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Turkey Brining Question

 
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CBAXA
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Joined: 06 Feb 2008
Posts: 27
Location: Edmond Oklahoma

PostPosted: Thu Nov 27 08 9:06 am    Post subject: Turkey Brining Question Reply with quote

I put my turkey in the brine today at 10:30 am. I plan to put it on the
smoker at 7:00 am tomorrow. Is it okay to brine the turkey for that
long??? Should I take it out of the brine and just leave it in the fridge
until tomorrow morning?? Thanks for any responses
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82's BBQ
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Joined: 08 Jun 2008
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PostPosted: Thu Nov 27 08 9:14 am    Post subject: Reply with quote

I try to soak mine in a brine from atleast 6hrs up til 24hrs.
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OKBBQEA
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PostPosted: Thu Nov 27 08 10:24 am    Post subject: Reply with quote

I usually brine a 7-8lb breast for 12 hours.
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SmokinOkie
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PostPosted: Thu Nov 27 08 9:51 pm    Post subject: Reply with quote

For me, 24 hours is a minimum for a whole turkey. Shorter periods will be okay for the breast, but the dark meat is more dense and takes longer.

I do mine 48
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Crabman
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Joined: 30 Nov 2005
Posts: 121
Location: Dallas, GA

PostPosted: Sat Dec 20 08 11:25 pm    Post subject: Reply with quote

I just did 2 turkeys yesterday for work. I used the 'Smokin' Okie's Holiday Turkey Brine' for each of them for 24 hours. They were 15 lbs a piece & I smoked them for approx 5 hours. I had a very light pink smoke ring that went about 3/4" into the meat. By covering it with the butter drenched cheesecloth, it allowed the smoke to penetrate, but kept the skin moist & eatable.
Sorry to hijack your thread, but SmokinOkie knows what he is talking about. Cool I had more people marvel about how moist the turkey was even an hour after carving. Usually the white meat turns to sawdust, but not with brining. I won't ever do another turkey without brining.
Thanks SmokinOkie for a great brine recipe!!

Crabman
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Sgt. Stel
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Joined: 27 May 2008
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PostPosted: Tue Dec 23 08 12:33 am    Post subject: Reply with quote

Crabman wrote:
They were 15 lbs a piece & I smoked them for approx 5 hours.


Crabman you've got me a little worried. I've read 30 min per pound at 230 degrees and your time is shorter than that. What temp did you smoke them at?

I've got a good brine that I've used on Turkey breasts but this is my first 18 lbs bird in 10 years ... and it is for Christmas Eve.

Thanks,

Sgt. Stel
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Crabman
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PostPosted: Tue Dec 23 08 2:32 am    Post subject: Reply with quote

Sgt. Stel, I know it doesn't seem like much time, but yeah, that's about it. I put my turkeys on at around 0400 at a temp of 250 & pulled them around 0930 or so. The breast was at 165 & the thigh was about 180. I let them sit for about an hour and a half in a towel and put them on for about 30 minutes to crisp up the skin some, but they really didn't need crisping. It came out fine. When I started cutting the first one, I was amazed at the juice flowing from it. I cut them & still had some on the plate an hour later & it was just as juicy as the first cut. Incredible.
Again, I know it doesn't seem like much time, but check out the Brining 101/Turkey 101 website of SmokinOkie. http://www.cookshack.com/turkey-101
Good stuff. Crabman
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The Creeper
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PostPosted: Wed Jan 07 09 1:03 pm    Post subject: Reply with quote

Never brined. Does it make a difference?
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allsmokenofire
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Joined: 26 Apr 2005
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PostPosted: Wed Jan 07 09 2:16 pm    Post subject: Reply with quote

The Creeper wrote:
Never brined. Does it make a difference?

If you do it right, yes.
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Sgt. Stel
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Joined: 27 May 2008
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PostPosted: Wed Jan 07 09 10:33 pm    Post subject: Reply with quote

The Creeper wrote:
Never brined. Does it make a difference?


a HUGE difference. So moist.

I think the time difference in cook times is that the increased amount of moisture in the meat. This allows the heat to more efficiently permeate the meat to cook it. My 18 pound bird reached 160 in the breast in 5 hours with the smoker holding 230.

Sgt. Stel
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thepitboss
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Joined: 01 Jan 2009
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Location: Kansas City (Olathe to be exact)

PostPosted: Sat Jan 10 09 12:21 pm    Post subject: Reply with quote

The wifey makes a beer/apple cidar brine for thanksgiving. We haven't tried smoking yet, but I think that I may convince her next year to allow me to do a small one in the smoker. We'll see. This years turkey was brined in a styrofoam cooler so that way we can just toss it when we are done. Would recommend that if you do this make sure that you put it in something that will not leak because the cooler will seep a little. When I find her recipe I will post.
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