Bob in St. Louis
Babbling Farker
- Joined
- Jul 31, 2012
- Location
- St...
I didn't know all that.
I've used double garbage bags as liners to a 5 gallon bucket before. :shock:
OOPS!
Yea, me too. This was my plan. :twitch:
I didn't know all that.
I've used double garbage bags as liners to a 5 gallon bucket before. :shock:
OOPS!
I could not even get the neck and giblets out. I hope the brine works it way into the cavity as it thaws.
I'm sure it'll thaw fine.
How long were you planning on brining.
The ONLY thing I think may be affected is that it may shorten the effective brine time, but that may not even be true.
If you think about it, the outer surface is going to thaw first and that's the part that's going to start being affected by the brine first. I'd think that as it thaws, the brine will work on the rest of it.
In hindsight (which doesn't help you now of course ) I'd probably just run water in the cavity to loosen the neck and giblets, remove them, keep running water over it until things loosened up and then dunked it.
But I'm sure you'll be good.
I wouldn't cook it the day before. That'll just dry it out. But a bird that size will fit on a WSM "whole".
Despite having only (non food safe) kitchen trash bags as a brine "vessel", I was going to use them anyway. But while I was prepping the bird for tomorrows cook, I couldn't get past the smell of the bags. I double checked that they weren't those scented type of trash bags...ok, fine...but they still had a smell. It was pleasant, mind you, but they still had a smell. After some time, I just couldn't ignore it any more. So upon further research, I discovered that the trashbags are stored in the same cabinet as the laundry fabric softener. :shocked:
"No". :hand:
Just...no.... The last thing I want is a "Downy" flavored Thanksgiving turkey.
Ok then. Due to lack of planning, I will not be brining this years turkey.
Just a heads-up, and something to think about for those of you that have the same problem with "lack of planning" as I did.
Any food safe container, or empty milk jugs, filled with water can be used to take up space around the bird in the cooler, allowing less brine to be used. Or bags of ice, if you use them to keep the brine cold.Yea, I guess I could have used a cooler, but the amount of spices and seasonings required to submerge the (twenty pound) bird in a cooler would have been expensive. I had a pretty 'fancy' brine recipe in mind that I found online and wanted to try.
Any food safe container, or empty milk jugs, filled with water can be used to take up space around the bird in the cooler, allowing less brine to be used. Or bags of ice, if you use them to keep the brine cold.
Ok, I'm stumped. Can a 14lb turkey really be done after only 2h 20m?
Smoker (UDS) at 340 degrees. Turkey Thermapen probes at 180 in the breast and 190 elsewhere. Looks great, but less than 3 hours?