Turkey Brine Recipe

Part 4


When cooking on a smoker, I prefer to cook at a lower temperature for a longer period of time. I cook it at about 275 degrees fahrenheit and this takes about 3-5 hours (Cook time will vary based on weather, temp of meat, size of bird, and  humidity).  I highly recommend buying a decent digital meat thermometer that you can probe the turkey and check the internal temperature.   I shoot for 165 degrees fahrenheit internal temperature.  After cooking, cover your bird in foil and let it rest for about 30 minutes allowing the juices to redistribute themselves before you carve into it. The next step is simple, enjoy the feast. I hope these tips were helpful to some of you.  If not, don’t worry we will continue with our normal posts soon.


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1 Comments

Ryan Morell

Date 11/25/2020

Your recipe says you bring the brine to a boil then add the turkey and ice to the pot. You don't let the brine cool down first?

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