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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-21-2009, 12:39 PM   #1
firecracker jack
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Default want to smoke a turkey for christmas....

What is the best way to check for proper temp? Was going to use the uds at about 250*, but unsure of how to tell if it's done?????

Thanks,
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Unread 12-21-2009, 12:43 PM   #2
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Check it in the thigh.....
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Unread 12-21-2009, 12:50 PM   #3
firecracker jack
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Quote:
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Check it in the thigh.....
Thanks, I guess I should've asked what's the proper temp....180* in the thigh?

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Unread 12-21-2009, 12:52 PM   #4
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180° in the thighs, 160° in the breast, that will work.
What time should I be over?
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Unread 12-21-2009, 01:04 PM   #5
firecracker jack
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Quote:
Originally Posted by EatonHoggBBQ View Post
180° in the thighs, 160° in the breast, that will work.
What time should I be over?
Santa's going to be here sometime after midnight, so if you get down the chimney first there might be some turkey fixin's left......But you should probably hurry, I'm already hungry!!!!

Was going to use a simple brine for the first time, got it from the roadmap(saiko's):11/2 cup kosher,11/2 brwn sug, 2 gallons water.....should I brine it overnight????

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Unread 12-21-2009, 01:22 PM   #6
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I brine over night. I actually use the Nelly's brine recipe from Food TV but use Hard Cider instead of apple juice. Everyone who has ever eaten my turkey loves it. The first time I smoked one my wife wasn't too sure about it so she roasted one also. After eating the smoked one she said that is the only way we are cooking our turkeys form now on.
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Unread 12-21-2009, 02:38 PM   #7
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Gonna give this a try. Got two cheapo turkeys leftover.
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Unread 12-21-2009, 03:34 PM   #8
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I brined mine for 48 hours in the alton brown brine, then I smoked at at 235* until it was 170 in the breast and 180 in the thigh. It was the best turkey I have ever had. I did a 2nd turkey in the oven as well since I had a large crowd to feed and everyone agreed the smoked was the best.
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Unread 12-21-2009, 03:51 PM   #9
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A Brethren rule of thumb is to brine an hour/lb.
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Unread 12-21-2009, 05:04 PM   #10
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160 in the breast and 180 in the thigh. Some folks ice the breast so the breast and thigh hit those numbers at the same time.
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Unread 12-21-2009, 05:32 PM   #11
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Quote:
Originally Posted by firecracker jack View Post
Santa's going to be here sometime after midnight, so if you get down the chimney first there might be some turkey fixin's left......But you should probably hurry, I'm already hungry!!!!

Was going to use a simple brine for the first time, got it from the roadmap(saiko's):11/2 cup kosher,11/2 brwn sug, 2 gallons water.....should I brine it overnight????

ffirecrackerjack
For my basic brine I use 6 quarts cold water and 2 cups each of kosher salt & brown sugar. Other liquids I add: 3 cups of O.J. and a half bottle of white wine. Brine for 12 - 16 hours in a 5 gallon bucket. These quantities will completely cover a 22 - 24 Lb. bird. Works like a charm!
These 8 birds were from last Thanksgiving, cook to 165 F in the breast. Let rest about 20 minutes before carving.


Some are lighter or darker than others because they went in the cooker at different times.
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