I'll be in the turkey forum this week!

Becarful with the pop up button. Often times by the time they pop the turkey is too well done. Recommend that you use another thermometer

Go get her Cal, I have a free turkey certificate from the grocery store I've been hangin on to. I really have never been a turkey lover but it's got to be better smoked >>right.

To make things simple, sometimes I get the turkey less the legs and wings from WinCo(they're in a white plastic wrap with the netting around it).

Brining 101 and Turkey 101, then throw that puppy into the smoker. Probe the breast and pull when ready. They are delicious. Try it. You'll like it.

No dark meat, nah, those legs are the best part, IMO.

quote:

Originally posted by jjhacker:
Becarful with the pop up button. Often times by the time they pop the turkey is too well done. Recommend that you use another thermometer

Read Turkey 101, NEVER use the pop-up Timer; guaranteed way to screw up your Turkey, but you already knew that, that's why you posted.

Always good to remember the lessons learned.

quote:

Originally posted by cal:
... I'll have a ton of questions by the end of this week.

I can't tell, is that a threat or a promise?



All I can say if you find any conflicting statements from me, don't ask...

Turkey in April, hmmmm, we got to work on your timing.

But go ahead and brine that 8% bird, should be fine.

Smokin'

quote:

Originally posted by bubbasz1:
No dark meat, nah, those legs are the best part, IMO.

I used to be the same. Turns out I liked the legs and wings cause they were more moist and flavorful than the breast. Then I discovered Turkey 101 and Brining 101 (thanks Smokin), and all of a sudden the breast was pretty darn good, not dry and better flavor. At least, when you're done with the legs and wings, you'll have some nice breast meat for turkey sandwiches.

Could be Pags, but I like dark meat, whether it's pork, chicken, or turkey. The other white meat commercial never did anything for me.

Smokin'

NO threats, this is a kinder more gentle forum! Thanks to CS and you for this, but I do promise more questions to come.

I have been studing about this cheese cloth, I want a nice looking bird,but I do have a couple questions about this.

My knowledge of smoking turkeys is at -1 on a chart of 1-10(LOL). So please bare with me everyone.

Why would I want vinegar on the cheese cloth along with my butter?

If I'm cooking at 300*, which I figure will produce about 275-80* actual temp. It doesn't seem I will have much opportunity to release moisture, add more butter.

I'm under the impression that I smoke a little while ,then open to put on cloth, smoke longer open to add more butter, smoke longer, open to take clothe off. How am I doing with this approach?

Yep, I know this is April, but I don't want to eat turkey for 3 weeks in Nov to learn how to be a turkey cook. Besides I believe in the Luck( thats when preparation and opportunity collide), so I hope to get lucky on a nice turkey for Thanksgiving.

Vinegar is an Option. I put that there as one method to control they kind of liquid you add (not everyone wants to bathe it in butter).

You can go with just about anything (except anything sweet, it will carmelize).

I only put the cloth/butter on once, then take it off late to let the skin crisp up a little.

Sounds like a plan, and turkey is cheap enough for practice.

Oh, and throw away the little pop up timer (I think I said that, just a reminder)

When you said,"it will carmelize"?

Can I assume that is the case for over 250* cooking temp and if I go with 225* or under I can put honey on it?

I no problably a dumb question, but please bare with me everyone.

Okay Guys,

This waiting is just KILLING me. I haven't felt like this since I did my 1st brisket...excited!!!

I feel like after a short week in this turkey forum, My knowledge of smoking turkey has came from a -1 to where I can hopefully have the best turkey that I have tasted in a while.

Smokin,

I really only seened a few statements of yours that may have been different. You told me not to ask...so I won't.(LOL)

I would like to commend you on the work that you have done in the turkey forum, because it had to take a lot of time. BUT, I do have one last question...want to eat turkey this weekend?


Thanks again my friends for the threads in the Holiday Turkey Reports, it will help on timing.