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Need some advice!

post #1 of 17
Thread Starter 
So I'm going to be doing a 20lb turkey for Easter and was wondering about if you think if need to brine it first or just inject it? And would I be safe to do it the morning of or would it be better to do the day before? If I do it the day before how would I go about reheating it. This will be my first turkey and I wish i could have found alittle smaller one but that's all they had left! Thanks for all your help to making this smoking hobby easy on this new guy with all the great advice on this site....
post #2 of 17

CK what type smoker do you have,your location? This all helps get answers for your Questions. You may want to update your profile.
 

post #3 of 17

Hello.  Well I'm probably not the help you wanted.  I would't brine or inject.  Many members would.  I would put some butter under the skin of the breast, salt and pepper it well and "GO FOR IT".  Some pecan and cherry for smoke and you have a winner.  Just my way.  I know others will have different ways.  Keep Smokin!

Danny

post #4 of 17
Thread Starter 
I have a MES 40 and live in southern part of MN. It's supposed to be around 35 to 40 degrees on Sunday morning and high of 50
post #5 of 17

I have an MES 40 also I like to brine my birds,simple brine salt,pepper corns a bay leave and water. You are better to do it the day before,never know what will happen with your smoker.

post #6 of 17
post #7 of 17
Thread Starter 
Thanks Brian!! I think I'll do it this way looks GREAT! So if I would do it the day before would you carve it up and put it in a pan with some broth to keep it moist and reheat in the oven or keep it whole? Thanks again..
post #8 of 17
Quote:
Originally Posted by crappie king View Post

Thanks Brian!! I think I'll do it this way looks GREAT! So if I would do it the day before would you carve it up and put it in a pan with some broth to keep it moist and reheat in the oven or keep it whole? Thanks again..


That will work just fine. Remember that when you refrigerate a smoked bird it has a tendency to dry out a bit.  IMHO they are always best when served off the grate with a 30 minute rest.  But yeah.. You can refrigerate and the do a little gravy dipping!  

I hope you post your cook! Good luck!

Brian

post #9 of 17
Thread Starter 
[IMG]http://www.smokingmeatforums.com/content/type/61/id/384549/width/200/height/400[/IMG. So here we go got this beast ready last night and on the smoker at 6:00 this morning.. Had a tough morning spilt my brine after only half gone then my injecter broke so hope the rest of the day goes ok!! I'll keep you all posted during the day. Thanks again for the advice.
post #10 of 17
Thread Starter 
post #11 of 17

Good luck and I hope your day gets better

post #12 of 17
Thread Starter 

Here's my update😃 I think it's going pretty good!!
post #13 of 17
Looks like you're going to have a good meal! Now close that door! If your looking you ain't smokin!
post #14 of 17
Quote:
Originally Posted by crappie king View Post


Here's my update😃 I think it's going pretty good!!

You aint cookin if your lookin Nice so far 

post #15 of 17

Looks real good!

post #16 of 17
Thread Starter 

Here's the final product.. 11 total hrs and I'm very pleased with the way it turned out! Thanks again for looking and keeping tabs on this Turkey and thanks for the recipe Brian. Have a great Easter to all!
post #17 of 17
Quote:
Originally Posted by crappie king View Post


Here's the final product.. 11 total hrs and I'm very pleased with the way it turned out! Thanks again for looking and keeping tabs on this Turkey and thanks for the recipe Brian. Have a great Easter to all!


Great looking bid CK!

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