Reply to "Turkey Reports - 2003"

Former Member

I did a 13 pounder a week ago. 36 hrs brine with SmokinOkies Holiday Brine. (Worked great, by the way. No saltiness issues this time. Was a fresh turkey with no univited salt added.)
Put on a single layer of buttered cheese cloth. Double layer would have been better.

Cooked that beast for 12 full hours at 220, or thereabouts. Trying for the 180 internal temp.

This was on the outlawed Brinkman offset cooker. Got tired of waiting when the sun went down, and finished that bird on the gas-powered Weber.

Good flavor. Really good.

Turkey in see-through mesh

12/1/0310:25 AM

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