I am searching for a way to get a turkey to taste like the smoked honey turkey that is bought in the stores. Any suggestions?
How about them LSU Tigers!!!(WILL BE NATIONAL CHAMPS)
LSU 21
Oklahoma 18
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You know Danny, I have a GREAT recipe for that very thing....
....unfortunately since you haven't been in the forum lately and NOW your post is a taunt about the game...
Yeah, we'll see, that's why they play the game.
so, back to Q.
Are you wanting the taste like the sliced honey ham you get in deli's?
....unfortunately since you haven't been in the forum lately and NOW your post is a taunt about the game...
Yeah, we'll see, that's why they play the game.
so, back to Q.
Are you wanting the taste like the sliced honey ham you get in deli's?
Yes, that is what I am trying to achieve. Any help would be greatly appreciated.
Having a little fun with the game! Good luck to both teams. It will be a good one.
Having a little fun with the game! Good luck to both teams. It will be a good one.
I heard that the national Champship was being played in the Rose Bowl.
USC 28 Mich 17
Jim
USC 28 Mich 17
Jim
Okay, just to set the record straight, my team WILL win the Championship.
Why?
Bachelors from OU
Masters from USC
What would I have done if they both played each other?
Why?
Bachelors from OU
Masters from USC
What would I have done if they both played each other?
Sooner Bred,Sooner Born,Sooner Dead.
A little dalliance with the "left coast" can't wash away the Red.
A little dalliance with the "left coast" can't wash away the Red.
I am cooking a 10 pound bone-in turkey breast for Christmas. I plan on injecting and rubbing and covering the top with bacon and leave in the fridge for about 18 hours. I know to pull at 160+. Does anyone know of a minutes per pound formula, or have any suggestions for timing? I don't want to hold too long before serving. I was thinking about 30 minutes per pound. Does that sound close? I have done the searches and only got confused. Thanks in advance.
Howdy GLH
I don't have any old notes with me ,but I thinks 30 mins/lb. be a mite long.
Cookin' at 250�,it just feels like it ought to be more in the 30 mins/lb -or less.
I don't have any old notes with me ,but I thinks 30 mins/lb. be a mite long.
Cookin' at 250�,it just feels like it ought to be more in the 30 mins/lb -or less.
OK, thanks Tom. I will do at 250 then and figure on up to 5 hours.
Danny,
Looked through everything, and didn't find a specific method so I'd suggest one of two things:
1) Brine it, but add more honey to the brine and let it brine for 36 hours.
2) Inject some sort of honey mixture, but not pure honey, and let it sit. When you smoke it, don't use a heavy wood, something light like apple/cherry. Oh, and GO SOONERS.
GLH, sent you a message, but wanted to get you some info.
That's why we always suggest not waiting until the big day to spring something new into you're menu. Q is hard enough, but to get it done to a specific time is hard enough, even for us experienced guys.
I think 5 hours will be too much. 20 min might be closer, so if it gets done too early, just wrap it heavy, put a little juice in there with it (chicken stock is good) and then leave it in the smoker. Just turn it off and leave it in there and it will stay warm that way for maybe 1.5 hours to 2 at most. IF it needs to be held longer, just put the smoker on lowest setting.
I haven't tried to figure out turkey to a "by the pound time" but if I get a chance, I'll look at the turkey time thread for suggestions, but it varies too much I think
You don't need to cover it with bacon, in the fridge, just put it on. For a breast, I would have suggested brining it, but it's too late for that.
Looked through everything, and didn't find a specific method so I'd suggest one of two things:
1) Brine it, but add more honey to the brine and let it brine for 36 hours.
2) Inject some sort of honey mixture, but not pure honey, and let it sit. When you smoke it, don't use a heavy wood, something light like apple/cherry. Oh, and GO SOONERS.
GLH, sent you a message, but wanted to get you some info.
That's why we always suggest not waiting until the big day to spring something new into you're menu. Q is hard enough, but to get it done to a specific time is hard enough, even for us experienced guys.
I think 5 hours will be too much. 20 min might be closer, so if it gets done too early, just wrap it heavy, put a little juice in there with it (chicken stock is good) and then leave it in the smoker. Just turn it off and leave it in there and it will stay warm that way for maybe 1.5 hours to 2 at most. IF it needs to be held longer, just put the smoker on lowest setting.
I haven't tried to figure out turkey to a "by the pound time" but if I get a chance, I'll look at the turkey time thread for suggestions, but it varies too much I think
You don't need to cover it with bacon, in the fridge, just put it on. For a breast, I would have suggested brining it, but it's too late for that.
Thanks Ya'll! The turkey breast came out as near perfect as anyone could want. I injected with butter and ground red pepper, rubbed with CS spicy chicken rub, smothered it over with Petit Jean hickory smoked bacon, next day left it in a foil pan and smoked on 250 with maybe 1 oz. apple wood. Put it in at 7:15 am and it was at 167 internal at 12:45 pm. Everyone raved about it! I think 30 minutes per pound was a good starting point to plan on. Thanks again.