Anyone smoking Turkey for Thankgiving?
- Thread starter Jerz
- Start date
I am considering a turkey breast.
I plan to brine 1/hour per pound.
A simple brine is one gallon of water, 1 cup of kosher salt, one cup of brown sugar, 1 tablespoon each of onion powder, garlic powder, crushed rosemary, and thyme.
I add one to two ounces of wood and rub without any salt.
I smoke to it of 165 and then rest for an hour. The breasts usually take 3-4 hours.
I plan to brine 1/hour per pound.
A simple brine is one gallon of water, 1 cup of kosher salt, one cup of brown sugar, 1 tablespoon each of onion powder, garlic powder, crushed rosemary, and thyme.
I add one to two ounces of wood and rub without any salt.
I smoke to it of 165 and then rest for an hour. The breasts usually take 3-4 hours.
I am doing a 7# turkey breast in the smoker. I have smoked a whole turkey in the #2, but the family likes stuffing from the turkey and you really don't want to do that in the smoker. So, I will have an 18# turkey in the oven with the stuffing, and the breast in the smoker. ES has it right on the brine..I will brine the breast for 5 hours or so, rub it, rest it overnight, and then on the smoker. Timing is everything, so I want it to come off with an hour to spare so I an double foil and let it rest before carving. On my test run with cherry wood, I learned to allow more time (the breast needed 4.5 hours to reach 165IT) so that it could rest before carving.
DivotMaker
New member
If I can get a fresh 10-12 lb bird (I don't want a frozen bird that's been injected), I'll brine it and cram it in the #1. ;D Otherwise, I'm not sure what the "otherwise" is at this point. :-\
