Christmas turkey recipe help...

[nola_nick]

Smoking a turkey for Christmas dinner and was going to use Emeril Lagasse cajun injected recipe. The marinade is as follows...

2 tablespoons Worcestershire sauce
1 tablespoon concentrated liquid crab and shrimp boil
1/4 cup apple cider
3/4 cup honey
1 (12-ounce) bottle beer
1 tablespoon salt
1 tablespoon ground allspice
1/2 cup Creole seasoning
1/4 teaspoon cayenne
1/2 cup olive oil
1/4 cup finely minced garlic

Does this seem like a lot of salt for a bird that is already enhanced with salt.
I was thinking about omitting the 1 tbl. of salt because the creole seasoning has a good salt content by itself. After injecting I plan on rubbing the marinade on the outside before smoking. Any suggestions would be greatly appreciated. thanks in advance.


Nick

 

[daninnewjersey]

The injection sounds great, and you're right you don't want to add more salt to an already enhanced turkey. However, if this is your first turkey....and forgive me if it's not.....I would suggest going simple which will still produce an excellent bird. Coat the outside with olive oil, then season with kosher salt and black pepper. Cook about 300-ish which will produce a nice golden brown skin.

 

[Garyclaw]

I've used that recipe before, Nick and omitted the tbl of salt. It was pretty tasty. We liked it a lot.

 

[nola_nick]

I've used that recipe before, Nick and omitted the tbl of salt. It was pretty tasty. We liked it a lot.

Did you coat the outside with the marinade?

 

[code3rrt]

You're a brave soul to be experimenting with the Christmas bird I think.

I know Patio Daddio has posted a turkey brine recipe that many, many of the brethren have raved about, but I have never tried it myself. You can find the recipe in this thread if interested; https://www.google.com/url?q=http:/...ds-cse&usg=AFQjCNFrR6uCvmJ8d--HO_k8FUw605bTzQ

Personally, for special occasions I use tried and true recipes, so I wish you the best.

Merry Christmas,

KC

 

[IamMadMan]

Never tried that recipe, but with an enhanced bird I usually cut the amount of salt in half.

If you haven't started yet... You might consider Patio Daddio's Ultimate Smoked Turkey. it can also be done in an oven if you prefer not to smoke.

Smoked turkey is more flavorful and tender than one roasted in the oven. Breaking away from tradition can be hard, but The Brethren are here to guide you with your questions. You'll find pages upon pages of information and previously asked questions in our Official/Unofficial Talkin' Turkey Thead http://www.bbq-brethren.com/forum/showthread.php?t=120494

Smoking a turkey is really very simple, however most people tend to over think the process making something easy, more difficult.

Turkey, like most poultry has a lighter more delicate flavor. One does not want to lose the lighter flavor of the meat with an overpowering smoke flavor. The difference between a great turkey and a good turkey may be the type of wood you are using, the amount of wood, or possibly the temperature you are cooking at. Because of this careful consideration should be given to the smoking temperature, the type of wood you plan to use, as well as the amount of wood being used.

You will get many recommendations, but I prefer to smoke my turkeys at 325 degrees and I prefer apple wood chunks, or an apple/cherry wood chunk mixture.

I also feel one should really consider the benefit of using a brine, not only for moisture, but for imparting great flavors as well. If you plan to brine, make sure you do not select an "Enhanced" turkey as these birds have already been brined by the processor. If the bird is "Enhanced" and you brine it, you may end up with a slightly over-salty flavored turkey, and it may also effect the texture of the meat.

I prefer the flavors imparted by Patio Daddio's Ultimate Thanksgiving Brine.... The flavor is truly awesome!!!!
http://www.bbq-brethren.com/forum/showpost.php?p=1087814&postcount=1

Here is a guide to smoking the turkey by the same person.
http://www.bbq-brethren.com/forum/showpost.php?p=1450009&postcount=1

There is also a good article in Smoke Signals Magazine starting on page 26...
http://issue13.smokesignalsmagazine.com/

From the archives - Wampus Smokes a Turkey.....This mirrors the article in Smoke signals.
http://www.bbq-brethren.com/forum/showthread.php?t=176618

and of course the Brethren Unofficial Turkey Thread....
http://www.bbq-brethren.com/forum/showthread.php?t=120494

 

[Garyclaw]

Did you coat the outside with the marinade?

It's been a while Nick, but I believe I did. I had to watch not to burn the skin though

On Edit: I did it on a rotisserie with indirect heat on each end.

 

[Petee_c]

we did a 9lb butterball back in November as a trial run on the UDS.

Came out too hammy. We like the ovenroasted turkey better....

Probably too much smoke, and a mistrust in my new Maverick ET733.