Turkey 101 PDF - Page 2

FattyMac · 10-03-2011, 03:34 PM

Used your brine recipe last year and got many great reviews! I'll be using it again later this week for Canadian Turkey Day.

Thank you for creating this.

Kenny Rogers · 10-03-2011, 03:40 PM

Readin my mind! I was just thinking about this earlier today... I'm putting my foil hat back on!

Thanks for the info tho!

Vision · 10-03-2011, 07:34 PM

Thank you for this Russ.

NS Mike D · 10-03-2011, 09:03 PM

Russ, this is great. We are doing a church fundraiser making turkey three ways, and handing out something similar for my oven roasted turkey, along with my wife and my tips for hosting a large number of family members while keeping a smile.

I love the cheese cloth idea for our smoked turkeys (traditional and a latino mojo criollo). If anyone asks I'll be sure to give you credit and point them your way.

pocoloco · 10-03-2011, 09:51 PM

awesome! I was planning on doing thanksgiving turkey in the egg this year and this is going to be super helpful. Thanks.

dealm9 · 10-03-2011, 09:56 PM

appreciate it okie. love your turkey

Midnight Smoke · 10-03-2011, 10:25 PM

Okay I think I got it. Smoke my 1st Turkey on Thanksgiving day.

Thanks for sharing.

SmokinOkie · 10-04-2011, 02:58 PM

Thanks Guys, love this time of year, love teach about turkey.

Lots of options for Turkey so this is at least one of the places to start.

Appreciate any feedback or more info you want/need to know.

Russ

dae06 · 10-28-2011, 07:22 AM

Quote:

Originally Posted by SmokinOkie

I posted this over in the Spatchcocking thread, but someone suggest I post it for all to see.

I first did this Turkey 101 back in 1999 or so and it's been fairly popular.

This year, I taught at the local Vo-Tech a Turkey 101 class and so I've updated it and you can now download the whole thing in a PDF.

I'll be updating this with some photos from this year's cook soon.

As always if it's confusing, you see corrections and of course, have questions, please post them here. It's a long document and it wouldn't surprise me if I said one thing in one place and something different in another.

Keep me honest.

Enjoy

Russ

Turkey 101 PDF

Excellent. This is what I will try this Thanksgiving.

daninnewjersey · 10-28-2011, 07:31 AM

Quote:

Originally Posted by dae06

Excellent. This is what I will try this Thanksgiving.

I'm far from an expert but I'd suggest a trial run before Thanksgiving (possibly the greatest holiday on this or any other planet), just to get it down pat....

Plus, it's a good excuse to make some more barbecue....

burningwood69 · 10-28-2011, 07:35 AM

Been planning on doing one on my use for the holidays! This will come in handy :)

Bubber · 10-28-2011, 07:53 AM

Question about the brine. Once I take the bird out of the brine and before rubbing the bird, I am unsure what to do. Do I throughly rinse the bird down after taking it out of the brine? This has always been unclear to me.

burningwood69 · 10-28-2011, 07:59 AM

Been planning on doing one on my use for the holidays! This will come in handy :)

SmokinOkie · 10-28-2011, 10:07 AM

Quote:

Originally Posted by Bubber

Question about the brine. Once I take the bird out of the brine and before rubbing the bird, I am unsure what to do. Do I throughly rinse the bird down after taking it out of the brine? This has always been unclear to me.

There are various theories.

Some believe you have to rinse it because of excess salt on the skin. I've not found this to be true.

Others believe you have to air dry it for a pellicle to form (like seafood) to keep it moist. Again, for me, I 've not found this the case.

I would suggest taking it out, keep it cold until you put it in the smoker and just smoke away...

Any further questions, just ask. Brining is a popular topic but it can raise a lot of questions.

NS Mike D · 10-28-2011, 10:10 AM

did the turkey over the weekend
ran the wsm about 300+

the breast was dry compared to my oven roasted turkey. I run my wsm with sand, while when I cook i the oven, I use a roasting pan that has liquid which might slow down the evaporation from the meat.

Also, I didn't have cheese cloth, but the skin looked just fine.

next trial, I'll ty the cheese cloth and place the bird in a roasting pan with some liquid in the smoker.

Plus I ordered an IQUE which well let me dial in a temp.

Otherwise, a nice smoke flavor. The kids had some more last night with hommade mac and cheese

I am not sure I would take a gamble on smoked turkey for t-day, since guest can be fickle with smoke flavor.

10-03-2011, 03:34 PM	#16
FattyMac Full Fledged Farker Join Date: 05-06-10 Location: Niagara Region, Canada	Used your brine recipe last year and got many great reviews! I'll be using it again later this week for Canadian Turkey Day. Thank you for creating this. __________________ Large BGE; KBQ; Blackstone Griddle; Napoleon Gasser; RecTec WYLDSIDE

10-03-2011, 03:40 PM	#17
Kenny Rogers Full Fledged Farker Join Date: 07-13-11 Location: Medical Lake, WA	Readin my mind! I was just thinking about this earlier today... I'm putting my foil hat back on! Thanks for the info tho! __________________ Chad Lindsey - Medical Lake, WA; Team - LindseyQ (Yes we're on Facebook)

10-03-2011, 09:03 PM	#19
NS Mike D Full Fledged Farker Join Date: 08-08-11 Location: Huntington, NY	Russ, this is great. We are doing a church fundraiser making turkey three ways, and handing out something similar for my oven roasted turkey, along with my wife and my tips for hosting a large number of family members while keeping a smile. I love the cheese cloth idea for our smoked turkeys (traditional and a latino mojo criollo). If anyone asks I'll be sure to give you credit and point them your way. __________________ Fast Eddy 120 WSM 22 WSM 18 La Caja China #2 Weber 22 Kettle Brinkman Vertical Charcoal (out on loan) Weber Q 200 Weber Summit Series Gasser

10-03-2011, 09:56 PM	#21
dealm9 is one Smokin' Farker Join Date: 04-22-11 Location: Cleveland, OH	appreciate it okie. love your turkey __________________ Mark...UDS, 22.5 weber knock-off kettle, gasser. GO BROWNS!!!

10-03-2011, 10:25 PM	#22
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert	Okay I think I got it. Smoke my 1st Turkey on Thanksgiving day. Thanks for sharing. __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

10-03-2011, 07:34 PM	#18
Vision is One Chatty Farker Join Date: 09-11-11 Location: Baltimore, Maryland	Thank you for this Russ.

10-03-2011, 09:51 PM	#20
pocoloco Got Wood. Join Date: 06-21-11 Location: Chicago IL	awesome! I was planning on doing thanksgiving turkey in the egg this year and this is going to be super helpful. Thanks.

10-04-2011, 02:58 PM	#23
SmokinOkie is one Smokin' Farker Join Date: 03-02-08 Location: Full Time RV on the road somewhere	Thanks Guys, love this time of year, love teach about turkey. Lots of options for Turkey so this is at least one of the places to start. Appreciate any feedback or more info you want/need to know. Russ __________________ Russ ***** Lt Col USAF (R) Lastest Smokers (4) FEC100's including Twin Big Reds, FEPC1000 Pellet Grill, Cookshack 36" Charbroiler [B][URL="http://www.facebook.com/profile.php?id=1159993040"]Smokin Okie on Facebook[/URL][/B] A[B]uthor:[/B] [URL="http://www.cookshack.com/Websites/cookshack/Images/2010brining101.pdf"]Brining 101 PDF[/URL] & [URL="http://www.cookshack.com/Websites/cookshack/Images/2010Turkey101.pdf"]Turkey 101 PDF[/URL]

10-28-2011, 07:35 AM	#26
burningwood69 Knows what a fatty is. Join Date: 08-31-06 Location: Lansing,MI.	Been planning on doing one on my use for the holidays! This will come in handy :) __________________ Pit bitch to BBQBull super fast splash proof Red thermopen weber sjs with tamale pot mod 2 UDS 1 with a frankendome lid Oklahoma Joe sick burner Auber temp controller Char-griller Akorn Barn yard pimp bbq team Pit barrel cooker thanks to bbqbull

10-28-2011, 07:53 AM	#27
Bubber Knows what a fatty is. Join Date: 07-22-11 Location: Birmingham, AL	Question about the brine. Once I take the bird out of the brine and before rubbing the bird, I am unsure what to do. Do I throughly rinse the bird down after taking it out of the brine? This has always been unclear to me.

10-28-2011, 07:59 AM	#28
burningwood69 Knows what a fatty is. Join Date: 08-31-06 Location: Lansing,MI.	Been planning on doing one on my use for the holidays! This will come in handy :) __________________ Pit bitch to BBQBull super fast splash proof Red thermopen weber sjs with tamale pot mod 2 UDS 1 with a frankendome lid Oklahoma Joe sick burner Auber temp controller Char-griller Akorn Barn yard pimp bbq team Pit barrel cooker thanks to bbqbull

10-28-2011, 10:10 AM	#30
NS Mike D Full Fledged Farker Join Date: 08-08-11 Location: Huntington, NY	did the turkey over the weekend ran the wsm about 300+ the breast was dry compared to my oven roasted turkey. I run my wsm with sand, while when I cook i the oven, I use a roasting pan that has liquid which might slow down the evaporation from the meat. Also, I didn't have cheese cloth, but the skin looked just fine. next trial, I'll ty the cheese cloth and place the bird in a roasting pan with some liquid in the smoker. Plus I ordered an IQUE which well let me dial in a temp. Otherwise, a nice smoke flavor. The kids had some more last night with hommade mac and cheese I am not sure I would take a gamble on smoked turkey for t-day, since guest can be fickle with smoke flavor. __________________ Fast Eddy 120 WSM 22 WSM 18 La Caja China #2 Weber 22 Kettle Brinkman Vertical Charcoal (out on loan) Weber Q 200 Weber Summit Series Gasser

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