SirPorkaLot
somebody shut me the fark up.
Ok folks, take a seat and read through this post if you’re interested in how I dry brine and smoke my award-winning Turkeys.
It is a method you may not see very often.
This cook started with a 16lb organic Turkey from Wild Fork Foods.
(T = start of smoke time)
T -50 hours: Dry Brine process
The Turkey has been properly thawed and all the offal and neck removed from the cavity.
The pop-up timer is also removed (we don’t need no steeeking timer).
Our dry brine - Harvest Brine - is applied at the rate of 1 tsp per pound. Since this is a 16lb Turkey, that means 16 tsp or 5.5
tablespoons of dry brine is applied evenly to the Turkey.
Once the bird is dry brined, we must wrap it tightly with plastic wrap (or you can vacuum seal it). There are some places on the internet that suggest not wrapping or covering the bird during the dry brine process, but they’re wrong. Wrap it.
It is recommended to dry brine the Turkey for 3 hours per pound of meat.
16lb Turkey = 48 hours.
So the tightly wrapped dry brined Turkey will go into the fridge for 48 hours
Here it is after 48 hours
T -2 hours: Air dry
2 hours prior to smoke time, remove plastic wrap and let Turkey air dry. I do this in my fridge as well.
T -0 hours: Smoke time!
I have my 14” WSM preheated to 300F and loaded with briquettes and cherry wood (chunks). I use the Minion method to light the coals and wood chunks. (A few hot coals on top of unlit coals)
There are many ways to cook whole birds (laying down, standing up, spatchcock, etc)
I prefer to cook my Turkey standing up (vertically). Similar to the beer can method, except there ain’t no can (that’s a joke method, don’t use a can)
Several reasons for that, but the main one is air flow.
With it standing vertically and an open cavity, I can get good air flow through the bird. This is important to cook it evenly.
I also like to splay the wings out (tuck the tips behind the thighs), again for good air flow and to cook evenly.
At 300F, it will take ~3 hours to cook this Turkey. That’s right, 3 hours.
I pull the Turkey when it’s 155F in the breast and at least 165F in the thigh (typically is quite a bit more than that, which is good too, the breast temp is what’s important)
You won’t find a better way to get a juicy Turkey, guaranteed.
It is a method you may not see very often.
This cook started with a 16lb organic Turkey from Wild Fork Foods.
(T = start of smoke time)
T -50 hours: Dry Brine process
The Turkey has been properly thawed and all the offal and neck removed from the cavity.
The pop-up timer is also removed (we don’t need no steeeking timer).
Our dry brine - Harvest Brine - is applied at the rate of 1 tsp per pound. Since this is a 16lb Turkey, that means 16 tsp or 5.5
tablespoons of dry brine is applied evenly to the Turkey.
Once the bird is dry brined, we must wrap it tightly with plastic wrap (or you can vacuum seal it). There are some places on the internet that suggest not wrapping or covering the bird during the dry brine process, but they’re wrong. Wrap it.
It is recommended to dry brine the Turkey for 3 hours per pound of meat.
16lb Turkey = 48 hours.
So the tightly wrapped dry brined Turkey will go into the fridge for 48 hours
Here it is after 48 hours
T -2 hours: Air dry
2 hours prior to smoke time, remove plastic wrap and let Turkey air dry. I do this in my fridge as well.
T -0 hours: Smoke time!
I have my 14” WSM preheated to 300F and loaded with briquettes and cherry wood (chunks). I use the Minion method to light the coals and wood chunks. (A few hot coals on top of unlit coals)
There are many ways to cook whole birds (laying down, standing up, spatchcock, etc)
I prefer to cook my Turkey standing up (vertically). Similar to the beer can method, except there ain’t no can (that’s a joke method, don’t use a can)
Several reasons for that, but the main one is air flow.
With it standing vertically and an open cavity, I can get good air flow through the bird. This is important to cook it evenly.
I also like to splay the wings out (tuck the tips behind the thighs), again for good air flow and to cook evenly.
At 300F, it will take ~3 hours to cook this Turkey. That’s right, 3 hours.
I pull the Turkey when it’s 155F in the breast and at least 165F in the thigh (typically is quite a bit more than that, which is good too, the breast temp is what’s important)
You won’t find a better way to get a juicy Turkey, guaranteed.
