Bob in St. Louis
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Yea, me too. This was my plan. :twitch:
TALKIN' TURKEY!! (The official/unofficial turkey thread)
- Thread starter Wampus
- Start date
Yea, me too. This was my plan. :twitch:
Wampus
somebody shut me the fark up.
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I'm sure it'll thaw fine.
How long were you planning on brining.
The ONLY thing I think may be affected is that it may shorten the effective brine time, but that may not even be true.
If you think about it, the outer surface is going to thaw first and that's the part that's going to start being affected by the brine first. I'd think that as it thaws, the brine will work on the rest of it.
In hindsight (which doesn't help you now of course
) I'd probably just run water in the cavity to loosen the neck and giblets, remove them, keep running water over it until things loosened up and then dunked it.But I'm sure you'll be good.
retfr8flyr
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I will be doing my first turkey tomorrow on my Akorn and I am going to use a Turkey Canon. I have read varying different cook times with the canon, I am planning to do the cook at 325° and was figuring on about 12 minutes a pound, 13lb bird. For any of you that have used the canon, does this time sound about right?
Strike BBQ
Knows what a fatty is.
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- Odenton, MD
I'm sure it'll thaw fine.
How long were you planning on brining.
The ONLY thing I think may be affected is that it may shorten the effective brine time, but that may not even be true.
If you think about it, the outer surface is going to thaw first and that's the part that's going to start being affected by the brine first. I'd think that as it thaws, the brine will work on the rest of it.
In hindsight (which doesn't help you now of course
But I'm sure you'll be good.
I brined about 18 hours - a lot longer then I like - but I let it soak longer because of the frozen bird. It is airing in the fridge now. I think it will be fine.
SmokeHouse Blues
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I've been deep frying turkeys for years using Tony Chachere's Original Creole Seasoning and injecting with his Creole butter. This year I'm smoking a turkey. With all of the various brines, rubs, marinades and injection out there. I have a simple question: Has anyone used Tony Chachere's Original Creole Seasoning when smoking a turkey? If so, how did it turn out?
Untraceable
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I have a basement fridge that I use for wet aging, overflow beer, BBQ purpose. I took out a 14lb turkey last wednesday morning. Last night there was still ice in the cavity. Not much, but still there. Full 7 day thaw.
Picked up some extra drumsticks, broke down the bird (wings, thighs, legs). Was going to cut the breasts out so I could fully wrap in bacon but the breasts felt a little smaller than Ive tested with so I left them on. All went into a brine. Fortified the brine with a bit of phosphates.
Picked up some extra drumsticks, broke down the bird (wings, thighs, legs). Was going to cut the breasts out so I could fully wrap in bacon but the breasts felt a little smaller than Ive tested with so I left them on. All went into a brine. Fortified the brine with a bit of phosphates.
Bob in St. Louis
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Despite having only (non food safe) kitchen trash bags as a brine "vessel", I was going to use them anyway. But while I was prepping the bird for tomorrows cook, I couldn't get past the smell of the bags. I double checked that they weren't those scented type of trash bags...ok, fine...but they still had a smell. It was pleasant, mind you, but they still had a smell. After some time, I just couldn't ignore it any more. So upon further research, I discovered that the trashbags are stored in the same cabinet as the laundry fabric softener. :shocked:
"No". :hand:
Just...no.... The last thing I want is a "Downy" flavored Thanksgiving turkey.
Ok then. Due to lack of planning, I will not be brining this years turkey.
Just a heads-up, and something to think about for those of you that have the same problem with "lack of planning" as I did.
"No". :hand:
Just...no.... The last thing I want is a "Downy" flavored Thanksgiving turkey.
Ok then. Due to lack of planning, I will not be brining this years turkey.
Just a heads-up, and something to think about for those of you that have the same problem with "lack of planning" as I did.
i found the temp info I needed but, what about cutting it in halves? It's going into a weber smokey mountain 18.5" so I don't think spatchcock will fit. I just dont think i will be able to get the temps up above 300 wiht much consitancy and lots of monitoring. Dont want to have to cook for 10 hrs. Also, is it ok to cook the bird a day ahead of time, carve and put in fridge and then the next day reheat? Or will it lose its moisture and flavor? Thanks
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Bob in St. Louis
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I wouldn't cook it the day before. That'll just dry it out. But a bird that size will fit on a WSM "whole".
Chrome Dome
Knows what a fatty is.
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Thanks. I was just thinking that if I cut in half it would cut down on the cook time but didnt want to dry it out. The more i have thought about it I think I will cook on Satuday the day family comes over. Looks like I will getting up early to make sure its done by noon. I dont think I will do a bird this size again.
What about using a cooler? Thats what i used and since its been pretty cool out I put some ice from the ice maker in and kept the cooler in the garage. The next day pulled it and it was still very cold.
Bob in St. Louis
Babbling Farker
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Yea, I guess I could have used a cooler, but the amount of spices and seasonings required to submerge the (twenty pound) bird in a cooler would have been expensive. I had a pretty 'fancy' brine recipe in mind that I found online and wanted to try.
dadsr4
somebody shut me the fark up.
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Any food safe container, or empty milk jugs, filled with water can be used to take up space around the bird in the cooler, allowing less brine to be used. Or bags of ice, if you use them to keep the brine cold.
Bob in St. Louis
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That's a very good point, I did't think about that.
I answered my own question by eating it. Bird was indeed done at only 2.2 hours. Breast and thighs were great and moist. Wings and legs not so much. I think it would have been fine pulling at only 2 hours.
Learning lesson for me. Trust my Theremopen. Trust the temp for birds.
retfr8flyr
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I did my first turkey on my Akorn this year and I used a Turkey Canon for the cook. I did a 13lb bird and it was done in only 90 minutes, pulled at 165° in the breast and 185° in the thigh. Best turkey I have ever eaten.
