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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.
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  • 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: 867
    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: 17,178
    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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