TALKIN' TURKEY!! (The official/unofficial turkey thread)

[bproffer]

This is mainly what i cook for Thanksgiving and Xmas.
Sprouts is where i get mine from without all the solution.
Good luck!!

Do they have them year round? I hadn't thought to check there. Thanks

 

[Bob in St. Louis]

I also hate hugs from guys named Bob. :shocked:

Have you ever had a hug from a Bob? :becky:

 

[Shagdog]

This needs a bump

 

[SoCalWJS]

Looks like I may be cooking a Turkey this year! (we've gone to friends or relatives for the last 7-8 years at least)

I haven't done a Mad Max in all those years, so that is "Plan A". Already picked up the Dizzy Pig Mad Max (which I have never tried) and have been reviewing the recipe/technique over at Naked Whiz.

I usually brine for a couple of days, and use the old JAppledog recipe, and have been very happy with the combo.

I was at Costco yesterday and noticed that they had a 25 oz container of "Turkey Brine Seasoning", so I picked it up - wasn't too expensive, so what the H....

Rodelle Turkey Brine: http://rodellekitchen.com/explore-baking-ingredients/gourmet-spices/gourmet-turkey-brine

Anybody got any experience with this?

 

[Big George's BBQ]

Never heard of this I am trying SirPorkaLot's Harvest Brine this year Previous years I have used PatioDaddio's Ultimate Turkey Brine or Smokin Okies Both with fantastic success

 

[Jamesbrowny]

My turkey recipe is always simple, the juicy, herbs and cinnamon are 3 necessary seasoning. My electric roaster makes it after 3.5 hours at the 325F degrees. I mean with the juice the color will be evenly and light-gold.

 

[Bob in St. Louis]

My turkey recipe is always simple, the juicy, herbs and cinnamon are 3 necessary seasoning. My electric roaster makes it after 3.5 hours at the 325F degrees. I mean with the juice the color will be evenly and light-gold.

"Electric roaster"!?!?!? :crazy: :boxing: :drama: :shocked: :doh: :roll: :mod:

 

[MisterChrister]

Let's start talkin' Thanksgiving turkey 2018 y'all!!!!

 

[Blythewood BBQ'er]

Yep it's that time of year again! Just ordered my Harvest Brine for me and a friend. Can't wait to eat Thanksgiving dinner. Next to the 4th it's my favorite holiday!

 

[MisterChrister]

BTW, where's Wampus? I tried to PM him, but his inbox is full. Hey Wamp, we love ya/miss ya big guy!

 

[Big George's BBQ]

This is my Favorite holiday. Ordered my harvest brine a few weeks ago. Wanted to beat the rush. Used some on my sons turkey breast that is cooked and in freezer. He will reheat it with the Sous Vide for T Day

 

[IamMadMan]

Turkey Brines from The BBQ Bretheran

To Brine or Not to Brine
http://www.bbq-brethren.com/forum/sh...86&postcount=1

I prefer the flavors imparted by Patio Daddio's Ultimate Thanksgiving Brine.
http://www.bbq-brethren.com/forum/sh...14&postcount=1

Here is a guide to smoking the turkey by the same person.
http://www.bbq-brethren.com/forum/sh...09&postcount=1

There is also a good article in Smoke Signals Magazine starting on page 26...
http://issue13.smokesignalsmagazine.com/

From the archives - Wampus Smokes a Turkey.....This mirrors the article in Smoke signals.
http://www.bbq-brethren.com/forum/sh...d.php?t=176618

and of course the Brethren Unofficial Turkey Thread....
http://www.bbq-brethren.com/forum/sh...d.php?t=120494


Page 7 of 7 (text links)


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[Big George's BBQ]

Wow. Thank you

 

[Big George's BBQ]

BTW, where's Wampus? I tried to PM him, but his inbox is full. Hey Wamp, we love ya/miss ya big guy!

Have not seen him here for a while. Occasionally see him on Facebook

 

[Bob in St. Louis]

His last log-in here was 5 months ago.

 

[LYU370]

Yep it's that time of year again! Just ordered my Harvest Brine for me and a friend. Can't wait to eat Thanksgiving dinner. Next to the 4th it's my favorite holiday!

In the past I've always used Smokin Okie's Holiday Brine, last year I injected with Scottie's Creole Butter and took it for a spin. I won a bag of Harvest Brine in a Throwdown, going to give it a go this year. May try a Spatchcocked bird this year, just realized I've never done one before.

 

[Blythewood BBQ'er]

That's the only way I do them now Andy! Spatchcocked with Harvest Brine is super easy!

 

[LYU370]

I assume I should put the brine on both the skin and the inside after spatchcocking?

 

[Blythewood BBQ'er]

How I do it is spatchcock then harvest brine all over inside and out. I will put some under the skin where it is loose. I don't pull the skin to get it loose, just where it is loose from trimming. Personally I put more on the meat side than the inside. May or may not transfer through rib cage so I get most of it where it counts.Wrap tight in plastic wrap for time recommend on the packaging in relation to the weight. Get the smoker going and toss it on.

 

[EdF]

I assume I should put the brine on both the skin and the inside after spatchcocking?

You can do it before or after. Seems to make no difference. Since I like to dry-brine 2-3 days (for the skin, uncovered in the fridge), I usually leave it whole, then spatchcock later on.