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Old 11-14-2017, 01:37 PM   #1
CaptJack
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Default Thanksgiving turkey tips

Since Thanksgiving and cooking turkey is upon us
I thought I'd pass along some tips
The easiest way to brine a turkey is in a Reynolds oven bag
they are very tough and won't leak if you don't poke any holes in them
I put the turkey in the bag breast side down and squeeze out as much air as possible
the basic recipe for brine is 1-cup of salt to 1-gallon of water
some folks add sugar. I just add a bunch of Montreal chicken seasoning to the water
I BBQ roast mine in a 22" OldSmokey set up for two-sided indirect
with a raised drip pan between the two coal beds
the OldSmokey runs around 325 which cooks in normal time
it doesn't dry out the meat like a long slow smoke and you get good skin
I cook the turkey to 160 in the breast, then put a loose foil tent over it when it rests
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Old 11-14-2017, 01:54 PM   #2
CaptJack
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this brine had orange juice in it
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Old 11-14-2017, 03:11 PM   #3
Lee230
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Ok, don't shoot the messenger and I have really enjoyed your cooking threads. My question, is the brine for taste or just to increase moisture? I cook my bird on the Big Green Egg with the ceramic heat diverter and my moisture level is always great. Thanks for any tips.
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Old 11-14-2017, 03:31 PM   #4
Graysonhogs
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Looks great.
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Old 11-14-2017, 03:39 PM   #5
mikeyb_23
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Where did the rest of the turkey go in the last pic?
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Old 11-14-2017, 04:36 PM   #6
Jason85
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Looks good Capt Jack!
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Old 11-14-2017, 05:00 PM   #7
CaptJack
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Quote:
Originally Posted by mikeyb_23 View Post
Where did the rest of the turkey go in the last pic?
Mike, you can buy just bone on breast
my wife doesn't like dark meat so this is what i normally cook
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Old 11-14-2017, 05:14 PM   #8
Old Mathews
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Hey CaptJack, how big is the turkey in the pic if you remember? I'm ready to fire up my old smokey and get the bird going.
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Old 11-14-2017, 05:17 PM   #9
ace340cs
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nice!!!!
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Old 11-14-2017, 05:30 PM   #10
mikeyb_23
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Quote:
Originally Posted by CaptJack View Post
Mike, you can buy just bone on breast
my wife doesn't like dark meat so this is what i normally cook
We've done just the breast before, only cuz its easier to cook that way though. Hard to get the whole turkey ready at the same time.
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Old 11-14-2017, 06:22 PM   #11
Acameron52
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I’m ready for some Turkey!
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Old 11-14-2017, 06:29 PM   #12
CaptJack
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Quote:
Originally Posted by Old Mathews View Post
Hey CaptJack, how big is the turkey in the pic if you remember? I'm ready to fire up my old smokey and get the bird going.
the whole bird was around 14#
took just under 3 hours
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Old 11-14-2017, 06:34 PM   #13
stickerpatch59
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great, now i'm hungry
looks good, thanks for the tips
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Old 11-14-2017, 06:51 PM   #14
BigDraw
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Can someone please explain why you brine, is it just for smoking or also the oven?.
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Old 11-14-2017, 08:22 PM   #15
CaptJack
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Quote:
Originally Posted by BigDraw View Post
Can someone please explain why you brine, is it just for smoking or also the oven?.
it makes the meat much more moist
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Old 11-20-2017, 09:11 AM   #16
Mohawkman
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CaptJack Do you brine over knight? I have a 21lb turkey. We are eating at 1:00. Any idea what time I need to put it on.
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Old 11-20-2017, 09:22 AM   #17
Cookiemonster1
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My wife just made one in a Brine at it is the best Turkey I have ever eaten. Not sure the Brine but it sat in it for 2 days and is the juiciest Turkey I have had.
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Old Yesterday, 08:31 PM   #18
BigYoung
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Howdy Jack, how long did the turkey breast take cook?
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Old Yesterday, 10:16 PM   #19
txpitdog
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Heres what Im doing tomorrow. Got two 13 pounders in brine and going to smoke them with mesquite on a 22 WSM. Never done it this way so fingers are crossed!

http://www.smoking-meat.com/november...arbecue-turkey


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Old Yesterday, 10:22 PM   #20
pilar
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Quote:
Originally Posted by CaptJack View Post
Since Thanksgiving and cooking turkey is upon us
I thought I'd pass along some tips
The easiest way to brine a turkey is in a Reynolds oven bag
they are very tough and won't leak if you don't poke any holes in them
I put the turkey in the bag breast side down and squeeze out as much air as possible
the basic recipe for brine is 1-cup of salt to 1-gallon of water
some folks add sugar. I just add a bunch of Montreal chicken seasoning to the water
I BBQ roast mine in a 22" OldSmokey set up for two-sided indirect
with a raised drip pan between the two coal beds
the OldSmokey runs around 325 which cooks in normal time
it doesn't dry out the meat like a long slow smoke and you get good skin
I cook the turkey to 160 in the breast, then put a loose foil tent over it when it rests
I think I could eat that it looks good
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Old Today, 11:01 AM   #21
Mike D
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Default Thanksgiving turkey tips

I have one on the smoker now. Ive never brined a bird or any meat for that matter. Just dont see a 24 hours salt water bath being good for you.

I do inject mine and the juice just runs out of it when sliced.


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Old Today, 02:20 PM   #22
txpitdog
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Default Thanksgiving turkey tips

Went out to baste my turkeys and the plastic thingy had popped up. Skin had spilt slightly on one, so Im assuming they are done. Dont have a meat thermometer. 4hrs at 275 on my WSM. I double wrapped each in foil and placed them in a cooler to rest. Not worried about crispy skin, just want the meat to be good. Well find out in about an hour!


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