SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › 8% Solution turkey, Brine still?
New Posts  All Forums:Forum Nav:

8% Solution turkey, Brine still? - Page 2

post #21 of 29
Thread Starter 

Man I haven't been on here in awhile.  Just to add, even though its too late:

 

First two turkeys:

 

Washed thoroughly, let soak in a water bath for 24hrs to dilute the solution.

Next I brined for 24 hrs in a concoction of stuff, including apple juice, distilled water and a host of other ingredients.

 

Smoked one till about 180*, then finished it off in the fryer to 190*  Came out good

Fried one to 190*, came out good.

 

Third turkey, for more family that came in later.  Did not brine, had the store solution in it.  Made my butter rub with sage, smoked garlic, etc, SAME rub as previous 2.  This one came out GREAT, way better than the other two and much less work.  So much flavor and was very moist throughout the bird.  Wife agreed that the third one was the best. 

post #22 of 29
Quote:
Originally Posted by Jzampier View Post
 

Man I haven't been on here in awhile.  Just to add, even though its too late:

 

First two turkeys:

 

Washed thoroughly, let soak in a water bath for 24hrs to dilute the solution.

Next I brined for 24 hrs in a concoction of stuff, including apple juice, distilled water and a host of other ingredients.

 

Smoked one till about 180*, then finished it off in the fryer to 190*  Came out good

Fried one to 190*, came out good.

 

Third turkey, for more family that came in later.  Did not brine, had the store solution in it.  Made my butter rub with sage, smoked garlic, etc, SAME rub as previous 2.  This one came out GREAT, way better than the other two and much less work.  So much flavor and was very moist throughout the bird.  Wife agreed that the third one was the best. 

How big was the 3rd bird? Was it smoked or fried? 

post #23 of 29
Thread Starter 
This was last year but it was same size. 12#'s or so.
post #24 of 29

Smoked or fried? Doing a 15# tomorrow and wasn't able to brine first so I'm a little worried. 

post #25 of 29
Thread Starter 
I fried the third one. Last yr I smoked 1 then crisped it up in the fryer, then fried an additional two. I don't think you'll notice a whole lot of difference in brining. There is a little but if you don't have time, don't worry about it.
post #26 of 29
Cool. Thanks!
post #27 of 29

Glad i came across this. Dave and Chef you guys have provided some excellent information. I currently have a 10 and a half pound turkey with 8percent salt solution injected, currently using a brine pulled off the forum (Slaughterhouse). Can not wait to smoke it. one question i plan on using some Alder pellets with AMNPS  has anyone used Alder is so how did it come out?

post #28 of 29
Quote:
Originally Posted by Thatcho View Post

Glad i came across this. Dave and Chef you guys have provided some excellent information. I currently have a 10 and a half pound turkey with 8percent salt solution injected, currently using a brine pulled off the forum (Slaughterhouse). Can not wait to smoke it. one question i plan on using some Alder pellets with AMNPS  has anyone used Alder is so how did it come out?

Alder is good.... I like a mild smoke flavored wood when doing poultry... Doesn't overpower the bird....

Dave
post #29 of 29
Thank u Dave. Just pulled from brine rinsed and into fridge. Anticipation is gonna kill me yet.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › 8% Solution turkey, Brine still?