Tutorial: Dry Brined & Smoked Turkey - Page 2

Music Junkie · 10-13-2021, 02:51 PM

Thanks for taking the time to share the info, it looks like the bird was well taken care of!

MFL · 10-14-2021, 02:05 AM

John,
I have a 20lb turkey dry brining and wrapped per your instructions in my fridge and plan on smoking Sunday. I will be cooking on my IVC and will shoot for 300 degree. I wasn't planning on using water but it looks like you recommend. Do you do any other seasoning before smoking besides the harvest brine? Coat the skin in butter? I will also try and stand the bird up but have no type of stand.

SirPorkaLot · 10-14-2021, 06:48 AM

Quote:

Originally Posted by MFL

John,
I have a 20lb turkey dry brining and wrapped per your instructions in my fridge and plan on smoking Sunday. I will be cooking on my IVC and will shoot for 300 degree. I wasn't planning on using water but it looks like you recommend. Do you do any other seasoning before smoking besides the harvest brine? Coat the skin in butter? I will also try and stand the bird up but have no type of stand.

No other seasonings needed.

I use the inside of my wife’s cake pan to stand it up, but they do make vertical roasters

1MoreFord · 10-14-2021, 02:29 PM

Here's another turkey stand.

https://www.campchef.com/accessories...n-roaster.html

ToOTHroTT · 10-14-2021, 05:58 PM

Do you rinse the brine off after you take it out of fridge or do you leave it on for seasoning?? I got some of the harvest brine last year and wanna try it this year.

SirPorkaLot · 10-14-2021, 06:19 PM

Quote:

Originally Posted by ToOTHroTT

Do you rinse the brine off after you take it out of fridge or do you leave it on for seasoning?? I got some of the harvest brine last year and wanna try it this year.

Leave it on for seasoning

MFL · 10-19-2021, 10:59 AM

Best turkey I cooked. Everyone loved it. 300-320 degree 20lb bird for 3 hours.
Harvest Brine for 4 days. no other seasoning.

SirPorkaLot · 10-19-2021, 11:10 AM

Quote:

Originally Posted by MFL

Best turkey I cooked. Everyone loved it. 300-320 degree 20lb bird for 3 hours.
Harvest Brine for 4 days. no other seasoning.

Looks awesome, thanks for sharing!

mcyork28 · 10-19-2021, 01:04 PM

Does the process differ any with a bird that's been pre-injected with some sort of sodium solution?

Is there any risk of ending up with a salty bird?

Sent from my Pixel 3 using Tapatalk

SirPorkaLot · 10-19-2021, 01:57 PM

Quote:

Originally Posted by mcyork28

Does the process differ any with a bird that's been pre-injected with some sort of sodium solution?

Is there any risk of ending up with a salty bird?

Sent from my Pixel 3 using Tapatalk

No change in the process.
I have not seen any issues with over saltiness, even with a prebrined bird.

The biggest difference with a pre-injected bird is texture. That’s going to be the case, regardless of what method you use though.

Pre-injected birds tend to have a slight textural difference

frognot · 10-19-2021, 07:04 PM

I'm another fan of Harvest Brine because I'm a lazy farker and there is no easier way to get an amazing smoked turkey.

Thanks for the tutorial, John!

LordRiffenstein · 10-20-2021, 01:10 AM

I concur on this method although I haven´t done it with Harvest Brine YET.
It works if you don´t wrap the bird for the brining but it is way better if you do.

Dplorable · 10-20-2021, 05:44 AM

Would the process/time be the same in a pellet pooper? That bird looks amazing!

Wetsmoke · 10-20-2021, 07:21 AM

Anybody try this method in a Big Easy yet?? Thanks

tcards · 10-20-2021, 04:30 PM

Just ordered by Harvest Brine. I am going to use this method for Thanksgiving.

10-13-2021, 02:51 PM	#16
Music Junkie Full Fledged Farker Join Date: 11-18-15 Location: Ventura, CA	Thanks for taking the time to share the info, it looks like the bird was well taken care of! __________________ [B]Jason - (AKA) Music Junkie[/B] [B][U]Cookers:[/U] [/B] 36" Blackstone, Weber Genesis II E-410 3' x 4' Santa Maria Pit 26" Weber Kettle, Mini Weber Kettle Cascade IVC Que Deville Custom

10-14-2021, 02:29 PM	#19
1MoreFord Babbling Farker Join Date: 03-14-05 Location: Central Arkansas Name/Nickname : Joe	Here's another turkey stand. https://www.campchef.com/accessories...n-roaster.html __________________ Joe Falcon MK V gaseous grill w/Grill Grates, OK Joe Longhorn w/ vertical - now gone, Char Griller Akorn, Camp Chef PG24SG, Weber 22" OTG w/SNS components

10-14-2021, 05:58 PM	#20
ToOTHroTT On the road to being a farker Join Date: 08-23-18 Location: Riverside, Ca. Name/Nickname : Bill	Do you rinse the brine off after you take it out of fridge or do you leave it on for seasoning?? I got some of the harvest brine last year and wanna try it this year. __________________ Keep Smiling!!!!!

10-19-2021, 01:04 PM	#24
mcyork28 Babbling Farker Join Date: 11-15-13 Location: West Linn, OR	Does the process differ any with a bird that's been pre-injected with some sort of sodium solution? Is there any risk of ending up with a salty bird? Sent from my Pixel 3 using Tapatalk __________________ LSG 20x42 BPS Drum Blackstone 24 Weber Kettle Weber Genesis Weber Smokey Joe Passed on to a new home Tejas 2040 Deluxe Humphrey's Long Weekender

10-19-2021, 07:04 PM	#26
frognot somebody shut me the fark up. Join Date: 03-22-04 Location: Allen, Texas Name/Nickname : Charles	I'm another fan of Harvest Brine because I'm a lazy farker and there is no easier way to get an amazing smoked turkey. Thanks for the tutorial, John! __________________ The Texas BBQ Brethren 2024 Spring Bash Planning Thread (link) Large Big Green Egg "If you really care about this place, you'll show some respect for it." deguerre "Bludawg looks just like I thought he would. Frognot looks like Tuffy Stone's dad!" aawa " . . . which includes frognot, who is a SoCal Pharker by now" gtr

10-14-2021, 02:05 AM	#17
MFL Knows what a fatty is. Join Date: 06-24-20 Location: Essexville, MI Name/Nickname : Pat	John, I have a 20lb turkey dry brining and wrapped per your instructions in my fridge and plan on smoking Sunday. I will be cooking on my IVC and will shoot for 300 degree. I wasn't planning on using water but it looks like you recommend. Do you do any other seasoning before smoking besides the harvest brine? Coat the skin in butter? I will also try and stand the bird up but have no type of stand.

10-20-2021, 01:10 AM	#27
LordRiffenstein is Blowin Smoke! Join Date: 06-27-17 Location: Langdorp, Belgium Name/Nickname : Yoeri	I concur on this method although I haven´t done it with Harvest Brine YET. It works if you don´t wrap the bird for the brining but it is way better if you do. __________________ 20x40" Nette Lette offset - BBQ PitBox RF vault - Yoder YS640 Comp Cart - BBQ mates SM grill - Weber OTG 22.5" - Weber GA - 13" mini kamado - wood fired oven

10-20-2021, 05:44 AM	#28
Dplorable is One Chatty Farker Join Date: 08-13-18 Location: SW Ohio Name/Nickname : Rick	Would the process/time be the same in a pellet pooper? That bird looks amazing! __________________ -Rick Where are we going and why are we in this hand basket?

10-20-2021, 07:21 AM	#29
Wetsmoke On the road to being a farker Join Date: 09-19-09 Location: Redmond WA	Anybody try this method in a Big Easy yet?? Thanks

10-20-2021, 04:30 PM	#30
tcards On the road to being a farker Join Date: 06-09-11 Location: Tulsa, Ok Name/Nickname : John	Just ordered by Harvest Brine. I am going to use this method for Thanksgiving.