Couple of Turkey questions....

[sempersmoke]

Hey guys. Couple of quick questions before smoking a turkey on my Recteq 1400...First. has anyone used the Kosmos brine? I'm planning to spatchcock and the directions say to not rinse the bird when it comes out of the bag. Has anyone done it that way? Worried it might be too salty without rinsing. Also, has anyone done the brine and injected? Was planning to but don't wanna make it mushy. Was planning on smoking at 200 or 225 for about an hour to get some smoke on it and bumping up to 350 until done. Any other suggestions?

 

[BC Buck]

IMO most birds bought need injection. Not familiar injecting Kosmos but the one given me from member on SMF is perfect every time.


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SmokinEdge​

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Jan 18, 20209,71512,351Western Colorado

• Nov 26, 2021
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• #7

1 cup chicken stock, 2TBS butter, and poultry seasoning. The turkey package said was plumped and not dry. Also seasoned skin heavy.

If you used broth, then the salt was likely low. Broth by itself is just a base flavor not a forward flavor. On non enhanced meat this is wha I do.

Example 12# turkey.
I figure a 60/40 ratio of meat to bone (carcass) so I have about 7 pounds of meat I want to inject. I convert the pounds into grams by multiplying the pounds X 454 this will give grams. 7x454= 3178 grams meat weight. From that I want to inject 10% of the meat weight in broth so 3178x 10%= 317 grams of stock. I use Kitchen Basics salt free vegetable stock. I like the base flavor plus I can control the salt content.

So I want 1.0% salt in poultry because it is a delicate meat. Normally I use 1.5-1.75% salt in pork and beef.
So I need 1.0% of meat weight 3178x0.01= 31.0 grams salt.
sugar goes in at 0.5% 3178x0.005=15.0g

I also use STPP (phosphate) to keep the meat moist, especially the breast. This is applied at 0.4% so 3178x 0.004= 12.0 grams STPP.

Now to put it all together.
3178g meat
317.0g stock
31.0g salt
15.0g sugar
Gently warm the stock to tepid 90* or so. In with the STPP and dissolve.
then in with the salt and dissolove.
then the sugar and dissolve.
Now inject this all into the bird. Making sure you get a little bit everywhere. Then spatch or not and season how you want and smoke.

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It’s hard telling not knowing. So, best to know without guessing.

 

[sandyut]

I use the slaughterhouse brine (below), I always rinse after. I cook at 275. I have never injected, and they are always juicy. done this a dozen times. the temp plan you have might be starting a bit low for my comfort with poultry. Pretty sure you dont want it hanging around lower temps long. At 275 there is a good smoke flavor. Im on a Rec Teq RT-700 and use lumberjack competition blend (for everything). thats my $0.02 on it.

Brine overnight 12-24 hours

1 ½ Gal Water
½ C Salt - Kosher
½ C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Tony Chachere's
2 tsp Celery Seed

• Preheat. Preheat your smoker to 275 degrees F. Apple wood goes great with this meat to compliment the apple cider.
• Season. Remove the turkey breast from the brine, rinse and pat dry. Sprinkle the turkey breast on all sides with Sweet Rub or Turkey Rub.
• Smoke. Place the turkey breast on the smoker, close the lid, and smoke for approximately 3-5 hours or until the internal temperature of the meat reaches 165 degrees F.
• Rest and enjoy. Remove the turkey from the smoker. Cover lightly with foil, let rest for 5 minutes, then slice and serve.

 

[912smoker]

I have used the Kosmos brine and really like it. I just use paper towels to dry it off and pour the brine thru a strainer. Then inject and enjoy an juicy bird!

And thank you for your service!

Keith

 

[sempersmoke]

Thank you all for the replies. I appreciate it

 

[mike243]

I run my pitboss as low as it will go for a hour-90 minutes , I like to smoke for said time pull and put in a cooking bag and throw in the oven at normal temps till done. Birds take smoke pretty easy

 

[JckDanls 07]

Both brine and injecting is not neccesary ... Myself I am not a big fan of injecting, I prefer a brine... When injecting you must now concentrate on getting the center of the meat above 140 degrees within four hours... I don't want to have to worry about that so I don't inject...

Truth be known... Turkey/Chicken will not be dry if it's not overcooked... 160... 165 max IT and it will still be moist when cooking straight out of the packaging ... Most are already infused with moisture/water ...

 

[BC Buck]

Both brine and injecting is not neccesary ... Myself I am not a big fan of injecting, I prefer a brine... When injecting you must now concentrate on getting the center of the meat above 140 degrees within four hours... I don't want to have to worry about that so I don't inject...

Truth be known... Turkey/Chicken will not be dry if it's not overcooked... 160... 165 max IT and it will still be moist when cooking straight out of the packaging ... Most are already infused with moisture/water ...

Last couple years I waited till last days for a turkey on sale. Was not able to buy a Butterball and was stuck with Walmart brand. Where not totally dry but lacked good flavor. The same with wild birds. Injecting really brings the flavor and moisture to whole nother level and a must to wild birds IMO.

 

[sempersmoke]

Turned out fantastic. Juicy and tender, tons of flavor. Nothing left for leftovers...

 

[JckDanls 07]

That's what I'm screaming.. Man that looks good

 

[dr rat]

Great looking bird nicely done

 

[912smoker]

Sure looks great SS! Did you brine and inject?

Keith

 

[sempersmoke]

View attachment 708317View attachment 708318View attachment 708319Turned out fantastic. Juicy and tender, tons of flavor. Nothing left for leftovers...

Sure looks great SS! Did you brine and inject?

Keith

Yes. I did both. So good.