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Smoking 1st Turkey tomorrow

post #1 of 13
Thread Starter 
Got a turkey brining question. I have a 15 pound turkey that says it is minimally processed and that it contains up to 8% of a solution. Does this mean that it is not neccessary to brine it?

I plan on keeping the camera near by for some Q-view
post #2 of 13
The turkey I did for Thanksgiving was 8% or 9% solution. We didn't brine it but DID inject it with a solution that was roughly 50/50 melted butter and chicken broth with some seasonings thrown in. It came out VERY moist and juicy. My daughter-in-law said it was the juiciest turkey she had ever eaten.

That's just my approach. I know there are others here who will say it is always best to brine if you have time.
post #3 of 13
Thread Starter 
that was my thought on what to do. I have some seasoning i'm going to use and inject it. also was gonna throw some onion and celery on the inside. Looking forward to getting this thing going tomorrow.
post #4 of 13
For the inside of the bird, I quartered some oranges, lemons and onions. It added a very subtle citrusy flavor to some of the meat.
post #5 of 13
Basically the bird is already brined. If you want you can put it in a very weak brine solution, reducing the salt 50 - 75% and adding other flavors.

I wouldn't bother, i would just inject as Homebrew suggested.

Remember to up the temp on your smoker to 300 - 350 for crispier skin and a reduced cooking time.
post #6 of 13
what they said. i find for myself that if i don't cold soak & wash that "solution" off-it's very salty(mostly on boneless turk breasts i smoke for sliced sammy meat).
post #7 of 13
A 1 pound TURKEY? Wait 'till it hatches before smoking.
post #8 of 13
LOL, I was thinking the same thing. PDT_Armataz_01_22.gif
Even the boneless Butterball breast are 3 1/2 lbs or so.
I would just hold a couple of lit matches under it. There's your heat and smoke. PDT_Armataz_01_29.gif
post #9 of 13
Thread Starter 
What was i thinking, 1 pound turkey??? Its a 15#. Must have been those beers talking last night. Still feeling them this morning.
post #10 of 13
Thread Starter 
So i've got the turkey on the smoker right now. Been going for 3 hours at around 300 and the turkey is up to about 150. Does this seem about right?
post #11 of 13
Sounds good to me. PDT_Armataz_01_34.gif

Just make sure you have the thermometer probe in the thickest part of the breast or the thigh.
post #12 of 13
Thread Starter 
I'm pretty sure i do have it in the thickest part. I'll have some pictures up either late tonight or tomorrow.
post #13 of 13
Sounds great Jon, it's going to taste awesome!
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