Turkey in the Bronco Question

[Okiejoebronco25]

I think my 3rd cook will be a small butterball frozen turkey. I bought a brine kit to prep. Going to hang in my Bronco. Questions:
Temp to cook?
Temp to pull to rest?
This one is for the wife that likes mission barbecue turkey. Just want a light smoke. How do I accomplish less wood? What type of wood I have cherry. I did four chunks with chicken thighs for her was too much smoke. Thanks for any input. Pictures will be posted.

 

[chopsaw]

Never cooked on a Bronco .
I do turkeys on the kettle at or around 300 / 350 .
If she doesn't want much smoke , don't put any wood in there .

Make sure you watch the thigh joint temp along with the breast . Thigh needs 175 ish to get rid of the " red " .

Also , be careful with brine kits . They easily can be to salty . Maybe post up what you bought and the directions / amounts .

 

[Okiejoebronco25]

Never cooked on a Bronco .
I do turkeys on the kettle at or around 300 / 350 .
If she doesn't want much smoke , don't put any wood in there .

Make sure you watch the thigh joint temp along with the breast . Thigh needs 175 ish to get rid of the " red " .

Also , be careful with brine kits . They easily can be to salty . Maybe post up what you bought and the directions / amounts .

Thanks appreciate the information. I have the Smoke X2 so only one meat probe. But do have an Instant read. Here is brine kit. Other than seasonings should anything go in cavity? I seen guy’s use oranges, herbs, mirepoix , https://a.co/d/7obMuFx

 

[Rafter H BBQ]

Never cooked on a Bronco .
I do turkeys on the kettle at or around 300 / 350 .
If she doesn't want much smoke , don't put any wood in there .

Make sure you watch the thigh joint temp along with the breast . Thigh needs 175 ish to get rid of the " red " .

Also , be careful with brine kits . They easily can be to salty . Maybe post up what you bought and the directions / amounts .

Agree with Rich chopsaw here… he’s spot on from my point of view…

The only thing I will add is if the Mrs likes light smoke… every half hour toss in a few apple and/or cherry chips. They burn reasonably fast… but give just a kiss of smoke flavor. Or wrap some chips in foil with a few toothpick holes… Also, cherry makes a nice finished color on smoked meat. Just an old rednecks opinion.

 

[Smoke-Chem BBQ]

How big of a turkey?
As noted above, Butterballs come well-injected with some solution--don't know offhand what it includes, but it should be on the label. Do go easy on the brine so you don't oversalt.
Conventional wisdom is that one shouldn't smoke a turkey over 14 lbs if using low-and-slow temperatures (225 to maybe 275). The interior meat is unlikely to get to a safe (>140F) temp within the 4 hours you have after removing the bird from the refrigerator. If you can run your smoker at a typical oven temp, as chopsaw does, it isn't a concern, otherwise spatchcock the bird for faster, more even cooking. There is also a hybrid approach that I use, but I can't seem to find a photo of it. Remove part of the backbone with a v-shaped cutout from the cavity side, but don't remove it all as one would do in order to spatchcock. The v-shaped cutout opens up the cavity a bit for better heat transfer, without greatly affecting the appearance of the bird. Keep the cavity mostly empty for better (quicker) heat transfer. Throwing in some herbs won't hurt, or a good squeeze of orange juice instead of orange halves. Never stuff the bird, though I know you weren't suggesting that.

 

[chopsaw]

Here is brine kit.

Make sure you read the directions . It's 2 parts . The brine mix and a seasoning / rub .
When I brine birds , I don't add any extra salt in the form of a rub .

I see positive reviews for that kit , but my Sister used it and it was to salty . Like I dreamed I was lost in the desert salty .

If you have an onion or some celery , you could stuff that in the cavity .

I'm not suggesting not to use it , just make sure of the sodium level and how much brine it makes .

For future reference , I use Pop's brine on poultry .
mixed at this rate ,
1 gallon water
1/2 cup pickling salt
1/2 cup brown sugar
1/2 cup white sugar
1 TBL cure 1
1 tsp lemon or orange extract .
I inject and soak overnight .
make an extremely juicy / not salty / great flavor bird .

Recently Sam zwiller was using distilled water . Sam always has great ideas so I tried some spring water I had . It's a positive change for sure .

 

[chopsaw]

This is just a suggestion .
Whole turkey breast .

Cut the breast lobes off whole , and cross cut .

 

[Okiejoebronco25]

How big of a turkey?
As noted above, Butterballs come well-injected with some solution--don't know offhand what it includes, but it should be on the label. Do go easy on the brine so you don't oversalt.
Conventional wisdom is that one shouldn't smoke a turkey over 14 lbs if using low-and-slow temperatures (225 to maybe 275). The interior meat is unlikely to get to a safe (>140F) temp within the 4 hours you have after removing the bird from the refrigerator. If you can run your smoker at a typical oven temp, as chopsaw does, it isn't a concern, otherwise spatchcock the bird for faster, more even cooking. There is also a hybrid approach that I use, but I can't seem to find a photo of it. Remove part of the backbone with a v-shaped cutout from the cavity side, but don't remove it all as one would do in order to spatchcock. The v-shaped cutout opens up the cavity a bit for better heat transfer, without greatly affecting the appearance of the bird. Keep the cavity mostly empty for better (quicker) heat transfer. Throwing in some herbs won't hurt, or a good squeeze of orange juice instead of orange halves. Never stuff the bird, though I know you weren't suggesting that.

Thank you

 

[Okiejoebronco25]

Not sure this changes things got home and checked the turkey. It is only a breast under 6 pounds.

 

[Elf@shore]

FYI : Butterballs Turkeys are pre brined ! They have a high salt content above a normal frozen turkey.
You do not need to brine them .




I would add a water pan of Apple Juice / Cider.
Add water later if needed to the pan.

 

[chopsaw]

No issues brining a pre brined bird . I do it all the time . Do the breast same as a whole turkey . Pull around 160 internal temp and let it rest to carry over .

 

[Elf@shore]

FYI : Butterballs Turkeys are pre brined ! They have a high salt content above a normal frozen turkey.
You do not need to brine them .




I would add a water pan of Apple Juice / Cider.
Add water later if needed to the pan.

Last thought:
I did a grilled indirect Turkey Breast.
I put butter that was herbed under the skin.
it was on for almost 3 hours @ 300 to 350, grill temp. with a smoker chips box .
kept the meat nice and moist. I basted it after 1 1/2 hr,then ever 30 mins
Not sure if that changes things with yur smoking ?
hope it helps ?

 

[Elf@shore]

No issues brining a pre brined bird . I do it all the time . Do the breast same as a whole turkey . Pull around 160 internal temp and let it rest to carry over .

My Concern is salt content.
EX: I water bath a smoked ham a few times changing out the water to lower the salt. before cooking;
Guess? Its Yur choice ?
My best Grilled turkey was a free range fresh turkey. It was stuffed.
No brining: Just on a rack with apple juice below it.
Basting after 2 hrs,every 30 mins.

 

[Okiejoebronco25]

No issues brining a pre brined bird . I do it all the time . Do the breast same as a whole turkey . Pull around 160 internal temp and let it rest to carry over .

Thank you. When brining, if adjustments need is it usually less brine mixture and directed amount of time? Or full ingredients and time brining adjustments? Hope that makes sense.

 

[chopsaw]

My Concern is salt content.

I understand .
What ever enhancement is in the turkey will be pulled out , mixed with the brine mix and reabsorbed . The meat will naturally retain around 10% . I personally have done it several times and have never had an issue .

. When brining, if adjustments need is it usually less brine mixture and directed amount of time? Or full ingredients and time brining adjustments? Hope that makes sense.

You would adjust the amount of the dry brine mixture added to the water based on the amount of salt . Water amount stays the same .
Looking at it , I would be inclined to cut the amount of brine mix in half , still using the gallon of water . Use a no salt rub or seasoning on the surface .
However , I've never used that one , and most of the reviews are good .
My 1/2 cup salt is around 130 grams to the gallon of water .
That kit looks like it's 260 grams to the gallon .
On Marianski's website he states 16 parts water to 1 part salt , which is about where that kit is at . That's on the salty side for me .