The Turkey Thread

[huge 3788]

Decided to order a turkey from Truth BBQ this year. 

Well......it won’t suck

[kevwun 15594]

Started brining a turkey yesterday to smoke on Saturday.  The brining bucket I posted earlier works pretty well.  Glad I found them.

[Kennythetiger 9333]

On 11/16/2020 at 3:55 PM, HouTex said:

Peanut oil is recommended. It takes 2.75 gallons. I used Tony Chachere’s cajun butter for the injection. It was very good.

We're going to fry a couple of chickens this year instead of a big turkey.  Any idea on how much cajun butter to use for a whole chicken?  I found no recommendations on the label.  

[Chewbacca 7723]

Anyone ever do a capon?  Wife wanted to try one this year since it's just us.  Fucker was expensive.  Hope it turns out.

[HouTex 1847]

We're going to fry a couple of chickens this year instead of a big turkey.  Any idea on how much cajun butter to use for a whole chicken?  I found no recommendations on the label.  

Not sure but I believe the entire bottle is recommended for a turkey. Maybe 1/4 of the bottle per chicken?

[kevwun 15594]

Yeah, I would inject in the same spots but with a 1/3 or a 1/4 of the syringe.  You'll still know when it's had enough because it will start oozing out.

Edited November 20, 2020 by kevwun

[utee94 15742]

17 minutes ago, kevwun said:

Yeah, I would inject in the same spots but with a 1/3 or a 1/4 of the syringe.  You'll still know when it's had enough because it will start oozing out.

That's what she said?

[Jerry Callo 8658]

1 hour ago, Chewbacca said:

Anyone ever do a capon?  Wife wanted to try one this year since it's just us.  Fucker was expensive.  Hope it turns out.

Capons are great - much better than regular chickens.

[dcbc 14388]

On 11/26/2019 at 9:53 PM, Assman said:

I'm a turkey noob.  I did my first one last year using some random recipe I found online.  I don't have a smoker, so I'll be roasting it in the oven like I did last year.  Can anyone give me a recipe or tips to take it to the next level?  What the hell should I be doing tonight, tomorrow, etc?

If it has a pop up thermometer, throw it away.  Probe in the breast.  Done at 160F.  Season the inside of the carcass as well as the outside.  Cut two or three oranges into quarters and shove them in the carcass. When the probe temp gets to about 150F, put a crap ton of butter all over it.  Cut breast medallions instead of slices.

Edited November 21, 2020 by dcbc

[AustinMT 952]

5 minutes ago, dcbc said:

Cut two or three oranges into quarters and shove them in the carcass. When the probe temp gets to about 150F, put a crap ton of butter all over it.  Cut breast medallions instead of slices.

Yes on slicing this way.  Taking off the breast whole then slicing across is the way to go.

[Jerry Callo 8658]

Pro-tip: removing wishbone before cooking makes carving much easier.

[Buzzrock 14867]

Neighbors are air frying a 11.5 pounder now. No clue how it will turn out. Coated it in Cajun seasoning and just chucked it in there for 10 mins per lb. 

I’ve got an 8 lb breast for Thursday that I intend to do on the BGE. 

[Buzzrock 14867]

So apparently you aren’t supposed to leave the lid on the air fryer the whole time, so this may come out extra crispy. But it looks and smells good. 

[Dr Fear 1265]

Yes on slicing this way.  Taking off the breast whole then slicing across is the way to go.

I said this way back at the beginning of the thread, but it can't be stressed enough.

[TankedBevo 2482]

Smoked or fried only. I haven't eaten a roasted turkey in my life that wasn't DAF 

[Chewbacca 7723]

Smoked or fried only. I haven't eaten a roasted turkey in my life that wasn't DAF 

Frying is best, but as long as you brine there is no reason a roasted turkey has to be dry.

[Dbeasy 14953]

I have a dumb question. My smoker has a wireless temperature probe that tracks the meat temperature wirelessly. I’m having trouble finding a good one for a turkey in the oven. They all have metal cables which stretch outside the oven. Is that what everyone uses?

[Baboontyme 2807]

I've done that forever from way back in the day with the Maverick to the more expensive current iterations of the smoke and the fireboard. I've never had an issue with a metal probe and cable in the oven.

[TankedBevo 2482]

2 hours ago, Chewbacca said:

3 hours ago, TankedBevo said:

Smoked or fried only. I haven't eaten a roasted turkey in my life that wasn't DAF 

Frying is best, but as long as you brine there is no reason a roasted turkey has to be dry.

I will gladly make a plate AND say grace for the whole family if you can put a juicy turkey in front of me that that is roasted. I'm dead serious. I want to find the golden chalice. 

[BearSchlong 8076]

What wood is best for smoking turkeys? Using my pellet grill.

[Baboontyme 2807]

I've read apple but I use post oak. 

[Chewbacca 7723]

I will gladly make a plate AND say grace for the whole family if you can put a juicy turkey in front of me that that is roasted. I'm dead serious. I want to find the golden chalice. 

Follow Alton Brown's brine and cooking recipe. You're welcome.

[Sam Lin 3540]

2 hours ago, TankedBevo said:

I will gladly make a plate AND say grace for the whole family if you can put a juicy turkey in front of me that that is roasted. I'm dead serious. I want to find the golden chalice. 

It's actually really easy. Take that 160' temp rec above and throw it away. Breast is done at 140 and is safe after a 15min rest at that temp. Dark meat needs 160 to render. Couple different ways to keep a temp differential in the bird when you cook, ice pack on the breasts while letting the bird rest on the counter 2hr is one of the easier. When breast hits 140, pull it and rest it. It is impossible to not have juicy breast at 140-145.

 

https://www.seriouseats.com/2014/11/buying-prepping-cooking-carving-thanksgiving-turkey-complete-guide-food-lab.html#:~:text=* The USDA recommends cooking turkey,are perfectly safe to consume.

[TankedBevo 2482]

14 minutes ago, Chewbacca said:

3 hours ago, TankedBevo said:

I will gladly make a plate AND say grace for the whole family if you can put a juicy turkey in front of me that that is roasted. I'm dead serious. I want to find the golden chalice. 

Follow Alton Brown's brine and cooking recipe. You're welcome.

I'm a big fan of Alton. I'll have to try his method but like the lot of us, succumbing to the horrid recipes of years past. 

[kevwun 15594]

2 gallons of water
2 cups kosher salt
2 cups sugar

The turkey I did yesterday on the smoker was juicier than South Austin's mom.  I did season it pretty heavily with salt and pepper after I watched a Franklin video on Youtube.  When the breast hit 145, I put it in a pan, doused it with 3 sticks of melted butter and covered with foil.  I pulled it when the it hit 165.  Best turkey I have ever had.

Edited November 22, 2020 by kevwun

[utee94 15742]

11 hours ago, Dbeasy said:

I have a dumb question. My smoker has a wireless temperature probe that tracks the meat temperature wirelessly. I’m having trouble finding a good one for a turkey in the oven. They all have metal cables which stretch outside the oven. Is that what everyone uses?

Yes, you can run your wired BBQ temp probes in the oven, no problems.

10 hours ago, BearSchlong said:

What wood is best for smoking turkeys? Using my pellet grill.

I like pecan for fowl, and/or fruitwoods like apple. But post oak works fine too.  I have a stick burner, so I have no idea how that translates to a pellet rig.

[AustinMT 952]

10 hours ago, BearSchlong said:

What wood is best for smoking turkeys? Using my pellet grill.

I use a mix of oak and mesquite

[luke duke 6379]

I have a dumb question. My smoker has a wireless temperature probe that tracks the meat temperature wirelessly. I’m having trouble finding a good one for a turkey in the oven. They all have metal cables which stretch outside the oven. Is that what everyone uses?

https://www.thermoworks.com/shop/products/Cooking-Alarms

Get the Dot or ChefAlarm

[Landomatic 3813]

So, for those of you who regularly fry your turkeys (frying my first one this year), what do you do for your gravy?  That's the one big flaw I'm seeing in this thing...there ain't gonna' be no drippins' for the gravy.  Do we need a gravy thread?

Edited November 22, 2020 by Landomatic

[Baboontyme 2807]

Did you get the giblets? I use those. Just Google giblet gravy. 

[Landomatic 3813]

12 minutes ago, Baboontyme said:

Did you get the giblets? I use those. Just Google giblet gravy. 

Haven’t got my turkey yet.  Don’t most come with a bag of giblets?

[Brisketexan 104460]

Haven’t got my turkey yet.  Don’t most come with a bag of giblets?

Most do. Although I just got one of the HEB pre-brined to try (they’re new), and it does NOT come with giblets. I’ll probably pick up a pack of hearts and gizzards to use for the gravy.

[kevwun 15594]

Didn't know they were doing that.  Interested to hear how it compares to a diy bird.

[Landomatic 3813]

11 minutes ago, kevwun said:

Didn't know they were doing that.  Interested to hear how it compares to a diy bird.

Yeah, report back @Brisketexan...before I buy my Turkey please.

[Brisketexan 104460]

Yeah, report back [mention=593]Brisketexan[/mention]...before I buy my Turkey please.

Yeah....I ain’t gonna do a pre Thursday bird just for you.

I might do it just for me, though....

[Baboontyme 2807]

I've got this process down now. 

[Dbeasy 14953]

Ok I have decided to make the turkey in my electric smoker.  Brining may be an issue because I don't have a brine bag or container big enough for the 16 pound turkey. So I guess I'll dry brine it once it thaws out by Tuesday .  I've seen some say to have water in the water pan and others say no.  Thoughts? I guess I'll also have to figure out a different way to do gravy, since we aren't roasting it.

[BillyBadAss 189]

Wife got a curbside pickup fresh turkey from HEB. I put it in the fridge not noticing a 1 inch tear in the bag and the thing leaks all over the fridge.  I'm assuming it's still safe? But wondering now if the lost juices will affect it. I'm planning to brine it Wednesday and smoke it Thurs. Y'all think the brining will restore any lost moisture? Or what would you do? 

[Deej 76508]

Just now, BillyBadAss said:

Wife got a curbside pickup fresh turkey from HEB. I put it in the fridge not noticing a 1 inch tear in the bag and the thing leaks all over the fridge.  I'm assuming it's still safe? But wondering now if the lost juices will affect it. I'm planning to brine it Wednesday and smoke it Thurs. Y'all think the brining will restore any lost moisture? Or what would you do? 

Take it back to HEB. 

[BillyBadAss 189]

Just now, Deej said:

Take it back to HEB. 

That's an option.. hate to waste a bird unless it will likely be ruined or unsafe. 

[Deej 76508]

1 minute ago, BillyBadAss said:

That's an option.. hate to waste a bird unless it will likely be ruined or unsafe. 

Don't fuck around with poultry. 

[Landomatic 3813]

51 minutes ago, Deej said:

Don't fuck around with poultry. 

This ^ and no telling when that rip happened and what all may have contaminated it in that time.  I’d be so out on just trying it as-is

[Landomatic 3813]

1 hour ago, Baboontyme said:

I've got this process down now. 

What’s all that white shit in the background?

[Deej 76508]

5 minutes ago, Landomatic said:

This ^ and no telling when that rip happened and what all may have contaminated it in that time.  I’d be so out on just trying it as-is

Yep. You might wish you'd have COVID instead of whatever that bird might give you. 

[Jerry Callo 8658]

On 11/22/2020 at 8:45 AM, Landomatic said:

So, for those of you who regularly fry your turkeys (frying my first one this year), what do you do for your gravy?  That's the one big flaw I'm seeing in this thing...there ain't gonna' be no drippins' for the gravy.  Do we need a gravy thread?

Use the giblets and the neck to make a turkey stock.  Use stock a base for gravy.

[Jerry Callo 8658]

I might get one of those pre-brined turkeys to cook on Wednesday for distribution to the extended family.  I have a fresh bird that I'll be brining for the immediate family for T-giving.

[NeverMarryAStripper 21780]

10 minutes ago, Jerry Callo said:

Use the giblets and the neck to make a turkey stock.  Use stock a base for gravy.

Every Texan should know to make giblet gravy.  My kids always tell me they won't eat giblet gravy because the giblets are yucky.  I cook the giblets, use the stock for gravy, and put the giblets in the blender before returning them to the gravy.  My kids have been eating giblet gravy for years and don't know it.

[Judge Roybeanbag 11796]

13 minutes ago, NeverMarryAStripper said:

Every Texan should know to make giblet gravy.  My kids always tell me they won't eat giblet gravy because the giblets are yucky.  I cook the giblets, use the stock for gravy, and put the giblets in the blender before returning them to the gravy.  My kids have been eating giblet gravy for years and don't know it.

Yeah I always make giblet gravy. Sometimes I put chopped boiled egg in, but sometimes not.

[Guest]

On 11/20/2020 at 6:57 PM, AustinMT said:

Yes on slicing this way.  Taking off the breast whole then slicing across is the way to go.

I have always done this.

Fuck carving that bitch at the table like I am the roast beef cutter at Golden Corral...

[BabaYaga 15202]

This old boy has been on ice for a while now from the Spring.  Ready to get this going!