Okay now.....I have a "enhanced" turkey

BIGBrandon2785 · 11-16-2012, 12:52 AM

Ive heard in the past that you should not brine a enhanced bird.But,I smoked my 1st turkey a few years ago and it was not that great,I did 1 hr per LBS at 225????Its was pretty dry still.

Anything im missing??Should I just brine it??.....................Or could I just build a real good fire and put a pot of peanut oil on it and Deep Fry?????...........I like deep fryed turkey,lol

Midnight Smoke · 11-16-2012, 01:20 AM

I BBQ my Turkeys at 325º-350º and they come out very good, no brining, I rub a nice seasoned Butter mixture all over the bird.

tish · 11-16-2012, 01:26 AM

Even at 225*, an hour per pound sounds like a lot. I would've said 20-30 minutes/lb at that temp. If it were me, I'd go for at least 300*.

The_Kapn · 11-16-2012, 07:28 AM

I prefer to brine my own, but...

Nothing inherently wrong with a factory enhanced bird if that is what you have.
Here are the cooking recommendation from ButterBall. They are the Big Kahuna of the "enhanced" market and should know what they are talking about.

At 325 deg:
Net Weight (lb.) Unstuffed (hrs.) Stuffed (hrs.)
4½ to 7-----------2 to 2½---------2¼ to 2¾
7 to 9-------------2½ to 3---------2¾ to 3½
9 to 18-----------3 to 3½---------3¾ to 4½
18 to 22----------3½ to 4-------- 4½ to 5
22 to 24----------4 to 4½-------- 5 to 5½
24 to 30----------4½ to 5-------- 5½ to 6¼

Also, you can check the label of the bird. Every one I have seen has the instructions on it.

Good Eats

TIM

pmad · 11-16-2012, 07:41 AM

If brining an "enhanced" bird, use only about 60% of the salt you would normally use.

Wh1skey6 · 11-16-2012, 08:30 AM

I've also heard spatchcocking will let it cook faster without drying it out.

maxwell7 · 11-16-2012, 08:31 AM

I smoked a fresh 12# turkey two yrs. ago---injected with butter /garlic mix on a cheapo Aussie smoker , that held --amazingly--at 300 for 4 hrs.Best and juiciest turkey I ever ate.Used a wired monitor from walmart . When its done its done , to quote numerous folk here> Ignore the hrs , and keep tabs on it. Doug

Bludawg · 11-16-2012, 09:25 AM

If it is enhanced I don't brine but I do inject it with melted butter that has steeped some Tony Cachree's steeped in it. Spatchcock and cook at 325 when the breast is 160 it's done.

11-16-2012, 12:52 AM	#1
BIGBrandon2785 Full Fledged Farker Join Date: 07-02-10 Location: St.Louis Downloads: 0 Uploads: 0	Okay now.....I have a "enhanced" turkey Ive heard in the past that you should not brine a enhanced bird.But,I smoked my 1st turkey a few years ago and it was not that great,I did 1 hr per LBS at 225????Its was pretty dry still. Anything im missing??Should I just brine it??.....................Or could I just build a real good fire and put a pot of peanut oil on it and Deep Fry?????...........I like deep fryed turkey,lol

11-16-2012, 01:20 AM	#2
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert Downloads: 0 Uploads: 0	I BBQ my Turkeys at 325º-350º and they come out very good, no brining, I rub a nice seasoned Butter mixture all over the bird. __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

11-16-2012, 01:26 AM	#3
tish Babbling Farker Join Date: 11-13-11 Location: york, pa Downloads: 0 Uploads: 0	Even at 225, an hour per pound sounds like a lot. I would've said 20-30 minutes/lb at that temp. If it were me, I'd go for at least 300. __________________ When all else fails, just ask yourself WWGALD???* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise <'\__! .// .\\ Puppy baby says 'piss on it and walk away!' ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!

11-16-2012, 07:28 AM	#4
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	I prefer to brine my own, but... Nothing inherently wrong with a factory enhanced bird if that is what you have. Here are the cooking recommendation from ButterBall. They are the Big Kahuna of the "enhanced" market and should know what they are talking about. At 325 deg: Net Weight (lb.) Unstuffed (hrs.) Stuffed (hrs.) 4½ to 7-----------2 to 2½---------2¼ to 2¾ 7 to 9-------------2½ to 3---------2¾ to 3½ 9 to 18-----------3 to 3½---------3¾ to 4½ 18 to 22----------3½ to 4-------- 4½ to 5 22 to 24----------4 to 4½-------- 5 to 5½ 24 to 30----------4½ to 5-------- 5½ to 6¼ Also, you can check the label of the bird. Every one I have seen has the instructions on it. Good Eats 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), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

11-16-2012, 08:30 AM	#6
Wh1skey6 Knows what a fatty is. Join Date: 10-31-12 Location: Spokane, WA Downloads: 0 Uploads: 0	I've also heard spatchcocking will let it cook faster without drying it out. __________________ Whiskey makes everything better.

11-16-2012, 07:41 AM	#5
pmad Full Fledged Farker Join Date: 08-15-11 Location: St. Louis, MO Downloads: 0 Uploads: 0	If brining an "enhanced" bird, use only about 60% of the salt you would normally use.

11-16-2012, 08:31 AM	#7
maxwell7 Full Fledged Farker Join Date: 07-07-09 Location: Centerview , M0. Downloads: 0 Uploads: 0	I smoked a fresh 12# turkey two yrs. ago---injected with butter /garlic mix on a cheapo Aussie smoker , that held --amazingly--at 300 for 4 hrs.Best and juiciest turkey I ever ate.Used a wired monitor from walmart . When its done its done , to quote numerous folk here> Ignore the hrs , and keep tabs on it. Doug

11-16-2012, 09:25 AM	#8
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	If it is enhanced I don't brine but I do inject it with melted butter that has steeped some Tony Cachree's steeped in it. Spatchcock and cook at 325 when the breast is 160 it's done. __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC