Rinsing Brined Turkey

Ken,

A couple of things:

1) Use the top rack as it will have higher temperatures than the lower rack.

2)Remember your skin on the turkey will come out kinda rubbery when you smoke at the lower temps. If you can crank her up to about 325 F (you are using a gas burner and should be able to get there) the skin will come out crisper. The higher temps essentially cause the fat layer in the skin to cook without rendering out and it will crisp the skin. Lower temps do not provide this effect and the turkey skin gets rubbery. You can also do a shorter cook at 325F and start it in the morning for dinner in the afternoon.

3) One of the best devices you can get is a digital thermometer so you can monitor the turkey's thigh meat temperature and ensure that the turkey is cooked properly without having to lift the lid and dump the heat. When ready then lift lid and insert a thermometer in the breast to make sure its ok there and you will be fine. Remember the turkey will continue to cook for a few more minutes after you take it and the temp can rise a few more degrees.

Preston,
Thanks...maybe I'll do that.

Also, I do use digital thermometers and have been since I started doing Q. I learned that on this forum and I have to admit it's been a good part of the success I've had to this point.

On this smoke I'm actually gonna use 3, one in the breast, one in the thigh, and one I always use to monitor the temp inside the cooking chamber. Hasn't failed me yet.

Have a great Thanksgiving....and don't forget to root for the Patriots...we need it.

Ken

Ken,

Yup, you're gonna have a tougher time with the temps smokin' outside, but the gas will help you keep the temps up.

Preston has given you great tips. Definitely go hotter if your unit can handle it.

One thing I used to do in the Wintery climates with my bullet smokers was using a thermal blanket wrapped around it to keep some of the heat in.

For rinsing. I just give it a "thorough" rinse under the faucet. You're not going to rinse off the brine that has worked it's way inside the turkey, so don't worry about that.

Let me know if it does turn out salty. I've found that the salty taste comes from the brine, not from NOT rinsing.

Smokin'

Smokin,
Thanks for the information. I did rinse it pretty well so if it is a little too salty I'll let you know.

Right now I'm at a temp of 245 deg and it's been in 3 hrs. The breast temp has risen from 49 deg when I put it in, to 138 deg now, so I'd say I'm doing pretty well so far.

I also covered it for the first 3 hours with cheescloth soaked in butter, and just removed it to get more color.

I'm pleased the way it's going at this point.

I can't say enough about the help I've gotten from all of you.

Thanks...and have a great Thanksgiving.

Ken

I brine mine for 24 hours and I didn't rinse it all I did was pat it dry put some mayo and rub I all so open the door a couple of times to let the steam out and the skin was nice and it wasn't to salty.