Smokin some turkage dude?

[achiro]

So I am designated bird smoker for Thursday. All I have are just the basic smoking type recipes, just a bit of rub inside and out and on the smoker until done. Any tips on keeping her moist, more rubbing, less rubbing, something inside, start off real hot then cool down or start of slow and get real hot right at the end?

[Mjcpr]

[Boarder]

Brine it first (which you'll have to do tonight). Smoke at 250-300 until it gets to the right temp then let it rest. I don't have the right temp here in front of me but there is one.

Maybe put some aromatics in the cavity (apple, onion cut in big pieces). Pat it dry with a paper towel and then rub a little oil on the skin. Put a little rub inside, between the skin and meat, and on the outside. Smoke it, eat it. Use pecan or apple wood if possible. Don't use charcoal lighter fluid.

[Boarder]

Here's the recipe for the apple brine:

Apple Brine For Turkey
2 quarts apple juice
1 pound brown sugar (light or dark)
1 cup Kosher Salt
3 quarts cold water
3 oranges, quartered
4 ounces fresh ginger, unpeeled and thinly sliced
15 whole cloves
6 bay leaves
6 large garlic cloves, peeled and crushed
Substitute 3/4 cup Morton Kosher Salt or 1/2 cup table salt for Diamond Crystal.

Combine apple juice, brown sugar, and salt in a large saucepan. Bring to a boil over high heat, stirring to dissolve. Boil for one minute, remove from heat, let mixture come to room temperature, then refrigerate to 40°F.

In a large non-reactive container, combine the apple juice mixture with the remaining ingredients. When adding the oranges, squeeze each piece to release the juice into the container, then drop in the peel.

[Boarder]

Rubbed and ready


Ready to rest.


That was last year. this year I got a couple of Heritage Turkeys. I'm excited.

[achiro]

Thanks for the reply dude. I am real disappointed that nobody else replied, even more disappointed that it didn't get any hits based on the verbage used. This place just ain't what it use to be.

Now back on topic, it's to late for the brine this time but what is the real point of a brine? Does it flavor the bird, keep the bird moist"er" or what? Seems as if it could actually dry the bird some in the long run.

[phead903]

Brining the turkey does make it hold moisture better - something about how the brine helps to break down the cell walls of the bird and lets more moisture be stored in the meat. Plus, it's a good way to introduce a deep layer of flavor - apple, etc.

I'm frying the Thanksgiving bird this year - will inject a marinade tonight and then coat with a spice rub in the morning before I put it in the oil!

[olevetonahill]

Ive smoke some good smoke But nevar a bird
Just sayin

[soonerinabilene]

Ive got the bird sitting in some coors light right now. Ive always soaked it over night, dry it off in the morning, rub some vegetable oil on it and then the dry rub, and smoke it till it gets to 170 inside. After I take it off, I let it sit for an hour as it continues to cook itself and the temp will rise to about 180.

[swardboy]

This is my first time to brine a bird. I've heard it does a great job of getting a deeper smoked flavor, as phead said.

What kind of rub are ya'll using?

[Mongo]

I prefer "The Stranger" rub myself

[soonerinabilene]

I use a mix of head country championship seasoning,( which goes on anything that enters my pit), cavenders, fresh cracked pepper, and a little bit of fajita seasoning.

[soonerboomer93]

I think food network has some different bring recipes and they do a good job of explaining why to brine

[soonerboomer93]

oh, alton brown shows it, there's a vid he demonstrates it

[olevetonahill]

I think food network has some different bring recipes and they do a good job of explaining why to brine

Whats a " BRING " recipe ?

[olevetonahill]

I think food network has some different bring recipes and they do a good job of explaining why to brine

Whats a " BRING " recipe ?

[swardboy]

Dude, he asked twice!

[Boarder]

Brining is the only way to go. Once you do it you'll never go back.


If you can't brine, just be sure to not overcook it. Like on Christmas Vacation. I have two whole hams on the WSM right now. I'll put the turkeys on about 1am.

I just use kosher salt and pepper to rub on turkey. I'm going to one injected with cajun marinade just to see how it does. A regular store turkey is so cheap you can experiment and not feel too bad.

[StoopTroup]

Rubbed and ready


Ready to rest.


That was last year. this year I got a couple of Heritage Turkeys. I'm excited.

YUM!

[r5TPsooner]

I use a mix of head country championship seasoning,( which goes on anything that enters my pit), cavenders, fresh cracked pepper, and a little bit of fajita seasoning.

The Head Country seasoning is teh awesome. I also use it on my steaks on the grill and everyone just loves the taste of my meat.