The Texas BBQ Forum

Going to try this for the holiday. Anyone have a good recipe to share?


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Heya, welcome aboard! Depending on what you want to brine your Turkey in, I can't say there much "recipe" involved. I've always kept my Turkey brine pretty straightforward with just a simple salt/sugar brine with a bit of lemon juice thrown in the mix. I would then smoke with pecan. I'm working on a bit more of a bold brine mix with a good cumin follow through, but it's in R and D at the moment.

I must concur with Txdragon. My base brine is pretty typical salt, sugar, vinegar and water. To that I generally add black pepper corns, garlic, jalapeno, chile de arbol, chile guajillo, chile ancho and limes. Yes we tend to lean towards spicy everything. I also like to cook with the breast down. I think it tends to help keep the moisture in the breast and not at the bottom of the cavity. Not a Norman Rockwell traditional presentation but not a dried out breast either.

Hey Welcome, Coach, these Members really know their Brining when it comes to Gobblers HOWEVER, I always cook mine Beer Can Style and have never been disappointed. Even tho it'll be sitting on a can of constant maranating, I also inject my Bird with Tony's Creole Butter (See Pic) - - - Good Luck with your cook and if you can, post up a pic when it's done for us to see. HAPPY THANKSGIVING

1. Spatchcock it. It's like butterflying. There are several videos on youtube.

2. Brine it for an hour per pound.

3. Dry it thoroughly when removing it from the brine.

4. Put it in the refrigerator for a day (dries the skin, nothing else).

5. Rub it under the skin (lift it gently from the breast, pull it gently from the thighs and legs).

6. Pin the skin back with toothpicks and rub it.

7. Put it in the smoker with the breast up.

8. Smoke it until the breast is at 165°F. The thighs should be at 175°F at the same time. If not, leave it in the smoker until the thighs are at 175°F.