Got a 14lb fresh turkey tonight Put it in Patiodaddio's Ultimate Turkey Brine Will stay there for 24 hrs and then in the fridge uncovered for the night tomorrow
TALKIN' TURKEY!! (The official/unofficial turkey thread)
- Thread starter Wampus
- Start date
Lone StarBQ
Found some matches.
Some porn. So the turkey was great. However, it didnt take as much smoke as i would have liked. was expecting more smokey taste. Maybe next time i will do more wood. I used two palm sized pieces of oak, and two palm sized pieces of apple wood. SMoked at ~325 to 160 though some parts of the turkey were 175ish when i pulled it. I probably should have rotated the turkey while cooking.
Looks amazing! First turkey breasts I did were following the recipe from a well known central Texas BBQ restaurant in Driftwood, Tx. Came out super juicy. This year will be my first time doing a whole bird. Oh, one more thing...They prefer us to use the word "PRON" on this site rather than that other word because some people's work computers (darn Barracuda) were not allowing access to the Brethren because of "adult themes." Seems silly, but it keeps it accessible.
Doc6633
Knows what a fatty is.
Hey Frog how are you going to store your turkey for that long? I am cooking one for my parents but have a stop before their house so I was debating doing it the day before but wasn't sure how to store it. Thanks in advance.
BroBBQButcher
Knows what a fatty is.
So I have two questions. I read through the thread but didn't find what I was looking for.
1. I got a 12# bird, brined by the butcher. I picked it up yesterday and it is out of the brine and in a monster ziploc. I plan to take it out of the ziploc and put in the fridge tonight to dry up the skin. sound right?
2. The last time I smoked a bird was three years ago. Kids and life got in the way the last few years. The last time I smoked on the UDS at 325*, I plan to do the same thing. The change is, last time i did not use a drip pan just direct on the grate. This year the wife wants the drippings for gravy. If I use a roasting pan and roasting rack, will this cause a longer cook time? Will my skin get as crisp as it did the last time?
This is the greatest forum on earth and I appreciate all the help!
1. I got a 12# bird, brined by the butcher. I picked it up yesterday and it is out of the brine and in a monster ziploc. I plan to take it out of the ziploc and put in the fridge tonight to dry up the skin. sound right?
2. The last time I smoked a bird was three years ago. Kids and life got in the way the last few years. The last time I smoked on the UDS at 325*, I plan to do the same thing. The change is, last time i did not use a drip pan just direct on the grate. This year the wife wants the drippings for gravy. If I use a roasting pan and roasting rack, will this cause a longer cook time? Will my skin get as crisp as it did the last time?
This is the greatest forum on earth and I appreciate all the help!
Badgerjacob
Full Fledged Farker
getting ready.
Untraceable
Babbling Farker
a little late to the testing game this year, but last night I did a quick sous vide baseline test. 145 for 2:30. Injected with clarified butter and the flavor of the butter came through fabulously. Breast was actually wet from the juices inside when sliced
next test will follow this closer
http://www.seriouseats.com/2014/11/...ey-crisp-skin-sous-vide-101-thanksgiving.html
planning on seasoning and tying 2 breasts together, inject with butter, a couple TBS of Duck fat in each bag with poultry herbs. Going to flash fry the finished product on one of the test sections.
The one thing that sous vide misses out on is the golden brown deliciousness. Im thinking that gravy would have added that flavor, or the flash fry at the end.
next test will follow this closer
http://www.seriouseats.com/2014/11/...ey-crisp-skin-sous-vide-101-thanksgiving.html
planning on seasoning and tying 2 breasts together, inject with butter, a couple TBS of Duck fat in each bag with poultry herbs. Going to flash fry the finished product on one of the test sections.
The one thing that sous vide misses out on is the golden brown deliciousness. Im thinking that gravy would have added that flavor, or the flash fry at the end.
tkuehn5410
Full Fledged Farker
What is the benefit of spatchcocking a turkey? I've always wet brined, smoked, and they've come out great.
ice_mf_mike
Full Fledged Farker
Cooks quicker and more evenly. But hey if yours already turn out great, as they say, if it aint broke dont fix it.
tkuehn5410
Full Fledged Farker
Just want to fine tune, and if the end result is better, it may be worth a try.
tom b
somebody shut me the fark up.
I do it to save time so I can get in some golf in the morning and eat by 4
tkuehn5410
Full Fledged Farker
After doing some research, looks like rotisserie may be a better option. I think I'll just break that out and make it work for me. Have 2 in the brine and will spatchcock the other underneath in the WSM.
tom b
somebody shut me the fark up.
I would spin if I had the time
Well I noticed that my fridge went above 40* for a few hrs It is below 40* now Not happy about this
Well rather than taking a chance with food poisoning I tossed my beautifully brined turkey and went to Wegmans and got a 15.25 lb premium turkey- no antibiotics, hormones and grass fed Figuring about 3 hrs ai 350 on the Egg
Wampus
somebody shut me the fark up.
This year's birds:
Dry brined one (12.5 lb) for 36 hours. Sea salt only (5% by weight).
Wet brined the other (15.6 lb) for 24 hours. Simple brine: salt, sugar, peppercorns.
Both coated inside with Montreal Chicken seasoning & stuffed with halved oranges, lemons, onions and garlic cloves, trussed up, rubbed down with EVOO, chopped fresh thyme, rosemary, sage and garlic, kosher salt and fresh cracked pepper. Cooked at 350 for just at 4 hours with cherry wood in the gravity feed.
Turned out great!
Dry brined one (12.5 lb) for 36 hours. Sea salt only (5% by weight).
Wet brined the other (15.6 lb) for 24 hours. Simple brine: salt, sugar, peppercorns.
Both coated inside with Montreal Chicken seasoning & stuffed with halved oranges, lemons, onions and garlic cloves, trussed up, rubbed down with EVOO, chopped fresh thyme, rosemary, sage and garlic, kosher salt and fresh cracked pepper. Cooked at 350 for just at 4 hours with cherry wood in the gravity feed.
Turned out great!
Jastamjas
Found some matches.
I love the ultimate turkey from meathead it always turns out really good
jemez
Found some matches.
I've done turkey a few times, never kept the brine iced. I've always done smaller birds (around 12 pounds) and they fit in a pot in the fridge to brine overnight.
dadsr4
somebody shut me the fark up.
For food safety, the brine and bird should be kept at or below 40 deg. Many don't care, but one trip to the hospital for food poisoning can ruin all your fun. Many are switching to dry brining for this reason.
jemez
Found some matches.
I guess I should have commented, for longer brines after I get the salt/sugar dissolved I always toss in an ice tray to cool the brine down faster before putting in the fridge. I have heard of people using an ice bath around brine when the container is too big for the fridge though.
