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Turkey time!

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.

Comments

  • So how long was th total cook?
  • Looks good! You will need to clean that plate setter so you don't get flavors you didn't plan on.
    Marietta, East Cobb, GA
  • jlsmjlsm Posts: 910
    Really long brine. 
    *******
    Owner of a large and a beloved mini in Philadelphia
  • 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..
  • I would also not brine next bird I cook. Ruins the drippings / gravy.. Too salty..
  • nolaeggheadnolaegghead Posts: 19,769
    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.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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