turkey brine & smoker

[easyrider]

I see that link in the archives for turkey brine and was wondering who has had good luck with it. Also wondering if any one has smoke some turkey and your thoughts on the smoking technique.

Thanks

 

[Passepartout]

I always, always, always brine my turkey. Higher specific gravity of salt makes the water pass through the cell walls and 'fluffs' up the cells making the meat much more moist. Use about a lb. of kosher salt per gallon of water- enough to cover the bird. (I use a cooler and start brining the night before cooking it.)

No stuffing inside the turkey!

I use a wood pellet grill, but you can use whatever sort of indirect smoker you have. Set it up for indirect heat. I like to start slow- about 180 degrees for 2-3 hours at least with the bird on it's breast. When your meat thermometer gets to about 125-130, turn the bird over, and crank the heat up (or add charcoal and soaked wood chips (I use hickory) to 350-400. Baste your bird with seasoned butter. You'll want about 150 in the breast and 180 in the thigh. Tent the breast with wet cloth if it's getting too done.

Ignore the pop-up thingy!

Bon appetite!

Jim Ricks

PS. Here's another recipe for smoked turkey:
http://pelletgrilloutlet.com/mr--barebcue-s-thanksgiving-turkey-recipe

 

[easyrider]

Thanks Jim

 

[easyrider]

I found this brine on a fishing forum. Im going to smoke this turkey. Some have sugested soaking apple or cherry chips in wine or brine. Suposedly the turkey gets so tender the meat falls off the bone.

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As I'm getting back into cooking the big bird this year I had to go find the brining recipe that I had used a few years ago to stunning success. Here it is for those who want the juiciest, most flavorful turkey ever:

1 1/2 cups, KOSHER salt (not regular, use Kosher)
1 1/4 cups, brown sugar
10 whole cloves
3 teaspoons, black peppercorns
1 1/2 gallons (6 quarts) apple juice or cider (non-alcoholic)
The peel from one orange or one tangerine (colored part only - not white pith)
Optional: 3 teaspoons, dried thyme and/or 3 teaspoons, dried sage

Combine all ingredients in a non-reactive pot, bring mixture to a boil, lower heat and simmer for 15-20 minutes (partly covered). Allow brine to cool completely.

Rinse turkey under cool running water, inside and out (remove giblets from body cavity - but reserve them, if desired, for giblet gravy).

Pat turkey dry with paper towels, then immerse turkey in cooled brine. Turkey should be COMPLETELY submerged in liquid (place a plate on top of the bird if necessary to keep it covered with the liquid).

Cover the pot and refrigerate for at least 8-10 hours, up to 24 hours.

Remove turkey, rinse, pat dry, and roast as usual.

Let the roast sit at room temperature for at least 1/2 an hour prior to carving.

Note: *Be sure that the container for the turkey in brine is non-reactive: use enamel, glass, crockery, stainless steel, even a plastic bucket - never cast iron or aluminum. The pot should be just large enough to contain the turkey (so the brine will be sufficient to cover the bird

 

[Passepartout]

Looks like a good brine. I use a cooler to hold it- mainly 'cause I have plenty of 'em and they don't leak and are non-reactive.

Dave, I'd think in your neighborhood, apple wood would be plentiful, and that would work well for smoking your bird. Just a thought.... Jim

P.S. If you have a store there that sells pellet grills (Traeger, MAK, Memphis, others) you might look into one of those. You'd be the hit of 'hood. A bit poorer for a while, but the look on your family and friends faces when they bite into a rib, butt, or salmon filet is priceless... J

 

[LisaH]

We saw Traeger on display at the local Costco this weekend. It definitely sounds good to us but since this was the 1st time we heard about it, we did not buy. The small one costs $299 including a bag of pellets.

 

[Passepartout]

You would quickly outgrow that littlest Traeger. They originated the pellet grill genre, and have moved production to China. The new ones aren't as good as 5-6 year old ones.

I really love and use my Louisiana grill year round. Turkeys, chicken, ribs, jerky, brisket. Even roasts and meat loaf.

The link I provided in #2 has recipes, pellets and really good American made cookers.... Jim

 

[easyrider]

I bought an Electric Brinkman at Lowes for about $80.00. It does a pretty good job and will smoke a turkey. It might take a bit longer since its only 7 degrees out.

 

[easyrider]

The 16 lb turkey looks great. Soaked for 24 + hours. After 10 hours in the smoker were at 165 in the thigh. Its only 14 degrees out now so its going to take maybe 12 - 13 hours in the smoker. At 11 am it will be 12 hours smoked and time to finish it off in the oven if it hasnt hit the 180.

 

[Passepartout]

Sounds good, Dave. I used your brine recipe, but am not smoking the bird this year. Too much snow to wade through and it's only +2F. It's in the Viking. Feel free to call me a wus. We'll be ready to graze about 2 p.m.- plenty of time for the endorphins to kick in for a fine finish on the day..... Jim

 

[ricoba]

I smoked a turkey breast today...turned out quite nicely, with just the right of smoke and smoke ring. It was a pleasant 58 degree's or so outside, which for us is on the cool side.

BTW Dave, I saw your turkey on facebook, and it looked great!

 

[easyrider]

That smoked turkey was really tasty. We has 3 turkeys for thanksgiving and my sons oven cooked was the winner imo. He used a juice brine and a injector to get flavor under the meat. Even though I liked his turkey better he really likes smoke turkey legs.

We were introduced to smoked turkey legs at Disney World and they were a hit. It was strange to me that people would knaw on a turkey leg out in public while walking arround the parks.

 

[cgeidl]

How salty is it?

I have had brine soaked turkey three times and it was always moist but also quite salty ,almost as salty as canned soup. Just wondered how much sodium you do get from a normal portion. I personally like salt but watch my daily intake.
Our favorite turkey is one cooked in an old hibachi cooker I got in the 60's. The thigh and leg meat turn reddish in color and the turkey is Yumm!!!!!
We went to our neighbors for dinner and had already bought a turkey so it is still in our freezer.

 

[Passepartout]

I used Dave's brine recipe above- with perhaps 25% less salt concentration. The sweetness and acidity from the apple juice tend to cut the saltiness anyway. It didn't seem too salty to me, otoh, I didn't feel a need to add salt at the table. I brined it about 12 hours, and would suspect time might vary the amount of salt transfer.

Yes, cgeidl, the red 'smoke ring' is a natural reaction to meat exposed to smoke and makes for real tasty stuff.

Jim Ricks

 

[easyrider]

Not salty at all, imo, except at the skinny parts like the wings and legs. I thought it was about right.

We brined the bird for over 24 hours in a turkey bag in the garage. The hickory chips were soaked in apple juice for 4 hours. The steamer bowl in the smoker was filled with apple juice. The turkey was filled with apple slices.

The bird smoked for 12 hours. I could have taken it out after 10 hours as it did hit the minimum internal temp of 165.

My son injected a bird with pineapple juice secrete mix. It was really tasty and a lot less work than smoking, but smoking the bird just makes the process more fun for me.