Quote: You need to defrost your bird then brine it. YES!
Quote: If you want it for Sunday, I would pull it out now, leave it in a kitchen sink full of room temp water, and wait for it to defrost.
Not a good idea. It will take a long time and there is a risk of Bacterial growth in the enhanced (Injected) meat as a portion of the bird will be defrosted and warming with a frozen center. The COLD water needs to circulate so convection can get the job done as quickly as possible with a minimum time above 40°F.
Quote: I would never brine a frozen bird. TRUE! Most birds I buy have the neck, and organs in them that need to be removed. Personal choice. I always Brine the Neck and Giblets. The Neck is the Chef's Treat! The rest, takes on the seasoning and flavor of the brine...Good Stuff!
Quote: When it's not frozen anymore then put it in the Brine, it should be good by tonight.
Tomorrow morning, put it in the fridge to dry out until you want to smoke it. This will work and give plenty of time in the Brine and to Dry in the refer.
Quote: Yes air dry My in the fridge is a good idea. It will help with the skin. If there is not enough time to air dry then you can use a hair dryer on low right before putting the bird in the smoker. A Fan is a better choice. Less impact from the Heat of the dryer, even on low, and the high air volume will get the job done faster.
If you want skin like you get out if the oven you will need to smoke at higher tempos, above 300. I smoke all poultry at 350, This is the most effective way to get one step Crispy Skin.
Thanks for doing all the typing guys...
Here are some of my favorite poultry recipes...JJ
Families Favorite Brine
1/2C Kosher Salt
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...
Mild but Wild Chix Rub
1/2C Raw Sugar
2T Paprika (I use Smoked if I'm just Grilling)
1T Gran. Garlic
1T Gran. Onion
2tsp Bell's Poultry Seasoning or other
1tsp Ground Coriander Seed (2-3tsp Whole seed, fresh ground)
1tsp Black Pepper
1tsp Mustard Powder
Optional: 1T Kosher Salt * Leave out if you Brined the Bird!
Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.
Edited by Chef JimmyJ - 9/13/15 at 7:49pm
Place a pan with some veggies under the Turkey to make some Gravy. Here's a recipe.
Smokey Turkey Gravy
1- Lg Onion,
3-4 Ribs Celery
3-4 Peeled Cloves of Garlic
Toss them in a pan under the Turkey, and let the whole deal Smoke for one hour,
THEN add 4-6 Cups Chicken Broth,
1/2tsp Dry Thyme (4-5 sprigs Fresh)
1/2tsp Dry Sage (2 sprigs Fresh)
1-2 ea Bayleaf
Finish the Smoking process to the IT you want.
While the Turkey is resting, dump the pan juices, veggies and all into a 2-3Qt Sauce pot and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.Bring the Jus back to a simmer. Mix 2T Flour and 4T Chicken Broth for each Cup of defatted Jus. Whisk together to make a Slurry with no lumps, add a little additional Broth if needed. Whisk the Slurry into the simmering Jus, bring back to a simmer and cook 5-10 minutes to cook out the flour taste and fully thicken the Gravy. Adjust the seasoning with Salt and Pepper and serve.
The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.
Serve the sliced Turkey with plenty of Gravy and Enjoy...JJ