My Thanksgiving Turkey Smoke

Discussion in 'Roll Call' started by got smoke, Nov 25, 2007.

  1. rip

    rip Smoking Fanatic

    That was a fine looking bird. What kind of wood did you use?
     
  2. cheech

    cheech Master of the Pit OTBS Member

    Please do share the recipe you used for your brine
     
  3. i use hickory
     
  4. the brine has 2 gallons water 1.5 canning salt 3 tablespoons minced garlic 1 tablespoon black pepper one quarter cup worcestershire one third cup brown sugar i also put a pinch of rosemary and tyme
     
  5. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Good lookin' bird!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  6. dono

    dono Meat Mopper OTBS Member

    how long is it safe to soak an unrefrigerated bird for? does the salt in the brine keep it from turning sour? I sure don't have place in my frig for a 5 gallon pail. or am i missing something?[​IMG]
     
  7. homebrew & bbq

    homebrew & bbq Smoking Fanatic

    The turkey needs to be kept cold. Some people have extra refrigerator space. If you've got a big enough cooler you could probably pack it in ice and then keep it covered.

    The turkey I did already had about 10% "flavor solution" added so I didn't brine mine.

    Hope this helps.
     
  8. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    GOT smoke - Mighty nice looking bird, thanks for sharing.

    Don O - I keep a separate Gott cooler for brining, has a lid and is insulated to keep the birds cold. Cold temp is usually needed for safety reasons and good brining.
     
  9. deejaydebi

    deejaydebi Smoking Guru

    Nice job Got! Looks pretty tasty![​IMG]
     

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