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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-26-2012, 05:14 PM | #1 |
Is lookin for wood to cook with.
Join Date: 08-16-12
Location: Atlanta, GA
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My Turkey Experiment
I decided to do something different with my Turkey this year by cutting into pieces prior to cooking.
I started with 3 turkeys Separated the legs, thighs and wings, but kept the breast whole. I removed the back bone portion from the breasts, but kept the breast bone. This also made it easy to brine in the refrigerator, since I was able to use smaller containers to soak the pieces 24 hours later… I placed the pieces on racks after brining and placed them back in the refrigerator for another 24 hours so the skin can dry out. Onto the smoker on T-Day, I added the wings an hour later so they wouldn’t over cook The cooking was done just few min shy of 2 hours Dinner is served Results: It was the juiciest Turkey I’ve ever had The breast meat was perfectly cooked, since I was able to take it out when it reached 160 internal temp. And the wings were not overcooked, since I added them later and the dark meat was smoky and perfectly done under two hours. The cooking temp ranged between 300 to 350 and I was using the SFB. I would say this was a very successful experiment. Carving was a breeze and turkey was tasty and tender (every part of it), and the cooking time was short. Since I rarely bring a whole turkey to the table, I think I’m cutting my turkey into pieces from now on |
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Thanks from: ---> |
11-26-2012, 05:43 PM | #2 |
Full Fledged Farker
Join Date: 08-22-11
Location: Spokane Washington
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Look's like it turned out really well...
Nice job & great pic's!! Thank's for posting this. |
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11-26-2012, 05:47 PM | #3 |
Quintessential Chatty Farker
Join Date: 11-13-11
Location: york, pa
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Looks like it turned out great! I've heard before that cutting them into pieces speeds things up a bunch. Seems they're right. Gonna try it next time out. Thanks!
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*When all else fails, just ask yourself ?Quid faceret Gore et Landarc?? ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest! ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!! |
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11-26-2012, 05:53 PM | #4 |
is one Smokin' Farker
Join Date: 03-15-12
Location: Flushing, Queens NYC
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Gorgeous!!
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Bubba Grill Super Cooker. Bringing Carolina Whole Hog BBQ to NYC www.arrogantswine.com |
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11-26-2012, 06:03 PM | #5 |
Full Fledged Farker
Join Date: 02-13-12
Location: Texas Hill Country
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When you think about it, Grandma had a roasting pan, an oven and a turkey. And a tradition was established. There's so much more flexibility on a grill.
Thanks for sharing. Sent from my Kindle Fire using Tapatalk 2
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Weber Performer / 18.5 WSM / mini WSM / Primo XL / #14 Old Smokey / Weber Jumbo Joe |
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11-26-2012, 08:20 PM | #6 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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It all looks great! Thanks for sharing your results and pics!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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11-26-2012, 08:26 PM | #7 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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I might consider brining a turkey that way. I just don't have room to do whole turkeys. Great job on the pictures.
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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11-26-2012, 09:50 PM | #8 |
is one Smokin' Farker
Join Date: 04-22-11
Location: Cleveland, OH
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Wow it comes out a lot better looking too! I am doing this from now on thanks to this post. It seems to be the optimal way to getting great results from less of a hassle.
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Mark...UDS, 22.5 weber knock-off kettle, gasser. GO BROWNS!!! |
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11-26-2012, 10:11 PM | #9 |
Found some matches.
Join Date: 08-03-11
Location: Austin, TX
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Looks great, and I commend your butchering skills! This is certainly something I'll try in the future.
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AspenTD - New Braunfels Bandera Smoker / Weber Genesis Silver B / Wine Box Cold Smoker |
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Thanks from:---> |
11-26-2012, 10:37 PM | #10 |
Babbling Farker
Join Date: 02-29-12
Location: San Berdoo, CA
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It's looks good. Something to think about for next year. Thank you for sharing.
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Primo Grill Oval XL,Weber Summit Charcoal Grill, Pellet Grill and lots of different size Webers |
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11-26-2012, 11:25 PM | #11 |
is one Smokin' Farker
Join Date: 10-30-11
Location: Dallas, TX
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How is this possible? This idea is so simple ... Brilliant!
I agree with Aspen - great butchering skills, as well.
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Primo Kamado | Pitmaker Safe | Pitmaker Mobile | Klose Mobile "On Fire" limited edition Thermapen |
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11-27-2012, 04:36 AM | #12 |
is one Smokin' Farker
Join Date: 06-01-11
Location: valley village, ca.
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Super nicely done all the way around. Beautiful turkey.
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11-27-2012, 06:27 AM | #13 |
is Blowin Smoke!
Join Date: 05-08-12
Location: Iowa
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Thanks for this. I want to smoke a turkeye, and maybe this is a more practical way to do so.
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18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer |
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11-27-2012, 08:14 AM | #14 |
Full Fledged Farker
Join Date: 03-13-12
Location: Atlanta, GA
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Great idea. Simplicity is often the best approach. Thanks for sharing.
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11-27-2012, 08:21 AM | #15 |
Full Fledged Farker
Join Date: 01-18-09
Location: Houston
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Great idea, thanks!
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