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n00b turkey ?s now w/ Q-view

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ghostred7

ghostred7

Smoke Blower
Original poster
May 29, 2011
131
21
Atlanta, GA
MES 40

15lb bird (smallest I could find...and well... $0.45/lb)

AMNPS w/ Peach

A dedicated fridge I can use for the prep...just need to know what I need to get kicked off tomorrow for thurs.  Planning on starting my cook around 0700-0800 Thursday am.

Brine:  seen a few recommendations on timing

     *  overnight

     *  24hrs prior

     *  48hrs prior, 24hrs open rest in fridge

     *  none

Seasoning recommendations that compliment Peach?
 
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Are you using a flavoring brine or a curing brine with curing salt?

If curing brine, double your curing salt to 2 tbsp. for a 24 hour brine.

whatever flavorings you would like; sage, pickling, and so on.
 
  Hi Ghost. I think overnite is plenty of brine for poultry. Add what flavours you like to the brine. If you are using peach wood to smoke, maybe some peach zest in the brine. Be sure to give us Q-View!

  MIke
 
Make sure you remember to rinse and dry that bird. I have made that mistake and ended up with a very salty bird. that way you can use whatever rub you use at full strength. good smoking and happy turkey day.
 
I will def rinse/dry....i brined a turkey breast once that was just gross due to so much salt.  Also going to cut down to half, if not remove, all of the salt from the brine mix.

I'm thinking for the brine:

2 gal water

1 gal apple juice

Thyme, rosemary, sage, pepper, peach zest

1/4-1/2c (ish) kosher salt

rinse/dry next day

dry rub w/ nothing really more than cracked black pepper and a little topical salt to more or less help draw moisture from the skin
 
timberjet said:
 
someone might chime in about this but I think you need that salt for Osmosis and reverse Osmosis to take effect with your brine.
Click to expand...
Yep...No Salt and you just have a dishwater weak Marinade. 1/2C Kosher to 2 Gallon water/apple juice will get the job done without being salty. You should not need to salt the skin before smoking. The additional salt will definitely make the skin too salty and may have an adverse effect on the meat...JJ
 
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i put my bird in the brine straight from the freezer about 2 days before i cook and it thaw in the fridge in the brine.

i used the slaughterhouse brine for the last two turkeys i did and they both turned out very well. i don't recall the recipe but you can use the search box for slaughterhouse brine and it should pop up. although i did add some thyme, rosemary, poultry seasoning.

you don't want to waste a lot of seasonings in the brine. i like to use a little but most of the seasonings will only go down the drain with the brine when you wash it off.

definitely remember to wash it off and pat it dry. i made the mistake of not washing off the brine once and the skin was super salty.
 
Updated thread w/ my Q-view.  Ended up having issues with temp on the MES due to a flub on my part, so took it to 150° on the MES then finished in the oven for the last little bit (helped crisp skin, too).  Lovin the color the peach gave the bird and it was amazing.  Thank to all.  Without further adieu...Happy Thanksgivukkah.

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