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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 11-17-2013, 10:28 AM   #16
Fwismoker
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1 gallon water
1 gallon vegetable stock
1 cup kosher salt
1 TB pepper corns
1/2 cup brown sugar
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Unread 11-17-2013, 11:34 AM   #17
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Call me a hippie, but I've read that simply liberally salting a bird(dry brine), covering it, and putting it in the fridge is just as good (if not better) than wet brining. Its a lot easier to manage than a couple gallons of brine!

Brining helps flavor the bird and protect it from drying out. If you can manage to get the thigh meat to 165 without getting the breast above 150, brining isn't needed, or so they say..

Source (lenghty read): http://seriouseats.com/2012/11/the-food-lab-the-truth-about-brining-turkey-thanksgiving.html

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Easy. Use kosher salt. Salt your meat liberally (it should look like a light snowfall on the bird). Place the bird on a plate in the fridge overnight and loosely cover it with plastic or cheesecloth. Rinse if desired to remove excess surface salt (I skip this step because I like salty skin). Pat dry. Roast as desired. For even better results, carefully separate the skin from the breast and thighs and rub the salt directly on the meat, under the skin.
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Unread 11-17-2013, 12:30 PM   #18
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Quote:
Originally Posted by rolfejr View Post
We use this simple brine, in a 5 gallon bucket. make as many batchs as required to cover
1 gallon cold water
1 cup Kosher Salt
1/2 cup dark brown sugar, packed
Use a pie pan with a weight to keep it submerged

We brine 24 hours.

For smoking we allow it to air dry and drain in the fridge for about 3 hours on a rack

For frying we will air dry and drain for 24 hours

We smoke with a little apple wood at ~ 325-350 and pull at ~ 165, let it rest ~ 1 hour and carve.
They come out pretty nice.

This is pretty much the brine I like... nice and simple.
I do place butter under the bird's skin before smoking and usually slather the bird in butter and sprinkle with cracked black pepper. (no salt).

Sometimes I skip the butter and put slices of smoked sausage under the skin for added juice and flavor.

Good luck with what ever you do Paul!
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Unread 11-17-2013, 02:04 PM   #19
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Thank each and everyone for the response!!!! Man they all look great!!!! Guess I need to buy some more turkeys!!!!! And yes I am saving this to my favorites!!!!I will post the cook. One more question How long will it take to smoke a 18# bird@ 250/275 degrees. Approx time. Just to give me an idea and to what internal temp, I am only an IT guy on birds!!!!!!
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Unread 11-17-2013, 03:55 PM   #20
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I do my birds at 325+ I don't like rubber skin
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Unread 11-18-2013, 06:01 AM   #21
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Quote:
Originally Posted by TuscaloosaQ View Post
Thank each and everyone for the response!!!! Man they all look great!!!! Guess I need to buy some more turkeys!!!!! And yes I am saving this to my favorites!!!!I will post the cook. One more question How long will it take to smoke a 18# bird@ 250/275 degrees. Approx time. Just to give me an idea and to what internal temp, I am only an IT guy on birds!!!!!!
No go on the 250/275, you need to cook at 325/350 to get a nice crispy skin
Internal to 165 in the thickest part of the thigh and let is rest tented with foil. The internal should come up to 170ish with carryover heat.
Generally 2.5 - 3.5 hours
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Unread 11-18-2013, 08:55 AM   #22
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I'm lazy. This is what I have done since this came out and I won't go back to a five gallon bucket and ice. Remember 1 TBS of kosher salt per 5 lbs. Your choice of herbs.

http://www.oregonlive.com/foodday/in...o_turkeys.html
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