Lets talk Turkey *Updated w/Pictures*

Ok-- I think we're sold on brining. Here's a question-- after you've brined, can you still cook the turkey in a bag or should you just do normal roasting pan stuff?

Also-- anyone ever tried rosemary w/ thier brine? I love rosemary w/ turkey, but the whole brining process is new to me, so I'm reluctant to try anything too out there.
 
So, when actually smoking.....do you guys do it breast up or down? or how?

I have an offset smoker with plenty of room
 
Should you still brine if your turkey is one of those that are pre-injected/basted? I told my wife to get one that wasn't, but she came home with one.
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I'm planning on smoking the bird in my offset smoker, and I had planned to brine it overnight tonight. I don't want to ruin the bird. What do y'all think?
 
Lobo, check the ingredients on what was injected. You can cut down on the salt you use in the brine. Read the above link All About Brining on the virtual weber site.

Also, check out this link on the weber site. That should answer all of your questions.
 
Thanks Hullabelew. It looks like they are saying that there is no harm in brining a self-basted turkey. They mention that you just don't know if you're tasting the brining or the basting injection in the finished bird.

I'll probably just cut down the brining time to about 12 hours as I'm worried about it getting too salty. Hopefully that will do the trick.
 
Ok, so I'm frying a turkey for the 1st time and have been studying, working on the brine, following safety tips, etc. etc.. However, the size of the party doubled from 7-15 people instantly so i'm going to fry 2 turkeys. This may be a dumb question, but can I fry 1 turkey and then instantly put the next one on the fryer? Should I add a bit of oil? Or do I need to let it cool down and start with fresh oil? Thanks for any help and pray I don't burn down my friends' house (we did buy an appropriate fire extingisher just in case).
 
Thanks for all the help guys! I brined and the Turkey it was really good. I got a lot of compliments and requests for instructions on how to brine. Cooked two turkeys (almost 30 pounds) of Turkey and it was gone fast. I used Emeril's Emeril's Herb Roasted recipe. One of the Turkeys was almost 20lbs so I was worried about getting a container big enough for the bird. I used an ice chest with the Ziploc XL bag. Doubled the emerils brine recipe so the four gallons of water were perfect to submerge the entire bird and I like being able to seal it in the Ziploc bag. Here are some pics of the finished product.

Before:
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Moms_Camera263.jpg



After:

Moms_Camera267.jpg
 
That is a pretty bird. I never turn up the oven at the beginning to get that nice brown color because I'm too afraid that it will dry out (see, e.g., Christmas Vacation).
 
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