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20# Turkey

Discussion in 'Poultry' started by scotsman, Nov 27, 2013.

  1. scotsman

    scotsman Newbie

    I've been given this Turkey with 8% enhanced solution to smoke tomorrow.  Can anyone give me a recipe to brine this in to make it the most delicious possible?  I'm planning on throwing it on the Traeger tomorrow @ 325F.
  2. Is it thawed? lol

    T-1 is late for brining, imo. :) Inject, if thawed, and smoke away. I don't brine my 'enhanced' birds. 

    If not thawed, cold water method. Do NOT put a semi-frozen bird into any cooking apparatus. EVER!

    Happy Thanksgiving, and God bless.

  3. scotsman

    scotsman Newbie

    Yes it's already thawed.  What injection do you suggest?
  4. scotsman

    scotsman Newbie

    I'm actually just thinking about rubbing it and leaving that overnight.  Sounds like way less work and easier.  Anyone have a good rub?
  5. Injecting is the way to go, that way the flavoring makes it into the meat. The last couple turkeys I smoked, the skin came out pretty nasty.
  6. I use Cajun Injector creole butter. If my brother in law who is the pickiest eater on the planet says it's good, then I think I did something alright.
    asfastasitgets likes this.
  7. I injected mine with seasoned clarified butter. 5 sticks worth. lol

    Season to your own taste (and whoever you're feeding). Mine was mostly Cavendar's Greek Seasoning and generic 'Poultry seasoning'. 

    Clarify your butter, or the bird will do it for you, and it's disturbing to people that don't know what the milky stuff is. ;)
  8. 'Ashtray' nasty, or 'can't bite through it' nasty? :)
  9. scotsman

    scotsman Newbie

    actually just put it in slaughterhouse brine.  hope it comes out ok.
  10. scotsman

    scotsman Newbie

    when i put it on the smoker can i just cover it in butter then bacon on top like in the oven?  Would you put it in a roasting pan?
  11. It was really rubbery. Once I pulled on a small piece of it, the whole thing came loose so I just pulled it all off and tossed it.
  12. chef willie

    chef willie Master of the Pit OTBS Member

    Many swear by the pan method. I've done it both ways with good results. I prefer a pan on big bird to catch the drippings for gravy juice AND to keep the bottom of the smoker cleaner. I do put a rack in the pan though to keep the bird from sitting in it's grease and throw an onion or two around the sides with maybe a carrot & some celery as well. Clean up is a snap using a disposable pan and you can put it on the range to make the gravy if you're careful.....Willie
  13. Low temp. Finish those. :) Crisps the skin, but requires vigilance. 

    If it comes off the smoker at  a 'done' IT, broil. If the wind blows out your fire, 375 degree oven. Just watch it, and use a thermometer.
  14. dirtsailor2003

    dirtsailor2003 Epic Pitmaster OTBS Member

    I don't like to put the turkey in a pan, but I do like to put a pan on the rack below to catch the drippings for gravy use.

    I used to do low and slow smokes for turkeys, but have switched to hot and fast. I run the smoker up around 325°. This will still give you good smokey flavor, and crisp the skin at the same time. Not to mention it cuts the cooking time down dramatically. I do brine my turkeys. I use a simple rub of salt, pepper, garlic, paprika and onion. Like to keep it simple.