I would like thoughts on different brands of turkey for the best results. I use a bell and evans and have had great results.
thoughts, suggestions and opinions would be appreciated.
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I like to used the cheapest ones on sale due to many of the pricey ones are enhanced with brine already. Will then brine myself before smoking on my 66.
I've eaten a lot of the high end turkeys. Me? I just look for a bird that has less than 8% solution and brine it and that and the smoking make even a cheap bird taste awesome.
Sure, buy the high end ones if your taste buds notice a difference, but when I've done experiments in the past, no one notice a huge difference. If you want to have THAT discussion anyone, start a new thread.
Kinda like the hype about "organic". Can you really taste a difference? In blind test after blind test, the average person can't.
Sure, buy the high end ones if your taste buds notice a difference, but when I've done experiments in the past, no one notice a huge difference. If you want to have THAT discussion anyone, start a new thread.
Kinda like the hype about "organic". Can you really taste a difference? In blind test after blind test, the average person can't.
I dunno Smokin',when I see the prices the fancy stores,or mail order places charge for what ever an "organic" turkey is,it makes my stomach hurt. 
Other than that,I've learned to follow Smokin's approach over the years.
Other than that,I've learned to follow Smokin's approach over the years.
I'm with Smokin & GQue. (and Tom...he beat me to it 
)
Over the years I've tried the supermarket brands, Butterballs, organic/free range, you name it. I do think that un-enhanced, fresh birds tend to yield better flavor and moisture.
Here in Vermont, Misty Knolls Farm produces my turkey of preference. At $3.29 @ lb it's a nice fit between the Butterballs and high end Heritage birds.
Given a bath in Smokin's Holiday Brine and smoked/roasted with a cheesecloth cover, the results are always top notch.
)Over the years I've tried the supermarket brands, Butterballs, organic/free range, you name it. I do think that un-enhanced, fresh birds tend to yield better flavor and moisture.
Here in Vermont, Misty Knolls Farm produces my turkey of preference. At $3.29 @ lb it's a nice fit between the Butterballs and high end Heritage birds.
Given a bath in Smokin's Holiday Brine and smoked/roasted with a cheesecloth cover, the results are always top notch.
I don't really look for a particular brand. I look for "Fresh" & "Young". Those two traits seem to turn out best for me.
I'm with Tom, Max et al. I get an unenhanced bird on sale and follow Smokin's brine and smoking guide to the "T". Marvelous.
I recently tried a new brine with apple juice, and we all loved the results. The brine works well with pork also.
I'll post the brine and results with this month's turkey day.
I recently tried a new brine with apple juice, and we all loved the results. The brine works well with pork also.
I'll post the brine and results with this month's turkey day.
not sure if everyone has access to bell and evans turkeys as I think they are only available east of the Mississippi but I paid 2.29 lb last year. it is a fresh turkey which is what I mainly look for. It also happens to be free range but that only adds a small amount of why to buy. no way I would pay $5 to $10 lb on a bird but at the same time not real sure what the mass production brands shoot in before they freeze.
did a bit of searching and came up with this article from epicurious. My thought process started because we all put so much into quality of ribs, beef, brisket and other cuts so why not examine the difference in turkeys before we brine, inject marinade or whatever else we add.
http://www.epicurious.com/arti...ests/turkeytastetest
http://www.epicurious.com/arti...ests/turkeytastetest
Problem with those tests is they are generic. But they are good for a baseline.
For example, butter ball has several different brands within their line and they do vary. I'm a big fan of America's Test Kitchen. They said they didn't do anything to impart flavor (like brining). And the "look" seemed to be a big rating point. Hey, around my house, no one sees the cooked bird anymore, I do the whole carve out in the kitchen and on my plate it looks gorgeous.
Me, I've done tests at the house over the years and a LOT of turkeys. I think it, like many things comes down to your taste buds. If you have access to the top rated, then give it a try. For me, it's not just the brand, but the % solution and the price per pound.
I'd be happy to cook all those birds with my methods and then see how they rate.
But you are correct, if you start with better you "may" get better results... but only if you follow Turkey101
Just like brisket... does choice matter over select?
Chicken... brands to matter, but it's a fact for growth hormones that affect them for me
Pork... more a function of the age of the pig, some brands just sell big old hogs
For example, butter ball has several different brands within their line and they do vary. I'm a big fan of America's Test Kitchen. They said they didn't do anything to impart flavor (like brining). And the "look" seemed to be a big rating point. Hey, around my house, no one sees the cooked bird anymore, I do the whole carve out in the kitchen and on my plate it looks gorgeous.
Me, I've done tests at the house over the years and a LOT of turkeys. I think it, like many things comes down to your taste buds. If you have access to the top rated, then give it a try. For me, it's not just the brand, but the % solution and the price per pound.
I'd be happy to cook all those birds with my methods and then see how they rate.
But you are correct, if you start with better you "may" get better results... but only if you follow Turkey101
Just like brisket... does choice matter over select?
Chicken... brands to matter, but it's a fact for growth hormones that affect them for me
Pork... more a function of the age of the pig, some brands just sell big old hogs
We will be getting fresh turkey's from an Amish friend who is free ranging his turkeys and will be processing them on Tuesday before Thanksgiving. Can't get too much fresher than that. Picking up just in time to put into the brine.
I have been smoking turkeys for around 30 years and while I might not be an expert I do have a bit of experience. I usually feed about 30 to 50 every year on Thanksgiving so 1 bird is never enough. That said I want THE BIRD to be a presentation and something everyone goes home stating that is the best turkey I have ever encountered. I have smoked enough butterballs as extras and in practice to know that they are a bit of a luck of the draw. so now for THE BIRD I pay a bit more but not a lot more to insure I have the it factor. The extra meat is turkey breast, duck and goose on the spit. Thanksgiving to my family is like no other and I do everything to make it special. just my 3 cents worth.
I buy a turkey without any liquid enhancement, if you can find it. If you can't, get the lowest percentage one you can find. This pretty much rules out Butterball.
I like to spatchcock the turkey and usually spatchcock it before brining. That makes the smoking go faster. Plus, I think a spatchcocked turkey is rare enough that it is as impressive as a full bird. It is easier to carve as well.
I brine in a simple solution, one gallon water, one cup salt, one cup molasses, one onion coarsely chopped, two tablespoons very coarsely ground pepper, and four or five cloves of garlic.
Smoke until the dark meat is at 160F.
I like to spatchcock the turkey and usually spatchcock it before brining. That makes the smoking go faster. Plus, I think a spatchcocked turkey is rare enough that it is as impressive as a full bird. It is easier to carve as well.
I brine in a simple solution, one gallon water, one cup salt, one cup molasses, one onion coarsely chopped, two tablespoons very coarsely ground pepper, and four or five cloves of garlic.
Smoke until the dark meat is at 160F.