got says it has a 3% baste solution already added so will this brine be ok to use? Im entertaining guests and dont want any problems. all the other turkey brands had 8%. also... will 1 gallon be enough to cover the bird completely?

thanks, Kane

[KyNola]

The turkey should be OK to use. As for a gallon of brine being enough for a 12 lb. turkey, I'm not certain it will be enough.  Depends on what type of container you are going to use to hold the turkey.  The most important thing to remember is that you want the turkey completely submerged in the brine.

Let us know the results.

KyNola

[Kane]

thanks for the reply. Im crossing my fingers it will turn out good for my guests. hasnt decided what Im gonna smoke it with. prolly apple pucks for 4 hours

[KyNola]

Kane,
I smoked one over Xmas using apple wood.  It turned out out really really good.  One last hint, open your vent all the way to allow the excess moisture to escape.  Poultry holds a ton of moisture.  Don't worry about your guests.  They are going to rave about your turkey.

Smoke on,
KyNola

[Kane]

how much smoke did you hit yours with? Im thinkin 4 hours

[KyNola]

Kane,
I did 3 hours of smoke because poultry seems to be a sponge for smoke although I could have been happier with a smokier flavor.  Just depends on you and your guests taste.  I would try 3 the first time and if it is not as smokey as you like you will know to go longer next time.

Don't worry, your friends are going to be impressed no matter what!

KyNola 

[Kane]

I must admit I am worried about the turkey being too salty brining it as it already has a basting additive in it

[Habanero Smoker]

With the brine recipe you are using, it should be alright. When you say it has a 3% base solution, is that a sodium based solution. I am beginning to see turkeys especially Shadybrook brands being injected with just water. Either way, it should be alright even if it is a sodium based solutions.

[Kane]

solution ingredients from the wrapper: Turkey Broth, Salt, Sugar, Sodium Phosphate, Flavoring

[Habanero Smoker]

You still should be alright, if you still have concerns use a rub that does not contain any salt. The brine you are going to use is very low in salt, and is mainly for flavoring. It's closer to being a marinade than a brine. How long were you planning to brine?

[Kane]

I was just gonna brine for like 12 hours or so

[KyNola]

Trust Habs on this.  He knows of which he speaks.  You're going to be good to go!  Let us know what your friends and soon to be fans think!

KyNola

[Habanero Smoker]

I have to agree with KyNola, you are good to go. Brining for 12 hours will be fine.

[Kane]

ok. Im gonna trust you guys on this. approx. how long with this bird take at 225?

[KyNola]

I'll respond before Habs does and then yield to Habs expertise.  You really can't tell someone how long it's going to take because there are simply too many variables.  Don't be concerned if it takes 5-6 hours and don't be surprised if it's to the temp you want in less time than that.  The 12 hour brine will serve you well, not too salty trust me.  Heat as constant as you can keep it, vent open to let out the moisture and in doing so, will help you maintain your heat.  There is an alternative.  Once the smoke period is done, you can move the turkey to a warmer oven in your house to cut down on the cook time or as I did over Xmas, moved it to a grill and finished it there.

Relax and have fun!
KyNola