Showing posts with label smoked. Show all posts
Showing posts with label smoked. Show all posts

Thursday, November 24, 2011

Brined and Smoked Turkey


It's that time of year again.  Yep, Turkey Time!  (written a few weeks ago)

Getting ready for Turkey Day, I wanted to try different ways cook the big bird. I brined a turkey and my hubby, Ted, said he wants to smoke it. Being the considerate  person I am, I agreed! ~smiles~

Remember, turkey isn't just for the holidays.  This is perfect for a get together during the summer months, too.  We have done this many times.  <3 and hugs!








Make certain you have room in refrigerator to put the container you are brining your turkey in or enough ice to keep it COLD at all times.

Brine for Turkey


turkey..mine was 12 lbs
1  1/2 to 2 gallons water
1 cups coarse kosher salt
1 cups granulated sugar
1/4 cup minced garlic
2 -3 stalks celery, cut in chunks
1 medium to large onion, cut in half
8 bay leaves..depending on size
1 stick of butter or margarine, cut in slices
turkey sized roasting bag
container to brine turkey in..I used a 5 gallon bucket, bleached.  The turkey was put in the roasting bag, inside the bucket, inside the fridge! ;D

Rinse bird and remove neck and giblets. Save these if you want to make gravy.
Mix 1 1/2 gallons water and remaining ingredients in a pitcher or container.
Stir to dissolve.
Put rinsed turkey in bag then in container.
Pour brine over turkey.
Add more water if needed.
Brine overnight.  If brining for a shorter amount of time, increase the sugar and salt by 1 cup each.

Take out of brine and rinse thoroughly, inside and out.  Pat dry and place slices of butter under the skin.  You can add the veggies to the cavity if you wish for added flavor,  but do not eat them.  They will be too salty.

While waiting for charcoal to get red...presoak hickory chips for 30 minutes or more.
Take chips out of water and put on hot coals.
When grill is between 250 and 275 degrees...put turkey off to the side, away from the coals, on grill.
Check in an hour.  Tent with foil if the breast is getting too brown.  Our turkey was done in 3 1/2 hours.  Internal temperature in leg should be 175 - 180 degrees and the breast should be 165 - 170 degrees.
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