Separate names with a comma.
Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.
How did this turn out? I have a rotisserie but I’m scared of ruining thanksgiving
That would be my suggestion for how to fastest last minute defrost too, biggest cooler or even a big bucket and just flow as much water as you can through it
It’s basically a very low temperature sous vide. I’ve done it if I need to defrost smaller cuts in a hurry. It worked for him but he went through a bunch of water
Unless you care about presenting the whole bird, don’t see any reason not to cook the white meat and dark meat separately so you can just take either part off when they’re done.
I honestly can’t remember, but I know my wife bitched me out because it was ready a solid hour before I thought it would be . It was under 3 hours iirc. Brought the temp up and brushed with a maple orange glaze at the end to crisp the skin up.
This is fine in liberal cities but where we love our country we present the whole bird just way the Pilgrims did to the Native Americans before they stole all their land.
My centerpiece this year will be an array of smoked melons sliced tableside.
Sounds like the Great Turkey will be skipping your house this year and your family won’t get any gifts
Once you cut the backbone out (aka, spatchcock the bird), it's very easy to cut the legs and thighs off and get em out whenever you want
True. But if you aren’t taking it off intact anyway, there’s no real reason not to butcher it into pieces or take the quarters off when you have it on the cutting board to spatchcock?
I think turkey wings aren’t that great and I am a leg slut, so buying a whole breast and some legs was perfect for my taste and for being lazy. Still cut the spine out of the breast.
It turned out perfect, everyone loved it. Did a 24 hour brine the day before and then about 5 hours on the rotisserie. Bird was way too big, recommend smaller. If you want some practice grab a whole chicken and make one early this week.
How big was your turkey
Cook it the night before, wrap it and stick it in a cooler?
Never done a practice run?
Any tips on which setting to defrost a turkey in a microwave?
A practice turkey? In joe Brandon’s economy??
I did a whole chicken I got at Costco to do my dry run.
20 pounds. I looked at the manual for weight on the rotisserie and it stated up to 50 pounds. It’s not, probably shouldn’t do over 15 on mine, it struggled but ultimately got through.
Also for a turkey, definitely do not want a direct flame. On other cooks I don’t think it’s an issue at all, but for a turkey it’ll brown up perfectly without any sort of flame. I had a heat deflector directly over my coals.
Thanksgiving got moved up a couple days due to my brother-in-law and his family being in town. Glad they are here, hope this bird does the trick!
Also to get a more crispy skin throw some baking powder on the turkey. Little late but this is a tip for you guys.
I always spatchcock my birds, reduces the cook time and is more evenly cooked I've found for the crispy skin aspect. 18 lb bird last time took about 3 hours to smoke @ 275.
Yeah, wasn't sure how everyone would feel about that, so I just left it as gaping hole turkey. Going to have to hold it overnight at 170, too, so if anyone has tips let me know (bad weather overnight, have work appointments all morning tomorrow before afternoon Tgiving.)
Sous vide an option?
Never done it, but I'm guessing holding a turkey that long is gunna fuck with the skin
Yeah, no need to guess. Holding poultry for any amount of time results in rubbery skin.
Nah, too lazy.
Probably, but no one will give a shit. I'm trying to tent it so that it doesn't dry out, but also so that the skin doesn't get crazy. It's in a convection oven at 170 till noon tomorrow. If anyone has tips on how to hold, LMK. I'm shitty at holding basically any bbq.
Normally I'd just do a breast or two, but since this is for a bigger group (and my kids fight over poultry legs at this point in their lives), I went with this. Curious to see how it is.
If I was in charge, I'd go goose like Owsley.
Inside that there bucket is a 7.85 pound Boston butt that is injected all to hell and soaking in a cure/salt/sugar mixture that will slowly transform it into a wonderful weekend after Thanksgiving ham.
My very first attempt at making a ham from scratch, so yall cross your fingers
Please tell me that’s an outdoor fridge.
Lol, yes that's the basement garage fridge
If you think that's the inside fridge you definitely arnt married
Thus my confusion.
Hear me out, but...
A shoulder can't be ham...also, injecting shoulders is such a waste. I guess I'm team dry brine or whatever you call a rub 24hrs before.
Hear me out here, but you are wrong
I'm making a ham here, not a roast
Hear me out, but I think we need another hog thread.
That was the Tinder thread
Whole hog? At least then that weirdo who pops in every few months will have a safe space to post.
He’s being pedantic on the “ham” aspect, but he is technically correct. A ham comes from the hindleg.
bigred77 how is your pickled Boston butt coming along?
It’s only a ham if the bucket comes from a specific region of France, otherwise it’s just run-of-the-mill food poisoning.
I always quick pickle my meat
Emphasis on quick
Goodbye quick pickled onions, hello quick pickled “ham”
48 hour bucket brine and I’m finally ready to smoke my ham
When do you add the Captain Morgan’s to the Boston butt to get rum ham?
Thinking about smoking a ham and doing the ham glaze from OP. Anyone that has done this and used a pre cooked ham, how long did you smoke it per pound?