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Turkey Help Line

Erin said:
my bird is 13.4 lbs. Fresh, organic...no injections. Is 12 hrs long enough to brine? I don't like it too salty. I plan on smoking at 150-180 for 2 hrs then crank it up to 350 to finish it off. Am I still in the safety zone? How much time overall will it take? It is 50 degrees here. Thanks!
Click to expand...

12 hours in the brine is fine, as I recommend 45 minutes per pound. As for your cooking plan, I'd urge you to simply smoke it at 325* for the entire cook (about 2 1/2 to 3 hours). 150-180 is WAY too low and dangerous.

John
 
John,

This was the second consecutive year I used your turkey brine and it was also the second year I received compliment after compliment about the bird.

Thanks again!
 
Sleepy Smoker said:
John,

This was the second consecutive year I used your turkey brine and it was also the second year I received compliment after compliment about the bird.

Thanks again!
Click to expand...

Thanks for your kind and gracious comment, you made my day. I'm really glad that you
and your guests enjoyed it.

John
 
Just throwing some pics in here because I used your brine recipe PD. Brined for 14 hours, rubbed with canola oil and some rub. Let it sit out for an hour while I got the UDS up and runnin.

20121121_183406.jpg

20121122_102254.jpg


Two hours later this is where I'm at!
20121122_124454.jpg


Thanks PD!
 
Thanks, bro! I just hung my brined 14 pounder in the Pit Barrel about 20 minutes ago. I'll
share some pics later.

John
 
What I don't get is that my et732 is showing a grill temp of 230 but the turkey fryer thermometer I have stuck in the side 1" under the grate and extends into the center is showing 325. My bird has been on for three hours and the breast temp is at 130. I started early because I was afraid of the bird taking 6+ hours since the 10lb one I did last weekend was 3hours. We aren't eating til 6, I think my bird is gonna be way done before then. What should I do?!
 
Time_1 said:
What I don't get is that my et732 is showing a grill temp of 230 but the turkey fryer thermometer I have stuck in the side 1" under the grate and extends into the center is showing 325. My bird has been on for three hours and the breast temp is at 130. I started early because I was afraid of the bird taking 6+ hours since the 10lb one I did last weekend was 3hours. We aren't eating til 6, I think my bird is gonna be way done before then. What should I do?!
Click to expand...

What was the bird weight, and what cooker? It sounds like you need to calibrate your thermometer(s).

John
 
Newly built UDS and a brand new outta the box (got it yesterday) maverick et732. One probe in the bird the other in the lil holder stuck to the grill grate. The bird is 20lb. My Taylor meat thermometer says the breast is the same as the maverick. Wasn't expecting this bird to cook this fast. Everything I've read said there wasn't a calibration for the maverick....
 
You're probably out of the danger zone (140*), so just slow the cooker down. Then,
you can hold it in a cooler wrapped in foil and towels/blankets for at least a couple
of hours. The skin will be soggy, but the meat will be fine.

John
 
Maverick shows the breast at 135. Gonna get it to 140 then slow the cooker down and hope family starts showing up early so we can eat right when it comes off the smoker haha. Thanks for your help, pron to come!!
 
PatioDaddio said:
12 hours in the brine is fine, as I recommend 45 minutes per pound. As for your cooking plan, I'd urge you to simply smoke it at 325* for the entire cook (about 2 1/2 to 3 hours). 150-180 is WAY too low and dangerous.

John
Click to expand...
How about smoke 225-250 for 2 hours and then turn it up to 350? My Traeger doesn't truly smoke in the 300's. Traeger recommends smoke 1-2 hours and then turn it up. This is my first brined turkey so forgive my questions. I really appreciate your help. BTW, our dinner is tomorrow so my bird doesn't go in the brine until tonight. Enjoy your T-Day!
 
Time - Sounds like a plan. I think you'll be OK, if you watch it like a hawk. Remember, holding
is your friend.

John
 
Erin said:
How about smoke 225-250 for 2 hours and then turn it up to 350? My Traeger doesn't truly smoke in the 300's. Traeger recommends smoke 1-2 hours and then turn it up. This is my first brined turkey so forgive my questions. I really appreciate your help. BTW, our dinner is tomorrow so my bird doesn't go in the brine until tonight. Enjoy your T-Day!
Click to expand...

I can't recommend it, but go for it. I'd smoke at 250* for an hour then crank.it.

John
 
PatioDaddio said:
Time - Sounds like a plan. I think you'll be OK, if you watch it like a hawk. Remember, holding
is your friend.

John
Click to expand...

I'm sittin out back at my bar with my ipad drinking some hefeweizen watching the temps. My only task for the day is to smoke this bird. It's goin good. Breast is at 142 and grill temp shows 210 even tho I think it's more than that. Gonna slow down the fire now
 
I got the UDS up to 300 and put the bird on an hour ago. Just stepped out to check on it and the temp is down to 250. All 3 intakes are wide open as is the exhaust. How do i get the temp to raise up? Fuel is kings ford and apple wood.
 
LostSoul said:
I got the UDS up to 300 and put the bird on an hour ago. Just stepped out to check on it and the temp is down to 250. All 3 intakes are wide open as is the exhaust. How do i get the temp to raise up? Fuel is kings ford and apple wood.
Click to expand...

I've found when I want higher temps on my UDS I use more lit coals when I start my basket using the minion method. If I wanna cook low and slow I use about 10-12. Higher temps ill use 20 or so lit coals.
 
Turkeys done an hour and a half before serving time. Too long to tent on the counter?

Sent from my SGH-i917 using Board Express
 
I lit about 25 briquets and dumped them in the basket. Then i let the coals in the basket catch and burn for about 10 minutes before i put them into the drum. It started out nice and hot but now its holding at 250. Im wondering if I should pull the bird out and add more wood?!?!?!?
 
LostSoul said:
I lit about 25 briquets and dumped them in the basket. Then i let the coals in the basket catch and burn for about 10 minutes before i put them into the drum. It started out nice and hot but now its holding at 250. Im wondering if I should pull the bird out and add more wood?!?!?!?
Click to expand...

Kick the drum to shake the fire basket. Might be having an ash problem.
 
Should I pull the bird if I have one breast over 160 and they other at 155?! The thighs are over 170, I really think I should pull it so its not over done!
 
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