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Second Thanksgiving - Smoking 2 Turkeys...Advice?

post #1 of 5
Thread Starter 

Last year I smoked a turkey and deep fried another and the smoked turkey was such a crowd favorite I decided to do 2 smoked turkeys this year.

 

I have a 14 lb and 15 lb bird and I'm wondering how long this is going to take me to get both up to temperature

 

and if anyone has a nice brine recipe I'd like to hear that as well.  Thanks!

post #2 of 5
BBQ Pit Boys has a heck of a brine for turkey (below). How long is determined by cooker temp.

Apple cider/Apple juice -- 1 Gallon
Kosher salt -- 1 Cup (16 tbs) (Soaked in brine and brine discarded)
Dark brown sugar -- 1 Cup (16 tbs)
Garlic cloves -- 10 (8-10)
Sliced ginger -- 20 Gram (handful)
Orange -- 4 , quartered
Apple cider vinegar -- 1⁄3 Cup (5.33 tbs) (1/4-1/3)
Water -- 1⁄2 Gallon (as needed)
Chili pepper flakes -- 2 Tablespoon
Edited by Bama BBQ - 11/23/14 at 10:54am
post #3 of 5
Here is a link to a brine alot of people including myself LOVE:
http://www.smokingmeatforums.com/a/tips-slaughterhouse-recipes-for-poultry
post #4 of 5
Thread Starter 
Quote:
Originally Posted by Bama BBQ View Post

BBQ Pit Boys has a heck of a brine for turkey (below). How long is determined by cooker temp.

Apple cider/Apple juice -- 1 Gallon
Kosher salt -- 1 Cup (16 tbs) (Soaked in brine and brine discarded)
Dark brown sugar -- 1 Cup (16 tbs)
Garlic cloves -- 10 (8-10)
Sliced ginger -- 20 Gram (handful)
Orange -- 4 , quartered
Apple cider vinegar -- 1⁄3 Cup (5.33 tbs) (1/4-1/3)
Water -- 1⁄2 Gallon (as needed)
Chili pepper flakes -- 2 Tablespoon


Sounds great - I'm planning to smoke around 225-250

post #5 of 5

Looks like some good Brine recipes (start a 'log book' for you cooks and keep a running record to refer to) . The temp. won't get you crisp Skin , but the Bird will be great.

 

At your temps. it should take about 6 hrs. ( each cooks as a separate bird , not one big one... cook to 165*FIMT in the middle of the Breast and Thighs will most likely 170*FIMT.

 

Have fun , a Happy Holiday , and as always . . .

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