- Nov 22, 2009
- 13
- 10
Alright, i just posted my intro thread not 5 mins ago and signed up for the 5 day ecourse...unfortunately, thanksgiving isnt 5 days away hahaha. I have found the answers to most the questions i've had on here but had juuuuust a few more. I plan on using the brine recipe that Travcoman put up in another thread, it sounds excellent. However, Is it ok to use with a turkey that has already been injected w salt, sugar etc etc? I dont want to brine it for 24 hours and have it come out too salty. But on the other hand, I want to brine it so we're not eating shoe leather come thursday lol.
Next, after telling my wife to grab an 11-12 lb turkey, she comes home with a 15 pounder..
I know that optimal is around 12, and you shouldn't try to smoke a turkey that big due to potential bacteria growth. But am I gonna be in trouble w a 15 pound turkey? Its just a matter of whether Im going to be running back to the store tonight...lol. I plan on cooking at 285-300 degrees in order to get a crispier skin, so if I cook at the upper end of this, it should help me avoid being in that window for too long, right? or will that still not cut it?
And lastly (for right now ;) im sure ill be back w a few more later, but i have to get back to studying for an exam lol. I know this one comes down more to preference, but as far as wood goes, I dont think the family coming in wants meat that has TOO strong of a smokey taste, so I was thinking of using dry pecan logs, and wet applewood chunks. Does this sound like an Ok wood combo for the turkey that wont overpower it too much, but still give it a good flavor? And Im also curious how much wood is TOO much? Like would you just throw a small log and a couple chunks of apple on every hour or so? And how many bags of charcoal will be necessary to cook a bird this size through? Can I get away with just one? (sorry for the Newb questions, I just found out yesterday that Im going to be in charge of getting the turkey right for this holiday hahaha)
Next, after telling my wife to grab an 11-12 lb turkey, she comes home with a 15 pounder..
And lastly (for right now ;) im sure ill be back w a few more later, but i have to get back to studying for an exam lol. I know this one comes down more to preference, but as far as wood goes, I dont think the family coming in wants meat that has TOO strong of a smokey taste, so I was thinking of using dry pecan logs, and wet applewood chunks. Does this sound like an Ok wood combo for the turkey that wont overpower it too much, but still give it a good flavor? And Im also curious how much wood is TOO much? Like would you just throw a small log and a couple chunks of apple on every hour or so? And how many bags of charcoal will be necessary to cook a bird this size through? Can I get away with just one? (sorry for the Newb questions, I just found out yesterday that Im going to be in charge of getting the turkey right for this holiday hahaha)