Cured/ brined turkey on the Smokin' It#3

Discussion in 'Poultry' started by dert, Sep 16, 2013.

  1. dert

    dert Master of the Pit

    12#er
    Bought on sale last year and froze:



    Following Pop's brine recipe:

    Pickling a Turkey with Pops Curing recipe.

    Made up agallon of brine:

    1 cup sugar
    1 cup salt
    1 cup brown sugar
    1 tbsp. of DQ Cure #1 (same as Instacure #1 or Prague Powder #1)
    1 gal. water

    Filled up the injector with the brine and hit the breast, thighs, and legs:

    Didn't heat the brine, the photo may be misleading...just using available space in my kitchen. I injected and brined with COLD solution, and the bird was just barely thawed... the interior still had ice, but thawed enough to pull the neck and giblets out.









    Put the rest into a bowl to brine overnight:



    More to come tomorrow...
     
    Last edited: Sep 17, 2013
  2. woodcutter

    woodcutter Master of the Pit OTBS Member

    Looking forward to it.
     
  3. Updates.. We need updates!!!
     
  4. chef willie

    chef willie Master of the Pit OTBS Member

    ahhhhhh, smoked turkey...one of my all time favorites...so many uses after the initial gorge......Willie
     
  5. ibbones

    ibbones Meat Mopper

    Perfect timing.  We have a small turkey setting in the fridge right now that I am going to smoke later this week.
     
  6. dert

    dert Master of the Pit

    Here's the update:

    Into the smoker at 250...8 minutes ago:
     
  7. dert

    dert Master of the Pit

    Loaded the tray with apple chips from the Depot...using the chip insert.
     
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great!

    Just to make sure it doesn't confuse newbies looking at your recipe. Please tell us that the brine you used was cold when you injected it, and placed the Turkey into it. The photo of the pot sitting on the stove with the spoon in it could be misleading.
     
  9. dert

    dert Master of the Pit

    I thought about that photo as well... it was injected cold, didn't even heat the brine/ injection. Just precious little countertop space in my kitchen! I updated the initial post to reflect that...
     
    Last edited: Sep 17, 2013
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    [​IMG]   I understand the precious little counter top space!
     
  11. dert

    dert Master of the Pit

    Two hours in...





    Just shy of 140...
     
    Last edited: Sep 17, 2013
  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I love the Qview on your posts! I am waiting for shots of the finished product with anticipation!

    Disco
     
  13. webowabo

    webowabo Master of the Pit SMF Premier Member

    Looking good so far!..
     
  14. dert

    dert Master of the Pit

    OK, here's the finished product. Probably the best smoked turkey I ever made (and I have done probably 5-8/ year for the last 10 years on various smokers:













    Plated:





    Leftovers...
     
    Last edited: Sep 17, 2013
  15. dert

    dert Master of the Pit

    You can see the jarred gravy in the background, this is the drawback from smoking one.

    Excellent flavor, not too salty and super moist.
     
  16. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks fantastic! We use the neck and other innards to make gravy, that way you get the best of both worlds!!!

    Others have mentioned that Pop's brine imparts a hammy flavor to the bird. Is that true?
     
  17. dert

    dert Master of the Pit

    Slightly hammy, and good... I suggest everyone try this. Cheap and quick investment.
     
  18. Gonna be doing about 4 turkeys Canadian Thanksgiving on my RF. Got a whole bunch to feed.

    Going to do them all different methods, but definitely going to use this one!!

    That bird is giving me hunger pains, and I am drooling all over my keyboard!!!

    It's a beautiful Thang!!!
     
  19. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I have seen your Qview and I feel I feel like I have eaten a great meal. Well done.

    Disco
     
  20. lazykitty

    lazykitty Fire Starter

    Ohhh, that makes me hungry for turkey.  Good job! [​IMG]
     

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