- Dec 2, 2011
- 8
- 10
So, a friend just brought us a thawed, 13# bird. I have never done whole bird, but have done hundreds of turkey breast. Questions....
1. What's a good pit temp ?? I usually do breast @ 225, should I boost the pit temp to 250 or higher ??
2. Time ???
3. I usually give my breast a 12 hour brine, 1/2 Gal H2O, 1C salt and 1C sugar, as well as a few cloves smashed garlic, rosemary and thyme, brought to a simmer, cooled, and add 4# ice. Breasts sit in that for 12 hrs(ish) then rinsed, and rubbed w/my poultry rub. Will be doing this brine for 24 hours, same as my oven roasted birds always get.
As always thx, and I'll post picks later.
BTW, I'm making it Friday, for dinner on Friday
1. What's a good pit temp ?? I usually do breast @ 225, should I boost the pit temp to 250 or higher ??
2. Time ???
3. I usually give my breast a 12 hour brine, 1/2 Gal H2O, 1C salt and 1C sugar, as well as a few cloves smashed garlic, rosemary and thyme, brought to a simmer, cooled, and add 4# ice. Breasts sit in that for 12 hrs(ish) then rinsed, and rubbed w/my poultry rub. Will be doing this brine for 24 hours, same as my oven roasted birds always get.
As always thx, and I'll post picks later.
BTW, I'm making it Friday, for dinner on Friday
