brine for a turkey? and a few more turkey noob questions

gordon

I've read lots of threads and seen lots of different brines, tips etc. a bit overwhelming so I thought I'd post my own thread Wink

I missed all the fun for thanksgiving. that's why I'm doing my first bird (first turkey anyway) for our christmas party this sunday. I think I'm gonna use Cavendar's for a rub and do the cheese cloth thing.

so what's a good simple brine for a turkey? again I've read so many it's overwhelming Wink

as for smoking I have a offset chargriller using lump and a bit of cherry. I think I'm gonna shoot for 300-325 or so.

now turkey temps

read 160-165. is that for breast or thigh? or is like chicken. 160 for white, 175 for dark? do you pull it off a bit before that and rest to temp or pull it at temp and let it rest for 20-30 mins?

one more thing. do you leave it in a aluminum pan on a rack? or right on the smoker? seen pics of both.

thanks in advance and sorry for the noob questions.

Jackson · Posted: Dec 13 2007 Post subject:

I have done two turkeys and they turned out great. Ill give ya what i know.

For the brine i used turkey 101 http://cookshack.com/barbeque_guide/101/Turkey_101.htm#_Toc56643584
A guy on this forum (sorry cant remember your name) wrote it along with some other 101s they are really good.

I did my turkey bout 275 then kicked it up to 300 a little over halfway through.

I pulled it around 160 in the breast and didnt check the thigh but thats i think supposed to be 175.

I put my turkey on a rack in a al pan so i could catch the juices and put a cheese cloth over it.

Hope all that helps.
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Laura

gordon · Posted: Dec 13 2007 Post subject:

thanks for the link! just what I needed.

OKBBQEA · Posted: Dec 13 2007 Post subject:

Brined a 7lb breast for Thanksgiving.

1 Gallon Water
1 Cup Kosher Salt
1 Cup Splenda (You can use sugar but I'm diabetic and choose not to)
14 Oz Apple Juice

Let it brine for 12 hours and then patted it dry and let it air dry in the refer overnight.

Hit it up with some Cavenders and then smoked it for 2 hours with some Cherry wood and then finished it in the deep fryer... Was the best turkey I've ever made.
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broncosmoker · BBQ Pro Joined: 04 Aug 2007 Posts: 717

3 gallons water
3 cups kosher salt
1 qt apple juice
2 oranges
4 sprigs rosemary
2 onions
10 cloves garlic

Mix water, salt, apple juice. Cut oranges in half, squeeze juice into water mixture then toss in oranges. Cut up onions and add. Remove rosemary leaves and bruise. ut cloves of garlic up and add to it. Marinate for 12-16 hours.

Scott

gordon · Posted: Dec 15 2007 Post subject:

one last thing. I've read some people brine over night , dry it, rub it and then cook. also read some brine overnight, dry it and let it sit in the fridge over night. thoughts? I can do either one.

OKBBQEA · Posted: Dec 15 2007 Post subject:

I think both ways work.

I'm in the brine and let air dry overnight in the fridge type myself but I don't think theres really a right or wrong way. It's just the way I do it. Wink

_________________
I only believe in two basic food groups... Chili & BBQ
- - - - - - - - -
Brinkmann Duel Zone Pro Charcoal Grill
14.5" Weber Smokey Mountain
18.5" Weber Smokey Mountain x2
22.5" Weber Smokey Mountain
R&O Smokers Fat Girl
Ludicrous Speed Red Thermapen

gordon · Posted: Dec 16 2007 Post subject:

one more last thing Wink

I'll start the bird breast side up. do you flip at the mid way point? I've read both.

pics to come tomorrow night if all goes well.

allsmokenofire · Posted: Dec 16 2007 Post subject:

Big Mike · Posted: Dec 16 2007 Post subject:

Tony · Posted: Dec 16 2007 Post subject:

No flip- just spritz....50% apple juice-25% apple cider vinegar-and...

Yup...25% Jack Daniels (Some of the 25% J.D. gets tasted,of course! )

Works 'fer Me Wink

Best Regards,Tony Very Happy

Bahamianlvr · Joined: 19 Jun 2007 Posts: 17 Location: Maryland

Tony · Posted: Dec 21 2007 Post subject:

Raise your cooking temperature to 325-350' F. The elevated cooking temps will crisp the skin...Spritzing...helps keep me busy while waiting for the turkey breast to finish! Shocked

Be sure to monitor the internal temps as the turkey breast cooks!

Happy Eats! Very Happy

Best Regards, Tony Cool

Cheffie · Posted: Dec 21 2007 Post subject:

Simple - KISS.

Forget the brine if it is not a natural turkey (ie if you are using a butterball or such) Use Alien's method of a compound butter under the skin; plus injection; ; rub on top and in cavities; wrap with vinegar soaked cheesecloth (to prevent blackness). Remove cheesecloth last half hour.
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"It's unfortunate that you have to take into account 'the idiot factor" on just about everything these days, but you do!" - BBQ Man