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Brine & smoke turkey

post #1 of 5
Thread Starter 
I have a 18lbs turkey i plan on smoking & brining. Here is the problem its sunday, its thawed, & i cant smoke until next sunday. Thawing procedure, i put it in my aging fridge where i hang my deer. It stays 34° constant. My question is now that it sat in there for three days its finally thawed. How long can it stay in there before going bad? I plan to brine for three days. Can i leave it in the fridge until tuesday then brine till friday, rinse, pat dry, & let dry in fridge @ 34° until sunday when i can cook it?
post #2 of 5

I think you should be ok. You have 3-4 days once thawed and the Salt in the brine will buy a couple more days. Of course your Nose will know the result. You might consider just Roasting it in the next couple of days and smoke the next one...JJ


Edited by Chef JimmyJ - 1/24/16 at 10:29am
post #3 of 5
Thread Starter 
Ok thanks, I'll start my brine tomorrow or Tuesday then maybe turn the cooler down to 32 right at freezing but not freeze it. Is there a rub I should put on it or just salt & pepper? How about wood. What's the best wood to smoke with?
post #4 of 5
I usually rub mine down with peanut oil or EVOO, put a pat or two of butter under the skin, a light sprinkle of your fav rub or just SPOG ! Let sit in the fridge overnight to dry the skin. I personally like apple wood with poultry !
post #5 of 5
Look at Jeff's buttermilk brine. I used it on Thanksgiving and everyone really liked it. After the brine, I slathered the bird under the skin and outside with some soft butter mixed with garlic, chives and Jeff's basic rub. I spatchcocked the turkey because that's the way I'm doing all my birds now. I sprinkled the inside with SPOG, the outside with a light SPOG and then a finish of Jeff's rub.

Give it a try and good luck. I will definitely be doing it again. Joe:yahoo:
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