- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Smoking a Turkey for Dummies (Me= the Dummy)
Posted on 11/9/13 at 12:10 am to OTIS2
Posted on 11/9/13 at 12:10 am to OTIS2
Definitely brine the bird first before smoking. The scientific process of brining is actually osmosis. The brine tenderizes and flavors the turkey before you smoke it. Here is my favorite brine:
Apple Cider Brine:
1 Gallon Apple Cider
1 Cup Kosher Salt
1 Cup Light Brown Sugar
1/4 Cup Whole Peppercorns
4 Cinnamon Sticks
2 Large Bay Leaves
Directions: Combine all ingredients and bring to a boil. Stir well and let brine cool to room temp. Place turkey in a non-reactive container (I put mine in a cooler in a extra large ziploc bag). Pour Brine over turkey and add ice over turkey. Let it sit overnight. Take out of brine and wash off and pat dry. Add Seasoning and smoke. I would go slow and low. 225 for 3 Hours should do it .
Apple Cider Brine:
1 Gallon Apple Cider
1 Cup Kosher Salt
1 Cup Light Brown Sugar
1/4 Cup Whole Peppercorns
4 Cinnamon Sticks
2 Large Bay Leaves
Directions: Combine all ingredients and bring to a boil. Stir well and let brine cool to room temp. Place turkey in a non-reactive container (I put mine in a cooler in a extra large ziploc bag). Pour Brine over turkey and add ice over turkey. Let it sit overnight. Take out of brine and wash off and pat dry. Add Seasoning and smoke. I would go slow and low. 225 for 3 Hours should do it .
This post was edited on 11/9/13 at 12:12 am
Popular
Back to top
Follow TigerDroppings for LSU Football News