Hello all, I have been seeing many different brining times for turkey 12, 24 hours and days ? Strong Brines, 1C Salt per Gallon only need short soak times, 8-12 hours. At 1/2C per Gal, 24 hours works and I have gone 3 days with no issue. I am hoping to be smoking 2 12 pound turkeys and just wondering how people pick how long they will brine! Salt Content. Also I have always rinsed my birds after but came across some recipes yesterday where they didn't mention a thing about it? Some folks worry that rinsing Poultry can splash bacteria on kitchen surfaces. There is no real reason to rinse as salt and flavorful stuff will be on the skin and that don't hurt. Rest uncovered over night in the refer to dry the skin. Also I have read many different temps for when it is done. What is average breast / thigh temp? Breast to 165, but can go to 175. Thigh 175-185. Gives a little wiggle room. I have 14 people coming so don't want to screw this up. And what are people's favorite wood flavors ? I use Pitmaster Pellet that are Hickory, Maple and Cherry. Anything but Mesquite, too strong, will give good flavor. I am using electric smoker I think at 250. That is fine but the Skin will not crisp, no big deal because you are cutting it up for a big crowd. If you want to serve and eat it, you can pull the birds when the Breast IT is 145-150 and go in a 425°F Oven until the desired IT. I also should add that these will be enhanced birds with an 8% solution but have already seen the threads on here and will still brine them. I been doing that for many years with good results. Don't make the brine too salty and since you are brining don't add salt to your Rub, it's not needed.
Thanks !!!!! Have Fun...JJ
