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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.

-Chris
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.

PDT_Armataz_01_37.gif
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
kris
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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