shes brining right now...

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Original poster
OTBS Member
Dec 22, 2005
well i just put the turkey in the brine, (im practicing for thanksgiving)
of course there is something wrong, i read somewhere that turkeys, while smoking, should be between 10-12 pounds. well my mom, (that makes me feel pretty juvenile :roll: ) bought a 15 pounder, but i said 10-12... moms these days.... what shall i do? could i smoke it until it hits a certain point and finish her in the oven? suggestions?
p.s. in 14 days i wont be too young to smoke! at least in california.
If you feel quesy about that 15 pounder you can always add an ounce per gallon of water of Prague cure #1, which will inhibit bacterial growth and make the dark meat taste like ham.
Don't worry about the 15 # bird. I have smoked turkeys up to 20#'s and not had a problem. The best thing is to kick your heat up a little higher than normal (250 - 275) so the skin crisps up and it doesn't sit in the danger zone too long. It will be fine.

PS - Don't screw up and leave the giblet package inside like I did once. :oops:
thanks, then ill kist kick up the heat a bit!
and about the giblet package, my girlfriend, for some strange reason, really wanted to try and pull it out herself and stuff. so i let her, i just kicked back and made the brine while she took out all the nasty stuff. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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