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First smoked turkey

post #1 of 14
Thread Starter 
This thanksgiving was my first whole smoked turkey. I always like to cook the biggest turkey I can find they usually weigh in about 24 lbs ( I have 3 teenage boys to cook for) and it came out great!
I used Alton Browns turkey brine its veggie stock, candied ginger, whole peppercorns, allspice berries, kosher salt and brown sugar can't think of exact measurement right off hand but you can look it up on food network. I recommend it to anyone and smoking the turkey made it that much better!!
I used my chargriller that I recently reconfigured and it worked really well and that big ass turkey fit perfect.



I think the breasts were about 4 lbs!
post #2 of 14
I never would have imagnined just how much flavor and moisture an overnight brine can do to a turkey.

I used Chef Jimmy's receipie, turned out absolutly incredible.

Nice color on that bird, very nicely done
post #3 of 14
Thread Starter 
Thanks! Yeah brining birds makes a night and day difference. Is the chef jimmys recipe you speak of here on this forum?
post #4 of 14
Quote:
Originally Posted by thesmokist View Post

Thanks! Yeah brining birds makes a night and day difference. Is the chef jimmys recipe you speak of here on this forum?

Chef Jimmy posted it on one of the discussions

http://www.smokingmeatforums.com/t/172984/first-turkey-smoke-and-brine

I copied it and pasted here

From Chef Jimmy

I have been using this Brine 25 years. It has never let me down and is popular around here. The bird is never too salty and is made with the most common stuff in the average spice cabinet. I have several family members that request Roast Chicken over steak ans seafood when they come to visit...JJ


Families Favorite Brine

1/2C Kosher Salt
2T Paprika
2T Gran. Garlic
2T Gran. Onion
2T Dry Thyme
2T Black Pepper
1C Vinegar (Any)
1-11/2Gal Cold Water to cover Chix

1/2C Brown Sugar, Optional
1T Red Pepper Flake Optional

Mix well and Soak the Bird over night or up to 24 Hours.
Remove the Chix, rinse if desired and pat dry with paper towels.
Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.
This will give a crispier skin when Smokng or Roasting...
post #5 of 14
Thread Starter 
Thanks I'll have to try it out. I've got another small turkey in the freezer. The old lady's a couponer and can't pass up a good deal when she's food shopping LOL!
post #6 of 14
Thread Starter 
Here is the link for the turkey brine. It was always really good just cooking in the oven but smoking it took it to a whole new level!!
http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe.html
post #7 of 14


Hello, turkey looks spectacular! did you use a fresh turkey or frozen? I wanted to brine this year but read so much stuff on NOT brining frozen turkeys because they are already injected with a brining solution. I brined a batch of legs and wings but was to worried about turkey being to salty for the family,.

post #8 of 14
Thread Starter 
It was a frozen turkey. It had an 8% brining solution from the factory. I started brining my turkeys a few years back but honestly this was the first year I've actually looked to see how much brining solution was already used on it. I think the brining solution can go as high as 12-15% which I may have used one like that before (recently read to look and see) and still brined it and the finished product has always been good and not overly salty. I think using kosher makes the difference.
post #9 of 14

Oh cool! Thanks! now I wish I would have done it. I feel bad.. I talked my dad out of brining his, is ok Christmas right around the corner we will both try it. He wants to brine than oven bake! check out my q-view in this forum from few days ago mine turkey was juicy and delicious..cannot imagine after a good brine! thanks again!

post #10 of 14

Nice looking bird.

I couldn't agree more, brining makes a difference plus it reduces the possibility of an overcooked bird, somewhat.

 

I use a similar brine to Chef Jimmy's, I use a white wine or extra dry vermouth in place of the vinegar, gonna try the vinegar next time.

post #11 of 14

Nice looking Turkey     .:drool

post #12 of 14

Love the color of that awesome bird!

 

:Looks-Great:

post #13 of 14

I'm a bit curious on the mods to your smoker?

post #14 of 14
Thread Starter 
I changed it up like that because no matter what I did with the tuning plates it was always like 75-100 degrees hotter on the fire box side and I couldn't use the entire cook chamber to smoke. I was always opening it to move stuff around because it was to hot on one side and I would lose all my heat. I have added a third tube and a second smoke stack since I took that pic. The two outside tubes between the FB and CC have dampers in them that I made. I have the tuning plates in there covering the tubes with small gaps between them to deflect heat but still let it through. If you look close you can see the wooden knobs on the outside I put on to open and close the dampers. I can now use the entire CC with no hotspots!! i should have made one shaft that worked all dampers but it still works good so that's ok
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