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How do you smoke your turkey?

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M maxqMember
I'm hooked on SmokinOkie's Holiday brine...24-48 hrs depending on weight of the bird.

I combine 1 lb of unsalted butter with a handful of fresh, chopped Fine Herbes and work half of it under the breast skin...the rest of it melted and used for basting. The breast gets topped with a double layer of cheesecloth soaked in melted butter.

In she goes at 275 until breast temps 140. I kick the FEC to 350 and finish the breast to 160.

Btw...the turkey sits in a roasting pan and gets basted every 40 minutes.

Can't wait!
S smokinghotpeppersMember
I brine a 14-lb bird for 24 hours: 10 12-oz bottle of Guinness; 1/4 cup yellow mustard seeds; 3 tbsp black peppercorns; 8 Bay leaves; 1 cup Brown Sugar; 1 cup Kosher Salt; wedges from 2 large onions. I smoke over Apple wood for 4.5-6 hours (until done). Even vegans like it, although I never met any when I lived in OKC!

This week, I'm thinking of substituting root beer for the Guinness, due to apprehensions of two alcoholics in my crowd. Anyone ever used root beer as brine?
FM Former Member
Wouldn't Root Beer and Beer act completely different?

I'm partial to say that I wouldn't think that the Brine with Beer would adversely affect an alcoholic. However, not having had a bird brined in it, I wouldn't know if there is a distinctive taste.

quote:
Originally posted by SmokingHotPeppers:
I brine a 14-lb bird for 24 hours: 10 12-oz bottle of Guinness; 1/4 cup yellow mustard seeds; 3 tbsp black peppercorns; 8 Bay leaves; 1 cup Brown Sugar; 1 cup Kosher Salt; wedges from 2 large onions. I smoke over Apple wood for 4.5-6 hours (until done). Even vegans like it, although I never met any when I lived in OKC!

This week, I'm thinking of substituting root beer for the Guinness, due to apprehensions of two alcoholics in my crowd. Anyone ever used root beer as brine?
M maria-anneMember
Malta Guinness is a non alcoholic version. Don't know how it compares taste wise to the real thing.
There are plenty of non alcoholic versions of beers in the market.
I personally hate the taste of root beer so I wouldn't use that.
I'm with DasPit that I don't think one beer in the Brine that gets rinsed off would affect them but if the alcoholics feel uncomfortable about it then you shouldn't do it. The mind can sometimes react strangely and for us who don't have that problem it might be hard to understand.
S smokinmaineiacMember
quote:
Originally posted by SmokingHotPeppers:
I brine a 14-lb bird for 24 hours: 10 12-oz bottle of Guinness; 1/4 cup yellow mustard seeds; 3 tbsp black peppercorns; 8 Bay leaves; 1 cup Brown Sugar; 1 cup Kosher Salt; wedges from 2 large onions. I smoke over Apple wood for 4.5-6 hours (until done). Even vegans like it, although I never met any when I lived in OKC!

This week, I'm thinking of substituting root beer for the Guinness, due to apprehensions of two alcoholics in my crowd. Anyone ever used root beer as brine?


I use a Pags beer brine for pork chops once. I could taste the beer when eating the chops.

Smells and tastes can evoke memories very effectively.

Out of respect for our friends who are in recovery I substitute or eliminate any alcohol in marinades or brines when they are invited to a meal.

I have brined chicken using Dr Pepper with excellent results!

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