First Smoked Turkey

[lynsey123]

Hi Folks'

I smoked my first turkey today and it turned out great.
I used hickory and mopped it with apple cran juice.
Smoked it at about 250 for about 5 hrs and pulled and foiled it at 170.

Served it with potato salad slaw and ABT'S.

Thanks for looking and for all your Help

Herb

[Capt Dan]

Looks like a great meal. Nicely done!

[Bassman]

Great looking turkey. I've got one thawing now and trying to decide what to do with it.

[Richtee]

Allrighty Herb... ya did good man! Everyone loved it I bet.

[Bbqgoddess]

Herb!
Wow what a great meal, the turkey looks fantastic. Your ABT's are looking pretty tasty too... Does Lynsey like abts? Cabana boy does but the baby girl is as far from a chilihead as you can get! LOL!!
How big was that turkey, looks like a good sized one, did you brine it first?
Thanks!

[Kingudaroad]

Great looking meal Herb!

[lynsey123]

Hi BBQ,

Yes Lynsey loves ABT'S.
The turkey was about 10 lbs, no I didn't brine it first. Don't know how.

[Bbqgoddess]

Herb!
Brining is easy, and you will never want to even cook a yardbird in the oven without doing it first after you give it a try the first time..

Brining is a very interesting process here is a link to check out
http://www.virtualweberbullet.com/brining.html
I was facinated with how the process works, and then when you add flavors into the brine it imparts those flavors into the meat. Its really cool, next chicken you get like for beer in the butt, give it a shot. Do remember that salt varies by size so depending on what kind of salt you are using will depend how much you measure out.. I have a conversion chart somewhere, I have to look for it.... don't use regular salt, kosher is preferred and there is a difference in the morton and the diamond kosher salt size....
ah ha here is the link
http://bbq.about.com/od/spicesseason.../aa102007a.htm

I can't wait for you to try it!!

[Texas-Hunter]

Hi BBQ,

Yes Lynsey loves ABT'S.
The turkey was about 10 lbs, no I didn't brine it first. Don't know how.

Herb my hats off to you... You my friend have come a long way with your smoking skills... Thats a fine looking plate of grub.

As for brining.. Its the way to go.. It will take your poultry to a whole new level... I know erain has one killer brine and several others as well... I bet we can get you a few good brine recipes to work with... Just hang tight.

[Bbqgoddess]

Here are a couple...

I know Tips is really yummy ~

*_Slaughterhouse Poultry Brine _** _By Tip Piper of Hillbilly Vittles_*
*1 ½ Gal Water* (24 cups)
*½ C Salt (picklin er kosher)*
*½ C Dark Brown Sugar*
*2 tsp Garlic Powder*
*2 tsp Onion Powder*
*2 tsp Cajun Spice (Louisiana Cajun Seasoning)*
*2 tsp Celery Seed*

Here is one of my favorites
CITRUS SAGE DILL BRINE

½ CUP SALT (diamond kosher)
3 CUPS WATER
1 BULB GARLIC
HAND FULL FRESH SAGE
3 TBL DRIED DILL
BOIL A FEW MINUTES TILL GALIC IS SMASHABLE
TAKE OUT SMASH PUT BACK IN ADD SLICED ¼ “ THICK
1 LEMON
3 LIMES
1 ORANGE
TURN OFF BOIL AND COOL

FRANKS RED HOT BUFFALO CHICKEN BRINE

½ CUP SALT
½ CUP FRANKS RED HOT
3 CUPS WATER
BRING TO BOIL THEN ADD ~
2 TBLS CILANTRO
1 TBL CUMIN
1 TBL CHILI POWDER
1 PKG OF HIDDEN VALLEY RANCH DRESSING
LET COOL

Everyone has a favorite brine, there will be more here soon. I know Tips is excellent! He is my twin and I am sure he wont mind me passing out his recipe.

Happy Smokes!

[Slanted88]

Yeah Man!...ya done good with that bird!

[Richtee]

Another easy brine for poultry:

1 cup Kosher
1 gallon of water
2 cups white wine
2 tablespoons rosemary
2 tablespoons thyme
2 tablespoons celery powder
2 tablespoons onion powder

Boil about 3 cups of the water and add all ingredients except wine, reduce to low simmer for about 10 min. Dump that into brining container with the balance of the water and wine in it...add some ice to chill brine to 40°.

Plop in bird, making sure it is completely submerged, and keep at 40° for 6-12 hours...depends on bird size.

[lynsey123]

Thanks Guys,

I'm having a ball with this smoke thing with all your help.

Herb

[Richtee]

Thanks Guys,

I'm having a ball with this smoke thing with all your help.

Herb

Haha.... glad to further your addictions..in this case!

[RowdyRay]

Looks like it turned out great. Glad you're enjoying it. It is addictive.

One of the turkeys on Mem. weekend was brined. Definitely was the favorite. I'll be experimenting with that a little more. I couldn't believe the difference it made. Give it a try it's worth it.