Turkey Help Line

PatioDaddio · 11-21-2012, 11:25 PM

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 · 11-21-2012, 11:26 PM

Please

PatioDaddio · 11-21-2012, 11:27 PM

Sorry, but please, what?

John

MisterChrister · 11-21-2012, 11:34 PM

Quote:

Originally Posted by Kriss

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!

PatioDaddio · 11-21-2012, 11:39 PM

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

John

fingerlickin' · 11-21-2012, 11:41 PM

You two aren't alone on that one.

AustinKnight · 11-22-2012, 12:04 AM

Quote:

Originally Posted by MisterChrister

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!

PatioDaddio · 11-22-2012, 12:11 AM

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 · 11-22-2012, 12:24 AM

Very generous and great idea John !

Oldyote · 11-22-2012, 12:49 AM

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 · 11-22-2012, 12:52 AM

Quote:

Originally Posted by Oldyote

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 · 11-22-2012, 11:33 AM

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 · 11-22-2012, 11:48 AM

What is a good final temp in the thigh?

PatioDaddio · 11-22-2012, 12:09 PM

Quote:

Originally Posted by Diesel

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

PatioDaddio · 11-22-2012, 12:11 PM

Quote:

Originally Posted by bbqbrad

What is a good final temp in the thigh?

165*

John

11-21-2012, 11:25 PM	#1
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho	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

11-21-2012, 11:26 PM	#2
Kriss Got Wood. Join Date: 02-27-12 Location: Madera, CA	I need a good brine! Please

11-21-2012, 11:41 PM	#6
fingerlickin' Quintessential Chatty Farker Join Date: 07-08-10 Location: Boyertown, PA	You two aren't alone on that one. __________________ [COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR]

11-22-2012, 12:11 AM	#8
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho	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..

11-22-2012, 12:24 AM	#9
Hook_Line_and_Sinker is One Chatty Farker Join Date: 03-28-08 Location: Downey, California	Very generous and great idea John ! __________________ Hook Line and Sinker Viking 30 inch Gravity Fed Charcoal Smoker Brinkmann 5 burner gas grill with sear & rotisserie UDS's 3 and growing Char Griller w/SFB w/mods Orion Cooker Charbroil 7000 Gas Grill

11-21-2012, 11:27 PM	#3
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho	Sorry, but please, what? John

11-21-2012, 11:39 PM	#5
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho	Thanks, bro! My turkey is in the same right now. ;-) John

11-22-2012, 12:49 AM	#10
Oldyote is One Chatty Farker Join Date: 11-24-10 Location: Duluth MN	I think if you posted your phone number that would be best. Farking turkeys - Who came up with this turkey on Thanksgiving thing anyway? __________________ [COLOR=navy][B][FONT=Book Antiqua]2 Large Big [COLOR=darkgreen]Green[/COLOR] Eggs, 1 restored Weber Performer in [COLOR=darkgreen]Green,[/COLOR] 1 S-330, 1 S-420 and [COLOR=indigo]1 AZ BBQ Outfitters Custom Tombstone Style Santa Maria Grill and Smoker. [/COLOR][/FONT][/B][/COLOR][COLOR=#1f497d][FONT=Verdana][COLOR=teal]Proud Member of the [/COLOR][URL="http://bit.ly/qIcK24"][FONT=Book Antiqua][COLOR=teal]Zero's Club[/COLOR][/FONT][/URL][/FONT][/COLOR] [U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=navy][B]CLICK HERE to visit the BBQ Brethren Throwdowns[/B][/COLOR][/URL] :croc:[/U] [SIZE=3][COLOR=indigo]"earthbound but aspiring.... A lumbering soul but trying to fly...(with)...not enough wingspread but plenty of intention."[/COLOR][/SIZE]

11-22-2012, 11:33 AM	#12
Diesel On the road to being a farker Join Date: 01-22-11 Location: Kingston Pa.	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. __________________ 1. UDS 2.Smokey Joe silver 14.5, 3.

11-22-2012, 11:48 AM	#13
bbqbrad On the road to being a farker Join Date: 04-20-08 Location: Royston, Ga	What is a good final temp in the thigh? __________________ Brad Maffett Head Cook and Bottle Washer Hot For Teacher BBQ hotforteacherbbq.com [COLOR="Yellow"]Yellow Thermapen Owner[/COLOR]