Good afternoon Fellow smoke hounds,
Per the norm I smoked 2 turkeys for Christmas. These turkeys were put in brine Dec 20th. They were in the brine for 4 days, they were 16# fresh turkeys. I used my standard honey brine;
1 1/2 Gal filtered water
3/4 cup (6 oz) kosher salt
32 oz honey
2 TBSP (1 1/2 oz) pink salt
4 bay leaves
2 TBSP pickling spice
3/4 tsp ground cloves
Add everything EXCEPT the honey and pink salt to 1 quart of water and bring to boil stirring to dissolve the salt and extract oils. I allow it to cool and place in freezer. On day of brining I add Pink salt and honey to remaining water and then add frozen. This gives me very cold brine to start with.
The turkeys were smoked at around 275 with my 12”AMTS filled with perfect mix pellets. They smoked for about 8 hours each to an IT of 165. The pop up that comes with the turkeys was popped up at 138 when I put my probe in at 4 hours. Goes to show you can’t rely on them. The turkeys were very moist and a nice golden brown, and had a nice shine to them.
Turkey # 1 If you look on the pan you can see how juicy it is
Turkey #2 This was sitting on a white cutting board it doesn't show the juices as well
Yes they are so shiny that they reflect the flash.
Pic of the pop up that was popped at 138 when I put my probe in at 4 hours. I didn't take a pic at 4 hours but it was popped.
There ya have it my Christmas smoked turkeys. Hope ya all enjoyed.