Re-post of Boomyal's Brined Turkey Recipe!

[aspeck]

i don't know why it wouldn't work ...

 

[sangerwaker]

Flathead,
Is this just a store bought bird that is frozen? If so, yes, no issue. That's what we use every time we make this brine. Thaw the turkey, brine per recipe, and enjoy. Absolutely delicious smoked with some apple, hickory, and/or pecan. Cook to about 165 to 170 max. The juices just run out when you slice it. Soooo good.

 

[FLATHEAD]

Flathead,
Is this just a store bought bird that is frozen? If so, yes, no issue. That's what we use every time we make this brine. Thaw the turkey, brine per recipe, and enjoy. Absolutely delicious smoked with some apple, hickory, and/or pecan. Cook to about 165 to 170 max. The juices just run out when you slice it. Soooo good.

Good info, thanks for that.

 

[aspeck]

Yes, I like the apple and hickory smoke … 2/3 apple, 1/3 hickory. I pull the bird at about 150-155 …

 

[FLATHEAD]

I’m a convert. That brine is a game changer.
Great flavor.
View attachment IMG_7002.jpeg

 

[redneck joe]

She's a beaut Clark!

 

[redneck joe]

I like to truss the legs.

 

[redneck joe]

And either here or in the cooking thread can you please post cook details.

 

[FLATHEAD]

And either here or in the cooking thread can you please post cook details.

Not much to post. Gave it a 12 hour bath in Boomyalls brine. Rinsed it, pat it dry put a little black pepper on it. Smoked at 250/300*. Used a combo of apple wood and a little red oak. No spritzing, no basting just let it go. Not even sure how heavy that bird was, about 10 pounds? Was done in a little over three hours. Was super moist and tasty.

 

[redneck joe]

So, all smoke like a smoker or like me with an egg? And what temp internal did you pull off to rest, and lastly did you air dry the bird any?

 

[aspeck]

I have never dried the bird … just taken it from the brine to the smoker. I cook at a lower temp for a little longer … a wet smoke … and I use maple syrup instead of the brown sugar …

 

[FLATHEAD]

So, all smoke like a smoker or like me with an egg? And what temp internal did you pull off to rest, and lastly did you air dry the bird any?

I use an offset smoker and use wood. Pulled it at 165 and let it sit tented with foil for about half hour.