Smoked turkey???

[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?

[honda450]

Google it ya will get 100,000 hits.

I used to buy smoked turkey in Fort MacLeod at a farm. It was great.

[gtr]

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!

[recce43]

always brine it first

[stonefish]

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.

[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.

[omega50]

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

[smokedstew]

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!!!

[sns2]

The war office is potentially gonna make a bunch of people sick

[The Cook]

I'll sneak it in.

[lyallpeder]

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]

[Unregistered user]

If it's butter injected the brining is a waste of time.

[eagleflyfisher]

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.

[tirebob]

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.

[Dick284]

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.

[Fishfri]

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

[Iron Brew]

I now always brine and spatchcock my birds. Spatchcock seems to add consistency and reduce cooking time. A more even cook.

[jpohlic]

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...

[Iron Brew]

I brine for shorter (find they get too salty more than 12-14hrs in) and i smoke hotter using UDS or egg.

[JBE]

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?

[270person]

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?

[Morfitt09]

Is there anywhere in spruce grove/stoney area to buy smoked turkeys?