Turkey Cookin' - My secret..

[Gizmo2]

I've cooked ours on a Weber charcoal grill for 25 years or better. Use the indirect method, breast down in a V rack and bast them w/butter and you cant lose. Their moist, and tasty.

Yep, past 7 or 8 years for us. Fast and tastes better.

 

[CompactTractorFan]

What do you use in the brine? The do you bake it, fry it, or what?
Just cuirous, haven't tried this yet and always open to new ideas.

The brine contains water, salt, maple syrup, and various spices. Let it soak for a while and then we bake it.

I can get you the recipe if you want...

 

[zonta223]

For all meats and poultry try Verjuice.
Its an unfermented unripe grape juice. The high acid content makes even tough meat tender. Under the skin of poultry keeps the bird tender and moist. Can be used the same way on fried turkey etc. Great on steaks, in the ground beef, rub or inject into beef or pork etc before roasting or frying.
Deglaze your roasting dish/pan etc when the meat is cooked and get the best gravy you have ever tasted.
And as an added bonus it will not clash with any wine/beer you are drinking.
Also a great dressing for salads etc use instead of vinegar.

 

[2LaneCruzer]

So, what's the verdict? Were all the smoked turkeys a big hit with the family? I need some encouragement to try one myself, and especially any information on brining (i.e, how to make the brine, how long to brine), time, temp, and smoking woods.

Thanks...
Dennis.

 

[johnk]

I inject mine with apple juice and off to my smoker they go. I have the kids over every year and they enjoy the smoked birds.....24#'s of birds..............

 

[tungularafishcamp]

Thanks Brin, the goose worked great with a bottle of Merlot that my wife had stashed and the gravy was the best ever. Going to have to try injecting a venision roast next!

 

[2LaneCruzer]

Are there any Big Green Eggers out there?

 

[legbuh]

I've tried every method (including smoking, and I quickly found low temp smoking poultry rarely turns out well.. it's gotta be done at least 325)... and here's what I do now.. and it's simple.

Rub bird with lawry's and cracked pepper.. put in cooking bag, throw in onions carrots and celery, cook breast side down 15min/lb until the last hour... last hour take out the juice for gravy, flip to breast side up (if the bird stays in one piece that is!)

This year we did a 25lb bird. When I went to flip it it literally fell apart. So the flip didn't work, but the turkey turned out PHENOMENAL and the gravy was the best. Instead of the l flip I ended up pulling the bones, putting the meat back in a roaster pan (white on bottom, dark on top with some skin) and left it at 200 until everything else was ready.

Was a raving success. Except for presentation lol... but every time I've taken a bird out that looks good, the white meat is dry as a bone.