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On 22-Nov-2010, "Bob-tx" <NOBSPAM > wrote:

> Xref: unlimited.usenetmonster.com alt.food.barbecue:156657
>
> This year I am going to smoke a turkey as well as the one the Mrs.
> will
> roast in a traditional manner. I have successfully smoked a number of
> turkeys in past years, but this year I want to try brining.
>
> Brining is something I have never done and I could use some guidance
> and
> advice.

I have brined and smoke several chickens, but never a turkey. I don't see
that there should be much difference except as relates to size. I've used
both TFM®'s brine and Hounds brine. I prefer a modified version of Hound's
brine. The original is too strong with fresh Citrus to suit me. My version
uses bottled citrus and no actual rinds. I brined my birds for up to 48
hours
but never less then 24.

> First, we don't have anything large enough to hold a twelve pound
> bird. So we plan to use an ice chest. Obviously, the ice chest won't fit
> in out fridge, so how do we keep it cold so the turkey doesn't spoil? I
> thought about putting in a bag of ice - would that be okay?

Ice chest with ice will be fine. I would contain the bird with brine in a
plastic bag within the ice chest. Some kind of bucket or bowl is nice
to give support to the bag.

> We don't like things salty, and as I understand brining, the salt goes
> into the bird and then somehow comes out, leaving the moisture and
> seasoning in the bird. Is this true? What is the minimum time that I
> need to leave the bird in the brine?

> After removing the bird from the brine, is a good rinse in fresh water
> sufficient to remove any residual salt?

Yes.

> I though I'd use 1 cup of Kosher salt and 1 cup of sugar per gallon of
> water, calculating the ice as well as the water. To that, I'd add some
> seasoning - any suggestions what kind and how much?

Use one of the brine recipes from the list. Several of us have used them
to good effect. I don't try to memorize them.

>
> Thanks in advance for your comments / help, and please wish me luck.

There's no advantage to cooking a bird real slow, so don't go there.
Anything
in the 300F to 375F range is good to go. If you want the skin crisp you'll
have
to finish at high temp (375F to 450F) somehow. A lot of folks throw the skin
away while others think it's the best part of the bird. I save the skin when
I
can, but don't lose any sleep over it.

> Bob-tx

Here's a copy of Hound's recipe for chicken;Many of us have heard of
TFM's brine. This is hounds brine.
Enjoy!!!!!!

Happy Q'en,
BBQ

Hound's Citrus Brined Chicken

Prepare the brine:
1 gallon water
1 cup Kosher salt or 1/2 cup table salt
juice of 3 oranges
juice of three limes
juice of three lemons
rinds from same
1 sliced white onion
1 head of garlic, crushed
stems from a bunch of cilantro, chopped
serranos to taste, minimum of 4
rough ground cumin and coriander 2 Tbsp each
1/4 cup chili powder or any ground chile you prefer
(1/4 cup onion powder is optional)
(1/4cup garlic powder is optional)

Place the bird(s) and plenty of brine solution in a ziploc bag(s) and
leave refrigerated overnight prior to cooking. A cooler works fine also. I
use a 5 gal beverage cooler for all but the biggest turkeys. Frozen soda
bottles, or ice can be used to keep the cold. {8 lbs of ice= 1 gallon of
water} An hour before cooking take the bird out and
thoroughly wash it down with cold water for at least 30 seconds. You
can place aromatics like garlic heads, apples, citrus in the cavity of
the bird for the cooking. I like also to place orange slices between
skin and meat. Smoke rear end of chicken toward the fire for 45
minutes/lb @ 225°F until the thigh is about 170°F. You can rotate as
necessary to avoid charring. Cooking this way will result in inedible
skin, but juicy chicken. If you like the crispy skin then place the
chicken near the firebox. This works for either chickens or turkeys.
If you eliminate the brine (salt and water) the rest of the recipe makes an
excellent marinade for grilled chicken.

--
Brick (Don't burn it or leave it raw, it'lll be good)

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