Turkey test q's

[P Billie]

Hey Everyone,

So I am trying out the apple brined smoked turkey recipe this Saturday. I have an 11 lb turkey and planning on serving around 6 tomorrow night. A couple questions:

1. Is a ~13 hr brine time too short? Planning on brining from 7 pm tonight to ~8 am tomorrow, then let it dry in the fridge till 2 pm - then on the smoker. (I didnt brine last night because lack of fridge space and I was worried it wasnt cold enough to leave outside and stay below 40 degrees)

2. It is going to be cold and windy tomorrow so thinking about letting it go for 2 hrs on the smoker and finishing it indirect on the gas grill because it will be easier to keep a constant temp. Any thoughts/suggestions?


Thanks!
Pat

 

[Chris Allingham]

I think 24 hours will get better penetration of the brine and those apple, orange, brown sugar, ginger & clove flavors into the meat, so maybe try to shoot for 24 hours on Thanksgiving.

A hybrid cooking approach like 2 hours to apply smoke flavor in the cooker and then finishing on a gas grill or even in the oven should work just fine.

Have fun, Pat!