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Started By
Message
re: Anyone else just cranking up the smoker?
Posted on 11/26/15 at 9:34 am to FISH N TIGER
Posted on 11/26/15 at 9:34 am to FISH N TIGER
quote:
FISH N TIGER
Thanks! Not eating until around 6. I had budgeted about 2 hours for a 15lb bird, but I'll give myself some extra time. I've got a good wireless thermometer and thermopop, so I should be good.
Happy Thanksgiving.
1
Posted on 11/26/15 at 9:37 am to FISH N TIGER
Bird #2 on the fryer. 15 pounder. Should be about 2&1/2 hours
Posted on 11/26/15 at 9:38 am to fr33manator
How about some pics brocephus
Posted on 11/26/15 at 9:38 am to fr33manator
quote:
Bird #2 on the fryer. 15 pounder. Should be about 2&1/2 hours
Are you deep frying???
Posted on 11/26/15 at 9:40 am to Festus
The Big Easy Oil-less fryer
Fried one last night but the very middle next to the bone was still a bit pink. Still super juicy though.
I brined it, injected it, rubbed it and stuffed it.
Fried one last night but the very middle next to the bone was still a bit pink. Still super juicy though.
I brined it, injected it, rubbed it and stuffed it.
This post was edited on 11/26/15 at 9:41 am
Posted on 11/26/15 at 9:41 am to fr33manator
Oh. I was gonna say, you deep fry a turkey for 2.5 hours, and you're gonna be pulling out a carcass of chalk. 
Posted on 11/26/15 at 9:41 am to northern
I drop my bird in at 7:10 to be exact and atm the temp is at 165 so won't be much longer.remember after you remove it to let it rest for about 20-30 mins before carving.
Oh and i use olive oil to coat the bird and a nice apple wood rub before i dropped in cooker, and injected bird last night with some creole garlic cajun injector.comes out real nice everytime.
Oh and i use olive oil to coat the bird and a nice apple wood rub before i dropped in cooker, and injected bird last night with some creole garlic cajun injector.comes out real nice everytime.
Posted on 11/26/15 at 9:43 am to Festus
Lol. Yeah I haven't deep fried in several years now. This Oil-less fryer is just as good and about 10x easier
Posted on 11/26/15 at 9:45 am to fr33manator
Yeah, that's what someone else was saying in another thread. I've been so skeptical, never tried it. But hearing so many people saying it comes out the same, I really need to break down and try it. I hate the prep and cleaning up after deep frying. But dear lord, it's so delicious. Especially the carcass after it's carved.
Posted on 11/26/15 at 9:45 am to fr33manator
Yep and I have learned to always use a thermometer and the ten minute a pound thing is more of a guideline than exact science.
Posted on 11/26/15 at 9:49 am to Festus
I have deep fried for almost 20 yrs,but for the last 2 it's been all Big Easy, not only for turkey but ribs,chicken too, just can't beat it and the clean up is next to nothing if you place foil in bottom on the inner barrel and drip tray. Do yourself a favor and go get one you will be mad you didn't do sooner lol
Posted on 11/26/15 at 10:17 am to FISH N TIGER
The savings on oil adds up and it pays for itself.
Posted on 11/26/15 at 10:30 am to Spankum
Cranked her up at 3:45, here are my results.
Posted on 11/26/15 at 10:41 am to FISH N TIGER
I want a new thermometer. It's only been an hour and a half on a 15 pounder and my internal temp is at 165. But it was like that last night too and I still had pink spots.
Gonna let it read 180, or 2.5 hours. Whichever comes first
Gonna let it read 180, or 2.5 hours. Whichever comes first
Posted on 11/26/15 at 10:42 am to Spankum
Got a bird injected with Creole butter and on the smoker as well.
Posted on 11/26/15 at 10:43 am to fr33manator
I use my gut feeling.
Then make a cut and check it out.
If it's not good...I wrap it in foil and finish it in the oven.
Then make a cut and check it out.
If it's not good...I wrap it in foil and finish it in the oven.
Posted on 11/26/15 at 10:47 am to skirpnasty
Looks good. 
Posted on 11/26/15 at 10:49 am to Pectus
The gut is always right. I'm about three miller lites in and have a good buzz. My bird has been on since 6:30, getting close to being done.
Posted on 11/26/15 at 11:07 am to Rhino5
Not sure why y'all are wet brining a bird that's already been perfused with saline at the processor. Ruins the skin and adds almost no salt or flavor.
Also, never take the breast above 165. That's called balsa wood, and it's the reason lots of people think turkey is not good food. Americans been overcooking them for years.
quote:
If your bird has not been salted at the factory, you want to do it. For years I advocated wet brining turkey, but I have changed my tune and I now prefer dry brining. Yes, I am a flip-flopper, so don't vote for me if I run for President. Wet brining involves submerging the meat in a tub of salt water. I quit wet brining because it wastes a lot of herbs, spices, salt, and with some recipes, fruit juice. Salt gets in, but only a little salt. The rest are wasted because most of their molecules are too large to penetrate the skin or the meat which can't absorb any more water anyway. They just settle on the surface. If you want to flavor the surface, you can have more impact with a good rub. Wet brining means the bird must be kept chilled, occupying lots of fridge space or it must be kept in a cooler that must be checked regularly to make sure it is cold. Tests show that very little water from the brine enters the bird, at most 6%, and because it is not bound to the fibers, most of it drips out during cooking. Finally, the swim in the brine softens the skin and doesn't help you get it dry and crispy. Click here to read more about the science of wet brining.
Also, never take the breast above 165. That's called balsa wood, and it's the reason lots of people think turkey is not good food. Americans been overcooking them for years.
This post was edited on 11/26/15 at 11:08 am
Posted on 11/26/15 at 11:10 am to TigerRad
This.
I've never brined a bird I've smoked.
I've never brined a bird I've smoked.
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