Turkye Brine

[MadMonk]

I've been reading about Coke in the cavity, not sure about that one.

I've tried Soda (Coke and Dr Pepper) with Ham and Chicken. I personally did not like it. IIRC, it was a lil funky, and robbed / overpowered too much of the meat flavor.

 

[MoeCizlak]

Thanks for the input Dan. That's what I imagined when I read that.

 

[tomthirtysix]

I've been reading about Coke in the cavity, not sure about that one.

That's probably really expensive.

 

[bfreebern]

That's probably really expensive.

Just think how much cleaning everyone would get done, once dinner was over!

 

[MoeCizlak]

Our dishes get done in under 30 seconds.

 

[bfreebern]

Our dishes get done in under 30 seconds.

Paper plates? Red solo cups? Toppling Goliath beer bottles thrown away?

 

[Scap]

Just think how much cleaning everyone would get done, once dinner was over!

What, you don't vacuum the ceilings and curtains every time?

 

[smellysell]

For smoking, any idea how many minutes per pound? What temp am I going for?

Since this thread was brought back up and all...

I always do mine at 325. No reason for low and slow with a turkey, and I like to get poultry out of the danger zone as quickly as possible. Take 3 1/2 to 4 hours for an 18ish pound turkey.

 

[MadMonk]

What, you don't vacuum the ceilings and curtains every time?

I don't think he's Italian.

 

[Scap]

I don't think he's Italian.

 

[JHolmes763]

I always do mine at 325. No reason for low and slow with a turkey, and I like to get poultry out of the danger zone as quickly as possible. Take 3 1/2 to 4 hours for an 18ish pound turkey.

Cool, thanks. I was thinking around 300 for 4-6 hours. It's only 13 lbs, though, so probably the lower end of that.