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Turkey boobs

post #1 of 19
Thread Starter 
7.5 lber, brined for 21 hours, and it was a tad bit salty, for my taste.. not much, just a tad..

I used 1c Gal. distilled water, 1 cup salt, 1/2 cup sugar, and some seasonings..

Turned out very moist and tasty, but I might either reduce the brine time, or soak in water after the brine next time..

Used oak chunks for smoke and it took about 3 hours and change at 300-325..

post #2 of 19
Looks like a nice bird. Great job
post #3 of 19
Verrry nice! PDT_Armataz_01_37.gif
post #4 of 19
Looks great. I usually brine poultry in a mixture of water, onion powder, garlic powder, salt, and sugar.

Have the exact measurements somewhere, just can't find them right this second.

If I come across it I will post.

post #5 of 19
Looks good enough to eat PDT_Armataz_01_12.gif Good job.
post #6 of 19
I'm new to the brining process and the 3 birds I have done I soaked for 5-6 hrs., and were they good.I put them on a rotisserie .I think another reason they turned out so good is I watched the temp closely. Would have had 4 done except the Webber rotisserie will only do about a 12 lbs.bird max .so the 18lbs bird got done in the Webber kettle grill .The brine was the ticket.Even at 5hrs of brining it had a salty taste but not that noticeable.Bill
post #7 of 19
Looks Great...PDT_Armataz_01_34.gif
post #8 of 19
I usually brine less, maybe 8 - 10 hours or overnight and then a good rinsing afterwards. I usually through some oj, brown sugar and maple syrup in my brine too.

Bird looks great. Nice color and juicy!
post #9 of 19
Man that looks great. The bird, the UDS and the perfectly manicured lawn.

post #10 of 19
not to get off topic from a wonderful smoke you did, but can i get a close up of your thermometer and hook setup(whatever one would call it). I have been wanting to add something to my UDS to hold my thermo. feel free to PM if you dont want any more off topic talk on your post
post #11 of 19
For oversalty:

Remember to rince the meat after taking it out of the brine. You can also soak it in cold water for a few minutes to tone the salty down before cooking.

Otherwise brines + poultry = great eating!
post #12 of 19
I use 2 gallons of water. and equal parts salt and sugar. Works well. Turkey is a freind of the smoker. They really work well together.
All looks great. Thanks for the qview.
post #13 of 19
That bird sure looks good there. I usually brine mine over night too. I just hope mine come out as good as those look.
post #14 of 19
Thread Starter 
Sure, I can take a closeup picture tomorrow. The Maverick has a clip on the back that just hooks on to my pit thermo..

Thanks for the kind words and tips everyone..
post #15 of 19
I LOVE brined, smoked turkey! I only brine overnight, (8-10 hours max)and I too add plenty of sweetness to counteract the salt. For instance, I use 1.5 gallons of water, 1 cup Kosher salt, spices and then 1/2 cup white sugar and 3/4 cup brown sugar. Also, rinsing the bird and then soaking in CLEAN water for about an hour will reduce the saltiness.
post #16 of 19
Whole turkey birds get the overnight brine soak and turkey parts get a 4-6 hour brine soak. Whole or parts then get a quick rinse, a pat down dry and then a thin coat of EVOO or vegitable oil and a dusting of rub before heading to the smoker.
post #17 of 19
Thread Starter 
Yeah, I rinsed it, patted it dry, let it air dry in the fridge for a few hours, then rubbed it up with evoo and seasonings.. I just brined it way to long for 7 lbs of meat.. Live and learn.. It was still good though..
post #18 of 19
Thread Starter 
By the way, I'm anxiously awaiting Jeff's next newsletter on smoked turkey..
post #19 of 19
Thread Starter 
Here ya go..

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