Turkey Time
Moderator: TBBQF Deputies
-
- Cowboy
- Posts: 356
- Joined: Sat Jul 21, 2012 8:08 am
- Location: San Antonio
- Contact:
Turkey Time
Hey all, going to smoke my first turkey this weekend as a trial run for Thanksgiving. I am planning on brining it all night. Anyone have any brine recipes that I could use? I have thought about injecting it as well, but don't know if that is necessary after brining it. I am guessing it is for the flavor. Could someone give me some tips on temp and time, please. Thanks in advance. Go Royals!
Bockbock
Dillo Q
Dillo Q
- bsooner75
- High Plains Smoker
- Posts: 8537
- Joined: Mon Jan 16, 2012 5:34 pm
- Location: Little Elm, TX
- Contact:
Re: Turkey Time
Don't inject on top of the brine. I do a real simple brine of salt, sugar & hot sauce. Not sure if the hot sauce brings anything to the table but I like it :)
Here is the method I follow:
http://youtu.be/2zWHOEkBLAg
http://youtu.be/dj4V_ef8P8A
Good luck! Love me some smoked bird.
Sent from my iPhone using Tapatalk
Twitter handle @bsooner75
Here is the method I follow:
http://youtu.be/2zWHOEkBLAg
http://youtu.be/dj4V_ef8P8A
Good luck! Love me some smoked bird.
Sent from my iPhone using Tapatalk
Twitter handle @bsooner75
- OldUsedParts
- Deputy
- Posts: 21559
- Joined: Sun May 15, 2011 7:09 pm
- Location: Montgomery, Texas
- Contact:
Re: Turkey Time
I used to slow smoke all night over a water pan after injecting and then, as I got older and lazier, I started to do my T-birds Beer Butted Style and have never been disappointed. I think I found my T-bird beer can rack at Academy but it could have been HEB. Nevertheless, IMHO smoked bird of any kind beats the heck outa the old fashion Roasted kind that Mom used to make. (sorry Mom)
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- riseabove50
- Rustler
- Posts: 219
- Joined: Wed Aug 29, 2012 8:12 am
- Contact:
Re: Turkey Time
going simple your first time out is the best advice i would give. salt and sugar and maybe one other flavor. you could add some onion powder or cracked black pepper or rosemary and thyme. if you use herbs, i recommend salvaging them from the brine before you dump it and insert them in the cavity while the bird cooks for a little extra flavor and aroma. some use brown sugar instead of white. i've not tried it yet but i hear it's very good.
no need to inject if you brine over night. the bird will be plenty moist.
good luck.
no need to inject if you brine over night. the bird will be plenty moist.
good luck.
- TwoGuysBBQ
- Outlaw
- Posts: 1308
- Joined: Fri Mar 30, 2012 9:01 am
- Location: San Antonio, TX
- Contact:
Re: Turkey Time
Good Morning,
I've used this one for a few years now with good success.
Food Networks Alton Brown's Orange Juice Brine
1 qt vegetable stock, chilled (regular, not low sodium - that's important)
1/2 cup kosher salt
1/4 cup dark brown sugar
1 tsp black peppercorns (I usually use more like 1 tbsp, but I like pepper)
2 bay leaves
1 qt. orange juice, chilled
2 qts. ice water
Bring 2 cups of the stock, the salt, brown sugar, peppercorns, and bay leaves to a boil. Dissolve the sugar and salt, and cut the fire. Add in the remaining stock, orange juice, and ice water. Once the brine has cooled to 40F or under, add the meat and keep in a cold place (under 40F). Brine for 8-48 hours.
This should be enough for 1 turkey or 2 chickens.
I've used this one for a few years now with good success.
Food Networks Alton Brown's Orange Juice Brine
1 qt vegetable stock, chilled (regular, not low sodium - that's important)
1/2 cup kosher salt
1/4 cup dark brown sugar
1 tsp black peppercorns (I usually use more like 1 tbsp, but I like pepper)
2 bay leaves
1 qt. orange juice, chilled
2 qts. ice water
Bring 2 cups of the stock, the salt, brown sugar, peppercorns, and bay leaves to a boil. Dissolve the sugar and salt, and cut the fire. Add in the remaining stock, orange juice, and ice water. Once the brine has cooled to 40F or under, add the meat and keep in a cold place (under 40F). Brine for 8-48 hours.
This should be enough for 1 turkey or 2 chickens.
- Okie Sawbones
- Outlaw
- Posts: 2049
- Joined: Mon Apr 21, 2014 12:14 pm
- Location: Edgewood, TX
- Contact:
Re: Turkey Time
Some articles argue that only salt will penetrate the meat when brining. Others argue they get some flavors from added ingredients.
Here is what we use:
2 gallons water
1 cup kosher salt
1 1⁄2 cups brown sugar
2 tablespoons black peppercorns
1/4 cup coarsely chopped garlic
2 tablespoons Worcestershire sauce
Brine for 12 hours. We use a turkey briner, which is sure nice. http://www.thebbqsuperstore.com/product_p/the-briner-orig.htm
Here is what we use:
2 gallons water
1 cup kosher salt
1 1⁄2 cups brown sugar
2 tablespoons black peppercorns
1/4 cup coarsely chopped garlic
2 tablespoons Worcestershire sauce
Brine for 12 hours. We use a turkey briner, which is sure nice. http://www.thebbqsuperstore.com/product_p/the-briner-orig.htm
KCBS - CBJ
PNWBA - CBJ
Jambo Clone, Primo Oval XL, Blaz'n Grills Pellet Stove, Weber 22.5", Lynx SS Grill, The Big Easy
VFW - Life, DAV - Life
PNWBA - CBJ
Jambo Clone, Primo Oval XL, Blaz'n Grills Pellet Stove, Weber 22.5", Lynx SS Grill, The Big Easy
VFW - Life, DAV - Life
- Finatic
- Bandolero
- Posts: 581
- Joined: Thu May 07, 2015 2:14 pm
- Location: Elgin, Texas
- Contact:
Re: Turkey Time
Okie Sawbones wrote:Some articles argue that only salt will penetrate the meat when brining. Others argue they get some flavors from added ingredients.
Here is what we use:
2 gallons water
1 cup kosher salt
1 1⁄2 cups brown sugar
2 tablespoons black peppercorns
1/4 cup coarsely chopped garlic
2 tablespoons Worcestershire sauce
Brine for 12 hours. We use a turkey briner, which is sure nice. http://www.thebbqsuperstore.com/product_p/the-briner-orig.htm
I like that brine Okie. I use almost the same thing except I mix half water half buttermilk. Either way it's a good brine.
I recommend cooking the bird no lower than 300 (I cook 'em at 325). You'll still get plenty of smoke flavor but it won't dry out on you. When I've cooked them at 250 they've always been a little dry.
- Okie Sawbones
- Outlaw
- Posts: 2049
- Joined: Mon Apr 21, 2014 12:14 pm
- Location: Edgewood, TX
- Contact:
Re: Turkey Time
I cook at 325 as well. Not as rubbery of a skin.
KCBS - CBJ
PNWBA - CBJ
Jambo Clone, Primo Oval XL, Blaz'n Grills Pellet Stove, Weber 22.5", Lynx SS Grill, The Big Easy
VFW - Life, DAV - Life
PNWBA - CBJ
Jambo Clone, Primo Oval XL, Blaz'n Grills Pellet Stove, Weber 22.5", Lynx SS Grill, The Big Easy
VFW - Life, DAV - Life
-
- Cowboy
- Posts: 356
- Joined: Sat Jul 21, 2012 8:08 am
- Location: San Antonio
- Contact:
Re: Turkey Time
Here are the drumsticks I smoked & a preview of the turkey. Brined with salt, pepper & paprika for color. Added some salmon for fun!
Bockbock
Dillo Q
Dillo Q
- k.a.m.
- Chuck Wagon
- Posts: 3741
- Joined: Mon Jun 25, 2012 6:38 pm
- Contact:
Re: Turkey Time
This is my go to web site for brining. "Smokin'Okie's Holiday brine is the ultimate turkey brine in my opinion.
http://www.cookshack.com/store/Smokin-O ... c528293334
http://www.cookshack.com/store/Smokin-O ... c528293334
- Okie Sawbones
- Outlaw
- Posts: 2049
- Joined: Mon Apr 21, 2014 12:14 pm
- Location: Edgewood, TX
- Contact:
Re: Turkey Time
k.a.m. wrote:This is my go to web site for brining. "Smokin'Okie's Holiday brine is the ultimate turkey brine in my opinion.
http://www.cookshack.com/store/Smokin-O ... c528293334
With the name Smokin Okie, you KNOW it has got to be good.
KCBS - CBJ
PNWBA - CBJ
Jambo Clone, Primo Oval XL, Blaz'n Grills Pellet Stove, Weber 22.5", Lynx SS Grill, The Big Easy
VFW - Life, DAV - Life
PNWBA - CBJ
Jambo Clone, Primo Oval XL, Blaz'n Grills Pellet Stove, Weber 22.5", Lynx SS Grill, The Big Easy
VFW - Life, DAV - Life
- OldUsedParts
- Deputy
- Posts: 21559
- Joined: Sun May 15, 2011 7:09 pm
- Location: Montgomery, Texas
- Contact:
Re: Turkey Time
so hard to pass up the easy ones but I'll S'hup this time
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- Okie Sawbones
- Outlaw
- Posts: 2049
- Joined: Mon Apr 21, 2014 12:14 pm
- Location: Edgewood, TX
- Contact:
Re: Turkey Time
KCBS - CBJ
PNWBA - CBJ
Jambo Clone, Primo Oval XL, Blaz'n Grills Pellet Stove, Weber 22.5", Lynx SS Grill, The Big Easy
VFW - Life, DAV - Life
PNWBA - CBJ
Jambo Clone, Primo Oval XL, Blaz'n Grills Pellet Stove, Weber 22.5", Lynx SS Grill, The Big Easy
VFW - Life, DAV - Life
- k.a.m.
- Chuck Wagon
- Posts: 3741
- Joined: Mon Jun 25, 2012 6:38 pm
- Contact:
Re: Turkey Time
OldUsedParts wrote:so hard to pass up the easy ones but I'll S'hup this time
We're all adults here OUP speak up.
- OldUsedParts
- Deputy
- Posts: 21559
- Joined: Sun May 15, 2011 7:09 pm
- Location: Montgomery, Texas
- Contact:
Re: Turkey Time
dang KAM, now I can't remember what I was gonna say - - - - guess it wasn't as easy as I thought My Mom was born and raised North of the Red River but I bleed Burnt Orange so, needless to say, we had a lot of "hoorah fun" with each other.
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
Who is online
Users browsing this forum: No registered users and 22 guests