2nd practice turkey!

Kosher Salt has less sodium content than table salt, and I always use 1 cup kosher salt to 1 gallon water for a brine with great results.

I also like to loosen the skin on the breast with a finger, stuff it with herb butter, and smoke away.

Good luck on your next experiment!

I've read where 1 cup of salt is recommended in the brine, then 1.5 cups of Kosher salt should be used cause it's lighter than regular salt.

Here's some info on regular to Kosher salt conversion.

Cal, what kind of smoker?

I smoke on the 020 unit and love the product that I'm producing. It does take a little practice on some products to get the moisture released from the smoker,but hey, I can't say it has ever produced a product that I wouldn't share with guests.

I did make a paste up and put under the skin, which worked much better then the first time when I pulled the skin and put the rub on and added pieces of stick butter.

My Mom just couldn't believe that I smoked a turkey in around 3hrs, but she ate her share for sure.

quote:

Originally posted by cal:
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My Mom just couldn't believe that I smoked a turkey in around 3hrs, but she ate her share for sure.

I can't believe it either. If you smoked at 275 and opened the door 4 times, you let out a lot of heat.

What didn't you like about the taste? You said "not to my liking", what are you liking?

See Smokin', ya will be wanting an 020 to do turkeys. 3 hrs and ten minutes to be precise. I open the door at 45 minutes to put on the cheese cloth,3 probes and then not until 2hrs 15 minutes and that was cracked 3inches or so for 4-5 seconds. I then opened the door at 2hrs and 45minutes. I hit it with Pam butter spray,maybe another 4-5 seconds the door was opened. The last time was 3hrs and I took one of the probes out of the leg to add to the breast for a second probe, The legs was already 178*.The breast temp was already 162*.I pulled at 165* and it was diffidently well done.

My temp on the display never got under 235* when opening the door,except the 1st time. What I think helped was the turkey was on bottom shelf and the racks was on the bottom peg. It couldn't have been but a couple inches above the heat shield.

It just seemed that the flavor just wasn't transfer as well as when I brine my whole chickens. I'm thinking I just need to let brine a long period of time? The turkey was 8% enhanced, and my chickens are only 6% for which I brine 10hrs.

I'm gonna try to practice one more time before Tday, maybe I can get some pics for everyone.