Ok, I know that brining has probably been covered before and I even found a recipe a few posts back. I'm hoping to get some feedback from tried-and-true recipes for this kind of thing. What I can bring to the table:
I'll probably be working with an injected turkey from the supermarket (Kroger). It will be about 15ish pounds. It will probably be injected, but I have no idea of what with, or how much. If I brine I'll keep it to about an hour or 2.
1 C kosher salt/gal of brine
1/2-1C sugar/gal of brine
I am still trying to get a cook time on this. The link below looks like people are really happy with it:
Barbecue Turkey: The Ultimate Smoked Turkey Recipe
I'll probably leave the cavity of the bird hollow to cook it faster.
4ish hours @ 325F for a turkey sounds like it would barely brown, yet alone cook to 160-175. Any ideas on this?
Other advice would be amazing! Thanks!
I'll probably be working with an injected turkey from the supermarket (Kroger). It will be about 15ish pounds. It will probably be injected, but I have no idea of what with, or how much. If I brine I'll keep it to about an hour or 2.
1 C kosher salt/gal of brine
1/2-1C sugar/gal of brine
I am still trying to get a cook time on this. The link below looks like people are really happy with it:
Barbecue Turkey: The Ultimate Smoked Turkey Recipe
I'll probably leave the cavity of the bird hollow to cook it faster.
4ish hours @ 325F for a turkey sounds like it would barely brown, yet alone cook to 160-175. Any ideas on this?
Other advice would be amazing! Thanks!
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