12qt water
1 cup kosher salt
1 cup dark brown sugar
three bay leaves
one bottle liquid smoke
two tablespoons smoked paprika
two tablespoons corse pepper
two tablespoons garlic powder
1/4 cup molasses
one tablespoon cumin
one tablespoon #1 pink salt
1 tablespoon rosemary

12 large turkey drumsticks
one 9 lb turkey breast

Turkey is frozen, brine is warm, immediately into the fridge for 4 days.

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Plan is to put the drumsticks on the pit around 6:00 am.  Then the breast on at 9:00.  Should be done by 1:00 ready to eat at 2:00. 

Drumsticks pushing 180 IT  Breast 160.  Moist, smokey.  While I'll try spraying pam again on the skin ... that is the only downside here, I don't cook hot enough and haven't quite figured out the skin.  The meat however turns out near perfect every time. 

DK

PS the breast already has normal salt solution, never had a problem with it being double brined.

Is the breast bone in?

The picture shows breast bone and ribs. He brined it frozen so he must have left it that way.

the breast already has normal salt solution, never had a problem with it being double brined.

Nor have I.  I always brine fowl that has injected or brined salt solution.

Here's how I think that works–

If the fowl has the stronger salt solution, the system will want to reach equilibrium and the brine will pull salt from the fowl.

If the brine has the stronger salt solution, the system will want to reach equilibrium and the fowl will pull salt from the brine.

But, I'm just surmising.

I assume you need to order the drumsticks? There is a little store that breaks down some turkeys and sell parts, but I have never seen 12 drumsticks in the case, 4 at the most.

Is the breast bone in?

yes, one of those with a gravy packet in the cavity.

I assume you need to order the drumsticks? There is a little store that breaks down some turkeys and sell parts, but I have never seen 12 drumsticks in the case, 4 at the most.

I used to do just that, order a case (about 15 drumsticks) from my butcher.  Problem is they started getting smaller than I like.  Last month at the Asian market they were selling in two packs, I cleaned them out purchasing all 6 in one go.  Saved me from having to buy the case, but ... either inflation or whatever, buying by the case is ~30% cheaper, I'll go back to that next year. 

I will have to talk to one of the meat places I buy from and ask if they can get them. I get chicken at the poultry processor but I am not sure turkey is doe there any more, growing up I remember getting turkeys from them. No Asian markets here in the stick, I would say closest may be Pittsburgh about 70 miles away.

It’s On!

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Happy Thanksgiving!!

Those are going to be good.

Put the parted bird in the turkey roaster and in the oven at 350° about 45 minutes ago, after an 18 hour brine in a 6% solution.  Shooting to pull breast and probably wings at 160° and legs at 195°.

Only took about 2.5 hours for ours to be done.  Just finished, a light year of sides for us.  Mashed potatoes, cornbread stuffing and cranberries, w/gravy!  Will be asleep in the next 30 minutes.