TALKIN' TURKEY!! (The official/unofficial turkey thread)

[dadsr4]

Originally Posted by 17mbpro

Are birds that say "May have retained up to 5% water" good for brining?

Yes, that is just water from processing.

[nikjd68]

My plan was to do an 8 lb turkey breast on the Weber grill using the snake method (35 coals stood upright, 30 next to them, 25 on top).

The temps in my area on Thursday will be about 25 degrees F. Mild wind (10 mph max). Will I be able to do it. Any suggestions?

[Wampus]

Originally Posted by nikjd68

My plan was to do an 8 lb turkey breast on the Weber grill using the snake method (35 coals stood upright, 30 next to them, 25 on top).

The temps in my area on Thursday will be about 25 degrees F. Mild wind (10 mph max). Will I be able to do it. Any suggestions?

Don't know why not. Weber kettles are pretty solid, even in the cold. You MAY have to wrap it up in a blankey just for insulation, but maybe not. I think the wind plays more of a part than just temp.

[Wampus]

Originally Posted by Humble Soul

Can't talk turkey without some gravy! Any gravy tips? How do you prepare your gravy?

Giblet gravy is a MUST at my house. I always have my Mom whip it up.
I have a hard time saving drippings since I do turkeys on such high heat, so if I don't have much, I'll just use chicken stock to make it.


This is pretty much how we make up the GIBLET GRAVY, although we add some carrot, celery and onion in the saucepan to cook with the giblets in the beginning.

[Crotonmark]

Originally Posted by Wampus

Don't know why not. Weber kettles are pretty solid, even in the cold. You MAY have to wrap it up in a blankey just for insulation, but maybe not. I think the wind plays more of a part than just temp.

I had this problem last year
It worked out but it slowed down the cook
Did it in a weber kettle

[nikjd68]

Originally Posted by Crotonmark

I had this problem last year
It worked out but it slowed down the cook
Did it in a weber kettle

How long did your cook take?

[Schooly D]

Any dorks like me who have a salometer and measure the brine strength? I've seen conflicting thoughts on a good strength - some say 21 degrees others say upwards of 30 degrees.

Also, anyone ever have issues with the meat being "watery" and flavorless?

[jasonjax]

Probably been asked ... but does anyone brine AND inject? If so, how have your results been?

[Wampus]

Originally Posted by jasonjax

Probably been asked ... but does anyone brine AND inject? If so, how have your results been?

I do, but I don't use the "traditional" injection, but just butter.
I've never actually used a poultry injection for chicken or turkey, so I can't offer any input on a salty or flavor injection.


I just like the richness and....well....buttery taste and texture that injecting butter into the bird gives to the final result. I still mainly rely on the brine for flavor and moisture and the aromatics in the "rub" and what I stuff in the cavity for the flavor.

I do a whole stick of melted butter in the bird right before it goes on the smoke.

[MI Smoke]

Anyone have a good butter herb rub?
I am doing a couple of 18 lb birds injected with Butcher bird booster herb.
I usually rub with Oakridge pork and chicken rub, but it doesn't hold up to the high temperature. So I'd like to do a herb butter rub.
Approximately 3-1/2 to 4 hrs @325 sound in the park for time?
Thnks

[BruceB]

I usually buy the poultry herb package from the grocery store, remove the thyme, rosemary and sage from the stems, chop it pretty fine and mix it with a stick of softened butter.

I then just shmear it onto the bird and under the skin of the breast before it goes on the cooker.

[Crotonmark]

Originally Posted by nikjd68

How long did your cook take?

All I remember is that it added an hour

[ShencoSmoke]

Originally Posted by jasonjax

Probably been asked ... but does anyone brine AND inject? If so, how have your results been?

I'm with Wampus. Only injection that I would consider would be butter, anything else overpowers the meat IMHO.

[Wampus]

Originally Posted by BruceB

I usually buy the poultry herb package from the grocery store, remove the thyme, rosemary and sage from the stems, chop it pretty fine and mix it with a stick of softened butter.

I then just shmear it onto the bird and under the skin of the breast before it goes on the cooker.

That's pretty much what I do as well.
I also add a little garlic sometimes too.
Don't forget to add some kosher salt & fresh cracked pepper too!

[deerslayer8153]

If I am going to smoke 2 turkey breasts at the same time (same weight), do I allow time for one or double it??

I will use internal temp for the exact doneness.

I am getting confused thinking about it!!