|
10-21-2017, 01:34 PM
|
|
|
Join Date: Jun 2014
Location: Canmore
Posts: 2,104
|
|
Smoked turkey???
I have a 10 lb utility bird that I want to smoke in my masterbuilt 30 inch smoker but not sure if I should brine or not and if so what kind of brine should I use and how long should it sit in the brine? Should it be cooked whole or cut up?
__________________
Woke up with a pulse, best day ever
|
10-21-2017, 01:40 PM
|
|
|
|
Join Date: Jun 2007
Location: Parts Unknown
Posts: 6,952
|
|
Google it ya will get 100,000 hits.
I used to buy smoked turkey in Fort MacLeod at a farm. It was great.
__________________
Smoke or Fire in the Forest Dial 310-FIRE
thegungirl.ca @gmail.com
Last edited by honda450; 10-21-2017 at 01:46 PM.
|
10-21-2017, 02:13 PM
|
Banned
|
|
Join Date: Nov 2013
Location: Manitoba
Posts: 1,529
|
|
Quote:
Originally Posted by The Cook
I have a 10 lb utility bird that I want to smoke in my masterbuilt 30 inch smoker but not sure if I should brine or not and if so what kind of brine should I use and how long should it sit in the brine? Should it be cooked whole or cut up?
|
I would brine it. One cup pickling salt, one cup brown sugar added to 8 liters water. Should be enough volume for your bird. All sorts of recipes, but this is the general base I start with. Can add spices and other favourite flavours you wish. Let stand in fridge for 24 hours or so, rinse really well. Smoke it whole. Good luck!
|
10-21-2017, 02:15 PM
|
|
|
|
Join Date: Aug 2007
Location: airdrie
Posts: 5,211
|
|
always brine it first
__________________
------------------------------------------------------------
LIFE IS TOUGH.....TOUGHER IF YOU'RE STUPID.-------------------“Women have the right to work wherever they want, as long as they have the dinner ready when you get home”
|
10-21-2017, 02:44 PM
|
|
|
Join Date: Mar 2016
Location: Alberta
Posts: 32
|
|
I like to brine for 24-48hrs. Salt and water, can add spices if you want but it doesn't change much in my opinion.
I smoke for 3hrs at 205F in a Bradley. Then pull out of the smoker, add stuffing and finish in the oven until IT is 175.
|
10-21-2017, 05:08 PM
|
|
|
Join Date: Jun 2014
Location: Canmore
Posts: 2,104
|
|
Thanks for the info, will get on it tomorrow.
The war office isn't keen on #1 cure so if I can make a Brine without it, it would be peace in the valley.
__________________
Woke up with a pulse, best day ever
|
10-21-2017, 05:23 PM
|
|
|
|
Join Date: Dec 2009
Posts: 8,494
|
|
Quote:
Originally Posted by The Cook
Thanks for the info, will get on it tomorrow.
The war office isn't keen on #1 cure so if I can make a Brine without it, it would be peace in the valley.
|
Let the war office take the responsibility for their decisions.
They seem to know better
__________________
You're only as good as your last haircut
|
10-21-2017, 06:27 PM
|
|
|
Join Date: Jul 2016
Location: Edson
Posts: 108
|
|
I would brine as well I tried one without and it got a little dry. Another option I like is to smoke for a couple hours then deepfry!!!
|
10-21-2017, 06:29 PM
|
|
|
|
Join Date: Dec 2010
Location: My House
Posts: 13,462
|
|
The war office is potentially gonna make a bunch of people sick
|
10-21-2017, 06:54 PM
|
|
|
Join Date: Jun 2014
Location: Canmore
Posts: 2,104
|
|
I'll sneak it in.
__________________
Woke up with a pulse, best day ever
|
10-21-2017, 09:39 PM
|
|
|
Join Date: Jul 2009
Location: Edmonton
Posts: 1,576
|
|
Don't brine it. I used this and smoked it for 5 hours at about 250 with apple smoke it was delicious.
It’s not burn, but it was super juicy and delicious.
https://www.google.ca/amp/www.seriou...ab-recipe.html
[IMG] [/IMG]
|
10-21-2017, 10:00 PM
|
|
|
Join Date: May 2007
Location: Calgary
Posts: 5,144
|
|
If it's butter injected the brining is a waste of time.
__________________
Former Ford Fan
|
10-21-2017, 10:50 PM
|
|
|
Join Date: Jul 2015
Posts: 289
|
|
Quote:
Originally Posted by honda450
Google it ya will get 100,000 hits.
I used to buy smoked turkey in Fort MacLeod at a farm. It was great.
|
Me too, Auntie Emma's smoked turkeys .said she cold smoked for a week.miss that place.
|
10-22-2017, 08:03 AM
|
|
AO Sponsor
|
|
Join Date: Jun 2013
Location: Airdrie, AB and Part Time BC
Posts: 3,003
|
|
I brine almost all my birds now, whether I am smoking them or roasting them. Deep fried I do not. For brine I use kosher salt, pepper, brown sugar, crushed garlic and worcestershire in water.
|
10-22-2017, 08:23 AM
|
|
|
|
Join Date: May 2007
Location: Dreadful Valley
Posts: 14,620
|
|
I think upwards of 6 turkeys smoked now.
They have all turned out awesome.
Brine them first.
I use for every 5 litres of ice water:
1/2 cup kosher salt (never use table salt)
1/2 cup brown sugar
1/2 cup maple syrup
1-1/2 tablespoon black peppercorns
1 tablespoon allspice berries
2 bay leaf
Bird must be mostly thawed out.
Brine in a plastic or ceramic container (5 gallon food grade pail for smaller birds, smallish cooler for larger)
Brine for 24 hours, in a cool place(cold room or garage) or in a refigerator, add ice cubes along the way.
The recipe is for every 5 litres of water used, add a bit more ingredients if lots of the ice is melting.
Preheat your smoker to 230-240F
Premove the bird from the brine, drain and pat dry, and let stand for 1 hour.
Put the bird in the smoker with a remote reading thermometer inserted into the deepest part of the breast.
I've used a cheesecloth game bag and hung the bird by a dowel in my smoker. Brush the bag with butter for the skin to turn that antique bronze colour.
When the birds internal temperature rises above 60F start your smoke(I like apple or alder)
Smoke for a minimum of 4 hours, then continue cooking in the smoker till the birds internal temperature reaches 170F, remove and cover with foil for 15 mins, then carve.
10 pound birds have taken close to 10 hours to finish.
Good luck.
__________________
There are no absolutes
Last edited by Dick284; 10-22-2017 at 08:29 AM.
|
10-22-2017, 11:13 AM
|
|
|
|
Join Date: Sep 2015
Location: Over here
Posts: 94
|
|
brine
I tried putting it in apple juice and left for about 12 hours one time. Had other spices there as well. Kept it simple.
Juicy and tasty.
one pan of apple and one pan of maple chips.
After the smoke was done, put in oven to bake it.
Everyone seemed to enjoy it
|
10-22-2017, 04:26 PM
|
|
|
Join Date: Oct 2007
Location: To Be Determined.
Posts: 2,190
|
|
I now always brine and spatchcock my birds. Spatchcock seems to add consistency and reduce cooking time. A more even cook.
|
10-22-2017, 05:51 PM
|
|
|
Join Date: Aug 2008
Location: Edmonton
Posts: 1,190
|
|
Quote:
Originally Posted by Iron Brew
I now always brine and spatchcock my birds. Spatchcock seems to add consistency and reduce cooking time. A more even cook.
|
I do the same... brined for 24 hours, spatchcocked, and applewood smoked at 200-225 until done. I can fit 3 spatchcocked turkeys in my smoker but only 1 whole bird with the way my racks are set. I bought a few birds at thanksgiving but haven't had time to get em smoked yet. Hopefully soon...
|
10-22-2017, 10:05 PM
|
|
|
Join Date: Oct 2007
Location: To Be Determined.
Posts: 2,190
|
|
I brine for shorter (find they get too salty more than 12-14hrs in) and i smoke hotter using UDS or egg.
|
10-23-2017, 04:37 PM
|
|
|
Join Date: Sep 2008
Posts: 731
|
|
I have only done a dry rub and injected a chicken broth mix on the few I have done. I am going to try a brine tomorrow. Does anyone inject and also brine or am I wasting my time by also injecting?
|
10-23-2017, 06:12 PM
|
|
|
Join Date: Nov 2016
Location: Edmonton
Posts: 6,496
|
|
Regarding the title of your post? Gotta say I've never smoked turkey. Cigars, cigarettes, pot, several wild ungulates yes, but never a turkey.
Gotta be hard to light no?
|
10-28-2017, 03:03 PM
|
|
|
Join Date: Sep 2016
Posts: 19
|
|
Is there anywhere in spruce grove/stoney area to buy smoked turkeys?
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
All times are GMT -6. The time now is 10:07 AM.
|