My 12Lb whole Turkey has been in a apple brine for 24 hours. I plan on removing it from this brine this evening and then placing it in a "Goya" Bitter Orange Marinade until this Tuesday and then drying it in the refrigerator for 24 hours. I plan on lighting my WSM on Christmas Eve around 10am and calculate that my Turkey will be done around 5pm if I maintain a temperature of around 300F at the WSM lid. Your thoughts on my "Plan of Attack¨ would be greatly appreciated.
Richard
WSM, OTG 22 1/2" with Smokenator
This message has been edited. Last edited by: richard garcia,
Posts: 133 | Location: Costa Rica | Registered: December 17, 2008
I think your turkey will be done in roughly half that time, but it is always better to err on the long side. If it does get done early, just put it in an ice chest with thick newspaper in the bottom and crumpled up newspaper sheets all around and on top. It'll stay hot for hours.
Posts: 315 | Location: Lake Seminole, Georgia | Registered: September 21, 2003
Originally posted by Tom Barineau: I think your turkey will be done in roughly half that time, but it is always better to err on the long side. If it does get done early, just put it in an ice chest with thick newspaper in the bottom and crumpled up newspaper sheets all around and on top. It'll stay hot for hours.
Tom, thanx for your tip. Question, won´t the ink from the newspapers rub off on the turkey?
Richard
Posts: 133 | Location: Costa Rica | Registered: December 17, 2008
I too have a turkey that was apple brined for a little over 24 hours. I pulled it and rinsed it just around 2:00pm, and have it sitting on a rack with a cookie sheet under it. I plan to fire up the smoker around 8:00am for a slower cook. Then wrap it in foil & saran wrap, and then place it in a cooler wrapped in towels for a 2 hour transport. I am ready to go. Smoker is clean and ready.
Posts: 251 | Location: Madeira Beach, Fla. | Registered: January 28, 2006
