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My Thanksgiving Turkey Smoke

post #1 of 10
Thread Starter 
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post #2 of 10
That was a fine looking bird. What kind of wood did you use?
post #3 of 10
Please do share the recipe you used for your brine
post #4 of 10
Thread Starter 
i use hickory
post #5 of 10
Thread Starter 
the brine has 2 gallons water 1.5 canning salt 3 tablespoons minced garlic 1 tablespoon black pepper one quarter cup worcestershire one third cup brown sugar i also put a pinch of rosemary and tyme
post #6 of 10
Good lookin' bird!

Take care, have fun, and do good!


post #7 of 10


how long is it safe to soak an unrefrigerated bird for? does the salt in the brine keep it from turning sour? I sure don't have place in my frig for a 5 gallon pail. or am i missing something?PDT_Armataz_01_10.gif
post #8 of 10
The turkey needs to be kept cold. Some people have extra refrigerator space. If you've got a big enough cooler you could probably pack it in ice and then keep it covered.

The turkey I did already had about 10% "flavor solution" added so I didn't brine mine.

Hope this helps.
post #9 of 10
GOT smoke - Mighty nice looking bird, thanks for sharing.

Don O - I keep a separate Gott cooler for brining, has a lid and is insulated to keep the birds cold. Cold temp is usually needed for safety reasons and good brining.
post #10 of 10
Nice job Got! Looks pretty tasty!PDT_Armataz_01_34.gif
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