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re: What’s your Turkey Style for Thursday
Posted on 11/24/20 at 8:28 am to RockyMtnTigerWDE
Posted on 11/24/20 at 8:28 am to RockyMtnTigerWDE
Meaning the night before?
Also, does dry brining work if it is just rubbed on the skin? Where does the liquid come from that is supposed lock in with the protein molecules?
Also, does dry brining work if it is just rubbed on the skin? Where does the liquid come from that is supposed lock in with the protein molecules?
This post was edited on 11/24/20 at 8:40 am
2
Posted on 11/24/20 at 8:39 am to Jake88
quote:
Will it pick up smells from the refrigerator resting open in there for 2-3 days?
I've left my turkey or other meat in the fridge to dry the outside and form a dry skin, but never for more than 24 hours. I do this for birds and pork bellies I make bacon out of.
And no, there is no uptake of odors from your fridge. Besides, if your fridge smells, you need to clean it and put in an open box of Baking Soda to absorb any odors.
This post was edited on 11/24/20 at 11:07 am
Posted on 11/24/20 at 9:21 am to Jake88
quote:
Meaning the night before?
Sorry, I mean I do the same as you if I am injecting about an hour before.
I have not tried dry brining yet, but I have read on here and other places that dry brining delivers a great tasting bird and crispier skin.
Posted on 11/24/20 at 9:32 am to gumbo2176
What's everyones preferred smoking temp? I did a breast last week in the 300s and it was great but I'm seeing a lot of mentions of 250 online, which I find odd for something without a lot of connective tissue. On the other hand my bird is almost 20 lbs.
Posted on 11/24/20 at 10:15 am to puffulufogous
I would think smoking it at 250 would be a better choice considering the size of the bird, but I'm not smoking mine, I'm frying it.
However, the birds I do smoke are all done at 250 and are usually in the 15 lb. range.
However, the birds I do smoke are all done at 250 and are usually in the 15 lb. range.
Posted on 11/24/20 at 10:24 am to Jake88
quote:
Also, does dry brining work if it is just rubbed on the skin?
Yes, but you also want to put some underneath the skin.
Posted on 11/24/20 at 10:30 am to Fun Bunch
I usually smoke mine around 235 degrees for 25-30 mins per pound.
Posted on 11/24/20 at 11:00 am to bubbz
I'm just wondering what the advantage is of 250. I smoke chickens in the 350s to make sure the skin is crispy. Most people roast their turkeys in the oven in the 350 range regardless of size.
Posted on 11/24/20 at 11:23 am to gumbo2176
My tentatively plan is to smoke my 19 lber at 315-325
Posted on 11/24/20 at 12:32 pm to lsujro
quote:
For those smoking, how do you store the turkey to keep the skin crisp before eating? I will probably have a couple hours between end of the smoke and the meal. Afraid if I cover it will end getting soggy skin.
Really don't think there is anything you can do. Only drawback to smoking a turkey and then letting it rest. But the positives far outweigh this one negative.
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