Grilling or smoking turkey

[lyallpeder]

Anyone else going to cook the turkey on a rotisserie this thanksgiving? I’ve done a few charcoal rotisserie chickens so I’m not too worried but I thought I’d ask anyway, I’m sure there are some great tips out there!

I’m going to dry rub it the night before, then spin it over either Weber briquettes or lump depending on the weather.

[Etownpaul]

I usually smoke my turkeys, 280-300° until the breast meat hits 160°, dark meat 170°. Salt the bird for 24 hrs then stuff the skin cavity with butter, garlic and herbs. I’ve taken to completely breaking down the turkey and removing each piece as it’s done, since they all finish at different times. Also speeds up the cooking time significantly. Get a two rack smoker and smoke your stuffing under the turkey meat so it still gets the drippings.

A nice bonus is that I can have the back and neck boiling for gravy while I’m smoking the meat. The downside is that you loose the presentation of carving the bird at the table in front of your guests, but after the first bite they forget all about the lack of traditional presentation.

[lyallpeder]

I’ve done a couple in the electric smoker, they are delicious.

Originally Posted by Etownpaul

I usually smoke my turkeys, 280-300° until the breast meat hits 160°, dark meat 170°. Salt the bird for 24 hrs then stuff the skin cavity with butter, garlic and herbs. I’ve taken to completely breaking down the turkey and removing each piece as it’s done, since they all finish at different times. Also speeds up the cooking time significantly. Get a two rack smoker and smoke your stuffing under the turkey meat so it still gets the drippings.

A nice bonus is that I can have the back and neck boiling for gravy while I’m smoking the meat. The downside is that you loose the presentation of carving the bird at the table in front of your guests, but after the first bite they forget all about the lack of traditional presentation.

[Etownpaul]

That skin is absolutely perfect. I see your a spatchcocking fan as well.

[lyallpeder]

Originally Posted by Etownpaul

That skin is absolutely perfect. I see your a spatchcocking fan as well.

Yup every time. So much more even cook. Not only faster to cook but all four quarters done at the same time.

[amosfella]

I was just going to throw the turkey into the incinerator, and throw a steak onto the bbq. mmmmmm

2019-10-09_11-34-12 by wolverine00089, on Flickr

[KyleSS]

I do my turkeys on the smoker all the time. Smoke for 2 hrs at 200F then turn up to 325F to finish to 165F internal. If you want rubber skin, cook entire time below 300F, if you want nice crispy skin, cook at 325F+

I also brine for 24 hrs prior to smoking

[Dick284]

Always brine your bird, even if just oven roasting.
1-1/2 cups kosher salt.
1 cup brown sugar.
1/2 cup maple syrup
2 table spoons allspice berries
2 table spoons pepper corns
2 tablespoons worchestshire sauce

Use a clean non reactive container(not metal) like a cooler.

Thoroughly mix the brine, with cold water sufficient to cover the bird.
Submerse the bird in the brine(May have to put a heavy plate or two to keep the bird submersed, add about 2 cups of ice cubes, and keep the bird in a cool place, add ice as it melts. Brine for 24 hours. Remove bird from the brine, and let dry for one to two hours in the refrigerator.

Cook in you preferred way, monitoring the internal temperature.

[sharpstick]

Spatchcock, brine and smoke... thats how I do my turket as well
Delicous and moist. I have injected them as well but dont anymore unless there is a certain flavour Im wanting (Ie Franks Hot sauce etc).

[bat119]

Like Dick says brine the turkey and cook indirect on BBQ or spatchcock in the smoker.

I cook mine on the BBQ over a pan of water with the A-mazen smoke tube, after the water boils down use the juice for gravy.



7 lb. turkey takes about 3 1/2 hours @ 350 deg.

[lyallpeder]

I’ve never brined a bird because I always figured they were soaked in enough water during the chilling process and they always came out moist so there was no need. I have no proof about the chilling process so maybe I’m wrong.

Maybe I should give it a go.

[sharpstick]

only one way to find out...
I did a side by side comparison some time ago, I brined one and not the other. smoked them both for the same time/temp, the brined bird was noticeably more juicy and was preferred by the diners so that's the way I do mine now. Sometimes get creative with different additives in the brine but don't notice much difference in flavor unless you inject, then you really can amp up the flavors.
Happy Thanksgiving Yall

[bat119]

Another good tip is to loosen the skin on the breast then slide some pieces of butter sprinkled with rosemary under the skin.

[RancheroMan]

Originally Posted by lyallpeder

I’ve never brined a bird because I always figured they were soaked in enough water during the chilling process and they always came out moist so there was no need. I have no proof about the chilling process so maybe I’m wrong.

Maybe I should give it a go.

I recommend brining a turkey, even if oven roasted.

They do come out a bit salty, but not overpowering. Super moist.

Since I've started brining turkey, I haven't cooked one without.

This is the recipe I use:

1 gallon water
3/4 cup kosher salt
2/3 cup sugar
3/4 cup soy sauce
1 tsp tarragon, thyme, black pepper
1/4 cup oil

I boil the water to dissolve the salt and sugar. Let it cool.

Whole turkey goes into a food safe plastic container (I have a few large ice cream pails I got from an ice cream shop and a bigger pail for large birds I got from a bakery that doughnut glaze came in)

[omega50]

Originally Posted by lyallpeder

I’ve never brined a bird because I always figured they were soaked in enough water during the chilling process and they always came out moist so there was no need. I have no proof about the chilling process so maybe I’m wrong.

Maybe I should give it a go.

The nature of protein is to coagulate,release moisture and get firm when you apply heat to cook it.
The higher the heat and the longer it cooks the firmer and drier it becomes.

Enter Brining. Over simplified version.

Basically over time the salt in the brine de-natures the protein.Another way to say this is it changes the nature of how protein reacts to heat.

Imagine a sponge is a protein cell

Dip a sponge in water and place it in your out stretched palm.Now start making a fist and squeeze. This replicates how protein reacts to heat. The higher the heat and the longer you cook the drier the protein becomes.

However, after brining the protein can not contract with as much force.
So now imagine that same wet sponge is in a baby's hand and they cannot squeeze with as much force.

End result is much more moisture left in the sponge.Which means more moisture left in your bird after cooking if it has been properly brined.

Salt to 2% of meat weight is the sweet spot

[bat119]

How long do you brine it ? I find 24 hours to long it gets a little salty

[Etownpaul]

I dry brine for 24 hrs, which is basically just salting the bird under the skin and leaving it in the fridge.

If you find your birds salty after brining, you can soak it in plain water for an hour before cooking to get rid of the residual salt. I do this when making home cured ham and it helps a lot.

[Savage Bacon]

Cooked a turkey on the drum smoker a couple easters ago. It turned out very tasty. This year for Thanksgiving, the boss won, she's going traditional, in the oven like her family has always done. I think it will turn out great just the same. Next year will be my choice. So probably back on the smoker.

[omega50]

Originally Posted by bat119

How long do you brine it ? I find 24 hours to long it gets a little salty

2% salt and equalization cure and can never be too salty.
For eg.

8 kg bird
Allowing brine amount of 40% of meat weight or 400g per kg of Turkey

Salt 2% of 1 kg =20g Salt per kg of total weight

8kg x 400ml water =3.2 Kg water

Bird weight 8kg plus water weight of 3.2kg = 11.2 kg total weight x 20g salt per kg =224g of Salt.

Can sit 2 days or 2 weeks. It cannot over salt.I would allow a minimum of 48 hours.

Sugar and juice is another story that reduce brine quality, IMO but is so pervasive in recipes, but just give textural Hamminess to the turkey that I just give up on arguing against it. Peeps will do what peeps will do..

[Indy]

New to this and going to give it a go, great thread!

Had to google it:

https://www.chefsteps.com/activities...ibrium-brining

https://genuineideas.com/ArticlesInd...alculator.html

Originally Posted by omega50

2% salt and equalization cure and can never be too salty.
For eg.

8 kg bird
Allowing brine amount of 40% of meat weight or 400g per kg of Turkey

Salt 2% of 1 kg =20g Salt per kg of total weight

8kg x 400ml water =3.2 Kg water

Bird weight 8kg plus water weight of 3.2kg = 11.2 kg total weight x 20g salt per kg =224g of Salt.

Can sit 2 days or 2 weeks. It cannot over salt.I would allow a minimum of 48 hours.

Sugar and juice is another story that reduce brine quality, IMO but is so pervasive in recipes, but just give textural Hamminess to the turkey that I just give up on arguing against it. Peeps will do what peeps will do..

[lyallpeder]

It was delicious, and cooked in 3 hours. I think we have a little bit of leftovers.