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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-21-2012, 11:25 PM   #1
PatioDaddio
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Default Turkey Help Line

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
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Unread 11-21-2012, 11:26 PM   #2
Kriss
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Default I need a good brine!

Please
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Unread 11-21-2012, 11:27 PM   #3
PatioDaddio
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Sorry, but please, what?

John
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Unread 11-21-2012, 11:34 PM   #4
MisterChrister
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Quote:
Originally Posted by Kriss View Post
Please
http://www.patiodaddiobbq.com/2009/1...brine.html?m=1


John's brine is the stuff of legends, exactly where my turkey resides at this present moment!
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Unread 11-21-2012, 11:39 PM   #5
PatioDaddio
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Thanks, bro! My turkey is in the same right now. ;-)

John
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Unread 11-21-2012, 11:41 PM   #6
fingerlickin'
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You two aren't alone on that one.
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Unread 11-22-2012, 12:04 AM   #7
AustinKnight
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Quote:
Originally Posted by MisterChrister View Post
http://www.patiodaddiobbq.com/2009/1...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!
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Unread 11-22-2012, 12:11 AM   #8
PatioDaddio
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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

Last edited by PatioDaddio; 11-22-2012 at 12:26 AM..
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Unread 11-22-2012, 12:24 AM   #9
Hook_Line_and_Sinker
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Very generous and great idea John !
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Unread 11-22-2012, 12:49 AM   #10
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I think if you posted your phone number that would be best. Farking turkeys - Who came up with this turkey on Thanksgiving thing anyway?
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Unread 11-22-2012, 12:52 AM   #11
PatioDaddio
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Quote:
Originally Posted by Oldyote View Post
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
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Unread 11-22-2012, 11:33 AM   #12
Diesel
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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.
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Unread 11-22-2012, 11:48 AM   #13
bbqbrad
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What is a good final temp in the thigh?
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Unread 11-22-2012, 12:09 PM   #14
PatioDaddio
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Quote:
Originally Posted by Diesel View Post
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.
shows how.

John
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Unread 11-22-2012, 12:11 PM   #15
PatioDaddio
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Quote:
Originally Posted by bbqbrad View Post
What is a good final temp in the thigh?
165*

John
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