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Started By
Message
tAnnual Food Board Turkey Recipe and Tips thread
Posted on 11/14/22 at 1:43 pm
Posted on 11/14/22 at 1:43 pm
Everyone put your questions, answers, thoughts, tips, and recipes in here on thanksgiving Turkey.
I'm doing a dry brine this year. I've done wet brines in the past but I'm done with that. Hopefully it comes out ok
I'm doing a dry brine this year. I've done wet brines in the past but I'm done with that. Hopefully it comes out ok
17
Posted on 11/14/22 at 2:19 pm to Fun Bunch
Doing a wet brine overnight. Season with Meat Church sugar bbq rub and smoke on the Traeger. Basting with butter until 155 and then basting with a honey dijon mustard glaze until 165.
Will spatchcock as well
Will spatchcock as well
Posted on 11/14/22 at 2:41 pm to LSUZombie
That's a lot of work 
Posted on 11/14/22 at 2:44 pm to Fun Bunch
I made a roasted turkey stock with wings and necks over the weekend to use for extra gravy. If you need more gravy, this works well if you do it early.
Posted on 11/14/22 at 3:04 pm to Fun Bunch
Keeping it simple this year. I have a few 2-3LB boneless turkey breasts and I'm going to smoke them TX style.
Posted on 11/14/22 at 3:10 pm to Fun Bunch
I will be wet brining overnight, injecting, and spatchcocking my turkey and cooking it on the gas grill.
This post was edited on 11/14/22 at 3:12 pm
Posted on 11/14/22 at 3:20 pm to Fun Bunch
Has anyone found that they prefer one store bought turkey over another?
Posted on 11/14/22 at 4:06 pm to Fun Bunch
I made the switch to dry brining 5 years ago. I will never go back to wet brining.
Posted on 11/14/22 at 4:09 pm to Mo Jeaux
quote:
I made the switch to dry brining 5 years ago.
What's your process and recipe?
Posted on 11/14/22 at 4:12 pm to Mo Jeaux
quote:
I made the switch to dry brining 5 years ago. I will never go back to wet brining.
What's your process? We're usually just a baked turkey breast and 2 fried turkeys kind of family but I'm going to attempt a smoked bird this year. Would love to hear some tips.
Posted on 11/14/22 at 4:14 pm to Fun Bunch
Don't know if I'll fry one or spatchcock it.
I f'ed one up badly last year frying by accidentally putting the thermometer into the turkey instead of just in the oil. I kept cranking up the flame trying to get back to 350. When I took the turkey out it was burnt to a crisp. My in-laws tried to act like they enjoyed it telling me they like it crispy.
Luckily, we did one in the oven as well.
I f'ed one up badly last year frying by accidentally putting the thermometer into the turkey instead of just in the oil. I kept cranking up the flame trying to get back to 350. When I took the turkey out it was burnt to a crisp.
My in-laws tried to act like they enjoyed it telling me they like it crispy. Luckily, we did one in the oven as well.
Posted on 11/14/22 at 4:15 pm to Fun Bunch
quote:
What's your process and recipe?
The recipe is salt.
In all seriousness, though, that really is it. I will rub sea salt on the outside of the bird, in the cavity of the bird, and underneath the skin where I can. Then wrap it in plastic wrap and stick it in the refrigerator for two or three days. I take off the wrap Wednesday morning before Thanksgiving and keep the bird in the refrigerator uncovered for 24 hours.
Prior to cooking is when I rub the skin with butter and use my herbs and citrus, etc. for the cavity.
Posted on 11/14/22 at 5:06 pm to Mo Jeaux
I'll add that if you like crispy skin add baking powder to the dry brine. 3:1 ratio of kosher salt to BP will do the trick.
Posted on 11/14/22 at 5:19 pm to Fun Bunch
quote:
That's a lot of work
Not too bad. Brine the night before and then slap on a smoker. It’s for a Friendsgiving so having a little fun with it
Posted on 11/14/22 at 5:26 pm to Fun Bunch
Wet brine 24 hours Tuesday-Wednesday
Take it out Wednesday evening, dry it off thoroughly, inject with garlic butter, cover in light coat of Tony's, put in fridge overnight to dry out
Deep fry Thursday morning, alone and in the snow.
Take it out Wednesday evening, dry it off thoroughly, inject with garlic butter, cover in light coat of Tony's, put in fridge overnight to dry out
Deep fry Thursday morning, alone and in the snow.
Posted on 11/15/22 at 7:19 am to Fun Bunch
I've only dry brined, but I'm considering wet brining this year to see if I like it more. Can anyone offer any insight into brining a turkey that has been "pre-brined" a/k/a injected with a salt solution?
Posted on 11/15/22 at 7:32 am to Fun Bunch
quote:
I'm doing a dry brine this year. I've done wet brines in the past but I'm done with that
Excellent decision.I stopped the wet brine thing about 3 years ago and noticed no difference between the dry brine plus it's a pain in the arse.
Almost all "science" I've read about the 2 methods points to dry brining (done correctly) as the better method.
Posted on 11/15/22 at 7:36 am to Mo Jeaux
quote:
I take off the wrap Wednesday morning before Thanksgiving
This is the key to dry brining and I've seen other recipes that call for 48 hours unwrapped.
Posted on 11/15/22 at 7:37 am to Tornado Alley
quote:
Can anyone offer any insight into brining a turkey that has been "pre-brined" a/k/a injected with a salt solution?
I don't know that I would do it, or if I did, I wouldn't use salt. You'll end up with a bird that is too salty.
Posted on 11/15/22 at 7:45 am to MightyYat
This is the gold standard for dry brining in my opinion.
LINK
I’ve had great luck with a lemon zest and chopped rosemary salt rub. And yes leave it uncovered on the night before you want to cook (at least). I just use one of those plastic turkey bags to put the turkey in the fridge.
LINK
I’ve had great luck with a lemon zest and chopped rosemary salt rub. And yes leave it uncovered on the night before you want to cook (at least). I just use one of those plastic turkey bags to put the turkey in the fridge.
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