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Thanksgiving turkey tips

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    Thanksgiving turkey tips

    Since Thanksgiving and cooking turkey is upon us
    I thought I'd pass along some tips
    The easiest way to brine a turkey is in a Reynolds oven bag
    they are very tough and won't leak if you don't poke any holes in them
    I put the turkey in the bag breast side down and squeeze out as much air as possible
    the basic recipe for brine is 1-cup of salt to 1-gallon of water
    some folks add sugar. I just add a bunch of Montreal chicken seasoning to the water
    I BBQ roast mine in a 22" OldSmokey set up for two-sided indirect
    with a raised drip pan between the two coal beds
    the OldSmokey runs around 325° which cooks in normal time
    it doesn't dry out the meat like a long slow smoke and you get good skin
    I cook the turkey to 160° in the breast, then put a loose foil tent over it when it rests
    Attached Files

    #2
    this brine had orange juice in it
    Attached Files

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      #3
      Ok, don't shoot the messenger and I have really enjoyed your cooking threads. My question, is the brine for taste or just to increase moisture? I cook my bird on the Big Green Egg with the ceramic heat diverter and my moisture level is always great. Thanks for any tips.

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        #4
        Looks great.

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          #5
          Where did the rest of the turkey go in the last pic?

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            #6
            Looks good Capt Jack!

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              #7
              Originally posted by mikeyb_23 View Post
              Where did the rest of the turkey go in the last pic?
              Mike, you can buy just bone on breast
              my wife doesn't like dark meat so this is what i normally cook

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                #8
                Hey CaptJack, how big is the turkey in the pic if you remember? I'm ready to fire up my old smokey and get the bird going.

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                  #9
                  nice!!!!

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                    #10
                    Originally posted by CaptJack View Post
                    Mike, you can buy just bone on breast
                    my wife doesn't like dark meat so this is what i normally cook
                    We've done just the breast before, only cuz its easier to cook that way though. Hard to get the whole turkey ready at the same time.

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                      #11
                      I’m ready for some Turkey!

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                        #12
                        Originally posted by Old Mathews View Post
                        Hey CaptJack, how big is the turkey in the pic if you remember? I'm ready to fire up my old smokey and get the bird going.
                        the whole bird was around 14#
                        took just under 3 hours

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                          #13
                          great, now i'm hungry
                          looks good, thanks for the tips

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                            #14
                            Can someone please explain why you brine, is it just for smoking or also the oven?.

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                              #15
                              Originally posted by BigDraw View Post
                              Can someone please explain why you brine, is it just for smoking or also the oven?.
                              it makes the meat much more moist

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