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First attempt to Smoke a Turkey - This weekend!
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<blockquote data-quote="Paul Marx" data-source="post: 336762" data-attributes="member: 10834"><p>Unless it's a fresh turkey it has been injected with saline solution at the plant where it was killed. Soak it in a bucket of fresh water and ice over night to extract factory solution .Take it out of the water and let it drain good and air out till it's pretty dry . When you make your brine, replace some of the water with 100% natural Apple Cider . Add what ever you want to your brine , bay leaves , onion , thyme . I mix my brine 1C salt Kosher , 1C brown sugar , to 1 gallon of liquid (water or cider) . When you mix your brine you want to taste some of everything you put in it. I like to inject some brine to make sure it reaches everything . Cold poultry fat doesnt allow it to soak in as good as it should. Place said bird into a trash bag and pour brine into the bag . Squeeze out all the air and tie the bag closed and place it in a cooler or fridge for up to 3 days . Remove it from the bag and rinse it off . Place it on the smoker and cook it till the temp. reaches 160 take it off let it rest and cool so you can slice it . If you don't have time for all this , bring your brine to a simmer . Sink the thawed bird in it and simmer for about 30 minutes , remove and smoke. I like to smoke everything low and slow (180 - 200 ) to retain all the moisture in the meat.</p></blockquote><p></p>
[QUOTE="Paul Marx, post: 336762, member: 10834"] Unless it's a fresh turkey it has been injected with saline solution at the plant where it was killed. Soak it in a bucket of fresh water and ice over night to extract factory solution .Take it out of the water and let it drain good and air out till it's pretty dry . When you make your brine, replace some of the water with 100% natural Apple Cider . Add what ever you want to your brine , bay leaves , onion , thyme . I mix my brine 1C salt Kosher , 1C brown sugar , to 1 gallon of liquid (water or cider) . When you mix your brine you want to taste some of everything you put in it. I like to inject some brine to make sure it reaches everything . Cold poultry fat doesnt allow it to soak in as good as it should. Place said bird into a trash bag and pour brine into the bag . Squeeze out all the air and tie the bag closed and place it in a cooler or fridge for up to 3 days . Remove it from the bag and rinse it off . Place it on the smoker and cook it till the temp. reaches 160 take it off let it rest and cool so you can slice it . If you don't have time for all this , bring your brine to a simmer . Sink the thawed bird in it and simmer for about 30 minutes , remove and smoke. I like to smoke everything low and slow (180 - 200 ) to retain all the moisture in the meat. [/QUOTE]
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First attempt to Smoke a Turkey - This weekend!
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