|
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. |
|
Thread Tools |
11-18-2012, 11:31 AM | #136 |
somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
|
Since no one has answered.
Others have posted that they have brined a enhanced bird. The concern seems to be over saltiness, so maybe no salt in any rub you use. I'd definitely rinse it well.
__________________
Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
|
11-18-2012, 12:44 PM | #137 |
Knows what a fatty is.
Join Date: 05-25-12
Location: Delray Beach, FL
|
Read the first page of this thread for the first time today. For us noobs, what internal temp on a turkey are we looking for? Also, what is the cook time? So relieved to hear that it isn't a long one as there are many other dishes to prepare, but what is the cook time?
Last edited by sash501; 11-18-2012 at 01:03 PM.. |
|
11-18-2012, 12:59 PM | #138 |
Got Wood.
Join Date: 04-02-12
Location: Lodi Calif
|
You can brine a Butterball. Just use half the salt you nomally would use.
|
|
11-18-2012, 02:53 PM | #139 |
Full Fledged Farker
Join Date: 05-10-12
Location: Blaine, MN
|
Awesome thread! I smoked a rockin' turkey last year on the kettle, but my dad has decided that it wasn't a big enough bird (this guy is a turkey junky on the level of the dad from "A Christmas Story"). So this year, I have a TWENTY TWO POUND bird. Any idea on how long I should plan on cooking this? I'm planning to run in the neighborhood of 300 degrees, as long as the winds don't mess up my wsm.
Sent from my SAMSUNG-SGH-I727 using Tapatalk 2
__________________
[FONT=Century Gothic][SIZE=2][B][COLOR=Red][COLOR=Black]Chris [COLOR=Blue]Good Batch BBQ Competition Team[/COLOR] [/COLOR] Webers: 22.5 Kettle, 18.5 Kettle, and dual 22.5 WSM[/COLOR][/B][/SIZE][/FONT][SIZE=2][B][COLOR=Red][SIZE=2]'s[/SIZE][/COLOR][/B] [COLOR=Blue][B]Proud to be supporting our troops: Limited Edition Supahfast Thermapen with US Flag[/B][/COLOR] [FONT=Century Gothic]Joined my first TD, and dove headfirst into the [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zero's Club.[/URL] [B][SIZE=2][COLOR=Red]Come [/COLOR][SIZE=2][COLOR=Red]to the Dark Side![/COLOR] [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][SIZE=2]Join a Throwdown![/SIZE][/URL][/SIZE][/SIZE][/B] [/FONT][/SIZE] |
|
11-18-2012, 07:50 PM | #140 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
|
I get a fresh turkey, I don't brine it, I don't rub it, I don't stuff it, I don't do nothin' to it, I just deep fry it.
Delicious! This is one I fried this past summer. Turkey isn't just for Thanksgiving. We have a "turkey fry in July" every year, though this one was actually done in August this past year. Bob
__________________
"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed] [COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] | |
|
Thanks from: ---> |
11-19-2012, 09:58 AM | #141 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
|
No worries. I'm no EXPERT, but I've brined Butterballs and they turned out great. I didn't alter my brine recipe or anything. I think the worse thing that can happen is that the brine just not take as well. I mean if there's already a brine (which is basically what the "enhancement" is) in the bird, then your new brine may not get into the meat as well.
It's so hard to find birds that don't have the 8% solution, I've not noticed an issue.
__________________
[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] |
|
11-19-2012, 10:06 AM | #142 | |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
|
Quote:
__________________
[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] |
|
|
11-19-2012, 10:11 AM | #143 | |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
|
Quote:
I cook mine at a higher temp, anywhere from 350 to 450 (watch out for any sugar in the rub if you go much hotter than 350. At 425, you're looking at 2-2.5 hours and 3.5-4 hours at 325-350. At least that's been my experience.
__________________
[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] |
|
|
11-19-2012, 01:25 PM | #144 | |
Full Fledged Farker
Join Date: 07-29-09
Location: Sacramento, CA
|
Quote:
__________________
22" WSM, Brinkman Smoke N' Pit "He Hate Me" & Various UDS Parts |
|
|
11-19-2012, 01:34 PM | #145 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
|
I did a bird that size a few years back and it took a LONG time, 5-6 hours if I remember correctly and that was at closer to 350*.
__________________
Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
|
Thanks from: ---> |
11-19-2012, 01:37 PM | #146 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
|
Here's a chart I found for 350 degrees that seems right based on my experiences:
http://allrecipes.com/howto/turkey-cooking-time-guide/ You said you were going at 300, so I'd add an hour to their suggestion of 3.5-4 hours, which is what my time is between for a 350 degree cook. You could bump it up to 325 too. Either way, I'd guess at least 4 hours for a 20 lber. Probably more like 5 at 300. Just check it at 2 hours and see if it's about 1/2 way, then adjust temps as necessary.
__________________
[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] |
|
Thanks from: ---> |
11-19-2012, 07:22 PM | #147 |
is One Chatty Farker
Join Date: 11-24-10
Location: Duluth MN
|
Hey Wampus
Are you still using a Turkey Cannon? I have one but I so seldom make turkeys (like once a year) and I can't remember how long it took using one. The website says only 7 minutes per pound but I don't remember it cooking that fast.
__________________
[COLOR=navy][B][FONT=Book Antiqua]2 Large Big [COLOR=darkgreen]Green[/COLOR] Eggs, 1 restored Weber Performer in [COLOR=darkgreen]Green,[/COLOR] 1 S-330, 1 S-420 and [COLOR=indigo]1 AZ BBQ Outfitters Custom Tombstone Style Santa Maria Grill and Smoker. [/COLOR][/FONT][/B][/COLOR][COLOR=#1f497d][FONT=Verdana][COLOR=teal]Proud Member of the [/COLOR][URL="http://bit.ly/qIcK24"][FONT=Book Antiqua][COLOR=teal]Zero's Club[/COLOR][/FONT][/URL][/FONT][/COLOR] [U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=navy][B]CLICK HERE to visit the BBQ Brethren Throwdowns[/B][/COLOR][/URL] :croc:[/U] [SIZE=3][COLOR=indigo]"earthbound but aspiring.... A lumbering soul but trying to fly...(with)...not enough wingspread but plenty of intention."[/COLOR][/SIZE] |
|
11-19-2012, 08:20 PM | #148 |
Is lookin for wood to cook with.
Join Date: 07-15-10
Location: Troy, MI
|
Great thread ladies and gentlemen.
Here is a bird I did on my WSM in 2011. I did that one low and slow on my WSM 18.5 before I knew better. It turned out great but I have done high heat cooks since with my birds and they've all been great. I have never rubbed under the skin. Anyone have a good herb butter or similar type recipe? I have a 16#er this year. I plan on letting the cooker soar to 350-400 and using my turkey cannon. Think I can get it done in 2-2.5 hrs? This will be my first year doing one on my offset. I'm going to have to try some of these gravy recipes. I had my turkey raising guy save me the giblets but I might just roast them and give them to the dog at this point. Anyone have any brine recipes they swear by? Also I want that brining bucket thing posted a few pages back. Awesome. Link? |
|
11-19-2012, 09:16 PM | #149 | |
is Blowin Smoke!
Join Date: 09-07-12
Location: Independence, MO
Name/Nickname : Justin
|
Quote:
So you suggest charcoal on both sides of a drip pan, and not charcoal far on one side and the bird on the other? Does this whole setup work with dressing in the bird? I saw several references to stuffing with aromatics, but didn't catch any with dressing... |
|
|
11-20-2012, 12:25 AM | #150 | ||
Full Fledged Farker
Join Date: 05-10-12
Location: Blaine, MN
|
Quote:
Quote:
__________________
[FONT=Century Gothic][SIZE=2][B][COLOR=Red][COLOR=Black]Chris [COLOR=Blue]Good Batch BBQ Competition Team[/COLOR] [/COLOR] Webers: 22.5 Kettle, 18.5 Kettle, and dual 22.5 WSM[/COLOR][/B][/SIZE][/FONT][SIZE=2][B][COLOR=Red][SIZE=2]'s[/SIZE][/COLOR][/B] [COLOR=Blue][B]Proud to be supporting our troops: Limited Edition Supahfast Thermapen with US Flag[/B][/COLOR] [FONT=Century Gothic]Joined my first TD, and dove headfirst into the [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zero's Club.[/URL] [B][SIZE=2][COLOR=Red]Come [/COLOR][SIZE=2][COLOR=Red]to the Dark Side![/COLOR] [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][SIZE=2]Join a Throwdown![/SIZE][/URL][/SIZE][/SIZE][/B] [/FONT][/SIZE] |
||
|
|
|