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10-09-2019, 07:43 PM
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Join Date: Jul 2009
Location: Edmonton
Posts: 1,576
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Grilling or smoking turkey
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.
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10-09-2019, 08:29 PM
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Join Date: Jun 2015
Posts: 354
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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.
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10-09-2019, 08:39 PM
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Join Date: Jul 2009
Location: Edmonton
Posts: 1,576
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I’ve done a couple in the electric smoker, they are delicious.
Quote:
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.
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10-09-2019, 08:56 PM
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Join Date: Jun 2015
Posts: 354
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That skin is absolutely perfect. I see your a spatchcocking fan as well.
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10-09-2019, 10:09 PM
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Join Date: Jul 2009
Location: Edmonton
Posts: 1,576
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Quote:
Originally Posted by Etownpaul
That skin is absolutely perfect. I see your a spatchcocking fan as well.
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Yup every time. So much more even cook. Not only faster to cook but all four quarters done at the same time.
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10-09-2019, 11:35 PM
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Join Date: May 2013
Posts: 3,221
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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
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10-10-2019, 08:18 AM
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Join Date: Mar 2015
Location: Okotoks
Posts: 775
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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
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10-10-2019, 08:35 AM
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Join Date: May 2007
Location: Dreadful Valley
Posts: 14,620
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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.
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There are no absolutes
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10-10-2019, 10:16 AM
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Join Date: Jul 2007
Location: Calgary
Posts: 633
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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).
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10-10-2019, 10:22 AM
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Join Date: Jan 2012
Location: On the border in Lloydminster
Posts: 8,369
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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.
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10-11-2019, 08:04 AM
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Join Date: Jul 2009
Location: Edmonton
Posts: 1,576
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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.
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10-11-2019, 08:45 AM
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Join Date: Jul 2007
Location: Calgary
Posts: 633
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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
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10-11-2019, 09:00 AM
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Join Date: Jan 2012
Location: On the border in Lloydminster
Posts: 8,369
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Another good tip is to loosen the skin on the breast then slide some pieces of butter sprinkled with rosemary under the skin.
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10-12-2019, 08:02 AM
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Join Date: May 2007
Location: Sherwood Park
Posts: 264
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Quote:
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.
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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)
Last edited by RancheroMan; 10-12-2019 at 08:08 AM.
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10-12-2019, 08:39 AM
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Join Date: Dec 2009
Posts: 8,497
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Quote:
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.
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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
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Last edited by omega50; 10-12-2019 at 09:07 AM.
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10-12-2019, 08:55 AM
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Join Date: Jan 2012
Location: On the border in Lloydminster
Posts: 8,369
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How long do you brine it ? I find 24 hours to long it gets a little salty
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10-12-2019, 10:40 AM
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Join Date: Jun 2015
Posts: 354
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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.
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10-12-2019, 10:48 AM
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Join Date: Oct 2017
Location: Calgary-Red Deer area
Posts: 3,261
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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.
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10-12-2019, 12:27 PM
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Join Date: Dec 2009
Posts: 8,497
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Quote:
Originally Posted by bat119
How long do you brine it ? I find 24 hours to long it gets a little salty
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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..
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You're only as good as your last haircut
Last edited by omega50; 10-12-2019 at 12:34 PM.
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10-12-2019, 01:11 PM
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Join Date: Aug 2008
Location: Peace..................Country
Posts: 229
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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
Quote:
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..
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Last edited by Indy; 10-12-2019 at 01:37 PM.
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10-14-2019, 04:54 PM
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Join Date: Jul 2009
Location: Edmonton
Posts: 1,576
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