I found a 12 pound Riverside turkey on sale and went to work.
I used Tip's Slaughterhouse brine for about 20 hours of brining. I used a brine bag, placing it in a cooler and added some ice around it. It sat in a cold corner of the garage. I checked the temperature often.
After rinsing and drying the bird I injected a garlic butter solution I found at Gander Mountain. I applied a thin coat of EVOO and a sparse amount of spices. The only thing in the cavity was two pieces of onion.
I smoked the bird at 325F with pecan wood. It took about 4 1/2 hours for the bird to measure 170F in both breast and thigh.
This is also the first time I have ever brined a turkey. I will be doing it again!! The meat was tender and very juicy. The breast was not dry.
I have an early Christmas present I tried out today, a Maverick ET-732. The RF range is much farther than the ET-73.
I used Tip's Slaughterhouse brine for about 20 hours of brining. I used a brine bag, placing it in a cooler and added some ice around it. It sat in a cold corner of the garage. I checked the temperature often.
After rinsing and drying the bird I injected a garlic butter solution I found at Gander Mountain. I applied a thin coat of EVOO and a sparse amount of spices. The only thing in the cavity was two pieces of onion.
I smoked the bird at 325F with pecan wood. It took about 4 1/2 hours for the bird to measure 170F in both breast and thigh.
This is also the first time I have ever brined a turkey. I will be doing it again!! The meat was tender and very juicy. The breast was not dry.
I have an early Christmas present I tried out today, a Maverick ET-732. The RF range is much farther than the ET-73.
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