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Smoking Turkey
Posted on 11/13/16 at 4:48 pm
Posted on 11/13/16 at 4:48 pm
What's your favorite brine for the bird? Going to be using an Orion cooker.
13
Posted on 11/13/16 at 4:49 pm to Bleudawg
1/2 cup salt 1/2 cup sugar per gallon of water needed to cover the bird. Works everytime.
ETA: brine for 24 hrs then rinse thoroughly.
ETA: brine for 24 hrs then rinse thoroughly.
This post was edited on 11/13/16 at 4:51 pm
Posted on 11/13/16 at 4:50 pm to Bleudawg
6 quarts water
1 pound kosher salt
1 pound brown sugar
1 pound kosher salt
1 pound brown sugar
Posted on 11/13/16 at 4:51 pm to Bleudawg
Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles
1 ½ Gal Water
½ C Salt (picklin er kosher)
½ C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice (Louisiana Cajun Seasoning)
2 tsp Celery Seed
1 ½ Gal Water
½ C Salt (picklin er kosher)
½ C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice (Louisiana Cajun Seasoning)
2 tsp Celery Seed
Posted on 11/13/16 at 4:52 pm to Bleudawg
Sea salt and water complete submerged for 24 hrs.. take out shoot it up with tonies marinade and put in frigid for 24 hrs.. take out pat it dry and rub it down with slap yo mamas and cook that bitch
Posted on 11/13/16 at 4:52 pm to Bleudawg
You don't need to brine a bird that you are going to smoke.
Posted on 11/13/16 at 4:59 pm to Bleudawg
Look at all the people that don't know how to smoke meat!
Posted on 11/13/16 at 5:19 pm to Pectus
quote:
Look at all the people that don't know how to smoke meat!
Huh...was just checking out a recipe on Traeger.com and they say to brine it.
Posted on 11/13/16 at 5:25 pm to Bleudawg
Just season it overnight the day before you smoke it...the fancy term is to "dry brine"it.
Posted on 11/13/16 at 5:42 pm to OTIS2
love smoked turkey. do one every year. have done one without and with a brine and i can tell a difference for sure
the brined one is SUPER tender.
the brined one is SUPER tender.
Posted on 11/13/16 at 6:22 pm to dallastiger55
So is mine. 
Posted on 11/13/16 at 7:58 pm to Bleudawg
There is a ton of wet brines out there on the internet. I've tried two. One was a 1/2 apple juice, 1/2 water with some other stuff. One was one with onions, jalepenos and some other stuff. Both come out good and had hints of the brine. I was a fan of both. Probably a little more fan of the apple one though.
Posted on 11/13/16 at 8:02 pm to Bleudawg
I've been smoking turkeys in my Orion for 4 or 5 years now. I used to do the wet brine. The last two years I've went to a dry brine and it is easily as good, IMO. You just coat the bird with salt fairly liberally, cover it and put it in the fridge for 24 hours.
On cook day, take it out and rinse it well then rub/season it how you normally do. No, the bird will not be salty. The Orion will keep the moisture in the bird, trust me. Depending on the size of the bird, start checking the internal temp about an hour and a half into the cook. Of course 165 is your target number in the thickest part of the breast.
Good luck.
On cook day, take it out and rinse it well then rub/season it how you normally do. No, the bird will not be salty. The Orion will keep the moisture in the bird, trust me. Depending on the size of the bird, start checking the internal temp about an hour and a half into the cook. Of course 165 is your target number in the thickest part of the breast.
Good luck.
Posted on 11/13/16 at 8:09 pm to GeauxTigers0107
What temp do you smoke it at and how long does it take?
Posted on 11/13/16 at 10:03 pm to Linkovich
quote:
What temp do you smoke it at and how long does it take?
Not sure if you're familiar with the Orion Cooker or not but you don't set a temperature. Just fill the outer ring with coals and light it. I have no idea what temp it gets up to inside the chamber. As far as time, seems like I remember around 2 hours for an 18lb bird.
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