MS2SB
is Blowin Smoke!
If youve got it over indirect heat you shouldn't have to worry about foiling it. I've done a dozen or so turkeys on the kettle and never had any black skin.
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TALKIN' TURKEY!! (The official/unofficial turkey thread)
- Thread starter Wampus
- Start date
If youve got it over indirect heat you shouldn't have to worry about foiling it. I've done a dozen or so turkeys on the kettle and never had any black skin.
seadad9903
Full Fledged Farker
i have two 12 pounders reserved from a local butcher. going to do one on the WSM and the other is going to go on the brinkmann, found a recipe for braised turkey that sounded pretty good.
that'll leave the oven/stove free for mom and The Woman to fix the rest of the stuff.
that'll leave the oven/stove free for mom and The Woman to fix the rest of the stuff.
swamprb
somebody shut me the fark up.
Well, nobody has really touched on brining containers, so I'll jump on the Turkey Train!
I used to brine turkeys in a Food grade frosting bucket then a Rubbermade cooler, but it wouldn't fit in the garage fridge, so I had to drag out the coffin cooler and keep it on ice, and then use a plate weighted down with a bag of ice to keep the bird(s) submerged in the brine.
While searching for brine recipes, I came across this, The Briner http://www.thebriner.com/
It fits in my refer (2 of them will) and it has a locking disc to keep the meats submerged in the brine and a tight fitting lid.
I've had four 5 lb. whole chickens, using 1 gallon of brine and it took up less than half of The Briner.
So, I've been itching to get some Turkey's bathing in the Briner, but so far the only ones in the stores are Butterballs and injected birds.
I usually cook 12-15 lb turkeys and the Briner can easily hold 2 with room to spare.
A Cambro container and lid the same size is comparably the same price, but it does not have the locking disc, so I found the Briner to be a better deal for me in the long run.
When the day of turkey reckoning comes, I will baptize them and take pics!
That Rubbermade cooler became a hand wash station and the Briner reigns supreme!
What are you using? Show your stuff!
I used to brine turkeys in a Food grade frosting bucket then a Rubbermade cooler, but it wouldn't fit in the garage fridge, so I had to drag out the coffin cooler and keep it on ice, and then use a plate weighted down with a bag of ice to keep the bird(s) submerged in the brine.
While searching for brine recipes, I came across this, The Briner http://www.thebriner.com/
It fits in my refer (2 of them will) and it has a locking disc to keep the meats submerged in the brine and a tight fitting lid.
I've had four 5 lb. whole chickens, using 1 gallon of brine and it took up less than half of The Briner.
So, I've been itching to get some Turkey's bathing in the Briner, but so far the only ones in the stores are Butterballs and injected birds.
I usually cook 12-15 lb turkeys and the Briner can easily hold 2 with room to spare.
A Cambro container and lid the same size is comparably the same price, but it does not have the locking disc, so I found the Briner to be a better deal for me in the long run.
When the day of turkey reckoning comes, I will baptize them and take pics!
That Rubbermade cooler became a hand wash station and the Briner reigns supreme!
What are you using? Show your stuff!
Turkey is like any other meat.
There are a Jillion recipes/techniques/methods available in the modern age of the WWW. Many times they just serve to confuse the situation, not help it.
Almost all of them will work--just depends on what you like for the results.
Unfortunately, many people try to find the "perfect" recipe and there is "no such animal" in spite of what some claim.
Poultry cooks just need to learn and use the "basics" and they will be fine.
For me, I brine unless it is a factory enhanced bird (and they cook up just fine), season with something simple like Salt/Pepper/Garlic/??, put it on the cooker somewhere between 275-375, and cook it till it is a minimum of 160-165. Tent till time to carve, eat, enjoy, move on to desert. 8)
But, there are many, many variations I have used in the past and they worked well.
No magic VooDoo about cooking a bird.
For those that like video instruction for tips/techniques, YouTube alone has a plethora of videos.
These all have the meat as the star and show the wide range of techniques that produce a good product. The quality ranges from good to excellent, IMHO.
--------------
AJ brined bird on BGE:
[ame="http://www.youtube.com/watch?v=8rfmo_I7T00"]Apple Juice-Brined Smoked Turkey - YouTube[/ame]
“Bourbon” smoked turkey from HEB:
[ame="http://www.youtube.com/watch?v=XIUHCUp1Olw"]How to Smoke a Turkey - YouTube[/ame]
Cooked on a Yoder Pellet smoker/grill using ramped up temp profile:
[ame="http://www.youtube.com/watch?v=m6olet90uVw"]SmokingPit.com- Sugar Maple Smoked Turkey on a Yoder YS640 Smoker - Thanksgiving Turkey - YouTube[/ame]
From Kevin Bevington (HomeBBQ.com). Kevin is a documented BBQ God with a history of Chanpionship cooking. And a really decent human being.
[ame="http://www.youtube.com/watch?v=Wg2hXnpLwvA"]Smoked Turkey - YouTube[/ame]
On a WSM at 300-310 deg:
[ame="http://www.youtube.com/watch?v=7uWPYZINwR0"]Jimmy D Smoking a Turkey on Thanksgiving with Weber Smokey Mountain Cooker Smoker - YouTube[/ame]
On a WSM at 350 +:
[ame="http://www.youtube.com/watch?v=SsxpVgGl4mI"]Smoked Turkey Breast on the Weber Smokey Mountain Cooker - YouTube[/ame]
On a UDS at 250 ish :
[ame="http://www.youtube.com/watch?v=65fjOpS5nTE"]Smoked Turkey Done Right!!! - YouTube[/ame]
Lots more if you poke around.
It is all GOOD EATS 8)
TIM
There are a Jillion recipes/techniques/methods available in the modern age of the WWW. Many times they just serve to confuse the situation, not help it.
Almost all of them will work--just depends on what you like for the results.
Unfortunately, many people try to find the "perfect" recipe and there is "no such animal" in spite of what some claim.
Poultry cooks just need to learn and use the "basics" and they will be fine.
For me, I brine unless it is a factory enhanced bird (and they cook up just fine), season with something simple like Salt/Pepper/Garlic/??, put it on the cooker somewhere between 275-375, and cook it till it is a minimum of 160-165. Tent till time to carve, eat, enjoy, move on to desert. 8)
But, there are many, many variations I have used in the past and they worked well.
No magic VooDoo about cooking a bird.
For those that like video instruction for tips/techniques, YouTube alone has a plethora of videos.
These all have the meat as the star and show the wide range of techniques that produce a good product. The quality ranges from good to excellent, IMHO.
--------------
AJ brined bird on BGE:
[ame="http://www.youtube.com/watch?v=8rfmo_I7T00"]Apple Juice-Brined Smoked Turkey - YouTube[/ame]
“Bourbon” smoked turkey from HEB:
[ame="http://www.youtube.com/watch?v=XIUHCUp1Olw"]How to Smoke a Turkey - YouTube[/ame]
Cooked on a Yoder Pellet smoker/grill using ramped up temp profile:
[ame="http://www.youtube.com/watch?v=m6olet90uVw"]SmokingPit.com- Sugar Maple Smoked Turkey on a Yoder YS640 Smoker - Thanksgiving Turkey - YouTube[/ame]
From Kevin Bevington (HomeBBQ.com). Kevin is a documented BBQ God with a history of Chanpionship cooking. And a really decent human being.
[ame="http://www.youtube.com/watch?v=Wg2hXnpLwvA"]Smoked Turkey - YouTube[/ame]
On a WSM at 300-310 deg:
[ame="http://www.youtube.com/watch?v=7uWPYZINwR0"]Jimmy D Smoking a Turkey on Thanksgiving with Weber Smokey Mountain Cooker Smoker - YouTube[/ame]
On a WSM at 350 +:
[ame="http://www.youtube.com/watch?v=SsxpVgGl4mI"]Smoked Turkey Breast on the Weber Smokey Mountain Cooker - YouTube[/ame]
On a UDS at 250 ish :
[ame="http://www.youtube.com/watch?v=65fjOpS5nTE"]Smoked Turkey Done Right!!! - YouTube[/ame]
Lots more if you poke around.
It is all GOOD EATS 8)
TIM
Wampus
somebody shut me the fark up.
Well, nobody has really touched on brining containers, so I'll jump on the Turkey Train!
I used to brine turkeys in a Food grade frosting bucket then a Rubbermade cooler, but it wouldn't fit in the garage fridge, so I had to drag out the coffin cooler and keep it on ice, and then use a plate weighted down with a bag of ice to keep the bird(s) submerged in the brine.
While searching for brine recipes, I came across this, The Briner http://www.thebriner.com/
It fits in my refer (2 of them will) and it has a locking disc to keep the meats submerged in the brine and a tight fitting lid.
I've had four 5 lb. whole chickens, using 1 gallon of brine and it took up less than half of The Briner.
So, I've been itching to get some Turkey's bathing in the Briner, but so far the only ones in the stores are Butterballs and injected birds.
I usually cook 12-15 lb turkeys and the Briner can easily hold 2 with room to spare.
A Cambro container and lid the same size is comparably the same price, but it does not have the locking disc, so I found the Briner to be a better deal for me in the long run.
When the day of turkey reckoning comes, I will baptize them and take pics!
That Rubbermade cooler became a hand wash station and the Briner reigns supreme!
What are you using? Show your stuff!
That thing's AWESOME! I'm gonna have to pick one up.
I usually just use a couple of big stock pots that I have.
The one on the left is a 16 qt aluminum and the one on the right is a 20 qt Stainless Steel. Last weekend, a 12 lb turkey fit in the SS pot just fine with 2 gallons of brine and about 3" to spare at the top.
I've also used a 5 gallon bucket, lined with about 3 trash bags (bucket was washed clean, but I wouldn't have called it STERILE). I have a garage fridge that I put all my meats in after prepping/brining, etc. The floor of the fridge has the most room and would hold that thing perfectly.
I've had need this summer a couple of times to brine 10, 12 and even 16 birds at once and when I did, brining was a CHORE. I can really see the use of the Briner. How big is it?
Thanks for posting that! :thumb:
I've Cajun fried hundreds of turkeys over the years. For the last 3 years I've been doing them in my oil less turkey fryer. Same great taste without the added expense of peanut oil. I would be run out of the Family gathering if I showed up with a smoked turkey. Guess it's just region and traditions depending on where a person lives. Here are some pic's of cooks. I inject but do not brine:
The fixin's:
Injected and covered overnight:
Dusted the next morning and into the Big Easy:
Pulled and resting:
Some of it plated:
Here's a short clip of how this rig works. The birds that come out of this thing are as good as any fried that we've had:
[ame="http://www.youtube.com/watch?v=hWCmhrQapXI"]The Char-Broil Big Easy Oil-Less Turkey Fryer - YouTube[/ame]
Hope everyone has a Great Holiday!
The fixin's:
Injected and covered overnight:
Dusted the next morning and into the Big Easy:
Pulled and resting:
Some of it plated:
Here's a short clip of how this rig works. The birds that come out of this thing are as good as any fried that we've had:
[ame="http://www.youtube.com/watch?v=hWCmhrQapXI"]The Char-Broil Big Easy Oil-Less Turkey Fryer - YouTube[/ame]
Hope everyone has a Great Holiday!
Rich Parker
Babbling Farker
I am not much of a turkey fan but this thread has got me excited to smoke a turkey.
swamprb
somebody shut me the fark up.
..so am I the only person that picks the carcass and separates the white and dark meat for serving, or does everyone do the traditional "Dad slices the bird at the table with the antler handled carving set"?
I have that with my inlaws, and presentation and table settings are formal.
At my table I want my dark meat, and I want it now!
99.9% of the time my deep fried, drum cooked or rotisserie turkeys look like chit for a presentation setting, so I just get down and have a "pickin". Then go into a coma.
I have that with my inlaws, and presentation and table settings are formal.
At my table I want my dark meat, and I want it now!
99.9% of the time my deep fried, drum cooked or rotisserie turkeys look like chit for a presentation setting, so I just get down and have a "pickin". Then go into a coma.
Yep triptafan and a football game are Mighty Thangs!
MS2SB
is Blowin Smoke!
I never carve at the table. I break down the whole bird, dark meat goes onto one platter, white meat onto another platter and the Pope's nose into my belly.
malibulvr
Knows what a fatty is.
Ok,so how do I keep it from tasting like ham? Had a turkey leg at the fair and was very hammy. Wife is scared...lol
Sent via my Androidlicious Evo LTE!
Sent via my Androidlicious Evo LTE!
Weeeeel, theres good red and bad. :becky:
Wampus
somebody shut me the fark up.
Yeah I carve in the kitchen and platter everything the same way. Then the platters go on the table with the sides.
But.....I've always pitched the "nose". It's good eats, eh?
firefighter4634
is one Smokin' Farker
My usually method is to inject, rub and put on the smoker spatchcocked. I also like to give the breast about a twenty minute ice bath, this seems to work for me to get the white and dark done at the same time.
Outnumbered
is One Chatty Farker
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GREAT thread here. Thanks for starting Wampus and thanks for all the tips.
I'm doing my T-Giving dress rehearsal tomorrow.
I'm doing my T-Giving dress rehearsal tomorrow.
Kenny Rogers
Full Fledged Farker
Anyone ever tried Cornstarch with their dry rub up under the skin to dry out the fat on the skin? I've heard this works wonders!
Wampus
somebody shut me the fark up.
I've not heard of this, but I'm DEFINITELY interested! Thanks!
Kenny Rogers
Full Fledged Farker
MS2SB
is Blowin Smoke!
It's pretty much all fat and skin. I make two turkeys now so that my brother and I don't have to fight over it anymore.
malibulvr
Knows what a fatty is.
Not sure if this answered my question...lol
How do you keep it from getting hammy tasting ?
Sent via my Androidlicious Evo LTE!
