Turkey Brine

[slatts]

How big was your turkey and how long did it roughly take.
I was going to use hickory for the first hour or so.
Think I'll inject with melted butter and dry rub under the skin with a poultry rub.
Should of done one a week or so ago but didn't get time.

[smokeyBandit]

My Turkey was 4 kg it took around 3 hours I cooked it around 320f - I found this pretty helpful

http://www.amazingribs.com/recipes/chic ... urkey.html

[slatts]

that's great,
my turkey is 4kg aswell, obviously ill take the time as a rough guide, ive read the breast should be 165 internal temp.

[slatts]

Just looked at the link, very helpful.

Thank you

[smokeyBandit]

No worries, glad it helped! let us know how you get on

[slatts]

Anything has got to be better than my mums cardboard turkey

shes not that bad really

[UKEgger]

I have cooked Turkey on the bbq for the last 4 years and never had to brine it, just load up on butter and keep basting. I have one of those oval granite roasting tin which fits grea ton a circular grid. I don't use the lid but follow the Naked Whiz method for cooking the turkey.

http://www.nakedwhiz.com/madmaxturkey.htm

[slatts]

Merry xmas all, hope you all got what you wanted!!!!

So I did my first turkey...........................
Totally didn't have time to prep it properly but all I did was trim up a bit of the skin at each end and inject it with melted butter.
Smoked it for about 4-5hrs (4.5kg bird) until the breast was 160f although I had to wait as my maverick probe said 160f but my thermapen was a few degrees lower in certain spots over the breast.
Anyway skin was nice colour and id brushed olive oil over the skin so wasn't soggy or anything, I smoked it at 325f with just a touch of cherry wood.
Got it to my parents house to notice it was the only meat we was having for xmas dinner, so glad I didn't mess it up!!!

Anyway got great reviews from the family and I actually enjoyed it, never been a turkey fan due to not liking cardboard for food, found it to be moist with a buttery smokey flavour, everybody picked up on the buttery flavour which they all enjoyed.
Now they want me to do it every year, have to see as there was no breeze here at all so had to fan the charcoal to get it up to temp. I do enjoy Q'ing so will probably do it again.

Thanks for the help on here, just might of saved my xmas day dinner

[BBQFanatic]

+1 For the amazing ribs recipe. I brined in 1/2 cup salt, 1 cup brown sugar, lemons, limes, orange, honey jack and bay leaves for 1 hour per poundof turkey. I smoked my 19lb turkey on the wsm with cherry and apple @ 350-360f for 3 hrs. I pulled the turkey when the breast hit 155f. Sliced the breast off the bird and the cut across the breast. The skin was rubbed with sunflower oil and spices and ended up lovely and crispy.

I also did the roast potatoes on the weber kettle along with a gammon and then 2xLeg of lamb on the Kamado. Thank goodness it didnt pee down with rain.

[smokeyBandit]

Glad it worked out

Thanks for additional tips y'all!