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Let's talk Turkey
Posted on 10/30/14 at 9:00 am
Posted on 10/30/14 at 9:00 am
I'm more of a pork roast guy myself, but some in the family want a turkey. I just bought one of those oil-less turkey fryer infrared cookers after watching HSN.
Last time I did a turkey, I bought it from Rare Cuts which sourced it from some fresh turkey farm in MS. I smoked on my Green Egg and it came out DRY - and I am a total Green Egg pro with chickens. Cooked it slow, etc... Just very disappointing.
So, I am switching methods - it looks pretty fail safe. I want a good bird though...
What sayeth the FDB on bird sourcing???
Last time I did a turkey, I bought it from Rare Cuts which sourced it from some fresh turkey farm in MS. I smoked on my Green Egg and it came out DRY - and I am a total Green Egg pro with chickens. Cooked it slow, etc... Just very disappointing.
So, I am switching methods - it looks pretty fail safe. I want a good bird though...
What sayeth the FDB on bird sourcing???
5
Posted on 10/30/14 at 9:03 am to Debaser
Brine that sucker, and you won't have a dry turkey. Personally, I just roast the bone-in breast. No one ever wants the legs, etc.
Posted on 10/30/14 at 9:06 am to Debaser
I am not convinced that heritage birds, with their heavy sticker shock, actually make much of a difference taste wise. They may make one feel better about careful sourcing, environmental oneness, or humane conditions, but in general, its a big bird that needs a lot of technique to make delicious.
Russ Parsons Dry Brine turkey technique is what you seek, Jedi.
Russ Parsons Dry Brine turkey technique is what you seek, Jedi.
Posted on 10/30/14 at 9:10 am to hungryone
I brined it last year for 2 days. That was not the issue. I brine all slow cooked meats.
Posted on 10/30/14 at 9:27 am to Debaser
Don't overcook it this time. 
Posted on 10/30/14 at 9:31 am to Debaser
If you brined a turkey (assuming wet brine) for two days and it was still dry, you overcooked it.
Posted on 10/30/14 at 9:33 am to Debaser
Inject that ho.
Posted on 10/30/14 at 9:39 am to Debaser
quote:
So, I am switching methods - it looks pretty fail safe.
It is and I love it. I gave it a go two years ago and was very nervous because if it sucked we were goners. Follow the time/weight ratio they give you and it will turn out great. Of course, I'll still put my wireless thermometer in there to keep an eye on it.
Posted on 10/30/14 at 9:42 am to htownjeep
Y'all switching to microwave? Panini press? Wut?
Posted on 10/30/14 at 11:32 am to therick711
I brine mine for 24 hours, then inject with creole butter. put a little dry rub on it and into the smoker it goes at @ 250-275 for 4-6 hours depending on the weight. I spritz/baste it with butter and apple juice once an hour. It is the BOMB!!!! and I'm not a big fan of turkey.
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