Brined, Sous Vide then smoked whole turkey?

[ohiobenz]

I've done brined and smoked, sous vide and smoked but not all 3 together...

12 hrs sous vide @ 139F
Smoke until 145F internal temp

What would an overnight brine do??

 

[babydocsmoker]

I've done brined and smoked, sous vide and smoked but not all 3 together...

12 hrs sous vide @ 139F
Smoke until 145F internal temp

What would an overnight brine do??

Make it more juicy. I'd brine it for more than overnight unless its a pretty small bird.

 

[ohiobenz]

Yeah. 16bs estimated... Probably a 24hr brine.

 

[ohiobenz]

So this turned out well IMO.
24 hr brine
24 hr dry
12 hr rub and sous vide
Smoke till 145F in breast

I loved the aroma of the turkey after the brine
Used this recipe:

Ree's Turkey Brine Recipe Is the Key to Your Best Thanksgiving Bird Yet

Say goodbye to dry turkey forever! 🦃

www.thepioneerwoman.com

Then left open to dry in the fridge.

Sous vide in a turkey frying pot for overnight + some time.



Then removed, lightly coated with some Sweet Baby Ray BBQ sauce then into the MasterForge propane smoker which was preheated to 250.
My propane ran low unfortunately so after a bottle switch (lesson learned) it quickly climed to the 300F.

Pulled at 145F breast temp.

All meat was juicy, BBQ burned on the lower part but not badly.
Would definitely do again.

 

[jcam222]

Looks great. I'll bet it was super moist. May give this a go sometime with breasts.

 

[chopsaw]

I agree , looks really good .

 

[LoydB]

Looks perfect! That's exactly like I did mine this year, except I just used a gigantic bone-in breast.