My Thanksgiving Turkey Smoke
- Thread starter got smoke
- Start date
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rip
Smoking Fanatic
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
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?
homebrew & bbq
Smoking Fanatic
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.
The turkey I did already had about 10% "flavor solution" added so I didn't brine mine.
Hope this helps.
- Jun 21, 2007
- 8,432
- 41
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.
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.
deejaydebi
Legendary Pitmaster
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