This is my first time smoking a whole turkey, hopefully it will be good!
Making the cranberry brine. I didn't heat it up, just used the pots to mix the salt and juice.
I didn't have quite enough cran so I had to mix up some more brine with water, salt, and brown sugar.
I had to pick up the bird on Saturday so I kept it in a cooler on ice for a few days.
This bird came from Schact Farm in Bloomington, IN. I picked it up at the farmers market downtown.
First Gallon of brine. I had to use the cooler for the brining because I don't have anything else large enough nor would it fit in the fridge.
Another shot of the cooler
2nd gallon of cranberry brine and ice
I made some more brine to cover the bird. Put a brick in a ziplock to weight it down, it kept floating up to the surface
Libby wanted in on the action, she liked the brine.
After brining, not as pink as I expected but I'm sure it got a good brining. I put it on the grill before starting the fire to make sure it would fit! Definately max cap.
Before rub
After the rub.
More to come later, can't wait to eat this thing!
I had to probe it in a couple of places to get a good temp reading. I had the probe in the wrong place and it wasn't as done as I thought. Only took 3 1/2 hours at 225-240 though. I thought it would take 5-6 hours being a 12# turkey.
Done!
Super tender, the brine worked out well. Next time I'll probably brine it for 24 hours, I think it would make it even better.
I think they liked it!
Thanks for looking, hope everyone had as much fun as me on turkey day! Ben
Making the cranberry brine. I didn't heat it up, just used the pots to mix the salt and juice.
I didn't have quite enough cran so I had to mix up some more brine with water, salt, and brown sugar.
I had to pick up the bird on Saturday so I kept it in a cooler on ice for a few days.
This bird came from Schact Farm in Bloomington, IN. I picked it up at the farmers market downtown.
First Gallon of brine. I had to use the cooler for the brining because I don't have anything else large enough nor would it fit in the fridge.
Another shot of the cooler
2nd gallon of cranberry brine and ice
I made some more brine to cover the bird. Put a brick in a ziplock to weight it down, it kept floating up to the surface
Libby wanted in on the action, she liked the brine.
After brining, not as pink as I expected but I'm sure it got a good brining. I put it on the grill before starting the fire to make sure it would fit! Definately max cap.
Before rub
After the rub.
More to come later, can't wait to eat this thing!
I had to probe it in a couple of places to get a good temp reading. I had the probe in the wrong place and it wasn't as done as I thought. Only took 3 1/2 hours at 225-240 though. I thought it would take 5-6 hours being a 12# turkey.
Done!
Super tender, the brine worked out well. Next time I'll probably brine it for 24 hours, I think it would make it even better.
I think they liked it!
Thanks for looking, hope everyone had as much fun as me on turkey day! Ben
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