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11-03-2019, 10:15 AM | #2071 |
Cheat Death
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Tip: if you have the space, get a fresh turkey and brine it yourself.
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11-03-2019, 10:27 AM | #2072 | |
Ultrabanned
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Quote:
For those that are interested, it's a good one: https://www.epicurious.com/recipes/m...brine-51410501 |
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11-03-2019, 10:34 AM | #2073 | |
Cheat Death
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Quote:
A lot of turkeys come pre-brined in solution and can become extra salty if brined again, at least in my experience. Fresh turkeys are the way to go. |
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11-03-2019, 10:39 AM | #2074 |
Ultrabanned
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Think there's any benefit to smoking the innards for gravy? I've always just boiled them and stripped and chopped them up. Smoke in gravy on top of smoked bird might be a bit too much...
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11-03-2019, 10:43 AM | #2075 | |
Supporter
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Quote:
I’ve offered to save the drippings for the people that care. My wife is a freak show and swipes the neck and gizzard so she can fry them up and be disgusting. |
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11-03-2019, 10:47 AM | #2076 | |
Cheat Death
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Quote:
If you go that route, just make sure to have some broth or water in your foil pan, and monitor so it doesn't dry out, otherwise the drippings will scorch. |
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11-03-2019, 11:11 AM | #2077 |
Politically Incorrect
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I know 99% of you will disagree but smoked Turkey is the most overrated BBQ meat there ever was. It's flavorless besides the smoke, it is usually drier than everything else and just a waste of money when you want BBQ.
Sausage has fat for flavor, brisket and pork are perfect BBQ for and even smoked chicken drums or wings are better than turkey. Why the **** do people order that shit? I wonder if they feel that eating turkey at a a BBQ place saves them from the wife screaming at them for all the other greasy, pure beef and pork.
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11-03-2019, 11:41 AM | #2078 |
Fight, build, win!
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I like the masterbuilt electric turkey fryer they go on sale before Thanksgiving at Academy Sports. I think I got mine for 30 bucks a couple years ago. It has a smoke box drawer for wood chips and it works and a easily accessible drip cup at bottom that you line with foil and easy cleanup. You will have to empty twice during cook i love the smoked gravy flavor. A 12 lb bird is perfect but I have stuffed a 14 lb before and came out fine. I dont brine a frozen turkey but I do inject flavor butter garlic solution with a little turkey broth if can find if not chicken works never more salt.
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11-03-2019, 11:48 AM | #2079 | |
Supporter
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Quote:
That’s all this is. |
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11-03-2019, 01:19 PM | #2080 |
Rookie
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Ribs, grilled corn on the cob and baked potato
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11-03-2019, 03:23 PM | #2081 |
MVP
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Spatchcock the turkey after brining and cook it hot and fast. Low and slow makes for an over-smoked bird and tough skin.
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11-08-2019, 09:28 PM | #2082 |
Indian Twitter
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I haven't cranked up the smoker for a month or more. So for this weeks game I am. I'm going to smoke some ribs, salmon and pork butt tomorrow. Ribs for me and my brother in law to eat tomorrow along with some yard work. The salmon is for the wife and then the butt is going to be pulled and then cooked into a pulled pork pizza for me and my buddies for the game on Sunday. I feel good about it.
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11-11-2019, 03:00 PM | #2083 |
Banned
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Ribs next weekend )
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11-12-2019, 10:02 AM | #2084 |
MVP
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Smoking the turkey is the shit. I spatchcock the bird first. It's thinner and smokes quicker that way, so it's super moist. I also brine it first. Brine for 12 hours then spatchcock, then smoke with cherry or apple wood to internal temp of 165 degrees. Be the best turkey you've ever had.
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11-12-2019, 11:53 AM | #2085 | |
Seeking the Truth daily
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Quote:
You are just anti Turkey. Thats got to be the case.
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