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

bproffer · Oct 20, 2017

lwdbo1 said:
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 · Oct 20, 2017

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

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

Shagdog · Nov 14, 2017

This needs a bump

SoCalWJS · Nov 14, 2017

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 · Nov 14, 2017

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 · Apr 8, 2018

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 · Apr 8, 2018

Jamesbrowny said:
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 · Nov 10, 2018

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

Blythewood BBQ'er · Nov 10, 2018

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 · Nov 10, 2018

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 · Nov 10, 2018

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 · Nov 10, 2018

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 · Nov 10, 2018

Wow. Thank you

Big George's BBQ · Nov 10, 2018

MisterChrister said:
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 · Nov 10, 2018

His last log-in here was 5 months ago.

LYU370 · Nov 10, 2018

Blythewood BBQ'er said:
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 · Nov 11, 2018

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

LYU370 · Nov 11, 2018

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

Blythewood BBQ'er · Nov 11, 2018

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 · Nov 11, 2018

LYU370 said:
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.

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

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