Times and Temps for Turkey

Discussion in 'Poultry' started by grogger27, Apr 3, 2008.

  1. Some body help me. I'm trying to impress the in-laws with my new smoker. I offered to smoke a 8-10 lb turkey we got the other day. I'm planning on using my buddies brine recipe of canning salt, garlic, onions, bay leaves and apple. I don't know what temp or legnth of time I should use. How long should I brine for either? 12, 24, 48 hours in the brine in the fridge.
    My buddy suggested under cooking the bird and just feeding my mother-in-law but I think killing her would really hinder christmas festivities and other joyous holidays.
    I'm not too sure what wood to use either. I have some hickory and a little mesquet but I picked up some Jack Daniels smoke flavor pellets at the store.
    What meat would Jack Daniels smoke pellets be best at?
    Thanks,
    Greg
     
  2. I would brine a bird of that size for 24 hours. Make sure you rinse real well with cold water and dry it off prior to smoking. Then follow texas hunters cooking instructions and you should be good to go.

    Shake it up a bit and add 6-8oz of frozen OJ concentrate to your brine. You wont be sorry. i did one for easter and the OJ will be a part of all poultry brines from now on. [​IMG]

    Hope this helps ya out...good luck, I am sure the in-laws will be pleased.
     
  3. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Smokin' Joe - interesting suggestion on using OJ in the brine. I'll have to try that.

     

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