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What’s your Turkey Style for Thursday
Posted on 11/23/20 at 8:52 am
Posted on 11/23/20 at 8:52 am
Starting an herb wet brine tonight for about 48 hours. Then crank up the Rec Tec early Thursday morning with some apple wood. Grab a cup of Baileys and a shot of coffee and start waiting for the tribe to show up. Teetering on stuffing a pork tenderloin and throwing it on too.
22
Posted on 11/23/20 at 8:54 am to AEXLSUTIG
Posted on 11/23/20 at 8:59 am to AEXLSUTIG
Dry brine starting Tuesday, spatchcock, roast.
Posted on 11/23/20 at 9:32 am to AEXLSUTIG
Brine then smoke
Posted on 11/23/20 at 9:42 am to Jimmy2shoes
Wet brine and smoke with maple wood
Posted on 11/23/20 at 9:45 am to AEXLSUTIG
Pretty much the same. Wet brine midday Tuesday to Wednesday morning. Remove, pat dry then into the fridge uncovered until Thursday morning. Apply rubs and into the pits they go. I always smoke 2 turkeys.
One stays whole and goes into the Orion cooker with apple wood chips and one gets spatchcocked and goes on the pellet grill. Two different brines and rubs for each bird.
One stays whole and goes into the Orion cooker with apple wood chips and one gets spatchcocked and goes on the pellet grill. Two different brines and rubs for each bird.
Posted on 11/23/20 at 9:55 am to AEXLSUTIG
Spatchcock
Dry Brine for 2 days
BGE at 375 for ~2 hours
Dry Brine for 2 days
BGE at 375 for ~2 hours
Posted on 11/23/20 at 10:29 am to AEXLSUTIG
Injecting turkey tonight. Will rub homemade marinade on turkey and cover until Thursday morning.
Smoke it 30 mins per pound. Should be done around noon!
Smoke it 30 mins per pound. Should be done around noon!
Posted on 11/23/20 at 10:30 am to AEXLSUTIG
Wet brine starts today for 24 hours. Then injected with the seasoned brine.
Then sitting uncovered in the bottom of the fridge in a roasting pan lined with paper towels until Thursday morning. I'll probably swap paper towels a few times til then.
Then rubbed in oil, a few aromatics in the cavity, and roasted.
Then sitting uncovered in the bottom of the fridge in a roasting pan lined with paper towels until Thursday morning. I'll probably swap paper towels a few times til then.
Then rubbed in oil, a few aromatics in the cavity, and roasted.
Posted on 11/23/20 at 11:12 am to AEXLSUTIG
Injecting Wednesday night, frying around noon on Thursday and by 1:30 I should be cutting into it after it rests a bit after taking it out of the oil.
Posted on 11/23/20 at 11:17 am to AEXLSUTIG
Dry brine and old school Showtime Rotisserie. "Set it and forget it."
Posted on 11/23/20 at 11:20 am to LSUlefty
Anyone have a good brine recipe? Was gonna use Meat church but forgot to bring it to in laws.
Posted on 11/23/20 at 11:21 am to AEXLSUTIG
Whatever leftovers my wife brings home from her family, I always work thanksgiving so I can have Christmas off
Posted on 11/23/20 at 11:35 am to AEXLSUTIG
I don't get too complicated.
I'm going to take it out on Tuesday night and do a dry brine.
4ish tablespoons of kosher salt, with a little bit of pepper, paprika, thyme, sage, and brown sugar mixed in.
Take it out Thursday morning, wipe it off a bit, let it sit until its room temperature, and then slather it in unsalted butter on and under skin. Possibly mix in some thyme and sage into the butter.
Pop in oven at 450 for 30 minutes, then back in oven at 325ish until it gets to 165 with the breast meat covered in a tin foil shield. Done.
I'm going to take it out on Tuesday night and do a dry brine.
4ish tablespoons of kosher salt, with a little bit of pepper, paprika, thyme, sage, and brown sugar mixed in.
Take it out Thursday morning, wipe it off a bit, let it sit until its room temperature, and then slather it in unsalted butter on and under skin. Possibly mix in some thyme and sage into the butter.
Pop in oven at 450 for 30 minutes, then back in oven at 325ish until it gets to 165 with the breast meat covered in a tin foil shield. Done.
Posted on 11/23/20 at 11:42 am to Fun Bunch
Is everyone using fresh turkeys? I thought frozen butterballs and the like didn't need brining because they were already in a sodium solution.
Posted on 11/23/20 at 11:42 am to AEXLSUTIG
Thawing Sunday afternoon to Wednesday afternoon
12 hour brine to early Thursday morning
Drying in the refrigerator until cook (at least 3-5 hrs)
Cook
Carve
Destroy
Nap
12 hour brine to early Thursday morning
Drying in the refrigerator until cook (at least 3-5 hrs)
Cook
Carve
Destroy
Nap
Posted on 11/23/20 at 11:56 am to AEXLSUTIG
quote:
What’s your Turkey Style for Thursday
Driving to the Germantown Commissary on Wednesday, picking up two smoked Turkeys and a ham.
Posted on 11/23/20 at 11:59 am to AEXLSUTIG
No turkey here, it's just the two of us and I don't like warmed over poultry, so I'm making a glazed ham instead. 
Posted on 11/23/20 at 12:03 pm to Jake88
quote:
thought frozen butterballs and the like didn't need brining because they were already in a sodium solution.
They are somewhat brined.
One reason mine is sitting in an ice water bath at the moment.
Posted on 11/23/20 at 12:13 pm to X123F45
Ok, so then you rest it dry and open in the fridge so the skin can crisp? Will it pick up smells from the refrigerator resting open in there for 2-3 days?
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