The Texas BBQ Forum

Since Thanksgiving and cooking turkey is upon us
I thought I'd pass along some tips
The easiest way to brine a turkey is in a Reynolds oven bag
they are very tough and won't leak if you don't poke any holes in them
I put the turkey in the bag breast side down and squeeze out as much air as possible
the basic recipe for brine is 1-cup of salt to 1-gallon of water
some folks add sugar. I just add a bunch of Montreal chicken seasoning to the water
I BBQ roast mine in a 22" OldSmokey set up for two-sided indirect
with a raised drip pan between the two coal beds
the OldSmokey runs around 325° which cooks in normal time
it doesn't dry out the meat like a long slow smoke and you get good skin
I cook the turkey to 160° in the breast, then put a loose foil tent over it when it rests

Beautiful Gobbler, Capt'n - - - I'm gonna do a Brine for Christmas but for T-Day I'm gonna Inject and Beer Can my Tom - - - - I garoontee you I'll not get the gorgeous Color that you gotz on that one.

OUP
that color comes from the two-sided indirect at 325° in the OldSmokey
killer skin

OldUsedParts wrote:Beautiful Gobbler, Capt'n - - - I'm gonna do a Brine for Christmas but for T-Day I'm gonna Inject and Beer Can my Tom - - - - I garoontee you I'll not get the gorgeous Color that you gotz on that one.

Do you have to use a Fosters on a Turkey :)


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this brine had orange juice in it

bsooner75 wrote:Do you have to use a Fosters on a Turkey :)

good point it just happens to be the right "Size" - - - any Suggestions

Great looking bird!!

Beer can Turkey = Fosters
Chicken = 12 oz. can
Cornish Hen = 8oz. can

Done several of each and have had no issues since I went to using the right can for the job. The little 8 oz. can be hard to find, luckily got a buddy that buys them often and will always save some for me.

Agreed, Tim, but believe it or not I ended up doing that BC-Cornish last week on a regular 12oz. However, on T-Day I'm doing the Tom on a Can but I'm gonna do a special Jamaican Jerk Cornish, spatchcocked and indirectly (unless Capt'n has a better way )

Never brined before.........might change soon. Nice colour

Russ