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[firstlight]

Have a Turkey in the brine and in another pot I have two Coho in a candy brine.
The Bradley is going to be busy in the near future.

I used 2 lbs Demerara,1/2 a liter Maple Syrop,3/4 cup salt,some lemon juice which I have learned is very important.Onion powder garlic powder ginger powder worceterererer sauce balsamic vinegar (few drops)
and probably more that I have forgot.Little bit of Sailor Gerrys rum.Fresh ground pepper.Orange juice.
No water in this.It will make its own juice and will soak for 48 hours.
I then take it out and dry until it looks transparent and dry.
Then Into the smoke.Applewood.Low temp full flaps open.
Take it out and brush with Maple Syrop/rum and then add fresh cracked pepper coarsely ground.


The Turkey was 3 liters apple juice ,gallon or so water,garlic chopped up,worcester sauce,lemon juice,2 cups demerera 1 cup salt some cure I had leftover from making jerky.

This will be in the brine for approx. 30 hours.

Will let you know how it all goes.Is only my third attempt at a Turkey.

[Animal Chin]

Why do you feel the lemon juice is important? I did a receipe that called for it, but I didn't have any and am curious.
Do you glaze after smoking or glaze and continue smoking for a little while longer?

My first year smoking and it's fantastic. My friends and family are happy about it too.

[firstlight]

I find the lemon helps the brine penetrate better.
I usually glaze afterwards.
It doesn't really matter though and I have glazed before and during also.
The Turkey is almost ready to come out of the smoker and looks amazing.
4 more degrees and out it comes.

[firstlight]

The Turkey turned out amazing.
The dark meat is like a ham and the white is very nice as well.
Took it out when the bird hit 165 degrees and is perfect doneness.

[sandy999]

No, not at all because there is not a whole lot of salt in there.
You just want to pat it dry and leave it on racks to dry for at least 12 hours. More is better.

We always cut the amount of salt down. It causes a reaction on me that I have to drink to much beer. What a shame.

[juno]

use and old fridge, gut it, it must be metal inside, homemade smoker, very old fridge, I got mine at Vancouver  recycling depot. welding tabs  on the inside to hold racks  then put a chimney with air flow adjuster on top,  tried to get racks for it at Richmond  recycling and they told me to hit  the road . Vancouver depot is much easier to get along with

[juno]

Turkey? I thought u were talking about smoked fish!

[Byronnn]

I'm not seeing a ton of information in this thread of the ones linked about the temperature of smoking.

I've read it's important to make sure the meat hits 200F for a few minutes to kill bacteria. Does this fit with what you guys have been doing?