Reply to "Turkey Reports - 2003"

Former Member

Cooked a 13# turkey after brining for 48 hrs in Smokin's Holiday Brine. Cooked it at 250 in a Smokette for about 3 1/2 hours. At this point the breast temp was 167, but it was way too early to take out so I turned the temp down to 200 for a little over an hour. I then foiled in a cooler for another 2 hours. Turkey was still warm and was very moist. Received many compliments so I guess I'll get to do it again in a few weeks.
Side note: I've found that some of the sports and outdoor stores sell extra large zip lock bags in their camping areas which work very well for brining a large turkey.

12/2/0311:25 AM

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