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Smokin 6 Turkeys on Friday

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Trailhound

  • Karma: 1
I will be smokin 6 turkey this Friday for lunch at the office.
Made up 6 gallons of brin today to brin the birds in for 48 hours.
60 garlic cloves
6 large onions
12 large carrots
12 stalkes of celery
6 sprigs of each thyme, rosemary & oregano
24 navel oranges
12 lemons
6 cups of peppercorns
12 tbsp ground cloves
12 cups of brown surar
6 cups of kosher salt
6 gallons of water

Found recipe here from bearbonez Oct. of 2009

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#1 - November 16, 2010, 07:44:19 pm
Don't over think your common sense
East Texas Smoker
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Knaack Tool Box Smoker
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Gizzy's Smokin Crew

  • Karma: 1
Good Luck and let us know how it turns out
#2 - November 17, 2010, 02:48:32 pm
Gizzy's Q'N Crew......"FANG" Tastic BBQ
Brinkman Pitmaster Deluxe
Weber Genesis Gas Grill

PAT YOUNG

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If it's BEAR'S recipe, it will be good -thats a given!
#3 - November 17, 2010, 11:54:46 pm

n2dabluebbq

  • Karma: 2
so did you have to redo the recipe for that much turkey? or was it already at that level?
#4 - November 18, 2010, 01:50:46 pm
low and slow baby, low and slow

s.475 passed baby!           http://s801.photobucket.com/albums/yy291/n2dabluebbq/

Trailhound

  • Karma: 1
I redid it was for just one bird. Took every thing and times it by 6 for the 6 birds.
#5 - November 18, 2010, 02:12:08 pm
Don't over think your common sense
East Texas Smoker
2 UDS
Knaack Tool Box Smoker
http://trailhoundsmokersbbq.blogspot.com/
http://www.facebook.com/Trailhoundsmokers
KCBS CBJ #55596

n2dabluebbq

  • Karma: 2
thanks.
#6 - November 18, 2010, 02:24:59 pm
low and slow baby, low and slow

s.475 passed baby!           http://s801.photobucket.com/albums/yy291/n2dabluebbq/

Trailhound

  • Karma: 1
#7 - November 18, 2010, 03:36:29 pm
Don't over think your common sense
East Texas Smoker
2 UDS
Knaack Tool Box Smoker
http://trailhoundsmokersbbq.blogspot.com/
http://www.facebook.com/Trailhoundsmokers
KCBS CBJ #55596

Trailhound

  • Karma: 1
Birds went in at 2:30am at the house and then at 5:00am hocked up to the pit and headed to the office.
Pulled them out to rest at 10:00am.
Here are two of the 6 all looked very good.
First time doing turkeys in this new pit.
Learned a few things for the next time.


Timm

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#8 - November 19, 2010, 12:05:35 pm
Don't over think your common sense
East Texas Smoker
2 UDS
Knaack Tool Box Smoker
http://trailhoundsmokersbbq.blogspot.com/
http://www.facebook.com/Trailhoundsmokers
KCBS CBJ #55596

Elwood

  • Karma: 0
Looks pretty dang good to me!
#9 - November 24, 2010, 03:33:54 am
"America will never be destroyed from the outside. If we falter and lose our freedoms, it will be because we destroyed ourselves." -Abe Lincoln

Mike (AZBarbeque)

  • Karma: 171
Looks great... How was the flavor with that Brine? 

The Brine sounded like it had a lot of flavor in it, would be interested to know how much stayed during the cook..

Congrats on a great cook..

Thanks for the pics & recap..
#10 - November 25, 2010, 11:35:44 pm
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

Gizzy's Smokin Crew

  • Karma: 1
Looks Great
#11 - November 26, 2010, 12:21:08 pm
Gizzy's Q'N Crew......"FANG" Tastic BBQ
Brinkman Pitmaster Deluxe
Weber Genesis Gas Grill

Trailhound

  • Karma: 1
Looks great... How was the flavor with that Brine? 

The Brine sounded like it had a lot of flavor in it, would be interested to know how much stayed during the cook..

Congrats on a great cook..

Thanks for the pics & recap..

Mike
A lot of my coworkers said it was the best turkey they had ever had. You could taste the brine in every bite.

The brine smells a lot like Hot Apple Cinnamon cider.  ;D

Packerbacker from IMBBQA said this about the brine.
"HOLY BIRD BRINE BAT MAN!!!!!!     

Timm, I have the brine on the stove as I type, and I gota tell everyone, this house smells absofrickenlutley unreal!"

Timm
#12 - November 26, 2010, 07:13:02 pm
Don't over think your common sense
East Texas Smoker
2 UDS
Knaack Tool Box Smoker
http://trailhoundsmokersbbq.blogspot.com/
http://www.facebook.com/Trailhoundsmokers
KCBS CBJ #55596

catfish charlie

  • Karma: 0
I've got a 24 lb turkey brining with this recipe right now - going to smoke him Saturday.  I found an older thread hear where everyone was raving about this brine recipe, and decided to finally give it a try.  I've got a party next weekend, so this weekend is the trial run to make sure I dont kill them.

The only thing I wasn't sure about is the cheesecloth + butter wrapping mentioned in the original post.  I plan to do it exactly as described, but dont really know why.  Is this for coloration, or does it act as sort of a Texas crutch for turkeys to get the braising effect?

One other point - the turkey farm where I bought it told me to temperature probe in the fattest part of the drumstick, and to pull from heat once reaching 165F.  They said the thicker breast temp would continue rising (I know that to be true) and would also hit 165F, and not to probe thebreat becuase a lot of juice would be lost.  Does anyone else follow this strategy of probing the drumstick?
#13 - December 09, 2010, 09:51:29 am
2009 Pro-Q Excel 20
2010 Traeger XL
2011 Traeger XL converted to mobile unit!
2012 WSM or UDS with Stoker?

Trailhound

  • Karma: 1
I had a prob in the breast of one of the birds to watch the temp thought out the whole cook, I then used my thermapen to check the breast, legs & thighs. I pulled them at around 158 - 160 knowing they will keep going up in temp let rest for 45 min. I think I when off of the breast temp being the thickest meat, not sure to tell you the truth.

As for the cheesecloth I have done it two ways, with melted butter and none melted butter have to tell you I like the none melted butter way better. I found the none melted way was easier to spread the butter into and around the bird then it was with the butter being melted. When I melted the butter it seem to run off of the bird faster during the cook then the none melted butter. Not sure if that is just me or what. I notice one other thing it worked better if I had a pan of water in the cooker with the birds. Maybe the pan of water is what helped the butter from running off of the birds faster not sure.

Hope this helps.
#14 - December 09, 2010, 10:08:41 am
Don't over think your common sense
East Texas Smoker
2 UDS
Knaack Tool Box Smoker
http://trailhoundsmokersbbq.blogspot.com/
http://www.facebook.com/Trailhoundsmokers
KCBS CBJ #55596

catfish charlie

  • Karma: 0
I've got a 24 lb turkey brining with this recipe right now - going to smoke him Saturday.  I found an older thread hear where everyone was raving about this brine recipe, and decided to finally give it a try.  I've got a party next weekend, so this weekend is the trial run to make sure I dont kill them.


12/11 update:  well I hate to be the one to throw a turd in the punchbowl, but I have to honestly say the results here made no great impression on me.  The turkey was moist (should have been because I used a fresh bird) but the flavor wasn't anything to write home about.  For that matter, I didn't thnik the flavor was all that prominent, good or bad.  Just tasted pretty much like turkey.

I followed the recipe precisely; the only thing I wonder about is whether I dilluted the brine too much adding water after pouring in ice.  I'm using 10 gallon drums, and after placing the turkey inside and pouring in the prepared brine, the bird was only about 60% submerged.  I topped off with ice, but guess I must have added somewhere between a half to a full gallon to get the bird completely submerged.  Maybe this diluted and I didn't get much osmosis from the brining.  Oh well, I'll give it another shot with a larger batch of brine next time
#15 - December 11, 2010, 04:38:13 pm
2009 Pro-Q Excel 20
2010 Traeger XL
2011 Traeger XL converted to mobile unit!
2012 WSM or UDS with Stoker?

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