What do you guys use to brine in? I had been planning on using a cooler rather than a 5 gallon bucket-- I don't have a food-safe bucket.
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Originally posted by All-American View PostWhat do you guys use to brine in? I had been planning on using a cooler rather than a 5 gallon bucket-- I don't have a food-safe bucket.Prepare to put mustard on those words, for you will soon be consuming them, along with this slice of humble pie that comes direct from the oven of shame set at gas mark “egg on your face”! -- Moss
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I don't have a "food safe" bucket either. I just wash out a bucket and then line it with a garbage bag. I pour all of the brine and ice in the bag. Never seems to leak.Ain't it like most people, I'm no different. We love to talk on things we don't know about.
"The only one of us who is so significant that Jeff owes us something simply because he decided to grace us with his presence is falafel." -- All-American
GIVE 'EM HELL, BRIGHAM!
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Originally posted by Donuthole View PostI have used a cooler before. Now I just make sure to pick up an extra 5 gallon bucket at Lowe's in the weeks leading up to Thanksgiving. Is it food safe? I don't know. But a little soap and hot water makes it food safe enough for me.Te Occidere Possunt Sed Te Edere Non Possunt Nefas Est.
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WTH is a food-safe bucket?"There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
"It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
"Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster
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Originally posted by Jeff Lebowski View PostWTH is a food-safe bucket?
Supposedly, your run-o-the-mill Home Depot bucket is not guaranteed to not leak carcinogens and the like. I thought about using a garbage bag, but those are supposedly lined with anti-odor chemicals. They do sell food-safe plastic liners that will fit in a 5-gallon bucket, but I'm not super inclined to go pick up a whole pack of those for a single turkey.τὸν ἥλιον ἀνατέλλοντα πλείονες ἢ δυόμενον προσκυνοῦσιν
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Originally posted by All-American View PostI guess that answers my question.
Supposedly, your run-o-the-mill Home Depot bucket is not guaranteed to not leak carcinogens and the like. I thought about using a garbage bag, but those are supposedly lined with anti-odor chemicals. They do sell food-safe plastic liners that will fit in a 5-gallon bucket, but I'm not super inclined to go pick up a whole pack of those for a single turkey."There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
"It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
"Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster
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Uggh.. So I've only made a turkey a couple of times and every time my turkey is still a bit too frozen come thanksgiving. I put the turkey in the fridge earlier than usual, and now it looks like it will be mostly thawed by tomorrow night. Should I be concerned?
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Originally posted by LiveCoug View PostUggh.. So I've only made a turkey a couple of times and every time my turkey is still a bit too frozen come thanksgiving. I put the turkey in the fridge earlier than usual, and now it looks like it will be mostly thawed by tomorrow night. Should I be concerned?Te Occidere Possunt Sed Te Edere Non Possunt Nefas Est.
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So this will be my first time doing the Thanksgiving turkey, smoked or otherwise. I've got a good-sized group coming for dinner, so I'm extra nervous about getting this right. I'm going to lay out my plan here so the brain trust can tell me where I'm going wrong.
We have a 20-pound bird thawing in the fridge now-- has been for a few days. It looks like it will be ready to go. I'm going to boil about the brine on Tuesday night-- four gallons of water with four cups of salt and two cups of sugar, as suggested by the graphic on this page:
http://www.traegergrills.com/blog/turkey-brine
I see a lot more complicated brine recipes that get good reviews, but I'm opting for simple for two reasons: fewer variables, and mixed reviews on whether anything but salt and sugar really has any effect on the bird anyway.
The brine will go in a fridge to cool overnight. On Wednesday morning, before I go to work, I'll put the turkey, the brine, and some bags of ice in a cooler with a temperature probe set to alert if the temp goes above 40 degrees. That will give me about 24 hours of brining before I pull it out to smoke on Thursday.
I'll have a homemade rub made of salt, pepper, thyme, rosemary, sage, and garlic powder, following this recipe:
http://www.foodnetwork.com/recipes/p...ub-recipe.html
Brush with oil, rub on and under the skin, and stick on the Traeger to smoke, using applewood. I was going to follow this recipe:
http://www.traegergrills.com/recipes.../smoked-turkey
But it calls for three hours of smoking followed by 4 hours of cooking at 350. That strikes me and not possibly being right-- four hours at 350 seems like an awful lot even if we weren't smoking it to begin with. I'm shooting for a four o'clock dinner time, so my current plan is to smoke for 5 at the smoke setting, then finish it off at 300 (figuring it will take about two hours). So putting it on at about 8 (just before the turkey bowl) should give it enough time to cook, hold, and get carved up.
Any suggestions?τὸν ἥλιον ἀνατέλλοντα πλείονες ἢ δυόμενον προσκυνοῦσιν
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Originally posted by All-American View PostSo this will be my first time doing the Thanksgiving turkey, smoked or otherwise. I've got a good-sized group coming for dinner, so I'm extra nervous about getting this right. I'm going to lay out my plan here so the brain trust can tell me where I'm going wrong.
We have a 20-pound bird thawing in the fridge now-- has been for a few days. It looks like it will be ready to go. I'm going to boil about the brine on Tuesday night-- four gallons of water with four cups of salt and two cups of sugar, as suggested by the graphic on this page:
http://www.traegergrills.com/blog/turkey-brine
I see a lot more complicated brine recipes that get good reviews, but I'm opting for simple for two reasons: fewer variables, and mixed reviews on whether anything but salt and sugar really has any effect on the bird anyway.
The brine will go in a fridge to cool overnight. On Wednesday morning, before I go to work, I'll put the turkey, the brine, and some bags of ice in a cooler with a temperature probe set to alert if the temp goes above 40 degrees. That will give me about 24 hours of brining before I pull it out to smoke on Thursday.
I'll have a homemade rub made of salt, pepper, thyme, rosemary, sage, and garlic powder, following this recipe:
http://www.foodnetwork.com/recipes/p...ub-recipe.html
Brush with oil, rub on and under the skin, and stick on the Traeger to smoke, using applewood. I was going to follow this recipe:
http://www.traegergrills.com/recipes.../smoked-turkey
But it calls for three hours of smoking followed by 4 hours of cooking at 350. That strikes me and not possibly being right-- four hours at 350 seems like an awful lot even if we weren't smoking it to begin with. I'm shooting for a four o'clock dinner time, so my current plan is to smoke for 5 at the smoke setting, then finish it off at 300 (figuring it will take about two hours). So putting it on at about 8 (just before the turkey bowl) should give it enough time to cook, hold, and get carved up.
Any suggestions?
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- Goatnapper'96
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Originally posted by All-American View PostSo this will be my first time doing the Thanksgiving turkey, smoked or otherwise. I've got a good-sized group coming for dinner, so I'm extra nervous about getting this right. I'm going to lay out my plan here so the brain trust can tell me where I'm going wrong.
We have a 20-pound bird thawing in the fridge now-- has been for a few days. It looks like it will be ready to go. I'm going to boil about the brine on Tuesday night-- four gallons of water with four cups of salt and two cups of sugar, as suggested by the graphic on this page:
http://www.traegergrills.com/blog/turkey-brine
I see a lot more complicated brine recipes that get good reviews, but I'm opting for simple for two reasons: fewer variables, and mixed reviews on whether anything but salt and sugar really has any effect on the bird anyway.
The brine will go in a fridge to cool overnight. On Wednesday morning, before I go to work, I'll put the turkey, the brine, and some bags of ice in a cooler with a temperature probe set to alert if the temp goes above 40 degrees. That will give me about 24 hours of brining before I pull it out to smoke on Thursday.
I'll have a homemade rub made of salt, pepper, thyme, rosemary, sage, and garlic powder, following this recipe:
http://www.foodnetwork.com/recipes/p...ub-recipe.html
Brush with oil, rub on and under the skin, and stick on the Traeger to smoke, using applewood. I was going to follow this recipe:
http://www.traegergrills.com/recipes.../smoked-turkey
But it calls for three hours of smoking followed by 4 hours of cooking at 350. That strikes me and not possibly being right-- four hours at 350 seems like an awful lot even if we weren't smoking it to begin with. I'm shooting for a four o'clock dinner time, so my current plan is to smoke for 5 at the smoke setting, then finish it off at 300 (figuring it will take about two hours). So putting it on at about 8 (just before the turkey bowl) should give it enough time to cook, hold, and get carved up.
Any suggestions?
Sent from my iPhone using Tapatalk"Discipleship is not a spectator sport. We cannot expect to experience the blessing of faith by standing inactive on the sidelines any more than we can experience the benefits of health by sitting on a sofa watching sporting events on television and giving advice to the athletes. And yet for some, “spectator discipleship” is a preferred if not primary way of worshipping." -Pres. Uchtdorf
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Originally posted by All-American View PostSo this will be my first time doing the Thanksgiving turkey, smoked or otherwise. I've got a good-sized group coming for dinner, so I'm extra nervous about getting this right. I'm going to lay out my plan here so the brain trust can tell me where I'm going wrong.
We have a 20-pound bird thawing in the fridge now-- has been for a few days. It looks like it will be ready to go. I'm going to boil about the brine on Tuesday night-- four gallons of water with four cups of salt and two cups of sugar, as suggested by the graphic on this page:
http://www.traegergrills.com/blog/turkey-brine
I see a lot more complicated brine recipes that get good reviews, but I'm opting for simple for two reasons: fewer variables, and mixed reviews on whether anything but salt and sugar really has any effect on the bird anyway.
The brine will go in a fridge to cool overnight. On Wednesday morning, before I go to work, I'll put the turkey, the brine, and some bags of ice in a cooler with a temperature probe set to alert if the temp goes above 40 degrees. That will give me about 24 hours of brining before I pull it out to smoke on Thursday.
I'll have a homemade rub made of salt, pepper, thyme, rosemary, sage, and garlic powder, following this recipe:
http://www.foodnetwork.com/recipes/p...ub-recipe.html
Brush with oil, rub on and under the skin, and stick on the Traeger to smoke, using applewood. I was going to follow this recipe:
http://www.traegergrills.com/recipes.../smoked-turkey
But it calls for three hours of smoking followed by 4 hours of cooking at 350. That strikes me and not possibly being right-- four hours at 350 seems like an awful lot even if we weren't smoking it to begin with. I'm shooting for a four o'clock dinner time, so my current plan is to smoke for 5 at the smoke setting, then finish it off at 300 (figuring it will take about two hours). So putting it on at about 8 (just before the turkey bowl) should give it enough time to cook, hold, and get carved up.
Any suggestions?"There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
"It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
"Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster
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Please, please, please. Enough. This needs to stop in Trump's America.
A vegetarian main so epic, you won't miss the turkeyGive 'em Hell, Cougars!!!
For all this His anger is not turned away, but His hand is stretched out still.
Not long ago an obituary appeared in the Salt Lake Tribune that said the recently departed had "died doing what he enjoyed most—watching BYU lose."
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Originally posted by Jeff Lebowski View PostI love smoked turkey. I do a long brine and then cook at 225 degrees until done (160 in the breast). Takes 8 hrs or so.τὸν ἥλιον ἀνατέλλοντα πλείονες ἢ δυόμενον προσκυνοῦσιν
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