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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-03-2011, 03:34 PM   #16
FattyMac
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Used your brine recipe last year and got many great reviews! I'll be using it again later this week for Canadian Turkey Day.

Thank you for creating this.
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Unread 10-03-2011, 03:40 PM   #17
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Readin my mind! I was just thinking about this earlier today... I'm putting my foil hat back on!

Thanks for the info tho!
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Unread 10-03-2011, 07:34 PM   #18
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Thank you for this Russ.
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Unread 10-03-2011, 09:03 PM   #19
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Russ, this is great. We are doing a church fundraiser making turkey three ways, and handing out something similar for my oven roasted turkey, along with my wife and my tips for hosting a large number of family members while keeping a smile.

I love the cheese cloth idea for our smoked turkeys (traditional and a latino mojo criollo). If anyone asks I'll be sure to give you credit and point them your way.
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Unread 10-03-2011, 09:51 PM   #20
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awesome! I was planning on doing thanksgiving turkey in the egg this year and this is going to be super helpful. Thanks.
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Unread 10-03-2011, 09:56 PM   #21
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appreciate it okie. love your turkey
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Unread 10-03-2011, 10:25 PM   #22
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Okay I think I got it. Smoke my 1st Turkey on Thanksgiving day. Thanks for sharing.
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Unread 10-04-2011, 02:58 PM   #23
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Thanks Guys, love this time of year, love teach about turkey.

Lots of options for Turkey so this is at least one of the places to start.

Appreciate any feedback or more info you want/need to know.

Russ
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[URL="http://www.cookshack.com/Websites/cookshack/Images/2010brining101.pdf"]Brining 101 PDF[/URL] & [URL="http://www.cookshack.com/Websites/cookshack/Images/2010Turkey101.pdf"]Turkey 101 PDF[/URL]
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Unread 10-28-2011, 07:22 AM   #24
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Quote:
Originally Posted by SmokinOkie View Post
I posted this over in the Spatchcocking thread, but someone suggest I post it for all to see.

I first did this Turkey 101 back in 1999 or so and it's been fairly popular.

This year, I taught at the local Vo-Tech a Turkey 101 class and so I've updated it and you can now download the whole thing in a PDF.

I'll be updating this with some photos from this year's cook soon.

As always if it's confusing, you see corrections and of course, have questions, please post them here. It's a long document and it wouldn't surprise me if I said one thing in one place and something different in another.

Keep me honest.

Enjoy

Russ

Turkey 101 PDF
Excellent. This is what I will try this Thanksgiving.
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Unread 10-28-2011, 07:31 AM   #25
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Quote:
Originally Posted by dae06 View Post
Excellent. This is what I will try this Thanksgiving.
I'm far from an expert but I'd suggest a trial run before Thanksgiving (possibly the greatest holiday on this or any other planet), just to get it down pat....

Plus, it's a good excuse to make some more barbecue....
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Unread 10-28-2011, 07:35 AM   #26
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Been planning on doing one on my use for the holidays! This will come in handy :)
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Unread 10-28-2011, 07:53 AM   #27
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Question about the brine. Once I take the bird out of the brine and before rubbing the bird, I am unsure what to do. Do I throughly rinse the bird down after taking it out of the brine? This has always been unclear to me.
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Unread 10-28-2011, 07:59 AM   #28
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Been planning on doing one on my use for the holidays! This will come in handy :)
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Unread 10-28-2011, 10:07 AM   #29
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Quote:
Originally Posted by Bubber View Post
Question about the brine. Once I take the bird out of the brine and before rubbing the bird, I am unsure what to do. Do I throughly rinse the bird down after taking it out of the brine? This has always been unclear to me.
There are various theories.

Some believe you have to rinse it because of excess salt on the skin. I've not found this to be true.

Others believe you have to air dry it for a pellicle to form (like seafood) to keep it moist. Again, for me, I 've not found this the case.

I would suggest taking it out, keep it cold until you put it in the smoker and just smoke away...

Any further questions, just ask. Brining is a popular topic but it can raise a lot of questions.
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[URL="http://www.cookshack.com/Websites/cookshack/Images/2010brining101.pdf"]Brining 101 PDF[/URL] & [URL="http://www.cookshack.com/Websites/cookshack/Images/2010Turkey101.pdf"]Turkey 101 PDF[/URL]
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Unread 10-28-2011, 10:10 AM   #30
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did the turkey over the weekend
ran the wsm about 300+

the breast was dry compared to my oven roasted turkey. I run my wsm with sand, while when I cook i the oven, I use a roasting pan that has liquid which might slow down the evaporation from the meat.

Also, I didn't have cheese cloth, but the skin looked just fine.

next trial, I'll ty the cheese cloth and place the bird in a roasting pan with some liquid in the smoker.

Plus I ordered an IQUE which well let me dial in a temp.


Otherwise, a nice smoke flavor. The kids had some more last night with hommade mac and cheese


I am not sure I would take a gamble on smoked turkey for t-day, since guest can be fickle with smoke flavor.
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