To Anyone that knows, for that Apricot glaze, can I cook that in oven instead of smoking it? Really would like to this for xmas however there is no smoker at the house xmas is hosted at this year. Thanks
Tried out a new recipe this time, after trial and error with the past few batches. This will be the go-to now. Add all the ingredients except for the meat and canned lima beans, but add the liquid from the lima beans. Simmer for about 4 hours. After 4 hours, mash the canned beans and add them to the stew, along with the pork/chicken. Heat it through.
It takes a while. I bought a 16lb turkey last Wednesday frozen and put it in the fridge right away and it still was a bit frozen on Saturday.
It might be tough with a 13lber but if you're in a pinch brining the bird can help thaw it quicker while not taking away from flavor. Done that a couple times with chickens, although you'd probably need a 5 gallon bucket for the turkey.
Still waiting for the full packers to hit the west coast. I'm sure by the time they carry them out here they will want 4.50/lb
I would say you should probably already have the fire lit J/k but i would highly recommend spatchcocking that bitch
Yikes. Probably looking at 10-14 hours. I'd bump the temp up to about 325, too. If you cook it low a bird that size will stay in the "danger zone" for too long and could get people sick.
I did a 16lb bird in about 3 hours, a 20lb shouldn't take more than 4ish. 325 is a good temp, I see no reason to go lower than that in any case. I've seen recipes that call for starting at 400 for the first half hour to crisp the skin and then lowering it to 325. I dont think with wood smoke you are going to get a real crisp skin either way.
Was at grocery store to get a few things that she asked for me to pick up. Ran by the meat dept quick to check prices. Holy fuck. 3.5lb flat and a whole lot more per lb. I'm feeling pretty at 2.89 THANK YOU Jt272929
Real low temps is only really necessary with cuts like Brisket, Pork Shoulder, Ribs, etc (your typical bbq meats) because you need the fat in the meat to dissolve for it to be edible. That is not the case with poultry, especially turkey where there is very little fat to begin with. You dont want to go too hot because then you will over cook parts of the bird and others will be raw, but 325-350 should get the breast and thigh done at about the same time.
Smart & Final comes through like a champ. This price point and quality was a pleasant surprise. 12:30 pm kickoff for SC/UCLA so I'll have to light the fire at 8pm Friday night.
And wife went against my wishes of doing turkey breasts in the small fryer so now I have a 15 lb turkey to cook. Rub meat and skin and smoke or inject and fry? What you say?
85 stores in the southern California area, a smaller warehouse restaurant supply type store. Just happened to catch a sale, I think. Had three packers out on the shelf and this one was the only prime cut.
lmao I mean, it's kinda a good idea... except your smoker looks exactly like what it is... a smoker on old persons' walkers.
Just took the turkey out of the brine, waking up at 4am to throw on the smoker for a 1 pm lunch with the family
That seems like a lot time for a turkey. Your cook shouldn't be much more than 3.5 hours at most unless you have a behemoth of a bird.
It's about 14 lbs, and I was guesstimating about 1/2hr per lb. I ace to drive it over to my family's afterwards so I'm hoping to be done around 11 or so