Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
View Poll Results: Which of the following do you do when you smoke a turkey? | |||
Brine? | 54 | 72.97% | |
Inject? | 21 | 28.38% | |
Rub? | 53 | 71.62% | |
Foil? | 14 | 18.92% | |
Cooler? | 13 | 17.57% | |
Multiple Choice Poll. Voters: 74. You may not vote on this poll |
|
Thread Tools |
11-06-2009, 01:22 PM | #1 |
Knows what a fatty is.
Join Date: 04-27-09
Location: Washington
Name/Nickname : WingNut
|
Smoking Turkey: Brine? Inject? Rub? Foil? Cooler?
It's turkey time! I know there are lots of methods and processes, but what's YOUR way? When you smoke turkey, do you brine? inject?, rub?, foil?, cooler?
Last edited by wingnut; 11-06-2009 at 01:26 PM.. Reason: Fixing typos |
|
11-06-2009, 02:12 PM | #2 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
|
Mmmmmmmmmm.......
Smoked turkey.........YUM!!!! I just voted "foil", bit then I realized that I assumed that to be "foil after removing". You probably meant "foil during cook" didn't you? I don't usually do that, but perhaps I should...my birds always seen to turn out pretty dark.
__________________
[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] |
|
11-06-2009, 02:33 PM | #3 |
Knows what a fatty is.
Join Date: 04-27-09
Location: Washington
Name/Nickname : WingNut
|
I was asking foil during cooking, but if you foil it after that's good to know too. That's along the lines of coolering I guess. Although, not as air-tight.
|
|
11-06-2009, 02:49 PM | #4 |
Knows what a fatty is.
Join Date: 11-02-09
Location: Ventura, CA
|
I have never smoked a turkey before and my family has asked me to smoke one this year for Thanksgiving Dinner. I was hoping that I can get some tips on what I can do for the best results. Looking for tenderness and moisture. I will be using a Weber Smokey Mtn. Smoker 18 1/2".
|
|
11-06-2009, 02:53 PM | #5 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
|
I brine them and rub them. I prefer brining to injecting. Foiling the breast partway through cooking to shield it while the thigh finishes can help for unbrined birds, but for birned I don't find it THAT important. Only thing the cooler would be good for is if the bird is done too early.
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
|
11-06-2009, 03:00 PM | #6 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
|
I brine then refrigerate to let the skin dry, then put herbs under the skin and aromatics in side the cavity, then smoke, then remove and foil and cooler if needed, then carve, then eat, then make leftovers, then make more leftovers, then eat another sandwich, all the while taking photos.
__________________
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! :) |
|
11-06-2009, 03:00 PM | #7 |
Quintessential Chatty Farker
Join Date: 11-12-06
Location: Des Moines, Iowa
|
I brine for about 12 hours then let it air-dry in the beer fridge for another 12 hours. Before I take it out of the fridge I set the bird on it's back with a bag of ice resting on the breast for about an hour. Then I give it a good rub inside & out, wrap it in cheesecloth, rub the cheesecloth with butter & put it on the smoker.
__________________
Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. |
|
11-06-2009, 03:28 PM | #8 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
|
I brine, spatchcock, place sliced smoked sausage under the skin, then rub with butter and season with kosher salt and cracked black pepper.
The smoked sausage under the skin adds a lot of flavor and moisture to the bird. The smoked sausage works well with game hens too...
__________________
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/ |
|
11-06-2009, 03:32 PM | #9 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
|
Oh, I also inject with olive oil.
__________________
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! :) |
|
11-06-2009, 04:24 PM | #10 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
|
Wow, thanks for the idea Jeanie! I never thought of that before.
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
|
11-06-2009, 04:29 PM | #11 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
|
You don't have to ghost fark here, Chris.
I've havn't done one yet but I was planning on injecting but now that I've read Jeanie's post...
__________________
Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
|
11-06-2009, 04:30 PM | #12 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
|
I can't help it, I'm Ghost Farking all over the place. Even all my old posts are now Ghost Farked!
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
|
11-06-2009, 04:30 PM | #13 | |
Full Fledged Farker
Join Date: 08-22-09
Location: Littleton, CO
|
Quote:
And as mentioned before, ice on the breast for 20 minutes, not more, not less. The breast and the thighs finish at the same time. I use the Mad Max recipe and he knows his stuff, it's Excellent!!
__________________
Pepperhead, Large BGE, Char-Broil Commercial Infra-red |
|
|
11-06-2009, 04:39 PM | #14 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
|
I am a firm believer in KISS.
I just pulled off a breast that was brinied overnight. Salt, sugar, and AJ. Drained and wiped dry. Let the skin dry for a couple of hours. A light dusting of rub, not much at all. Smoked to 170--on the Traeger with Cherry pellets--rested a bit--sliced--and chowed down. I let the turkey speak on it's own merit. Moist, flavorful, and "YUMS" KISS works for me--Just my method. TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer. Just sold Yoder YS640 due health New Ninja Woodfired Grill for Christmas 2023 |
|
11-07-2009, 09:44 AM | #15 |
is one Smokin' Farker
Join Date: 03-02-08
Location: Full Time RV on the road somewhere
|
I brine (of course) then rub.
Only think not on the list, I make a compound butter and put it under the skin to keep the breast moist (and helps the skin too) |
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
How long can I leave a cooked turkey in a cooler, wrapped in foil, before serving? | Marck | Q-talk | 5 | 11-23-2011 10:06 AM |
Should I inject, brine or just rub...... | MRI_Guy | Q-talk | 12 | 09-14-2010 09:30 AM |
Turkey Brine or Inject ... Does weight influence decision ? | Q_Egg | Q-talk | 1 | 11-14-2006 11:57 AM |
Turkey Breast- Brine? inject? | boatnut | Q-talk | 13 | 06-13-2006 08:39 AM |
Frying a Turkey. Brine or Inject? | Samichlaus | Q-talk | 14 | 11-17-2004 09:29 PM |
Thread Tools | |
|
|