<![CDATA[Dry brine turkey]]>Did A dry brine on A 12 pound turkey 2 days ago. Cooked it in my cook shack smoker today used about 3 ounce of hickory and pecan. Smoked for about 4 and A half hours. Until the temp in thigh was 175 then covered with foil for A half hour. Best turkey I have ever made stayed juicy and just the right amount of smoke. Cook shacks web page has A lot of good recipes and good information about smoking. Love my new 20 year old cook shack 150.

]]>https://waltonsdev.nodebb.com/topic/4566/dry-brine-turkeyRSS for NodeThu, 10 Sep 2026 22:39:43 GMTSun, 14 Nov 2021 03:39:39 GMT60<![CDATA[Reply to Dry brine turkey on Fri, 19 Nov 2021 19:27:40 GMT]]>lkrfletcher is there a shelf life or refrigeration required with the butter on them?

]]>https://waltonsdev.nodebb.com/post/57305https://waltonsdev.nodebb.com/post/57305Fri, 19 Nov 2021 19:27:40 GMT<![CDATA[Reply to Dry brine turkey on Fri, 19 Nov 2021 15:20:32 GMT]]>lkrfletcher Ok. thanks. I think I will try a mixed batch someday.

]]>https://waltonsdev.nodebb.com/post/57266https://waltonsdev.nodebb.com/post/57266Fri, 19 Nov 2021 15:20:32 GMT<![CDATA[Reply to Dry brine turkey on Fri, 19 Nov 2021 15:15:21 GMT]]>bocephus - Yes. Pecans are my favorite. You just have to let buttered nuts air dry for a few hours after smoke.

]]>https://waltonsdev.nodebb.com/post/57264https://waltonsdev.nodebb.com/post/57264Fri, 19 Nov 2021 15:15:21 GMT<![CDATA[Reply to Dry brine turkey on Fri, 19 Nov 2021 15:10:24 GMT]]>lkrfletcher Sounds good, have you done other nuts this way?

]]>https://waltonsdev.nodebb.com/post/57263https://waltonsdev.nodebb.com/post/57263Fri, 19 Nov 2021 15:10:24 GMT<![CDATA[Reply to Dry brine turkey on Fri, 19 Nov 2021 13:39:54 GMT]]>bocephus - I love the cashews. I usually melt a little butter and stir over them before they go in.

]]>https://waltonsdev.nodebb.com/post/57243https://waltonsdev.nodebb.com/post/57243Fri, 19 Nov 2021 13:39:54 GMT<![CDATA[Reply to Dry brine turkey on Thu, 18 Nov 2021 20:10:21 GMT]]>Bob Stehlik Want to try different nuts in smoker sometime, both turkey and cashews look excellent.

]]>https://waltonsdev.nodebb.com/post/57165https://waltonsdev.nodebb.com/post/57165Thu, 18 Nov 2021 20:10:21 GMT<![CDATA[Reply to Dry brine turkey on Thu, 18 Nov 2021 20:08:28 GMT]]>The last time I smoked a thunder chicken, this is what it looked like right before I decided I should wrap the sucker to help retain moisture. It was actually a winner…
IMG_0631.jpg

]]>https://waltonsdev.nodebb.com/post/57163https://waltonsdev.nodebb.com/post/57163Thu, 18 Nov 2021 20:08:28 GMT<![CDATA[Reply to Dry brine turkey on Thu, 18 Nov 2021 20:04:35 GMT]]>I have the cookshack sm025. It is the very small Smoker they make with only 2 shelves. I have done turkeys in it but I think you need to get at least 350 deg to get better skin crisp. If you don’t care about the crispy skin then it is great. So now I do my turkey in my pellet smoker and can cranking it up to 600 if I need to.
I also picked up a Masterbuilt gravity 1050 a couple weeks ago to try (still sitting in the box 😞 ) and on Sunday I just picked up a PK100 to try. I started having temp control issues with my cookshack and needed a larger capacity for snack sticks, bacon, jerky.

]]>https://waltonsdev.nodebb.com/post/57162https://waltonsdev.nodebb.com/post/57162Thu, 18 Nov 2021 20:04:35 GMT<![CDATA[Reply to Dry brine turkey on Tue, 16 Nov 2021 01:36:45 GMT]]>you just had to make me hungry lol !

]]>https://waltonsdev.nodebb.com/post/56652https://waltonsdev.nodebb.com/post/56652Tue, 16 Nov 2021 01:36:45 GMT<![CDATA[Reply to Dry brine turkey on Mon, 15 Nov 2021 17:34:50 GMT]]>Bob Stehlik nice looking bird and cashews.

]]>https://waltonsdev.nodebb.com/post/56539https://waltonsdev.nodebb.com/post/56539Mon, 15 Nov 2021 17:34:50 GMT<![CDATA[Reply to Dry brine turkey on Mon, 15 Nov 2021 17:17:17 GMT]]>Looks great

]]>https://waltonsdev.nodebb.com/post/56532https://waltonsdev.nodebb.com/post/56532Mon, 15 Nov 2021 17:17:17 GMT<![CDATA[Reply to Dry brine turkey on Mon, 15 Nov 2021 16:21:21 GMT]]>Have the yard bird and let me have the cashews!!!

]]>https://waltonsdev.nodebb.com/post/56520https://waltonsdev.nodebb.com/post/56520Mon, 15 Nov 2021 16:21:21 GMT<![CDATA[Reply to Dry brine turkey on Mon, 15 Nov 2021 15:14:03 GMT]]>Bob Stehlik I think you had a double success. Good job all the way around.

]]>https://waltonsdev.nodebb.com/post/56503https://waltonsdev.nodebb.com/post/56503Mon, 15 Nov 2021 15:14:03 GMT<![CDATA[Reply to Dry brine turkey on Mon, 15 Nov 2021 15:08:18 GMT]]>Bob Stehlik - Looks good!

]]>https://waltonsdev.nodebb.com/post/56499https://waltonsdev.nodebb.com/post/56499Mon, 15 Nov 2021 15:08:18 GMT<![CDATA[Reply to Dry brine turkey on Mon, 15 Nov 2021 15:06:43 GMT]]>Bob Stehlik everything looks delicious 😋

]]>https://waltonsdev.nodebb.com/post/56497https://waltonsdev.nodebb.com/post/56497Mon, 15 Nov 2021 15:06:43 GMT<![CDATA[Reply to Dry brine turkey on Mon, 15 Nov 2021 21:06:53 GMT]]>We did a dry brined 6lb+ yard bird yesterday. Did a dry brine of kosher salt, coarse ground black pepper, granulated garlic, smoky paprika and a dash of cayenne. Put celery, onion, a couple of bay leaves and a couple of Hatch Chiles in the cavity. Let it sit in the fridge for 28 hours and rubbed with a little more of the mixture before smoking on the Traeger @250* for 3.5 hours(175*IT) Came out great! Nice and moist with crispy skin. I tried spraying the skin every hour with oil and it helps make the skin golden brown. Used a Alder/Hickory blend. Had smoked sweet potatoes and grilled asparagus as sides. Sorry I forgot the plating pics, oops! We also did 3 trays of roasted/salted cashews to be used for Holiday trays/gifts on the other Traeger.DBYB.jpg Dry Brined YB2.jpg Cashews.jpg

]]>https://waltonsdev.nodebb.com/post/56493https://waltonsdev.nodebb.com/post/56493Mon, 15 Nov 2021 21:06:53 GMT<![CDATA[Reply to Dry brine turkey on Mon, 15 Nov 2021 14:41:45 GMT]]>shoprat53 To post pictures, go to the bottom of the messages below the quick reply box. Click the curved arrow.IMG_20211115_073229.png
This is the screen you should get if you are using an Android phone (may look a little different depending on the phone.)
IMG_20211115_073536.png
From this screen, click on the picture icon and it will ask where the pictures you want to share are. Find the pictures in your files and select.

]]>https://waltonsdev.nodebb.com/post/56482https://waltonsdev.nodebb.com/post/56482Mon, 15 Nov 2021 14:41:45 GMT<![CDATA[Reply to Dry brine turkey on Sun, 14 Nov 2021 23:01:07 GMT]]>shoprat53 I have dry brined turkey different times and it always comes out great

]]>https://waltonsdev.nodebb.com/post/56414https://waltonsdev.nodebb.com/post/56414Sun, 14 Nov 2021 23:01:07 GMT<![CDATA[Reply to Dry brine turkey on Sun, 14 Nov 2021 19:03:36 GMT]]>It sat for 2.5 days in fridge after the dry brine was applied. Then smoked at 250 degrees in my Cook Shack for about 4.5 hours. When the temperature in thigh got to 175 it was done. Covered with foil for 30 minutes than carved it. Also put A damp cheese cloth soaked in butter over breast to help crisp up the skin and keep the smoke from oversmoking. That worked well wish I could figure out posting pictures looked like something you see on TV just perfect.

]]>https://waltonsdev.nodebb.com/post/56394https://waltonsdev.nodebb.com/post/56394Sun, 14 Nov 2021 19:03:36 GMT<![CDATA[Reply to Dry brine turkey on Sun, 14 Nov 2021 18:57:00 GMT]]>It was about A 12 pound butterball it was totally thawed and sat in fridge for 2.5 days before I smoked it remember do not rinse the dry brine off.

]]>https://waltonsdev.nodebb.com/post/56393https://waltonsdev.nodebb.com/post/56393Sun, 14 Nov 2021 18:57:00 GMT<![CDATA[Reply to Dry brine turkey on Sun, 14 Nov 2021 18:15:49 GMT]]>Also what kind of turkey did you get(brand)?

]]>https://waltonsdev.nodebb.com/post/56390https://waltonsdev.nodebb.com/post/56390Sun, 14 Nov 2021 18:15:49 GMT<![CDATA[Reply to Dry brine turkey on Sun, 14 Nov 2021 16:54:42 GMT]]>shoprat53 said in Dry brine turkey:

4Tbl. Coarse kosher salt and 1Tbl coarse black pepper and 1-2 TBL. the herb of your choice. I used thyme and some rosemary and sage just rub it under the skin and in the cavity.

Thank you for the recipe!!!

]]>https://waltonsdev.nodebb.com/post/56380https://waltonsdev.nodebb.com/post/56380Sun, 14 Nov 2021 16:54:42 GMT<![CDATA[Reply to Dry brine turkey on Sun, 14 Nov 2021 16:43:07 GMT]]>4Tbl. Coarse kosher salt and 1Tbl coarse black pepper and 1-2 TBL. the herb of your choice. I used thyme and some rosemary and sage just rub it under the skin and in the cavity.

]]>https://waltonsdev.nodebb.com/post/56375https://waltonsdev.nodebb.com/post/56375Sun, 14 Nov 2021 16:43:07 GMT<![CDATA[Reply to Dry brine turkey on Sun, 14 Nov 2021 15:45:09 GMT]]>What was your dry brine?? Sound like something I need to try

]]>https://waltonsdev.nodebb.com/post/56374https://waltonsdev.nodebb.com/post/56374Sun, 14 Nov 2021 15:45:09 GMT