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Old 11-17-2005, 08:22 AM   #11
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I would also suggest cooking it at your moms. I do not see what the harm would even be to brine it at home and then have it in a cooler without brine for the 4 hour trip. Being out of the brine should not affect it really.
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Old 11-17-2005, 10:32 AM   #12
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Thanks folks for all the replies. The instructions say to:

1) Brine for 24 hours, then air-dry overnight in the refrigerator.

2) Smoke at 325-350F until 160-165F in the breast, 170-175F in the thigh, approximately 2-1/2 to 3 hours.

3) Cover loosely with foil and let rest for 30 minutes before carving. Alternatively, wrap tightly in several layers of foil, place breast-side down in a dry cooler, and hold for 90-120 minutes before carving.

After reading all the good advice, I think that I am going to use a few of the suggestions: Brine for 24 hours, air-dry the night before, then wrap it well in plastic and put in a chest full of ice for the 4 hour journey. Bring the smoker and cook at mom's.

How does this sound? Will the raw turkey in an ice chest prevent contamination?
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Old 11-17-2005, 10:39 AM   #13
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Sounds good. Remember that the raw turkey is potentially carrying salmonella so after putting the bird in the smoker, disinfect everything the bird or your hands touched.

Use a solution of household bleach diluted with water. I use a quart spray bottle that I put 2-4 tablespoons of bleach and fill with water (stronger than required for disinfecting but I figure if a little is good, more is better). Spray and wipe clean.
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Old 11-17-2005, 11:57 AM   #14
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IMO air drying for 24 hours is unnecessary. I always air dry a brined bird (or any bird) because that's what ensures crispy skin, but 24 hours is a long time. Many recipes don't call for it at all -- others for maybe 6-8 hours. I have seen some recipes that call for 24 hour drying, but that seems sort of excessive, and, I suspect, undoes some of the goodness of the brining itself.

I usually air dry mine for only 2 hours or so. Sometimes less, at room temperature.

I would uncomplicate things by air-drying the turkey in the cooler on the trip to your mother's house.
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Old 11-17-2005, 03:08 PM   #15
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Just to be different and unique, I'm going to give you an exotic and easy way to solve the problem of carrying a roasted turkey from point A to point B.

We used this technique in "Boy Scouts" when I was a youngster. Of course this is modified for your brined turkey presentation.

Gather together enough smooth, oval or rounded stones to fill the turkey cavity. Wash them thoroughly. Dry them with paper towels and place into a cake pan and into the oven.

Dry the bird-skin with paper towels. Preheat the oven to 450' F. Rub the skin with oil and lightly salt. Place the turkey on a rack, insert a meat themometer into the breast, with the tip resting near the "hip" joint. Put the rack and turkey into the roasting pan, and into the oven. Cook for about 8 minutes per pound. Remove the turkey when the thermometer reads about 140 degrees.

Fill the turkey cavity with the hot rocks and place in a roasting bag. Completely cover with aluminum foil, shiny side inward, or toward the flesh. Completely wrap in a thick towel and cover again with foil, shiney side in. Place in a clean garbage bag and load the bird into the car. Drive to Mom's house.

The hot rocks will continue cooking the bird from the inside-out. The aluminum foil and towels will contain the heat. When you get to your mom's, unwrap the bird, check the thermometer, remove the rocks, and place into a 400' oven to crisp the skin a bit more.

Now I know that this is unconventional, but it does work. We used to cook the bird next to a campfire, place the clean, hot rocks into the bird and travel to our next campsite. By the time we got there, and set up camp, the turkey was ready to be eaten. But let me tell you, it was difficult at best to keep a bunch of young teen-age boys away from that wonderfully aromatic turkey as the Scoutmaster drove down the road. Yep, that trip around Lake Superior was a memorable one.

Seeeeeya; Goodweed of the North
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Old 11-17-2005, 04:26 PM   #16
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If you are traveling with a Cooked Turkey make sure the bird is brought down to at least 40 degrees before you put it in the chest. Don't put a warm turkey in and expect it to cool down or stay hot at an acceptable temp. in your cooler. This is where the hazard lies. The temperature danger zone.
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Old 11-17-2005, 05:19 PM   #17
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Weed, that's such a cool way to do the turkey!

We Girl Scouts were more into making s'mores and being prepared.
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