Time to talk Turkey

I am planning on smoking my turkey for the first time this year. I am gonna bribe mine then throw it in at 300 (hottest my 025 will go) then use the buttered cheese cloth method. I plan on doing about a 14 lber as well. A bunch of posts here have recipes for the injection as well, I may try that in conjunction with the brine as you asked about? See Smokins Turkey 101 under turkey in the forum. Page 12 mentions injecting. I am also gonna try the separating of the skin from the breast adding a little rub under it. I will be careful to adjust the salts in my rub or marinade should I decide to do all three together and perhaps to use unsealed butter on the cheesecloth.

I am also gonna serve a homemade ham should the turkey turn out too salty or anything else goes wrong.

Vcki

Well I used Smokin's #3 brine recipe on a 12# bird today and got 6-6 thumbs up from around the table. Put it in the brine about 8PM last night and threw it on the Traeger at noon. 225 for about 4.5 hours had it just right. I did use the tender quick but don't feel this would be necessary. Better safe than sorry though, right? I have done enough to know I prefer the lower cooking temps like 210-225 over the 300 range. Same internal temp when I pull it and the higher temps are always dryer. I don't think it would hurt a bit to add a little more sugar and honey and possibly let it brine for up to another 12 hours. The dark meat was perfect but the breast could have used a tad more flavor.

Anyone ever inject a little of that brine soluton into each breast? May try that next time...

Anyway thanks for posting the great recipe.

Turkey definitely needs to be brined for a lot longer than chicken. Most do it for 24 hours, even up to 48. When I brined my practice bird (a chicken) I brined it for 16 hours, not on purpose, bad time mgmnt, it was amazingly moist. The only problem was that it was a little salty, even after a good rinsing. I cooked my 8 lb chicken for just under 3 hours at 300.

By the way, the longer you brine that turkey, the more flavor the brine will put into the breast meat. Mine had a lot of flavor besides being a little salty.

By the way, the more you brine that turkey, the more flavor the brine will impart into the breast.

The reason I am telling you this is because if you brine the turkey for the 24 hour min usual time I doubt you will get any dryness in the white meat, even if you cook it at 300. I was using 300 because I was trying to achieve an edible skin, but that didn't work. I had pure rubber. I don't know if that was because I brined it so long. My large whole chickens will be at no longer than 10 hours from now on, but I plan on doing my turkey for around 30 hours.

Vicki

You're right on Vicki. I brine whole chickens 12 hrs and turkeys 48 hrs. My rub doesn't have much salt in it.

You might try putting a little more sugar in your brine to help out with the saltiness?

I was just guessing CAL. I guess my powers of deduction are stronger than I thought.

I didn't know I could use sugar to reduce the saltIness,thanks.

Do you think 48 hours with Smokins holiday brine would be too much on a 14-16lb turkey? I only plan on putting a compound butter under the skin, unsalted with fresh herbs only. Then used it melted for basting.

Vicki

I brine my 20# bird for 40 hrs, and it turns out quite moist. You can taste the salt, but it's not overpowering. I may try 36 hrs next time.

We really notice the salt in the gravy we make.

Okay, then perhaps 30 hours for the 14-16 lber would be good. Anyone wanna weigh in?

I brine mine for 48 hours but i also put it on a rack on a cookie sheet for at least 8 hours in the fridge. that will help with your rubber skin problem.

I have already worked.an overnight rest (at the very least) into the timing of my meal prep. Thats what I believe I read somewhere on here. It was most likely Smokins Brining 101. Even though I decided not to smoke the turkey (doing a smoked fresh honey brined ham) I am sure the rest is.a.good.idea as you said. Thanks

If ya want to spice it up Cajun Style, add liquid crab boil to your brine. The right amount depends on your taste.