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Smoked Turkey today with brine Q-View

post #1 of 13
Thread Starter 

Started with the brine last night

1.5 gal water

.5c salt

1tsp red pepper

1tsp red pepper flakes

1tsp sage

1tsp garlic powder

1tsp rosemary

 

15 lb turkey in the brine for 30hrs between 32-39 degrees

 

Put in the smoker at 6:45 this morning at 225 in my MES40 using the AMNPS with oak pellets

photo (6).JPG

 

11hrs and 45min later the theigh came up to 172 and I took the bird out

photo (5).JPG

 

The skin came out pretty rubbery but I don't think there is a way around that without raising the smoking temp.  Tasted pretty darn good though.  Didn't really pick up much heat from the red pepper though.  I didn't have time to inject the bird this time, but will be sure to do so next time.

post #2 of 13

Wicked , good looking bird and the Oak will be tasty on it , icon14.gif thumbs up to a good job...

post #3 of 13

Good looking turkey! I bet it was tasty!

 

I notice you didn't use any sugar in your brine, we usually put equal amounts of salt & sugar in our brine.

 

You may also want to try some cure#1 in the brine, it really gives the turkey a wonderful taste. We use 3 level Tbs. per gallon of water.

post #4 of 13

That's a happy looking bird! I did my first 14 lb in the MES 40 for Thanksgiving. Brined with Slaughterhouse's brine, injection and rub, but added the cure #1. I spritzed it about every 45 min and the skin on mine was perfect. Makes for some great sammies!

post #5 of 13

Nice turkey you did good...If you want to pick up more heat when you take it out of the brine do some injecting with Hot Sauce...Its GOOD !

post #6 of 13
Bird looks good icon14.gif
post #7 of 13

Looks great! Beautiful color.

post #8 of 13

Congratulations! Job well done...

post #9 of 13

Great looking bird... bet it was tasty.. Have fun and Happy smoking

post #10 of 13

Does have a pretty color to it.  Nice work.

post #11 of 13

Now that is definately some nice looking turkey!  Haven't injected a turkey, but I'm liking the idea more and more.

 

33.gif

post #12 of 13
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post

Good looking turkey! I bet it was tasty!

 

I notice you didn't use any sugar in your brine, we usually put equal amounts of salt & sugar in our brine.

 

You may also want to try some cure#1 in the brine, it really gives the turkey a wonderful taste. We use 3 level Tbs. per gallon of water.



I would have, but I am on a low-carb diet.  Sugar is a no no.

 

post #13 of 13

I've deep fried turkey's before every Thanksgiving and Christmas for the past 5 or 6 years. Cajun Injector has a Creole Butter injecting marinade. I've never put in anything else and every year it gets better and better. i just bought a MES 30" and cannot wait to smoke a turkey using this marinade. Everyone should try it. Nice looking turkey btw Wicked1.

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