Turkey boobs

[blackened]

7.5 lber, brined for 21 hours, and it was a tad bit salty, for my taste.. not much, just a tad..

I used 1c Gal. distilled water, 1 cup salt, 1/2 cup sugar, and some seasonings..

Turned out very moist and tasty, but I might either reduce the brine time, or soak in water after the brine next time..

Used oak chunks for smoke and it took about 3 hours and change at 300-325..

 

[bmudd14474]

Looks like a nice bird. Great job

 

[rivet]

Verrry nice!

 

[downstatesmoker]

Looks great. I usually brine poultry in a mixture of water, onion powder, garlic powder, salt, and sugar.

Have the exact measurements somewhere, just can't find them right this second.

If I come across it I will post.

-Chris

 

[rickw]

Looks good enough to eat

Good job.

 

[bill in mn]

I'm new to the brining process and the 3 birds I have done I soaked for 5-6 hrs., and were they good.I put them on a rotisserie .I think another reason they turned out so good is I watched the temp closely. Would have had 4 done except the Webber rotisserie will only do about a 12 lbs.bird max .so the 18lbs bird got done in the Webber kettle grill .The brine was the ticket.Even at 5hrs of brining it had a salty taste but not that noticeable.Bill

 

[beer-b-q]

Looks Great...

 

[ron50]

I usually brine less, maybe 8 - 10 hours or overnight and then a good rinsing afterwards. I usually through some oj, brown sugar and maple syrup in my brine too.

Bird looks great. Nice color and juicy!

 

[the dude abides]

Man that looks great. The bird, the UDS and the perfectly manicured lawn.

 

[suprfast]

not to get off topic from a wonderful smoke you did, but can i get a close up of your thermometer and hook setup(whatever one would call it). I have been wanting to add something to my UDS to hold my thermo. feel free to PM if you dont want any more off topic talk on your post
kris

 

[herkysprings]

For oversalty:

Remember to rince the meat after taking it out of the brine. You can also soak it in cold water for a few minutes to tone the salty down before cooking.

Otherwise brines + poultry = great eating!

 

[rw willy]

I use 2 gallons of water. and equal parts salt and sugar. Works well. Turkey is a freind of the smoker. They really work well together.
All looks great. Thanks for the qview.

 

[mballi3011]

That bird sure looks good there. I usually brine mine over night too. I just hope mine come out as good as those look.

 

[blackened]

Sure, I can take a closeup picture tomorrow. The Maverick has a clip on the back that just hooks on to my pit thermo..

Thanks for the kind words and tips everyone..

 

[bman62526]

I LOVE brined, smoked turkey! I only brine overnight, (8-10 hours max)and I too add plenty of sweetness to counteract the salt. For instance, I use 1.5 gallons of water, 1 cup Kosher salt, spices and then 1/2 cup white sugar and 3/4 cup brown sugar. Also, rinsing the bird and then soaking in CLEAN water for about an hour will reduce the saltiness.

 

[Dutch]

Whole turkey birds get the overnight brine soak and turkey parts get a 4-6 hour brine soak. Whole or parts then get a quick rinse, a pat down dry and then a thin coat of EVOO or vegitable oil and a dusting of rub before heading to the smoker.

 

[blackened]

Yeah, I rinsed it, patted it dry, let it air dry in the fridge for a few hours, then rubbed it up with evoo and seasonings.. I just brined it way to long for 7 lbs of meat.. Live and learn.. It was still good though..

 

[blackened]

By the way, I'm anxiously awaiting Jeff's next newsletter on smoked turkey..

 

[blackened]

Here ya go..