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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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11-20-2018, 10:30 AM
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#736 |
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On the road to being a farker
Join Date: 04-21-10
Location: Hutchinson, KS
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I've scanned through the majority of the 49 pages of this thread--AWESOME STUFF! Doing my first smoked turkey this year for T-Giving. I have an enhanced bird, so I am skipping the brining phase (more cuz I'm lazy) and am going to inject with Creole Butter as my family loves that stuff in our fried birds. Will be working on a large WSM and plan on cooking with cherry/pecan/apple mix of wood as hot as I can get my WSM--prolly bout 325-335. I plan to rinse 12 lbs bird on Wed even and place in frig to dehydrate overnight. Will get up in morn and inject bird, rub down with butter mixture both under and on top of skin, and then rub with some Tony Chachere's and let come to room temp while smoker is started and clearing the smoke up.
A couple questions: 1. Should I put the bird directly on grate or put it on rack in pan? Advantages to each? Will on way or the other help crisp the skin better? Will either help moisture of the bird? I don't need any drippings as my wife is doing a traditional one in the oven and will make gravy with that. 2. When should I inject the bird to promote the best chance for crispier skin? The night before I put it in the frig for dehydrating? Or the morning after dehydrating? Obviously, there is some leaking effect from the punctures in the bird. If I inject in morn, I will obviously pat dry the bird with paper towels after, and then butter and rub. Thoughts? Thanks ahead of time for you input! |
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11-20-2018, 12:19 PM
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#737 |
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somebody shut me the fark up.
  Join Date: 02-08-10
Location: Howell, MI
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The bird directly on grate will help crisp the skin better.
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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11-20-2018, 03:33 PM
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#738 |
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Full Fledged Farker
Join Date: 02-22-18
Location: Northern NJ
Name/Nickname : Pete
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Two birds brined with Harvest Brine and into the fridge wrapped in plastic wrap and foil. Right side bird is a Shady Brook Farms enhanced 9% bird, #13.5lbs. Left side bird is a Butterball Fresh enhanced 4% bird, 11lbs. Picture is before the brine, fyi.
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Pete @twinningbbqnj - Meadow Creek TS250, Humphrey's Battle Box, PBC, GMG, Weber Kettle |
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11-20-2018, 03:40 PM
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#739 |
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Full Fledged Farker
Join Date: 04-26-14
Location: Lincoln,NE
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Thanks for the great post.
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11-20-2018, 06:56 PM
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#740 |
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Full Fledged Farker
Join Date: 09-02-11
Location: Evans, GA
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Did my Harvest brine tonight as well on my 13.85lb Publix Greenwise Turkey. I like the GW chicken so hopefully the turkey is good. No issues applying the dry brine. My bird still had a little ice stuck to the skin so some moisture for the rub to adhere but i took my time and patted it down. I did not put any on the breast meat directly. Not sure if i was supposed to or not so hopefully it'll work just fine. My wife helped me with the plastic wrap. Leaning towards spatch cocking but i have a couple days to decide.
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Maya Jane BBQ Co. 4 Hunsaker Drums RecTec 590 RecTec Beta Bullseye Bunch of Weber Kettles |
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11-20-2018, 09:49 PM
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#741 |
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Is lookin for wood to cook with.
Join Date: 09-30-17
Location: US
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Any suggestions on temp and time for a spatchcocked bird? I have a 20lb in the fridge with harvest brine. Trying to figure out timing for this year. Appreciate all suggestions.
Sent from my Pixel 2 XL using Tapatalk |
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11-21-2018, 09:40 AM
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#742 | |
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On the road to being a farker
Join Date: 04-21-10
Location: Hutchinson, KS
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Quote:
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12-06-2018, 03:59 PM
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#743 |
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somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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Found this interesting, since there is a debate about brining an "enhanced" bird. I picked up a Honeysuckle White frozen whole turkey cheap, and for the heck of it looked it up. It said "contains 9.5% turkey broth, salt, sugar, natural flavoring" on the label. On the web site I found "Natural flavoring is celery and rosemary extract that is used in the brine" Brine, it says it right there. 5 percent salt by weight is what I have used in the past when brining fresh poultry.
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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11-02-2019, 11:33 AM
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#744 |
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Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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Let's get this turkey to the TOP!!!
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Kettleheads Anonymous Charter Member |
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11-02-2019, 11:59 AM
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#745 |
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is one Smokin' Farker
Join Date: 05-21-11
Location: Athens, Georgia
Name/Nickname : Chris
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Turkey time boys and girls!! [emoji884][emoji884]
Sent from my iPhone using Tapatalk Pro
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Deep South GC28, Blackstone Griddle, Blue Performer 22.5 Weber Kettle, Weber Joe, Weber Spirit II gasser, and a few others!! LOL |
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11-02-2019, 12:29 PM
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#746 |
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Babbling Farker
Join Date: 12-20-07
Location: Ponte Vedra, Florida
Name/Nickname : Jason
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The most wonderful time of the year!
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11-02-2019, 05:42 PM
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#747 |
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Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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I see the last post before I dug this up is from dadsr4....RIP friend - I'll put a touch of pumpkin pie spice in my turkey rub for you this year, friend!
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Kettleheads Anonymous Charter Member |
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11-02-2019, 06:59 PM
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#748 |
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Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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11-24-2019, 09:32 AM
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#749 |
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Full Fledged Farker
Join Date: 07-06-16
Location: NJ
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Thinking about trying this harvest brine that everyone is talking about. So is this just a brine? And i can still use rub after brining the turkey? Or is this also the rub and i would not be rinsing it or applying additional rub to the turkey?
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Rookie Smoker cooking on a WSM 18.5 |
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11-24-2019, 09:43 AM
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#750 | |
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somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Quote:
It is a lightly flavored (Apple, Maple & Sage) dry brine. You can add (low salt) rub after brining, or you can just smoke as is. There is no need to rinse after the brine. You can go straight to smoke if you wish
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John |
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