shes brining right now...

[nottooyoungtosmoke]

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.

 

[up in smoke]

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.

 

[cajunsmoker]

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:

 

[cheech]

turns out the practising for the big event is when I make the best stuff :)

 

[nottooyoungtosmoke]

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.