I have one in the brine bucket . Will smoke it tomorrow . I used the Herbed Brined turkey recipe from "Charcuterie" . I just bought the book after learning about it on this site .
Related Forum Threads
- GOBBLE GOBBLE THROWDOWN!!!! Last post on 1/28/16 at 1:52pm in SMF Throwdowns
- brining Last post on 12/12/14 at 7:46pm in General Discussion
- smoking a 20lb turkey this thanksgiving Last post on 11/25/14 at 10:09pm in Poultry
- Post Gobble Day Turkey and Butt Last post on 12/1/13 at 7:05am in General Discussion
- 1st Turkey! Last post on 12/2/13 at 3:02am in General Discussion
Here Piggy Piggy Brine
Last edited: 6/11/12
- Wiki Article TutorialLast edited: 5/24/10
I bought the Weber 26.75" grill mainly for the larger grilling area. I have owned Weber's 22.5" grills for over 50 years now, I'm on my 3rd one now, but now needed more grilling area, and the...
Forgive me if I write a lot of drivel, bu this is my first review of a product on this forum: I had gotten a 12" A-maze-n tube and used it to smoke cheese last year (on my old grill), and...
I purchased this smoker to again give smoking a try. I had been a avid meat/fish smoker years ago long before all of the temperature controlled available smokers & temperature monitoring equipment...
I called Lisa from www.vacuumsealersunlimited.com, A nicer more helpful person you wont find. She walked me through the options and helped me select the VP215. This thing is the bomb! I grabbed a...
Bought this at KMart on a special sale and we've had this grill for about five years now and it has held up pretty well except the underside of the grill. The grease pan/tray that leads to the...
- Wiki Article Tutorial
Cured/ brined turkey on the Smokin' It#3 - Page 2
SmokingMeatForums.com Top Picks
To me it looks great.
Never brined a turkey but Canadian thanksgiving this weekend I plan to. Question though.
My parents are in there 90's, they are going to look and see the pink and say this turkey isn't done. I take it the pink hue is just natural from you adding the cure?
Cure isn't needed in this is it? And if its not added will the turkey still be the white as per the norm?
Probably complain about it being juicy also, as I don't ever remember eating a turkey that didn't have to be covered in gravy to have resemblance of moisture....lol
Roughly 12lb'r I will brine in a herb brine, going to smoke it with savoury herb pellets from bbqr's delight. If I put it in at noon at 250 it should be done by 5 or 6?
Once again well done Dert, you've given me the motivation to try it.
Edited by navier - 10/11/13 at 2:04pm
- Cured/ brined turkey on the Smokin' It#3
SmokingMeatForums.com Top Picks
- › Venison Tenderloin 1 minute ago
- › Hello from Whittier, CA 8 minutes ago
- › please avoid this 9 minutes ago
- › There's A New Member In Town 12 minutes ago
- › Whole Venison Hind Quarter 21 minutes ago
- › Hello from Ohio 31 minutes ago
- › First jerky time 32 minutes ago
- › Is adding a base layer to get rub to stick necessary? 38 minutes ago
- › Black Forest Sticks 41 minutes ago
- › a maze n smoker questions 42 minutes ago
- › Weber 781001 26.75-Inch One-Touch Gold Charcoal Grill by jesse624
- › Camp Chef SmokePro LUX Pellet Grill by Mohole15
- › Meco 5031 Charcoal Combo Water Smoker by W2HR
- › VacMaster VP215 Chamber Vacuum Sealer by TripleQ
- › Kenmore 4 burner split lid with sear station and side burner gas grill by Cornman
- › Char-Griller 5050 Duo Gas-and-Charcoal Grill by erikself
- › Bradley Digital 4- Rack Smoker by hoekma
- › Traeger Texas Pellet Grill by WickedPigeon
- › Char-Griller 9040 by Chicken Man 911
- › Masterbuilt 20070213 30-Inch Black Electric Digital Smoker, Front... by Wilkesctywildma