Well, it seems like not that long ago, the forum would be all abuzz with questions about thanksgiving.
But not this year???
Because there is now so much information or because we just have few members and they already asked?
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Smokin',
My vote would be for the wealth of info already on this site. Just Moments ago I used your Turkey 101 & Spatchcock 101 to get some info - both very helpful - Thanks !!
I've been smoking turkeys for about 6 years now - same length of time I've had my Cookshack smokers, but still cruise this forum for info. Just proves that yes, some of us can be trained to use the "find" function after all.
My vote would be for the wealth of info already on this site. Just Moments ago I used your Turkey 101 & Spatchcock 101 to get some info - both very helpful - Thanks !!
I've been smoking turkeys for about 6 years now - same length of time I've had my Cookshack smokers, but still cruise this forum for info. Just proves that yes, some of us can be trained to use the "find" function after all.
I agree with olysmokes, so much great info here, the find button my best friend. CS should take the info from this forum and put into a book, heck a series of books, I would buy them to have in my collection!
quote:Originally posted by SmokinOkie:
Well, it seems like not that long ago, the forum would be all abuzz with questions about thanksgiving.
But not this year???
Because there is now so much information or because we just have few members and they already asked?
Really don't have an answer for ya Smokin', but I'm glad I was wise enough to start thawing my turkeys. I can remember the year that I tried to thaw two in the same time period that I thawed one previously, oh well!
I do need to look around here and see if I still have some cheese cloth.
I do think I've asked you about ever question that I could think of over the years....thanks again for your help.
Smokin',
I do have a question after all.
To help boost the smoke flavor of things when using my FEC100, I often smoke for the first 1/2 to 1 hour at 180*-190*, and then bump temp up to my desired normal smoking temp. Is this a bad thing to do with turkey? I don't want to leave it in the 'danger zone' too long, but I like the additional smoky flavor this seems to add.
I do use an Amazen Tube Smoker to supplement the smoke output of the unit.
I do have a question after all.
To help boost the smoke flavor of things when using my FEC100, I often smoke for the first 1/2 to 1 hour at 180*-190*, and then bump temp up to my desired normal smoking temp. Is this a bad thing to do with turkey? I don't want to leave it in the 'danger zone' too long, but I like the additional smoky flavor this seems to add.
I do use an Amazen Tube Smoker to supplement the smoke output of the unit.
quote:Originally posted by SmokinOkie:
Well, it seems like not that long ago, the forum would be all abuzz with questions about thanksgiving.
But not this year???
Because there is now so much information or because we just have few members and they already asked?
I'm just getting old.
I have a question for you Smokin...
The last time I fried a whole turkey (5+ years ago) I used your Holiday Brine. The flavor was great, the skin looked like it was spray painted with stove paint.
It took 2 seconds to connect the sugar in the brine with the caramelized skin.
I'm planning another fried turkey. If I leave the sugar out of the H.B. will I be OK?
Or maybe just inject iso brining? I just don't want to present a turkey to the table that's jet black.
The last time I fried a whole turkey (5+ years ago) I used your Holiday Brine. The flavor was great, the skin looked like it was spray painted with stove paint.
It took 2 seconds to connect the sugar in the brine with the caramelized skin.
I'm planning another fried turkey. If I leave the sugar out of the H.B. will I be OK?
Or maybe just inject iso brining? I just don't want to present a turkey to the table that's jet black.
Oh MaxQ So many things I wish I could say...only if we had a political only section of the forum. HA!
Did you rinse the bird?
Did you rinse the bird?
MaxQ
I'm no brining expert even though I've brined a bit the past 5 years, but I believe the sugar is intended to offset the salt. So maybe it shouldn't be eliminated.
That said, the injection is an excellent alternative and may resolve the skin issue you describe because the sugar won't be on the surface. I injected my last turkey breast because I was short on brining time, and we were absolutely delighted with the results.
Also, if you inject you won't need the salt since you no longer need the transfer agent. Being a professional chef you can probably come up with your own injection. For us laymen, there are injection recipes online.
I'm no brining expert even though I've brined a bit the past 5 years, but I believe the sugar is intended to offset the salt. So maybe it shouldn't be eliminated.
That said, the injection is an excellent alternative and may resolve the skin issue you describe because the sugar won't be on the surface. I injected my last turkey breast because I was short on brining time, and we were absolutely delighted with the results.
Also, if you inject you won't need the salt since you no longer need the transfer agent. Being a professional chef you can probably come up with your own injection. For us laymen, there are injection recipes online.
quote:Originally posted by olysmokes:
Smokin',
I do have a question after all.
To help boost the smoke flavor of things when using my FEC100, I often smoke for the first 1/2 to 1 hour at 180*-190*, and then bump temp up to my desired normal smoking temp. Is this a bad thing to do with turkey? I don't want to leave it in the 'danger zone' too long, but I like the additional smoky flavor this seems to add.
I do use an Amazen Tube Smoker to supplement the smoke output of the unit.
Nah, you'll be fine. I've done mine as much as an hour. Poultry takes on smoke real well and lately the family just prefers it all smoked at a higher temp.
Question for you.
What do YOU think, with 30 and the Tube, how it is for smoke flavor?
quote:Originally posted by MaxQ:
I have a question for you Smokin...
The last time I fried a whole turkey (5+ years ago) I used your Holiday Brine. The flavor was great, the skin looked like it was spray painted with stove paint.
It took 2 seconds to connect the sugar in the brine with the caramelized skin.
I'm planning another fried turkey. If I leave the sugar out of the H.B. will I be OK?
Or maybe just inject iso brining? I just don't want to present a turkey to the table that's jet black.
As was said, you have to have the sugar to offset the flavor of the brine. Have to? Technically no you don't have to. Actually as you ask, I don't remember trying a brine of just salt and water with no sugar (I have done very reduced sugar, but always had some). But the sugar on the outside is definitely concentrated and causing the color.
Inject would work, but I would inject at least 24 hours in advance, as many places as possible.
You could also do a thorough rinsing (and rub) to try and get some off.
I do have a question for SmokinOkie. when brining do you have a preference between apple juice and apple cider is using instead of water.
Also you have done way too good of a job on the site as almost all possible questions have been answered.
well almost
Also you have done way too good of a job on the site as almost all possible questions have been answered.
well almost
quote:Originally posted by SmokinOkie:quote:Originally posted by olysmokes:
Smokin',
I do have a question after all.
To help boost the smoke flavor of things when using my FEC100, I often smoke for the first 1/2 to 1 hour at 180*-190*, and then bump temp up to my desired normal smoking temp. Is this a bad thing to do with turkey? I don't want to leave it in the 'danger zone' too long, but I like the additional smoky flavor this seems to add.
I do use an Amazen Tube Smoker to supplement the smoke output of the unit.
Nah, you'll be fine. I've done mine as much as an hour. Poultry takes on smoke real well and lately the family just prefers it all smoked at a higher temp.
Question for you.
What do YOU think, with 30 and the Tube, how it is for smoke flavor?
Smokin',
Thought smoke flavor was a bit light and could have used a little more. I smoked for only 30 minutes at 200*, then bumped temp up to 275* for 2 hours, and a final bump up to 300* for the last 50 minutes until it came up to correct temps. (This turkey was spatchcocked).
Thanks for your comments.