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What did you learn about your Thanksgiving turkey ?
Posted on 11/26/21 at 11:35 am
Posted on 11/26/21 at 11:35 am
For me I wet brined a pre-brined frozen bird and it was fine. It wasn't salty at all. Spatchcocked is definitely the way to go if you're smoking it. Also I rested it in a cooler for 45 minutes and it was still piping hot and extremely juicy. Still need to get the skin just right though.
13
Posted on 11/26/21 at 11:44 am to LSUlefty
that the Kerry's butter I used for my bbq shrimp and grits was salted. luckily the grits didnt have much butter so it cancelled out the slightly over salted bbq shrimp butter
ETA whoops you said turkey. What I learned about turkey is that my brother in law fries an excellent turkey
ETA whoops you said turkey. What I learned about turkey is that my brother in law fries an excellent turkey
This post was edited on 11/26/21 at 11:45 am
Posted on 11/26/21 at 12:30 pm to LSUlefty
I always overestimate how long it will take to smoke a spatchcocked turkey at 300-325. For some reason I go dumb every TG and put it on way too early. Put my 15 lb-er on at 7:45 yesterday morning. It was done before 10. Held up just fine, though.
This post was edited on 11/26/21 at 12:31 pm
Posted on 11/26/21 at 12:48 pm to Dave_O
Turkeys can get old and taste that way even when froze solid. Bought a cheap frozen turkey thawed it out spatched it and bbqed it basting with a butter wine sauce it came put moist smokey and very well cooked but it tasted old. specially the breast meat tasted like old, far from fresh meat. The wife took one bite and said no it taste spoiled and would not eat it.I coulda cried.
Posted on 11/26/21 at 1:02 pm to LSUlefty
I'm considering sous vide for the turkey breast next year.
I smoked a bone in breast and the middle was extremely succulent, but the edges were overcooked.
I still want some smoke flavor though. Anyone ever sous vide the night before then smoked to bring it back up to temperature?
Not sure the best way to go about it.
I smoked a bone in breast and the middle was extremely succulent, but the edges were overcooked.
I still want some smoke flavor though. Anyone ever sous vide the night before then smoked to bring it back up to temperature?
Not sure the best way to go about it.
Posted on 11/26/21 at 1:09 pm to LSUlefty
My oil spiked and the bird cooked a little too fast before I could turn down the flame. Overall good but not my best. No visitors and the family ate well.
Posted on 11/26/21 at 1:13 pm to KosmoCramer
I learned to make sure when frying a turkey that the thermometer is in the oil
And not stuck in a thigh of the turkey.
Was wondering why it was taking so long to get the oil back up to 350 so I just kept cranking the propane up. Pulled the turkey after 45 minutes and it looked like turkey jerky.
Everyone said it tasted fine and that they like it black and crunchy. But I know they were lying and just trying not to hurt my feelings.
Thank god we spatchcocked one as well and had a backup.
And not stuck in a thigh of the turkey.
Was wondering why it was taking so long to get the oil back up to 350 so I just kept cranking the propane up. Pulled the turkey after 45 minutes and it looked like turkey jerky.
Everyone said it tasted fine and that they like it black and crunchy. But I know they were lying and just trying not to hurt my feelings.
Thank god we spatchcocked one as well and had a backup.
Posted on 11/26/21 at 1:43 pm to Captain Ray
quote:
Turkeys can get old
What did the label say? Everyone I've ever bought said Young Turkey.
Posted on 11/26/21 at 1:51 pm to LSUlefty
I learned that I should never do thanksgiving again.
Posted on 11/26/21 at 1:58 pm to REB BEER
quote:
I learned to make sure when frying a turkey that the thermometer is in the oil
And not stuck in a thigh of the turkey.
I would recommend an infrared thermometer. They are great for frying
Posted on 11/26/21 at 2:09 pm to LSUlefty
A wet brined Turkey cooks faster than not brined. Reached temperature about an hour before all the per Lb estimates. Guess it’s science or something..
Posted on 11/26/21 at 2:27 pm to TunaTrip
quote:
I learned that I should never do thanksgiving again.
What happened?
Posted on 11/26/21 at 2:32 pm to KosmoCramer
quote:
still want some smoke flavor though. Anyone ever sous vide the night before then smoked to bring it back up to temperature?
Haven't tried it with turkey, but I do it all the time with brisket, chuck, ribs, and pulled pork.
With those it's usually a 2 hr smoke at at about 200 degrees for flavor.
Posted on 11/26/21 at 2:44 pm to LSUlefty
A turkey can go from undercooked to extremely overcooked in the amount of time I fall to sleep after checking it at 4 AM.
Posted on 11/26/21 at 2:46 pm to KamaCausey_LSU
I bought a 7 lb full breast Monday, neither my wife nor I are turkey fans. Put it bottom shelf in back of the fridge and when I removed cryovac bag it smelled nasty as hell so I shite canned it. I think it wasn't transported properly temp wise. Sides were great.
Posted on 11/26/21 at 2:50 pm to tigerfoot
quote:
A turkey can go from undercooked to extremely overcooked in the amount of time
I noticed that once it hit about 140 it got to 160 real quick. It wouldn't take much to overcook.
Posted on 11/26/21 at 3:18 pm to LSUlefty
Spatchcocked a 7 lbs breast on Weber kettle, snake method. I used pecan wood to add some smoke. I intended to baste it with butter towards the end, but was not necessary. It was perfectly brown across whole bird.
I was very pleased.
I was very pleased.
Posted on 11/26/21 at 3:59 pm to KosmoCramer
quote:
I smoked a bone in breast and the middle was extremely succulent, but the edges were overcooked.
I've been smoking bone in turkey breast for a couple of years now and I've never had that issue. I buy prebined breast so I don't inject or brine. I put olive oil on the skin then season. I put some liquid (fresh oj, broth, water, whatever) in a drip pan to provide moisture. Smoke at 275 until 160. Then rest 15-20 minutes.
One year I used all hickory and it was really smoky. This year I mixed hickory and cherry. More subtle but I think I prefer all hickory.
Posted on 11/26/21 at 3:59 pm to LSUlefty
I brined mine for about 12 hours. It smoked for about 8 hours.
It was delicious.
I’ve got my smoked brisket, pork shoulder, and Turkey process down. Working on ribs and chickens now.
It was delicious.
I’ve got my smoked brisket, pork shoulder, and Turkey process down. Working on ribs and chickens now.
Posted on 11/26/21 at 4:35 pm to LSUlefty
My son ended up with the Flu Wed. We ended up staying in and I spatchcooked a wet brined chicken on the grill. I learned that I prefer chicken over Turkey...... by a lot!
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