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Goning to smoke my first turkey

post #1 of 6
Thread Starter 

Next weekend I'm going to smoke my first whole 13 pound turkey.  I have got some great ideas for the brining from this site, but I have one question.  I keep seeing that the turkey needs to be washed.  Yes, I realize that all poultry should be carefully washed.  However, do I rinse the turkey AFTER the brining process or just before? 

 

Hope to have some great pictures next week! 

 

Thanks all!

post #2 of 6
Thread Starter 

opps...spelling error... Going to smoke...not goning.. :)

post #3 of 6

I do it before, that way it is not sitting "dirty" in the brine, thus raising the possibility of an issue.  Better safe than sorry!

 

John

post #4 of 6

Like John said rinse it good before the brine and also rinse it again when you take it out of the brine. I don't know if you saw this but Jeff had a newsletter about it with a real good recipe:

http://www.smoking-meat.com/november-10-2011-smoked-buttermilk-brined-turkey.html

post #5 of 6
Thread Starter 

Thank you for your help.  Although Jeff's recipe sounds great, I was thinking of making my own brine.  What do you think about apples and garlic?  I thought I'd brine the bird in 1/2 water and 1/2 apple juice with salt and garlic.  Under the skin I think I use the garlic butter recipe and smoke it with apple chips.  In the water pan I though, again, to use 1/2 apple juice and 1/2 water.  Also, I read a few posts that say to keep the temperature at 300 to get the crispy skin.

 

Any comments on my idea?  Good or bad, let me know.  Since it's my first turkey smoke and only my second smoke so far I need all the help I can get.

 

Again, thanks to all!

post #6 of 6

Sounds good to me! 275* - 300* is good for poultry, it doesn't need to go low and slow like a brisket or butt. Just be patient and take it til the breast is 165* and thigh is 175* and you should have a really good bird!

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