If crispy skin is an issue, make sure to pat the turkey down well before cooking and don't be afraid to cook it a little like a prime rib roast. Start it off hot before easing into low and slow. If you baste, don't do it till the last hour or so. I inject and apply rub than fridge overnight before cooking. Also don't be afraid to inject the holy fuck out of a bird. My shit looks nearly cancerous when I'm done.
Wrong thread, I know, but you guys are all interested in perfecting the art of cooking meat so I'm putting this here. I souvee/confit'd the entire turkey (butchered first, of course). Cooked the legs/thighs at 150 for 12 hours and then 131 for 8 hours. Cooked the breasts at 131 for 8 hours. Both in olive oil with some sugar, salt, and thanksgiving herbs (sage, thyme, rosemary, but mostly sage). Then finished them skin side down on 700 degree cast iron in my grill. The breasts were by far the best breasts I've ever cooked (I've been smoking birds for a few years, and this was definitely better). The legs/thighs were good, but next time I'll give them at least 18 hours at 155 - they didn't fall off the bone like I wanted them too.
Interesting technique. Assuming you put the pieces in plastic and then fill with oil before sealing? Then into the water bath?
Yup. It's technically a confit since it is cooked in fat, but it wasn't in a dutch oven like you'd normally confit.
Took two carcasses from roasted turkeys - made stock with celery, onions, carrots. Season with salt and pepper. I snuck in some MSG. Egg noodles (2c flour, 3 egg yoks, 2 whole eggs, 1 tsp salt). Sautee celery, onions, carrots in butter until soft. Shred left over turkey. Cook noodles for 4 minutes in boiling water. Place noodles in bowl, ladle stock on top, add veggies and shredded turkey.
I confit'd an entire turkey and did not take pics but to make up for it here is a pic of a bowl of soup.
I worked on Thanksgiving so smoked a turkey breast today. Turns out, it was in a few pieces but yeah.... Brined overnight and rubbed with a compound butter of garlic and herbs. I was worried it would dry out because only one piece had skin on it, but having a water smoker fixed it.
I'm gonna be honest, I had serious buyer's remorse when I got the Backwoods instead of the Yoder. The extra room is so money. Threw the dressing and green bean casserole in after the bird was done. Could've probably done all three at once but YOLO.
It was really really good. Was sage, rosemary, parsley, white pepper and garlic. 8.5/10 would bang again
wife snagged a 12lber yesterday i have never been in charge of the turkey til this year smoked it using BIGASSTITTIES brine method and rubbed with garlic butter and herbs and the traeger pork and poultry rub came out fantastic and now i’ll be doing another for a turkey soup and stuffing that i love
I learned I don’t like turkey unless it’s fried. Or I just didn’t smoke it right idk. Wasn’t happy. I think my thermometer is fucked, which is fun. Breast was done but leg was bloody. After 3 hours at 300. Oh well. Currently boiling the carcass for stock and cooking some tetrazzini with the breast meat. Anyone save the meat off the carcass that has boiled all day?
Ok, so I have been assigned to buy a grill (gas or charcoal) for a door prize for the company christmas party they only gave me a budget of ~$150 which I know aint buying much, but anybody seen any good deals out there on anything? I may just default to getting a Weber Kettle
I can probably find you a deal on some shitty gas grill that won't work for very long if you want Id just get the kettle
thats really where I am leaning, I was checking slick deals and HD.com kinda stuff earlier, and everything was a charbroil brand kinda stuff, which might be fine for some, I dunno but I guess if I am gunna put any of my tickets in the bucket.... I have been kinda thinking of replacing my kettle since it is only about 10 years old now
seems like when I got mine it was a "one touch gold", but I dont see that name listed any more I see a "22 inch Premium with built in thermometer" which looks to be the same... has the ash catch bucket as opposed to the shitty plate, and my old one doesnt have the thermometer Personally I would like to step up to a 26", but for this budget it might be a stretch to break the budget by $50 since I only see it listed at about $200
Ah yeah that sounds like the gold. The ash catch bucket and thermometer would do it. Does it have the hinged grate?
ohh wait, the "Master Touch 22" is about $200, I wonder what the difference between it and the "premium" is? the 26" is $300
yes it has the hinged grate now I am wondering what the heck the difference is in the "premium" and the "master touch", besides $50
Had to look that up, never heard of it. Looks like the master has different grates according to the description. And a different way to hang the lid on the grill. Apparently weber makes cookware that will fit inside the center of the grill - the middle of the grate pulls out
looking at getting a pellet smoker (used if I can find one). Mainly looking at the Traeger and Green Mountain brands. Seems really weird with the pricing. Green Mountain is generally cheaper, has more temperature settings than the large 25 degree increments Traeger has. Is there something other than name brand that leads people to Traeger? A lot of the articles I find say they are pretty similar, I'm just shocked at the price difference and it seems like you would want the more accurate temp settings.
25 degree increments is plenty small enough. I've always thought the green mountains were more grill than smoker
I've got 8-9 (4-5 guys, 4 girls) people coming over Saturday for the games, is a 6.5lb brisket enough meat? It was the biggest one Costco had so went with it. I'll obviously be serving sides, and snacks. Just don't want to be short on the meat.
Personally, I'd say no it isn't enough. But I also always cook too much and enjoy a couple of days of leftovers