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.

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Posted by SW2SCLA

We all float down here

Member since Feb 2009

22825 posts

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