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Started By
Message
Let's talk Turkey
Posted on 10/30/24 at 7:30 pm
Posted on 10/30/24 at 7:30 pm
It is that time of season so what are your go to runs, spices, mixtures for turkey????
Last year I did a smoked turkey with a 60/40 blend of Meat church Holy Voodoo/The Gospel
I also did a fried with Honey BBQ/Holy Voodoo but I don't remember how I blended it.
The smoked one came out with a great flavor although some complained it had too much "spice" while I felt the fried was bland. So looking to come up with some new combinations.
Last year I did a smoked turkey with a 60/40 blend of Meat church Holy Voodoo/The Gospel
I also did a fried with Honey BBQ/Holy Voodoo but I don't remember how I blended it.
The smoked one came out with a great flavor although some complained it had too much "spice" while I felt the fried was bland. So looking to come up with some new combinations.
11
Posted on 10/30/24 at 7:35 pm to Falco
Spatchcock
SPG
SPG
Posted on 10/30/24 at 7:44 pm to Falco
Debone turkey, mix 3lbs La crawfish tails and trinity into cornbread dressing. Stuff turkey. Smoke until done.
Posted on 10/30/24 at 8:34 pm to t00f
Spatchcock
Dry brine for 48 hours
Grill slow & low on the charcoal Weber
No complaints so far
Dry brine for 48 hours
Grill slow & low on the charcoal Weber
No complaints so far
Posted on 10/30/24 at 8:34 pm to Falco
Mine is simple
Brine it with water, salt and garlic powder over night in the fridge.
Day of: pull it out of the fridge and dry it off.
Light coat of olive oil all over the outside
Apply Tony’s to the outside and a little in the cavity.
Put on egg with temp at 225 and the key is to use lump charcoal and pecan wood.
Remove when it hits 185-190. Normally 6-8 hours.
Brine it with water, salt and garlic powder over night in the fridge.
Day of: pull it out of the fridge and dry it off.
Light coat of olive oil all over the outside
Apply Tony’s to the outside and a little in the cavity.
Put on egg with temp at 225 and the key is to use lump charcoal and pecan wood.
Remove when it hits 185-190. Normally 6-8 hours.
Posted on 10/30/24 at 9:34 pm to Falco
quote:
The smoked one came out with a great flavor although some complained it had too much "spice"
Don’t replace the spice. Just replace these people. You don’t need this negativity in your life.
Posted on 10/30/24 at 10:26 pm to bbvdd
quote:
Remove when it hits 185-190
Posted on 10/30/24 at 10:42 pm to List Eater
Brine it, stuff it, garlic, spices, etc etc etc. All of this proves what a subpar protein Turkey is compared to so many other alternatives.
Posted on 10/31/24 at 2:46 am to Falco
I've just about settled on smoking turkey breast exclusively Texas style. I noticed when I went to a legit TX BBQ place, the turkey breast was always a surprise and underrated. And while I like a whole turkey and all the dark meat etc, no one else in my family eats any of it.
Salt and pepper skinless turkey breast. Simple seasoning like brisket.
Smoke at 225 until the rub sets, about 140 internal.
Wrap in foil with butter on top and bottom. Back on the smoker until it hits 158 or so. It will rise a little while resting.
Incredibly moist and flavorful.
This time I used a disposable pan instead. The liquid is a little bit of apple juice but that's optional.
Butter au jus makes it so juicy.
Salt and pepper skinless turkey breast. Simple seasoning like brisket.
Smoke at 225 until the rub sets, about 140 internal.
Wrap in foil with butter on top and bottom. Back on the smoker until it hits 158 or so. It will rise a little while resting.
Incredibly moist and flavorful.
This time I used a disposable pan instead. The liquid is a little bit of apple juice but that's optional.
Butter au jus makes it so juicy.
This post was edited on 10/31/24 at 2:49 am
Posted on 10/31/24 at 3:26 am to Falco
We always did hickory smoked turkey like with steak.
Fire, stick of wood, time. Not even salt and pepper.
In my 60 years I have had dry turkey 1 time and received accolades from diners for decades. Why change what is proven to work and work wonderfully?
Fire, stick of wood, time. Not even salt and pepper.
In my 60 years I have had dry turkey 1 time and received accolades from diners for decades. Why change what is proven to work and work wonderfully?
Posted on 10/31/24 at 6:22 am to LSUEnvy
quote:
Debone turkey
quote:
Stuff turkey
How does this work?
Posted on 10/31/24 at 6:25 am to bbvdd
quote:
Remove when it hits 185-190
The frick?
Y’all’s jaw hurt chewing that rawhide?
Posted on 10/31/24 at 7:18 am to Professor Dawghair
quote:
Professor Dawghair
That turkey breast looks absolutely delicious.
Posted on 10/31/24 at 7:19 am to t00f
quote:
t00f
I'm looking to spatchcock a turkey on the smoker for the first time this year. Any tips?
Posted on 10/31/24 at 7:24 am to Falco
Dry the skin. Season/dry brine with Tony’s, Cavenders, and paprika. Refrigerate for at least 8-12 hours.Rub with EVOO, water smoker until done .
This post was edited on 10/31/24 at 7:44 am
Posted on 10/31/24 at 8:48 am to Brian Wilson
quote:
I'm looking to spatchcock a turkey on the smoker for the first time this year. Any tips?
Otis's method is good if you are going to throw it on the smoker at low heat. I don't do that as I think birds soak up too much smoke.
I spatchcock, pull the breast skin up and cover with olive oil, pull the skin back down, SPG the outside, put on the grill at 350 until the breast hits 165.
The goal is crispy skin and a moist bird. Pretty much bullet proof.
Posted on 10/31/24 at 9:06 am to Falco
quote:
Last year I did a smoked turkey with a 60/40 blend of Meat church Holy Voodoo/The Gospel
I did half Holy Voodoo and half Deez Nuts last year and it turned out fantastic. Will likely do the same this year.
Posted on 10/31/24 at 9:09 am to t00f
quote:
Spatchcock
Posted on 10/31/24 at 9:18 am to Falco
I just like Turkey injected with Tonys Creole Style Butter marinade and then season the skin with Tonys.
Put it in the big easy oil less, air fryer thing.
Im going to have to try the turkey breast recipe above though, that looks good.
Put it in the big easy oil less, air fryer thing.
Im going to have to try the turkey breast recipe above though, that looks good.
This post was edited on 10/31/24 at 1:27 pm
Posted on 10/31/24 at 10:18 am to Professor Dawghair
Do something very similar except my butcher gets me bone-in breast. Absolutely stellar.
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