Turkey Help Line

PatioDaddio · Nov 22, 2012

Based on the volume of turkey questions that I've fielded over
the past two weeks I figured that it's time to start a "help line"
post.

If you get in a jam, call for a life line here.

John

Kriss · Nov 22, 2012

I need a good brine!

Please

PatioDaddio · Nov 22, 2012

Sorry, but please, what?

John

MisterChrister · Nov 22, 2012

Kriss said:
Please

http://www.patiodaddiobbq.com/2009/11/ultimate-thanksgiving-turkey-brine.html?m=1

John's brine is the stuff of legends, exactly where my turkey resides at this present moment!

PatioDaddio · Nov 22, 2012

Thanks, bro! My turkey is in the same right now. ;-)

John

fingerlickin' · Nov 22, 2012

You two aren't alone on that one.

AustinKnight · Nov 22, 2012

MisterChrister said:
http://www.patiodaddiobbq.com/2009/11/ultimate-thanksgiving-turkey-brine.html?m=1

John's brine is the stuff of legends, exactly where my turkey resides at this present moment!

Ahh yes as does mine, the morning is coming 325 on the uds, in and out like a robbery!

PatioDaddio · Nov 22, 2012

First things first... Please don't stuff your bird with anything but air,
and maybe some herbs or citrus. Regardless, leave the cavity at least
half empty.

Next, low & slow is not your friend with big birds. Please cook at at
least 275* (300-325* is better) for food safety.

John

Hook_Line_and_Sinker · Nov 22, 2012

Very generous and great idea John !

Oldyote · Nov 22, 2012

I think if you posted your phone number that would be best. Farking turkeys - Who came up with this turkey on Thanksgiving thing anyway?

PatioDaddio · Nov 22, 2012

Oldyote said:
I think if you posted your phone number that would be best. Farking turkeys - Who came up with this turkey on Thanksgiving thing anyway?

1-800-HELP-TOM

John

Diesel · Nov 22, 2012

I have one for you although it pertains to all the liquid that I would like to make a gravy out of but never done so. Can it be done? I have two 20 lbs birds in a pan in the smoker at about 350 and I have lots o liquid that Im also basting with. If it could be done could you help a brother out or point me in the right direction.

bbqbrad · Nov 22, 2012

What is a good final temp in the thigh?

PatioDaddio · Nov 22, 2012

Diesel said:
I have one for you although it pertains to all the liquid that I would like to make a gravy out of but never done so. Can it be done? I have two 20 lbs birds in a pan in the smoker at about 350 and I have lots o liquid that Im also basting with. If it could be done could you help a brother out or point me in the right direction.

Sure, you can use the droppings, but be advised that your gravy will have
a smoky flavor. [ame="http://WWW.youtube.com/watch?v=QxVP6CM6seU"]This video[/ame] shows how.

John

PatioDaddio · Nov 22, 2012

bbqbrad said:
What is a good final temp in the thigh?

165*

John

Diesel · Nov 22, 2012

PatioDaddio said:
Sure, you can use the droppings, but be advised that your gravy will have
a smoky flavor. John

Just made up a small batch and got a thumbs up from both kids, Guess thats a good start. It is smokey but it still tasted better than the bottle gravy my wife wants to use.

PatioDaddio · Nov 22, 2012

Diesel said:
Just made up a small batch and got a thumbs up from both kids, Guess thats a good start. It is smokey but it still tasted better than the bottle gravy my wife wants to use.

If you want to jack the flavor to the moon, make a turkey stock.

John

Midnight Smoke · Nov 22, 2012

PatioDaddio said:
165*

John

165º for the Thigh? I know they have lowered the safe temp but I seem to always have under cooked dark meat at 175º, using a correctly calibrated thermometer.

PatioDaddio · Nov 22, 2012

Midnight Smoke said:
165º for the Thigh? I know they have lowered the safe temp but I seem to always have under cooked dark meat at 175º, using a correctly calibrated thermometer.

Well, ideally you should pull it off when the breast is 160* and the thigh is 170*,
as they both carryover cook another five degrees. Dark meat is perfectly cooked
at 175*, but of course preferences vary.

John

Erin · Nov 22, 2012

my bird is 13.4 lbs. Fresh, organic...no injections. Is 12 hrs long enough to brine? I don't like it too salty. I plan on smoking at 150-180 for 2 hrs then crank it up to 350 to finish it off. Am I still in the safety zone? How much time overall will it take? It is 50 degrees here. Thanks!

Turkey Help Line

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Babbling Farker

Quintessential Chatty Farker

Babbling Farker

Quintessential Chatty Farker

is Blowin Smoke!

Babbling Farker

is Blowin Smoke!

is Blowin Smoke!

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Knows what a fatty is.

Knows what a fatty is.

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Babbling Farker

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Babbling Farker

somebody shut me the fark up.

Babbling Farker

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