Finishing time for Marinaded Turkey

brining is different than marinating. Marinating is what you're doing since it's an "acid" based fluid.

My guess it would be closed to an "unbrined" bird.

Reason:

The reason a brined bird (or most things brined) smoke/cook faster is the increased moisture content. Water is a good conductor of heat. I've seen this mentioned in many articles about brining and brined things do cook faster, so I'm going with that theory.

Hope that answers the question. Good question by the way!

Smokin'

I inject fairly often. I haven't noticed a big difference in cooking time, though a turkey I deep-fried a couple of weeks ago was done in nearly record time, but maybe the oil maintained a steadier temperature that day. It was clear and warm with virtually no breeze.

For flavor, I prefer injecting, since it seems you can better control flavors and saltiness, though maybe I just haven't brined enough to achieve the same results that I get with injecting.

Thanks "Smokin'"
I'll let you know how it turnes out. I appreciate your help!!

Richard,

My "biggest" problem with injecting is the track effect. You know, inject a lot of flavor and the spices tend to gather at the spot of injection. Pretty much if I inject and let sit for a really long time, they don't go away. Shows up in bigger items, like turkey.

But, I inject a lot also. They all work for different flavors.

If the brine is too salty, go with less salt. Some people just really pick up that taste, but I've never had comments about over-salty. I think it's just differences in individual technique.

Smokin'

Hey,Larry.

You didn't say what size bird,but if you filter a pint of zesty Italian,blend with a half bottle of Shiner's Bock[drink other half], and a few dashes Tabasco it shouldn't be salty or leave tracks.Blend it again.

I think it cooks a little quicker with the moisture from the Shiner's,if you get the injection in at least overnight.

Keep salt low in your rub.

Smokin, yep, the track effect can be somewhat of an eyesore. I try to keep my marinades pretty much the same color as what I'm marinating. Straining also seems to decrease the effect, though marinade color is still a big factor.

that's why I went to brining.

I save the solid stuff from the rubs and everything in put it under the skin throughout the bird. It's a pain, but worth it.

What I think is a waste is to put any rub on the outside and expect it to penetrate. That skin doesn't let that happen. Besides "most" people just toss the skin anyway once they see it. Aren't we funny, have to "see" the traditional bird then carve away.

Smokin'

Tom & Smokin',
Thanks for the help. BTW, it is a 12.5 lb bird. I'll try your suggestion Tom.(I'm used to having a brew with "Turkeys") About how long should I expect to smoke this bird? And how much wood should I use? Also, I don't have any apple, just hickory and mesquite.If I use apple slices inside the cavity, and under the skin at the breast area, then spray some apple juice in the vent hole during the cook, will that work?
I really appreciate all the help from you guys. I'll remember to give thanks for all of you this Thursday. ...Larry

I don't like too heavy a smoke on turkey and though I've eaten good mesquite smoked turkey,my personal choice would be the hickory.Four ounces of wood would be enough for my tastes,I expect.

I know you are supposed to use aromatics in the bird cavity,but it seems to just add to the cooking time and it hasn't added much to mine in flavor.I like rub in the cavity and under the skin,as Smokin' suggests.

I usually split mine into the breast,and two dark quarters and it takes about three hours +, by the time I pull the breast out and finish the dark pieces until they get up near 180�.

I'm thinking cooking the bird whole will take about 6 hrs., for rough scheduling purposes.

I'm not one of those folks that smokes a lot of turkeys year round,so I try to keep it pretty simple.

Hope this helps some.

Thanks again Tom, I'll let you know how it turns out. Have a happy Thanksgiving.