1st turkey

Bird looks good. I am going to try my first turkey (probably a breast) within the next week. Just curious: when you say "marinade" are you referring to a Brine or actual marinade?

Hi Wheelz
It was a kit I recieved for xmas and this was one bottle. it is a maranade that can be used for injection. heres a link to the product. through cabelas
[URL=http://www.cabelas.com/cabelas/en/templates/pod/horizontal-pod.jhtml?id=0005926&navAction=jump&navCount=4&indexId=&parentId=&parentType=&rid=&_DARGS=%2Fcabelas%2Fen%2Fcommon%2 Fcata]Canjun Injections[/URL]

Your turkey looks really nice.

Turkey 101 is in production and should be out by the end of the month.

Actually those times are about right, did you have some info that said it would take longer?

For Wheelze, a marinade is "acid" based and a brine is "salt/water" based.

First, I hope you didn't take your turkey to an internal of 210. Where did you measure the turkey, in the white or dark meat? It would be REALLY dry if that's true, in fact, overcooked by almost 30 to 50 degrees. But you said it wasn't dry, so makes me wonder about the thermometer? I like to cook the white meat to 160 and the dark to 175 to 180, but never higher. I can't imagine the 210 not really overcooking and drying out the meat.

As for marinades, that's one of the problems with commercial marinades, they tend to have a lot of salt in them. At least the ones I've used.

And I'm going to copy the picture to the server, so it will always be available.

Yep,to all Smokin' said.

Chef Williams injections are a pretty fair product,although you are adding extra salt.

If it was one of them birds,carryin' 13%-18% salt water,you got another reason to be cautious.

If you really like Cookshack's bird rub and went heavy with it,that is one more possibility.

Folks back in west Ky, that had smoke houses,used to shoot those oversized gobblers up with cure and treat them like hams.[brine pumps]

Start them at a low temp and then hang them higher in the peak to get higher cook temps.

Some of those folks said they probably got over 200� in the thigh.

It was just like eatin' a heavy smoked ham and not much to my likin',though.

Hi guys
I took a look at the bottle of maranade and it shows 410mg of sodium per 1oz serving. and after eating some more today noticed some areas are saltier than others.
as far as temp I am using a polder with the two temp readings. it may be a defective unit as I saw a 358 reading on it while the bird was cooking.
thanks for the help and I will let you know about my next attempt.
mike

I did a breast a few weeks ago and all I injected it with was a mixture of butter, white vinegar, olive oil, and garlic powder.

you could add what ever salt you like. Rubbed the outside with some of the butter mix and hit with some salt and pepper.

dave