Butterball turkeys - TexasBowhunter.com Community Discussion Forums

Ginja Ninja · 11-23-2020, 03:20 PM

Well I wanted to get my hands on a fresh turkey this year, but ended up thawing a butterball turkey I intend to smoke.
Y’all guys brine these? It says on the package that it’s basically already brined.
Same question with injecting. Are they already pumped full of stuff? Wanted to inject some Cajun flavor but don’t want it to be too salty.

Bayouboy · 11-23-2020, 03:25 PM

No brine necessary. Inject away. Don't forget to remove the bag of giblets

Graysonhogs · 11-23-2020, 03:28 PM

Quote:

Originally Posted by Bayouboy

No brine necessary. Inject away. Don't forget to remove the bag of giblets

Word.

Ginja Ninja · 11-23-2020, 03:43 PM

Thank ya!

ThisLadyHunts · 11-23-2020, 05:05 PM

Butterball or not, I brine every turkey I make. The brine infuses the turkey with flavor and moisture. I've brined mine for as little as 24 hours to as long as 96 hours. The longer you brine it, the moister the meat.

Outback · 11-23-2020, 05:14 PM

Absolutely brine the turkey. Once I started brining and then smoking, we don't have turkey any other way. It is so moist and delicious. Here's the recipe I use.

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Hoggslayer · 11-23-2020, 06:17 PM

Brine for 24 hours and butterfly it. Cook a 20# turkey at 425 degrees for about 2.5 hours on your smoker. You'll never do it any other way if you try it. Look up spatchcock turkey recipes.

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twosixteens · 11-23-2020, 06:32 PM

Butterball doesn’t need brine or injection i just smoke em

ctom87 · 11-23-2020, 06:33 PM

I will be making my own brine this year. I don't hs Shreveport a recipe for one, just winging it.

Ginja Ninja · 11-23-2020, 06:40 PM

Awesome thank y’all so much for the advice.
Only negative to brining I’ve read, in particular to the Butterball brand, is that they already basically pre brine the turkeys. So bringing them again can cause the meat to be salty.

But I am down to brine it!

BigOh! · 11-23-2020, 07:24 PM

Do yourself a favor and look up Emeril Lagasse's
Fried turkey recipe �� it doesn't have to be fried..
Its different than anything you've ever imagined
For a Turkey.. ive done them several ways but I just stick with my Big Easy now... ( Crab Boil and beer ) Its a huge hit in my Outfit..no brine needed, and smoking works just fine ..

Ginja Ninja · 11-23-2020, 08:00 PM

Sweet I got a day to make a plan. Will check it out.

wise1 · 11-23-2020, 09:08 PM

Quote:

Originally Posted by BigOh!

Do yourself a favor and look up Emeril Lagasse's
Fried turkey recipe �� it doesn't have to be fried..
Its different than anything you've ever imagined
For a Turkey.. ive done them several ways but I just stick with my Big Easy now... ( Crab Boil and beer ) Its a huge hit in my Outfit..no brine needed, and smoking works just fine ..

What’s the recipe for crab boil and beer?

Mertzon Man · 11-23-2020, 10:06 PM

Quote:

Originally Posted by Hoggslayer

Brine for 24 hours and butterfly it. Cook a 20# turkey at 425 degrees for about 2.5 hours on your smoker. You'll never do it any other way if you try it. Look up spatchcock turkey recipes.

Sent from my SM-A716U using Tapatalk

I spatchcocked a Turkey on my pellet grill last year and it was the juiciest best tasting Turkey I’ve cooked!

Bayouboy · 11-24-2020, 06:59 AM

Brine + Injection = Overkill

If you inject and cover correctly to seal in moisture no need to brine a good store bought turkey. Of course if mom, aunt Sally, maw maw, or some chef on Youtube did it by all means knock your socks off

marc.munoz31 · 11-24-2020, 03:23 PM

i'm trying out the Meat Church poultry brine this year.

Mtltx · 11-28-2020, 11:57 PM

I brined my 15# butterball turkey for 36 hrs then fried it and it was the best tasting turkey I’ve ever had. I will brine from here on out! My FIL brined for 14 hrs then smoked it on his Webber and it was dang good too.

BigOh! · 11-29-2020, 04:08 AM

Quote:

Originally Posted by wise1

What’s the recipe for crab boil and beer?

I'm sorry,
That didn't read very well . No I meant look up the recipe.
It has many unique flavors in the mix, including Crab Boil and beer, allspice, ground cloves ,honey etc.. its pretty dang good...

Bowtech38 · 11-29-2020, 08:44 AM

I did a Popeyes Cajun turkey this year. Just heat and eat and was awesome, lots of flavor and really juicy all the way thru

mzurovec · 11-29-2020, 08:56 AM

Just now seeing this, but I smoked a butterball for the first time this year. Brined it for 15 hrs and injected with Cajun butter. Covered in seasoning, smoked at 225 for a couple hours, then the next few on 350 until done. I sprayed it with apple juice a few times an hour after increasing the heat. I was winging it, but figured it couldn’t hurt to do so. It turned out to be one of the best things I’ve ever smoked, and we plan on this method going forward.

How’d yours turn out? What did you end up doing?

WildThings · 11-29-2020, 09:09 PM

I just inject our butterball with butter and garlic and smoke at 250° for 2.5 hours or until temp is right. I have to carve it in a pan to catch all the juices that comes out. All 12 people here said it was the best turkey they've had. I've brine them before and didn't see a lot of benefits for the Butterball

11-23-2020, 03:20 PM	#1
Ginja Ninja Ten Point Join Date: Oct 2015 Location: Houston Hunt In: Val Verde, London	Butterball turkeys Well I wanted to get my hands on a fresh turkey this year, but ended up thawing a butterball turkey I intend to smoke. Y’all guys brine these? It says on the package that it’s basically already brined. Same question with injecting. Are they already pumped full of stuff? Wanted to inject some Cajun flavor but don’t want it to be too salty.

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11-23-2020, 03:25 PM	#2
Bayouboy Pope & Young Join Date: Mar 2009 Location: League City Hunt In: East Texas	No brine necessary. Inject away. Don't forget to remove the bag of giblets

11-23-2020, 03:43 PM	#4
Ginja Ninja Ten Point Join Date: Oct 2015 Location: Houston Hunt In: Val Verde, London	Thank ya!

11-23-2020, 05:05 PM	#5
ThisLadyHunts Eight Point Join Date: Mar 2020 Location: Central Texas Hunt In: Austin, Boerne, Wyoming, South America	Butterball or not, I brine every turkey I make. The brine infuses the turkey with flavor and moisture. I've brined mine for as little as 24 hours to as long as 96 hours. The longer you brine it, the moister the meat.

11-23-2020, 05:14 PM	#6
Outback Ten Point Join Date: Oct 2006 Location: Pearland Hunt In: Llano primarily	Absolutely brine the turkey. Once I started brining and then smoking, we don't have turkey any other way. It is so moist and delicious. Here's the recipe I use. Sent from my SM-G930V using Tapatalk

11-23-2020, 06:17 PM	#7
Hoggslayer Pope & Young Join Date: Apr 2012 Location: Manvel, TX mostly in the Doghouse Hunt In: My Truck at night.	Brine for 24 hours and butterfly it. Cook a 20# turkey at 425 degrees for about 2.5 hours on your smoker. You'll never do it any other way if you try it. Look up spatchcock turkey recipes. Sent from my SM-A716U using Tapatalk

11-23-2020, 06:32 PM	#8
twosixteens Pope & Young Join Date: Aug 2013 Location: North Texas Hunt In: Young County Mostly Mack’s Creek Missouri on occasion	Butterball doesn’t need brine or injection i just smoke em

11-23-2020, 06:33 PM	#9
ctom87 Ten Point Join Date: Oct 2018 Location: Fort Worth Hunt In: Searching.	I will be making my own brine this year. I don't hs Shreveport a recipe for one, just winging it.

11-23-2020, 06:40 PM	#10
Ginja Ninja Ten Point Join Date: Oct 2015 Location: Houston Hunt In: Val Verde, London	Awesome thank y’all so much for the advice. Only negative to brining I’ve read, in particular to the Butterball brand, is that they already basically pre brine the turkeys. So bringing them again can cause the meat to be salty. But I am down to brine it!

11-23-2020, 07:24 PM	#11
BigOh! Four Point Join Date: Jun 2020 Location: Brazoria Co. Hunt In: Colorado & Lavaca Co. / McCurtain Co. OK	Do yourself a favor and look up Emeril Lagasse's Fried turkey recipe �� it doesn't have to be fried.. Its different than anything you've ever imagined For a Turkey.. ive done them several ways but I just stick with my Big Easy now... ( Crab Boil and beer ) Its a huge hit in my Outfit..no brine needed, and smoking works just fine ..

11-23-2020, 08:00 PM	#12
Ginja Ninja Ten Point Join Date: Oct 2015 Location: Houston Hunt In: Val Verde, London	Sweet I got a day to make a plan. Will check it out.

11-24-2020, 06:59 AM	#15
Bayouboy Pope & Young Join Date: Mar 2009 Location: League City Hunt In: East Texas	Brine + Injection = Overkill If you inject and cover correctly to seal in moisture no need to brine a good store bought turkey. Of course if mom, aunt Sally, maw maw, or some chef on Youtube did it by all means knock your socks off

11-24-2020, 03:23 PM	#16
marc.munoz31 Four Point Join Date: Jan 2020	i'm trying out the Meat Church poultry brine this year.

11-28-2020, 11:57 PM	#17
Mtltx Ten Point Join Date: Aug 2013 Location: Liberty Hill, Tx Hunt In: Hill country	I brined my 15# butterball turkey for 36 hrs then fried it and it was the best tasting turkey I’ve ever had. I will brine from here on out! My FIL brined for 14 hrs then smoked it on his Webber and it was dang good too.

11-29-2020, 08:44 AM	#19
Bowtech38 Pope & Young Join Date: Dec 2013 Location: Belton	I did a Popeyes Cajun turkey this year. Just heat and eat and was awesome, lots of flavor and really juicy all the way thru

11-29-2020, 08:56 AM	#20
mzurovec Ten Point Join Date: Oct 2009 Location: Liberty Hill Hunt In: Burnet	Just now seeing this, but I smoked a butterball for the first time this year. Brined it for 15 hrs and injected with Cajun butter. Covered in seasoning, smoked at 225 for a couple hours, then the next few on 350 until done. I sprayed it with apple juice a few times an hour after increasing the heat. I was winging it, but figured it couldn’t hurt to do so. It turned out to be one of the best things I’ve ever smoked, and we plan on this method going forward. How’d yours turn out? What did you end up doing?

11-29-2020, 09:09 PM	#21
WildThings Ten Point Join Date: Jul 2014 Location: Mont Belvieu/Baytown Hunt In: None at the moment	I just inject our butterball with butter and garlic and smoke at 250° for 2.5 hours or until temp is right. I have to carve it in a pan to catch all the juices that comes out. All 12 people here said it was the best turkey they've had. I've brine them before and didn't see a lot of benefits for the Butterball