Same. Was planning on brining until I read the. Packaging the other day. So I'm not going to brine it.
What’s the consensus for smoking a Turkey? Dry brine? Wet brine? Leave the bird whole and stuff it? Spatchcock it? I was thinking about spatching and dry brining. Possibly drying the bird out tonight in the fridge a bit then throwing the salt on tomorrow morning for a 24 hr dry brine. I don’t have much experience with dry brines compared to wet ones however
i usually do a bourbon brine and spatchcock but i’m gonna go with dry brine and spatchcock this year i have just as much dry brine experience as you
Spatchcock dry brine for 48 hours then smoke with some amazing ribs Simon and Garfunkel imo. I much prefer what a long dry brine does to turkey texture. With that being said, I’m trying a 24 hour wet brine this year.
Did Franklin style turkey breasts today. Coarse pepper, salt, paprika, and oregano. 250 over hickory. Having it Thursday. What temp in the sous vide and how long for reheating? And should I go ahead and slice or leave whole? Planning on the latter.
I never slice if I am serving later. I always want to keep the juices inside the meat. When reheating I always do between 130-140 depending on the meat. I am assuming you took the breast to 165 so 140 should be fine I would think.
I am planning on setting up my brine first thing tomorrow morning and letting it go 24 hours. Wednesday I am going to pull it out, rinse and rub, then put it back in the fridge for an hour or two to dry it out. Then put it on the smoker around 9 am. My issue is I am cooking it here and then taking it to my in laws house. We all quarantine together so it’s not a risk. Going to do the Franklin method and foil tent it half way through with a shit load of butter. Planning on driving it over there and then carving it before lunch. Considered spatchcocking it but as a.tramp mentioned the other day; it cooks it very quickly.
I save my bacon grease a lot of times and was curious, anyone ever baste their turkey with bacon grease/fat? Is this a terrible idea?
I want you to save enough bacon grease to do an entire turkey confit in bacon fat. If you aren’t man enough to do it, I will.
I did a dry brine earlier this month that turned out fantastic, Spatchcocked that bird so hard it knew what was coming its way, Broke my pair of shears doing it.,
Smoking a turkey breast, planning on 275 for 20 mins per pound. Is the recommendation to keep the breasts on the bone or remove from carcass?
Just lookup franklins method makes for good breasts. I remove from bone and follow his method for breasts, otherwise I just spatchcock a turkey.
I feel like this thread is a mixture of the exact same conversations rehashed daily and occasional food pics. But, I love all you guys.
Right before you put it in your oil. I'll save everyone from going back a page, because I know that's sacrosanct around here.
If anyone is curious; these guys have a bunch of “How To Fry a Turkey” videos on the internet this week. These guys are experts so they show you how to do it correctly. The last minute spraying it in diesel to help it cook evenly is the real underrated technique.
found out last night that my mom wanted me to smoke her 17.5 lb turkey today. so the only thing I did (after removing neck, organs) was rub that bitch with a ton of Tony Chachere's. smoked on pecan and apple until 150 degrees, then put on roasting pan covered with foil and finished in the oven so I could get some good drippings. for a not-giving-any-fucks smoke, it turned out pretty damn well.
24 hour wet brine in the books Pat dry complete and currently air drying in the fridge for the next 5-6 hours Hit the smoke at 2pm, done at 4pm, eat at 5pm
I have to believe that is a staged photo to troll a group. Sadly, this has most assuredly been done numerous times.
I got up with my four month old son at like 6, got him fed and changed and pulled the turkey from the brine. I seasoned it and then put it back in the fridge for an hour while my son and I went on a walk. Just fired up the smoker and put the turkey on. Hoping it’s done in 3.5 hours so we can let it rest an hour or so before carving. Oh and the foil on my drip pan needs changing for sure.
What are you guys using for a rub on birds? I normally go really simple with s&p on turkey because of the "Cajun" injection but am open to ideas.
S&p paprika garlic...maybe throw in a little Italian seasoning or something. Thyme. I don't always do the same thing but those are usually in there
Got a text from a friend who I didn’t even know had a smoker. “Bird is done!” With the attached pic Not sure if he forgot to take the wrapper off or what