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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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11-18-2011, 11:49 AM | #16 | |
Knows what a fatty is.
Join Date: 04-01-10
Location: Pacific Northwest
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Quote:
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UDS - Mini UDS - Little Chief Smokehouse - Weber Kettle - Weber Genesis Silver C |
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11-19-2011, 09:20 PM | #17 | |
Got Wood.
Join Date: 06-20-11
Location: st louis, missouri
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The brining link isn't working for me... |
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11-19-2011, 09:42 PM | #18 |
Got Wood.
Join Date: 06-20-11
Location: st louis, missouri
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So bad news for me- my wife came home with an enhanced turkey. It's got 8% solution in it. Any suggestions for brining with an enhanced turkey?
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11-19-2011, 09:46 PM | #19 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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I read the title and I thought it was "Talk like a turkey day."
"Gobble, gobble, gobble."
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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11-19-2011, 09:54 PM | #20 |
is one Smokin' Farker
Join Date: 10-30-11
Location: Dallas, TX
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Still remember my first brine -- nobody told me you were supposed to rinse. OMG, that was some salty bird.
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Primo Kamado | Pitmaker Safe | Pitmaker Mobile | Klose Mobile "On Fire" limited edition Thermapen |
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11-19-2011, 10:12 PM | #21 | |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Personally (and I'm really no expert) I'd say go for it. The worst thing that can happen is that the osmosis won't work quite as well due to the meat already having been injected with a salt solution. I could be wrong here, and anyone with knowledge otherwise, please chime in. As I understand it, brining an enhanced bird will just not work as well, but will still help. That's my $0.02 anyway.......
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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11-19-2011, 10:29 PM | #22 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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I've tried lots of turkey gravies, and I've made some good ones, but the best I've ever had, bar none, is made from smoked turkey drippings, 18 ounces of whole milk, and 18 ounces of... Williams Sonoma Turkey Gravy Base!
http://www.williams-sonoma.com/produ...ey-gravy-base/ It's probably horrible for me, but it really is so so so so so good. However, without the drippings, it's just ok. With them, man oh man, I can't seem to beat it.
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Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
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11-20-2011, 10:44 AM | #23 |
Knows what a fatty is.
Join Date: 02-03-09
Location: GA
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What about smoke times and temps? Where to put the thermo in the bird, what internal temp to pull?
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11-20-2011, 10:50 AM | #24 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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I smoke at 300, put the thermo in the thigh, pull at 160. This year, I'm pulling at 150, and finishing in an infrared fryer.
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Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
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11-20-2011, 10:56 AM | #25 | |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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And honestly, the best turkey I ever did was done when the smoker "accidentally" (read: I wasn't watching it close enough) got up to 450 degrees. That turkey was PERFECT in every way! As with Curt, I put the probe in the thickest part of the thigh (NOT TOUCHING THE BONE). When the thigh hits 165-170 I yank it and let the residual cooking do the rest.
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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11-20-2011, 11:04 AM | #26 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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OOO-OOO.....I forgot about THIS tip.....!!!
I almost forgot!
Another great tip that I got along the way here was this.... ICE DOWN THE BREAST PRIOR TO PUTTING THE BIRD ON THE COOKER!!! Here's why: As we all know, the "done temp" for poultry thighs and other dark meat is 170-175. If the breast, however, is taken to this temp, it'll be a little dried out and at the least, past it's prime doneness. Many foil the breast to avoid this, many cook the bird upside down to let juices settle into the breast. The best way I've found (and it makes the most sense to me) is to place a freezer bag of ice on the breast (shown above) while you are letting the rest of the bird come to room temp just before putting it on. This will make the breasts cooler than the rest of the bird and will make them start cooking later, thus keeping the breast temp behind the rest of the meat. All I know is with a brine and this technique, our turkey breast meat has been OH SO SCRUMPTIOUS!!!!
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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11-20-2011, 03:11 PM | #27 |
Quintessential Chatty Farker
Join Date: 09-18-06
Location: Hurricane Deck Missouri
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Most of you already know I am not allowed to smoke a turkey for Thanksgiving if you have read any of my post about Thanksgiving tradition.
I still was thinking of bringing my 22lb turkey that has an 8% injection and need to know if I am not smoking this bird should I even bother with the brine? Will it make a noticeably deference in how juicy it will be if not overcooked? I do not plan on stuffing the bird so it should cook a bit quicker and my cook temp will be about 350. Dave
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Let us have a drink and by God lets us not think about the things we ain't never going to know about. |
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11-20-2011, 08:27 PM | #28 |
Knows what a fatty is.
Join Date: 10-12-11
Location: Omaha, NE
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anyone ever inject bacon grease into the turkey? I've been saving some with this purpose in mind, but have never done it. Think it would be awesome, but would like some feedback from someone that has done this.
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11-20-2011, 10:58 PM | #29 |
On the road to being a farker
Join Date: 09-18-11
Location: Sussex WI
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I usually do fried turkey but the cost for peanut oil is getting to high so I took some of the oil money and purchased the turkey cannon. Planning on brining,drying the skin, and smoking hot and fast. I picked up a locally raised twenty pound turkey. How much chicken stock do you need in the drip pan for the gravy on average?
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11-21-2011, 10:54 AM | #30 |
On the road to being a farker
Join Date: 01-18-10
Location: Tustin, CA
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Never tried it, but sounds interesting. I happen to have some bacon grease saved up in the fridge. Hmmmm...
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