We're getting a locally raised and slaughtered turkey for the first time this year....

Discussion in 'Poultry' started by dgross, Nov 12, 2010.

  1. Hi everyone :)! We are lucky enough to be able to get a locally raised turkey this year and I wanted to see if anyone has suggestions for brines? This is the first year that we have been lucky enough to get a really FRESH and organic local turkey and if anyone has suggestions we would love to hear them :). We hope you all and your families have a blessed Thanksgiving season, Daun
     
  2. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Daun, a typical brine is 1 gallon of water, 1 cup of salt (kosher or sea), 1 cup of sugar and any other spices you want to add for flavor.  If your watching your sodium level you can reduce the salt by half and still have great results.

    I smoke my birds around 325° and they are easily done within 4 hours.  Birds larger that 12 lbs are best spatchcocked (split up the backbone and layed flat) or just cut in half.

    Wood of choice for me is a mix of apple, cherry and hickory (less hickory than cherry and apple).
     
  3. Hi there Dutch :)! Long time since I've been on and I'm so pleased to see you still so involved and devoted to SMF :)! Thank you so much for reminding me of the basics, I guess I've just let technology take over for my recipe files-LOL!

    Frank and I hope you and your family are doing well. We need to break out our Dutch Ovens and get busy but it's just been too warm in NC to warrent it ;).

    Thank you again for your help :)! Daun
     
  4. thebarbequeen

    thebarbequeen Smoking Fanatic

  5. Thanks for the ideas :)! I'll be researching for the Big Day and all suggestions are so welcome :). Wishing you and yours a great Turkey Day! Daun
     

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