Turkey time!

ArizonaBGEguy · November 2012

Brined a 15LB bird or 36 hours. Injected with lemon garlic butter. Placed ice packs on breast for 30 minutes. Plate setter in with the bird in a v-rack and foil pan. 350 degrees until breast hit 160.. Used a small piece of pecan wood for just a little smoke.. Foil tent after an hour on top half.

Golfanatic · November 2012

So how long was th total cook?

brianwdmn · November 2012

Looks good! You will need to clean that plate setter so you don't get flavors you didn't plan on.

jlsm · November 2012

Really long brine.

ArizonaBGEguy · November 2012

Turned out amazing.. Just at 2.5 hours.. I would not do the lemon garlic injection next time.. Gave it moisture but a little powerful Tate..

ArizonaBGEguy · November 2012

I would also not brine next bird I cook. Ruins the drippings / gravy.. Too salty..

nolaegghead · November 2012

15 pound bird brined at 5-6% salt should be pulled out at 24-30 hours. Make sure you rinse thoroughly (I fill up a tub of fresh water and work it through the skin, inside and out) - there's a lot of salt on the surface. Don't inject if you brine, if you insist, NO salt in the injection fluid. The amount of salt in the drippings should be minimal.

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Turkey time!

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