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Turkey is in the brine

Discussion in 'Poultry' started by billm75, Nov 24, 2010.

  1. billm75

    billm75 Smoke Blower

    Hey all,

    I just put my 14lb turkey in the brine (basic brine recipe but with 1/2 the salt and some of my own Cinnamon Chipotle rub mixed in).  I'll be getting this bird out of the cold box in the morning around 8am and prepping it for smoking around 9 - 930am.  

    I'll be photographing the progress throughout the day and will try to hop on here and share some pics with you.  I'll also be updating my blog site throughout the day with the same info for anyone interested.

    This will be my third year smoking a turkey on Thanksgiving.  The wife still makes about a 22 pounder in the oven (the inlaws LOOOOVE to eat our food), but this insures plenty of good tastin' leftovers for the week ahead.  

    I hope everyone has a great Thanksgiving and I wanted to pop on here now and say THANKS to everyone on the forums that have been so generous in sharing their knowledge and friendship throughout the years!  You have helped me raise the level of my cooking, and for that my entire family is thankful!

  2. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    Alright now we want the Q-view of everything now.
  3. meateater

    meateater Legendary Pitmaster SMF Premier Member

    Looking forward to the qview. Somehow I think it will be busy here tomorrow. Maybe Jeff better breakout the backup generator. [​IMG]
  4. billm75

    billm75 Smoke Blower

    Here's the first few pictures of the turkey.  All prior to going on the smoker this morning.

    Hope you enjoy!


    Just prior to taking it out of the brine.


    Rinsed and ready to season


    Butter and bbq rub under the skin


    Bacon on top to keep some moisture in the bird while it smokes.
  5. bmudd14474

    bmudd14474 Legendary Pitmaster Staff Member Administrator Group Lead OTBS Member ★ Lifetime Premier ★

    Looks like its gonna be a good bird 
  6. billm75

    billm75 Smoke Blower

    Finished!  The bird is cooked to perfection and will be carved after about an hour rest.