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Brining time

post #1 of 6
Thread Starter 
I have 3 turkeys going on tomorrow. I was going to brine all night, but after reading a few posts on brining here, I think maybe I might be too long. I was going to put them in the brine tonight around 9-10 start cooking tomorrow morning at 9 to be done by 3. The turkeys are 9 to 10# ea. Does this timing seem right. I have read here to take my temp up to 300-350 in the smoker, good thing I read that. I did one last year at 225 like I do BBQ, I will go higher this time. I have a smoker with sidebox.

Does this look right?
Thanks for any input.
post #2 of 6
You can brine 12-24 hours if you like, I'm doing a 20 hour brine.
They say higher temp help crisp the skin, so if thats what you want the cook at a higher temp. Cooking at lower temps does not make it bad its just a different way of Qing the bird.
there are many ways to do things and get a great end result..
post #3 of 6
I would definatelt go all night. Did it with some chickens a couple of weeks ago and they were awesome. I did for something like 20 hrs myself, I'v heard the longer the better. I dunno
post #4 of 6
Definitely brine all night. 24 hours is the max. Let us know how it goes. Have a Happy Thanksgiving!
post #5 of 6
18-24 hours. Be absolutely sure to rinse off, inside and out, before cooking. Doing a 24-hour right now using half apple cider, half water, in with the salt, spices, etc.
post #6 of 6
Thread Starter 
Thanks for the feedback everyone, I just got done putting them in the soak. It was about 8:00 and I plan on cooking at 8 in the morning.

There's gonna be a house full!! Serenity Now!!
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