Turkey II

[SuperDave]

I've had one last cheap turkey from thanksgiving taking up room in the freezer so I thought this weekend would be a good time to get it out of there and make room either some Spring fish or all the other cuts of meat that I've been passing up buying because there is no where to put them. I was debating on whether to put in the brine tonight or tomorrow morning, 24 or 36 hour brine time?  Do you guys think there will be a noticeable difference?  This will be my second turkey in the SI and think it should be a pretty straight forward smoke.

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[NDKoze]

I usually only do mine overnight and many here would tell me that that is too long. But, I have never had a problem with 12-24 hour poultry brines.

36 may be a touch long, but I am not sure because I haven't brined one that long before. You could cut down on the salt a little bit and be just fine I would think.

[SuperDave]

I went with Gregg and put the bird in the brine yesterday morning for a 24 hour brine.  I'm rolling the dice with another 15 lbs bird because that's what was in the freezer.  I put the bird in at 9:00 a.m. after my cheese was done.  The box was at 90 degrees and turkey was at 40 degrees.  Smoker box temp hit 275 at 10:10 and holding.  IT at 10:50 is 100 and rising. 

[Barrel99]

Sounds like a plan Dave. Guess you keep a well stocked freezer. We just  don't buy enough to warrant one. I always buy fresh, on sale if possible. But our frig's freezer does yell ouch most of the time because I'm sticking something in it. Do you vac seal everything?

[SuperDave]

I vac seal almost nothing.  My wife and I eat well for a couple of days off of leftovers and the people we invite over for dinner always seem to show up with Tupperware.   

[SuperDave]

Internal temp hit 140 at the 3:48 mark. I will pull it at 162.

[SuperDave]

[Barrel99]

Man, that looks great! What was the total time?

[SuperDave]

Man, that looks great! What was the total time?

5:10.  Working on sides now so will post some plated shots tonight.

[SuperDave]

Mashed potatoes & smoked gravy, corn casserole, carrots and the delicious turkey.  Bread pudding with rum sauce for dessert. 

[Barrel99]

That's a classic dinner for sure. Turkey looks moist.

[Pork Belly]

That's a fine looking meal.

[gregbooras]

Dave,

It looks like you used a roaster pan in the smoker for the Turkey?

Greg

[SuperDave]

Dave,
It looks like you used a roaster pan in the smoker for the Turkey?
Greg

That's correct Greg.  It doesn't effect the turkey getting smoke.  The juices make fabulous gravy and the vegetables cooked in the fat juices are one of my favorite parts of the meal. 

[gregbooras]

Dave,

Thanks when I used my egg I did the same thing with the pan, but was not sure with the #2.

Turkey looked great.

Greg