Well... I got me a turkey last weekend... its around 11 lbs.
Defrosted it through the week.
Started the Hounds Brine last night...

I intend to start the cook some time Saturday morning.... at least by
10 am.

Now, I seem to remember someone suggesting brining the turkey 24 hrs,
and then pulling it and letting it set the 2nd 24 hrs then cooking.
I attempted to find that thread with no luck.

Should I just continue the brine on through to Saturday morning? or is
it advisable to pull it out and let is setup in fridge for 12 + hrs?

Any last min suggestions to throw my way?

I of course will have a computer with the FAQ open up to all the
standard suggestions on the cook day.

good hunting to you.
----------------------------------------
"Any sufficiently advanced technology is
indistinguishable from magic."
- Arthur C. Clarke

"LewZephyr" > wrote in message
...
> Well... I got me a turkey last weekend... its around 11 lbs.
> Defrosted it through the week.
> Started the Hounds Brine last night...
>
> I intend to start the cook some time Saturday morning.... at least by
> 10 am.
>
> Now, I seem to remember someone suggesting brining the turkey 24 hrs,
> and then pulling it and letting it set the 2nd 24 hrs then cooking.
> I attempted to find that thread with no luck.
>
> Should I just continue the brine on through to Saturday morning? or is
> it advisable to pull it out and let is setup in fridge for 12 + hrs?
>
> Any last min suggestions to throw my way?
>
> I of course will have a computer with the FAQ open up to all the
> standard suggestions on the cook day.
>
> good hunting to you.
> ----------------------------------------
> "Any sufficiently advanced technology is
> indistinguishable from magic."
> - Arthur C. Clarke

I've had great success brining for 24 hours and letting the bird sit in the
fridge for about 12 hour overnight. I'm sure you'll enjoy this brine.

bk wrote:
> "LewZephyr" > wrote in message
> ...
>
>>Well... I got me a turkey last weekend... its around 11 lbs.
>>Defrosted it through the week.
>>Started the Hounds Brine last night...
>>
>>I intend to start the cook some time Saturday morning.... at least by
>>10 am.
>>
>>Now, I seem to remember someone suggesting brining the turkey 24 hrs,
>>and then pulling it and letting it set the 2nd 24 hrs then cooking.
>>I attempted to find that thread with no luck.
>>
>>Should I just continue the brine on through to Saturday morning? or is
>>it advisable to pull it out and let is setup in fridge for 12 + hrs?
>>
>
> I've had great success brining for 24 hours and letting the bird sit in the
> fridge for about 12 hour overnight. I'm sure you'll enjoy this brine.
>

Was the bird uncovered for that last 12 hours?

Matthew

On Fri, 19 Aug 2005 15:09:19 GMT, LewZephyr >
wrote:

>Well... I got me a turkey last weekend... its around 11 lbs.
>Defrosted it through the week.
>Started the Hounds Brine last night...
>
>I intend to start the cook some time Saturday morning.... at least by
>10 am.
>
>Now, I seem to remember someone suggesting brining the turkey 24 hrs,
>and then pulling it and letting it set the 2nd 24 hrs then cooking.
>I attempted to find that thread with no luck.
>
>Should I just continue the brine on through to Saturday morning? or is
>it advisable to pull it out and let is setup in fridge for 12 + hrs?

Letting the skin air dry for 12+ hours will help it get crispy as the
turkey cooks.

>Any last min suggestions to throw my way?

See my webbages about cooking a turkey in a Kamado:

http://www.webpak.net/~rescyou/turkey/turkey.htm

"Matthew L. Martin" > wrote in message
...
> bk wrote:
>> "LewZephyr" > wrote in message
>> ...
>>
>>>Well... I got me a turkey last weekend... its around 11 lbs.
>>>Defrosted it through the week.
>>>Started the Hounds Brine last night...
>>>
>>>I intend to start the cook some time Saturday morning.... at least by
>>>10 am.
>>>
>>>Now, I seem to remember someone suggesting brining the turkey 24 hrs,
>>>and then pulling it and letting it set the 2nd 24 hrs then cooking.
>>>I attempted to find that thread with no luck.
>>>
>>>Should I just continue the brine on through to Saturday morning? or is
>>>it advisable to pull it out and let is setup in fridge for 12 + hrs?
>>>
>>
>> I've had great success brining for 24 hours and letting the bird sit in
>> the fridge for about 12 hour overnight. I'm sure you'll enjoy this brine.
>
> Was the bird uncovered for that last 12 hours?
>
> Matthew
It's in the fridge and the only covering is a paper towel. Can't keep it
totally naked, sometimes the kids open the door.

On Fri, 19 Aug 2005 19:05:38 GMT, "bk" > wrote:


>>>>Should I just continue the brine on through to Saturday morning? or is
>>>>it advisable to pull it out and let is setup in fridge for 12 + hrs?
>>>>
>>>
>>> I've had great success brining for 24 hours and letting the bird sit in
>>> the fridge for about 12 hour overnight. I'm sure you'll enjoy this brine.
>>
>> Was the bird uncovered for that last 12 hours?
>>
>> Matthew

>It's in the fridge and the only covering is a paper towel. Can't keep it
>totally naked, sometimes the kids open the door.
>


Kids will eventually see a nekid bird. As long as the paper towel is
dry, I see no harm. The idea is to dry out the bird.

BTW, I don't remember seeing in this thread the importance of rinsing
the bird for at least 30 seconds after taking out of the brine. The
Hound would have (and did) advise that.

On Fri, 19 Aug 2005 19:27:06 GMT, Larry > wrote:

>On Fri, 19 Aug 2005 19:05:38 GMT, "bk" > wrote:
>
>
>>>>>Should I just continue the brine on through to Saturday morning? or is
>>>>>it advisable to pull it out and let is setup in fridge for 12 + hrs?
>>>>>
>>>>
>>>> I've had great success brining for 24 hours and letting the bird sit in
>>>> the fridge for about 12 hour overnight. I'm sure you'll enjoy this brine.
>>>
>>> Was the bird uncovered for that last 12 hours?
>>>
>>> Matthew
>
>>It's in the fridge and the only covering is a paper towel. Can't keep it
>>totally naked, sometimes the kids open the door.
>>
>
>
>Kids will eventually see a nekid bird. As long as the paper towel is
>dry, I see no harm. The idea is to dry out the bird.
>
>BTW, I don't remember seeing in this thread the importance of rinsing
>the bird for at least 30 seconds after taking out of the brine. The
>Hound would have (and did) advise that.
>


What I meant was dry out the skin of the bird.

On Fri, 19 Aug 2005 19:30:32 GMT, Larry > wrote:

>On Fri, 19 Aug 2005 19:27:06 GMT, Larry > wrote:
>
>>On Fri, 19 Aug 2005 19:05:38 GMT, "bk" > wrote:
>>
>>
>>>>>>Should I just continue the brine on through to Saturday morning? or is
>>>>>>it advisable to pull it out and let is setup in fridge for 12 + hrs?
>>>>>>
>>>>>
>>>>> I've had great success brining for 24 hours and letting the bird sit in
>>>>> the fridge for about 12 hour overnight. I'm sure you'll enjoy this brine.
>>>>
>>>> Was the bird uncovered for that last 12 hours?
>>>>
>>>> Matthew
>>
>>>It's in the fridge and the only covering is a paper towel. Can't keep it
>>>totally naked, sometimes the kids open the door.
>>>
>>
>>
>>Kids will eventually see a nekid bird. As long as the paper towel is
>>dry, I see no harm. The idea is to dry out the bird.
>>
>>BTW, I don't remember seeing in this thread the importance of rinsing
>>the bird for at least 30 seconds after taking out of the brine. The
>>Hound would have (and did) advise that.
>>
>
>
>What I meant was dry out the skin of the bird.
>
I brine 12-18 hours and dry in the fridge for at least 12. Bearing in
mind that a brined bird cooks about 20% quicker in my world, I use
that extra time to tent & rest it. I calculate backward from
pre-supper carving time to judge commencement of operations.

Harry

On Fri, 19 Aug 2005 15:09:19 GMT, I needed a babel fish to understand
LewZephyr > :

>Well... I got me a turkey last weekend... its around 11 lbs.
>Defrosted it through the week.
>Started the Hounds Brine last night...
>
>I intend to start the cook some time Saturday morning.... at least by
>10 am.
>
>Now, I seem to remember someone suggesting brining the turkey 24 hrs,
>and then pulling it and letting it set the 2nd 24 hrs then cooking.
>I attempted to find that thread with no luck.
>
>Should I just continue the brine on through to Saturday morning? or is
>it advisable to pull it out and let is setup in fridge for 12 + hrs?
>
>Any last min suggestions to throw my way?
>
>I of course will have a computer with the FAQ open up to all the
>standard suggestions on the cook day.
>
>good hunting to you.


Well, I cooked up the turkey.
In the end I brined the turkey for approx 36 hrs, and let it rest in
fridge for about 4 more....
In the end, the turkey had great taste, but in my opinion the breast
was a little dry.

Well I have one of those NBSS with fire box. what I did was I took
out the cooking grate on side near stack... and I put the bird on a
rack (you know the typical ones you get for turkeys... that sorta
setup like a V. cept the mechanism was missing so it was just a flat
rack) inside a drip pan. was there for about 2 hrs. temp down there
was staying round 180.
Well that low in the smoke chamber, did not allow the turkey to heat
up as well I preferred. (inside note, I put it down there because I
thought I didn't have room on the cook grate) Well I moved it up to
the cook grate still in drip pan. temp at the grate was round 230 -
250. Had the bird there for another approx 6 hrs... when the probe
told me the temp at the thigh was at 167.
I pulled it off and let it rest for about 30 min. (was still preparing
other items for the dinner).
The bottom side of the turkey was just nasty appearing because it sat
in its own juices... the rack did not do its job... who can blame it
since it was missing parts.

Where I think it went wrong?
Starting the cook in the lower half, did not allow a proper cooking
time. Basically I think it took too long to cook the bugger due to
that, causing it to dry out.
Having it set in its own juices. next time I will put the bird on the
cooking grate with a drip pan below it. (man those juices made some
awesome gravy)

Any suggestions for the future cook.

Thanks for the previous responses.


----------------------------------------
"Any sufficiently advanced technology is
indistinguishable from magic."
- Arthur C. Clarke

On 23-Aug-2005, LewZephyr > wrote:
>
> >Well... I got me a turkey last weekend... its around 11 lbs.
> >Defrosted it through the week.
> >Started the Hounds Brine last night...
> >
> >I intend to start the cook some time Saturday morning.... at least by
> >10 am.
> >
> >Now, I seem to remember someone suggesting brining the turkey 24 hrs,
> >and then pulling it and letting it set the 2nd 24 hrs then cooking.
> >I attempted to find that thread with no luck.

You're making it so complicated, there's no time left to drink beer. Put it in
the brine and treat it like a sore dick for a couple of days. (don't F^&% with it.)
Inject the breast up front with some brine if you really feel like messing around.

> >
> >Should I just continue the brine on through to Saturday morning? or is
> >it advisable to pull it out and let is setup in fridge for 12 + hrs?
> >
> >Any last min suggestions to throw my way?

Brine at least 24 hrs, 48 is even better. Rinse, pat dry, let it warm up a little,
but not more then a couple of hours and cook at 300° to 350°. Slow cooking
is more likely to produce a sick bird then a tasty one. Don't cook the breast
beyond about 165°, then let it rest for 30 mins or more before carving.

TFM® knows a hell of a lot more about birds then I do, as does many several
others that post to this group. I don't know of anybody that tries to make it
complicated. It's just a bird after all. Grill it, fry it, or roast it and eat it. That's
about it. Getting cute with some weird temperature or some exotic injection
or rub may help a little, but probably isn't worth the effort. The people that
seem to have the most friends (read leeches) stick with S & P and maybe
a little garlic. They seldom have enough left to feed the dogs.

Cooking a bird too slow is not a good idea. Too much chance of salmonella
poisening. And it does't improve the taste or texture of the bird.


> >
> >I of course will have a computer with the FAQ open up to all the
> >standard suggestions on the cook day.
> >
> >good hunting to you.
>
>
> Well, I cooked up the turkey.
> In the end I brined the turkey for approx 36 hrs, and let it rest in
> fridge for about 4 more....
> In the end, the turkey had great taste, but in my opinion the breast
> was a little dry.
>
> Well I have one of those NBSS with fire box. what I did was I took
> out the cooking grate on side near stack... and I put the bird on a
> rack (you know the typical ones you get for turkeys... that sorta
> setup like a V. cept the mechanism was missing so it was just a flat
> rack) inside a drip pan. was there for about 2 hrs. temp down there
> was staying round 180.

I cook with an NBSS. 180° is way too low.

> Well that low in the smoke chamber, did not allow the turkey to heat
> up as well I preferred. (inside note, I put it down there because I
> thought I didn't have room on the cook grate) Well I moved it up to
> the cook grate still in drip pan. temp at the grate was round 230 -
> 250.

230° to 250° is still too low. Needed to start at 300° or better in the first
place.
>Had the bird there for another approx 6 hrs.

No wonder the SOB was dry. That bird (11 #) should have been done in
3 1/2 to 4 hrs.

>.. when the probe
> told me the temp at the thigh was at 167.
> I pulled it off and let it rest for about 30 min. (was still preparing
> other items for the dinner).
> The bottom side of the turkey was just nasty appearing because it sat
> in its own juices... the rack did not do its job... who can blame it
> since it was missing parts.

Don't make that mistake again.

>
> Where I think it went wrong?
> Starting the cook in the lower half, did not allow a proper cooking
> time. Basically I think it took too long to cook the bugger due to
> that, causing it to dry out.

Correct

> Having it set in its own juices. next time I will put the bird on the
> cooking grate with a drip pan below it. (man those juices made some
> awesome gravy)

Correct again. But you took a big penalty for those juices.

>
> Any suggestions for the future cook.
>

You answered your own questions.

> Thanks for the previous responses.
>

Better luck next time.

--
The Brick said that (Don't bother to agree with me, I have already changed my mind.)

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