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School me on smoking and brining a turkey UPDATED W/ PICS
Posted on 1/22/15 at 1:04 pm
Posted on 1/22/15 at 1:04 pm
Particularly brining, as I've never done it before period. I've got a 14.5 bird that's been defrosting in the fridge since Tuesday. The plan is to smoke it Sunday morning. TIA.
This post was edited on 2/1/15 at 7:40 am
9
Posted on 1/22/15 at 1:10 pm to SW2SCLA
Google Russ Parson's Dry Brine.
Do not wet brine
Do not wet brine
Posted on 1/22/15 at 1:31 pm to SW2SCLA
Rub with EVOO
Season liberally with salt, pepper, a little Cavandars, and paprika. I use Tony's to replace most of the salt.(You can do this hours to a full day ahead, if you wish).
Stuff the cavity with a portion of lemon, orange, onion, garilic and celery. Put these items in the water pan of your smoker, too, as well as using the above dry seasonings in the water pan, also.
Smoke over 225-250 degree heat with pecan and good charcoal, until the leg moves freely in the socket. Rest it 30 minutes under a foil tent. Slice and serve.
Season liberally with salt, pepper, a little Cavandars, and paprika. I use Tony's to replace most of the salt.(You can do this hours to a full day ahead, if you wish).
Stuff the cavity with a portion of lemon, orange, onion, garilic and celery. Put these items in the water pan of your smoker, too, as well as using the above dry seasonings in the water pan, also.
Smoke over 225-250 degree heat with pecan and good charcoal, until the leg moves freely in the socket. Rest it 30 minutes under a foil tent. Slice and serve.
Posted on 1/22/15 at 1:42 pm to SW2SCLA
Posted on 1/22/15 at 1:51 pm to BlackenedOut
quote:+1, just ignore the cooking part in the instructions and do not leave it out at room temp (because of 40-140 rule).
Google Russ Parson's Dry Brine.
Smoke with your choice of wood (I like apple and pecan mix) until internal temp in deepest part of breast is 165 or 175 in thigh. If your temp is too low, you run the risk of getting rubbery skin, typically most people prefer higher temps to get a crispier skin. I usually do mine around 275.
Posted on 1/22/15 at 1:54 pm to SW2SCLA
I've always heard not to stuff a turkey you're going to smoke because the stuffing prevents the heat and smoke from circulating inside of the bird and can result in some uneven cooking of the breast and meat against the inside of the carcass.
True or false?
True or false?
Posted on 1/22/15 at 1:57 pm to SW2SCLA
I dry-brined a whole breast for Christmas this year. I'll never wet-brine a turkey again
Posted on 1/22/15 at 1:57 pm to Gris Gris
quote:
True or false?
True, if you are not experienced ei- set it and forget it
False, if you are careful and know what you are doing
Also, depends on the stuffing.
Posted on 1/22/15 at 2:02 pm to BlackenedOut
quote:Aaron Franklin wet brines.
Do not wet brine
Aaron Franklin is better on the pit than you.
No issue with wet brine.
LINK
Posted on 1/22/15 at 3:53 pm to OTIS2
quote:
Rub with EVOO
Season liberally with salt, pepper, a little Cavandars, and paprika. I use Tony's to replace most of the salt.(You can do this hours to a full day ahead, if you wish).
Stuff the cavity with a portion of lemon, orange, onion, garilic and celery. Put these items in the water pan of your smoker, too, as well as using the above dry seasonings in the water pan, also.
Smoke over 225-250 degree heat with pecan and good charcoal, until the leg moves freely in the socket. Rest it 30 minutes under a foil tent. Slice and serve.
I like it, but I'm not sure if I'll stuff it much. Thanks OTIS
Also gonna do the wet brine from the Franklin video posted above. I looked up the dry brine method but I don't have 3 whole days to let it sit. I bookmarked it for next time.
Posted on 1/22/15 at 3:57 pm to Rouge
quote:
Aaron Franklin wet brines.
Aaron Franklin is better on the pit than you.
No issue with wet brine.
enjoy your watered down turkey
Posted on 1/22/15 at 4:02 pm to SW2SCLA
quote:
I like it, but I'm not sure if I'll stuff it much
I used "stuff" as a verb...my turkey's get @ 1/4 each of a lemon, an apple, an onion and a piece of celery in them, and a few garlic cloves. The same stuff (noun here) goes in the water pan, too. It really helps flavor the bird.
Use a water pan...really no need to brine with all the moisture the water pan delivers.
This post was edited on 1/22/15 at 5:18 pm
Posted on 1/22/15 at 5:15 pm to SW2SCLA
Posted on 1/22/15 at 5:35 pm to gmrkr5
Why? Easier? More flavourful? Less hassle?
I always wet brine and have never had any issues or complaints.
I always wet brine and have never had any issues or complaints.
Posted on 1/22/15 at 5:51 pm to Aubie Spr96
I don't smoke turkeys or eat them because I don't like smoked meat so no help there.
But I do brine and have for many years and i feel like Fatsmorris having to continue typing this. I'm sure the dry brine is fine I'm just comfortable with this. Not sure why on earth anyone would think it would be watery. It's not.
Basic brine is one cup salt, one cup sugar to each gallon of water. Mix well until all is dissolved. Some heat it but I don't. Submerge turkey completely in brine and refrigerate up to 24 hours which I prefer on a turkey. Remove and rinse very well inside and out with cool water, then dry very well. If you have time then put turkey in icebox on a sheet pan uncovered for as many hours as you can.
Season and cook as you like.
Pork roast, chicken for about 10-12 hours. Pieces of chicken cut up about 6 hours. My wife brines chicken pieces for 3 hours.
Good luck.
But I do brine and have for many years and i feel like Fatsmorris having to continue typing this. I'm sure the dry brine is fine I'm just comfortable with this. Not sure why on earth anyone would think it would be watery. It's not.
Basic brine is one cup salt, one cup sugar to each gallon of water. Mix well until all is dissolved. Some heat it but I don't. Submerge turkey completely in brine and refrigerate up to 24 hours which I prefer on a turkey. Remove and rinse very well inside and out with cool water, then dry very well. If you have time then put turkey in icebox on a sheet pan uncovered for as many hours as you can.
Season and cook as you like.
Pork roast, chicken for about 10-12 hours. Pieces of chicken cut up about 6 hours. My wife brines chicken pieces for 3 hours.
Good luck.
Posted on 2/1/15 at 7:39 am to Martini
I've been meaning to post my results but this past week has been pretty hectic. I decided against brining this time, but I will do it next time just to see how the results compare.
First, make a bloody mary.
Second, inject it, rub it, stuff it (lightly as OTIS mentioned above)
This is the same thing that I stuffed it with, and about the same amount
To the smoker! Smoked with hickory and cherry wood until the deepest part of the breast read 160.
Covered with foil for 30 minutes and the final product looks like this...
Deboned the whole thing and made stock with the carcass, innards, and drippings from the smoker. Vacuum packed most of the meat and froze it. It will make excellent gumbo and turkey salad in the future. Thanks to everyone who lent me advice
First, make a bloody mary.
Second, inject it, rub it, stuff it (lightly as OTIS mentioned above)
This is the same thing that I stuffed it with, and about the same amount
To the smoker! Smoked with hickory and cherry wood until the deepest part of the breast read 160.
Covered with foil for 30 minutes and the final product looks like this...
Deboned the whole thing and made stock with the carcass, innards, and drippings from the smoker. Vacuum packed most of the meat and froze it. It will make excellent gumbo and turkey salad in the future. Thanks to everyone who lent me advice
Posted on 2/1/15 at 7:47 am to SW2SCLA
Looks great.
Posted on 2/1/15 at 7:56 am to SW2SCLA
Great looking bird. I could eat smoked turkey every week and not get tired of it.
Posted on 2/1/15 at 8:17 am to SW2SCLA
Did you pull it off the smoker at 160 or just covered on the smoker. Might be a dumb question but I want to try this soon. I desperately want to smoke a bird.
Posted on 2/1/15 at 8:21 am to SW2SCLA
Looks great, I'm making a turkey & sausage gumbo today with a smoked turkey that looks similar to yours. Contemplating whether or not I want to add okra this time
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