Post-Thanksgiving Brined & Smoked Turkey

[DivotMaker]

This seems to be a trend, with me.  One of these days, I might actually get to smoke a turkey on Thanksgiving day!  At any rate, duty called yesterday, but I'm off this weekend!

This picture is not a trash can...  There is actually a 14.5 lb turkey doing some scuba diving in that cooler!  I used my regular poultry brine, but changed things up a bit.  First off, I went with fresh garlic cloves (chunked) instead of granulated garlic powder.  This is 3 gallons of brine, so I used about 7 (a total guess on the "right" amount).  Next, I added 1 cup of dark brown sugar (1/3 cup per gallon), and fresh ginger slices.  The brown sugar and ginger are for Kari!  The brine smells really good!

I'm going to give the bird a 12 hour bath, then rinse well and let rest in the fridge for about 4 hours (to dry the skin a bit).  It'll go in the smoker around 10 am tomorrow, most-likely with a mix of hickory and cherry.  Of course, it will be filled with mire poix!

Can't wait!  More to follow tomorrow!!

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[ibbones]

Tony, I am curious about the ginger.  I read that thread and really want another person to try it and give it a thumbs up or down.  I guess I need to just try it myself on a small yard bird.

[DivotMaker]

Bones, the sliced ginger smells incredible; I'm hoping I notice the taste.  It has kind of a citrus smell to it, but different.  The bird went in the smoke at 11 am, and is sitting at 144.  I also added some fresh basil, thyme and apple to the mire poix this time! 

[Papa Rick]

Tony, looking forward to the results from the different items you did the brine with.

[DivotMaker]

The results are in!  The turkey took 4:15 to smoke, and came out great!  I honestly couldn't identify any particular flavor, among all the extra ingredients added to the brine or mire poix, but the combination was really good!  It was the best-tasting turkey I've ever done.

What I learned is it's OK to experiment with different ingredients in the brine, and (if you choose), what you stuff in the bird.  The combination added great flavor, but nothing "stood out," which is the way it should be (imo).  You don't want any overpowering tastes, just a flavorful blend.

Sorry no additional pics - we were too busy eating! 

[SconnieQ]

I agree. Each element adds its flavor, but you shouldn't necessarily be able to identify any one thing, or it overpowers the other flavors. It's an overall balanced flavor you want to go for.

[Durangosmoker]

That's one tasty looking bird, Tony!

[Nimrod]

That's one tasty looking bird, Tony!

+1
Makes me want to pick up another one for next weekend

[DivotMaker]

Thanks, Eric and Dave!  It was a good bird, if I do say so myself!