Turkey 101 In Production

Smokin-

I am just beginning to recover from today's tragedy! One of my daughters works in south Manhatten but was not harmed by this horrible act.

Thanks for the Turkey kudo.

I brined the breast that is shown for about 4 hours with 1/4 cup Kosher salt & 1/4 cup sugar (1:1 ratio) + some other things as mentioned. I do not make my brine as strong as some recommended in the article below. I think I get the osmotic effect of driving fluid and flavor in to the brined object with lesser amounts of salt or less brining times.

I am attaching a nice link to an article about brining that may amplify Smokies Brining 101 information.
Brining Article

This turkey breast was very moist and tasty, and was easy to carve. I found the meat as juicy on the outside as inside of the breast. The skin looked good, but was not edible. I used some of the leftover turkey about four days later, and it was still moist and tasty.

I have not done a whole turkey in the CS. If I did, I would try to get a small one, and unless there was only a few coming over for Thanksgiving, I would do another one in
a more traditional manner ( I am a great turkey gravy fan! and I love the crispy skin!).

Just my $.02 opinion.

Appreciate the info, wanted to know how you did it. I've got lots of info on Brining, and more is always good to add.

Glad to hear about the family.

I've been through this before. It now gets worse, before it gets better, but it does get better.

Smokin'

What that's it?

Not one interested in Turkey or telling me their tales?

Oh well.....

I have done many large (20-22lb) turkey's in my CS and love the results. I first use Smokin's Honey Brine for 24hrs, then rinse and smoke.

Last Thanksgiving I did one in the CS and the in-laws did it the conventional way. Like most thanksgiving turkey's there were leftovers, but NOT from the turkey I made, just thiers.

I love turkey gravy and crispy skin also, but the CS turkey was so much better that I will never cook a turkey the conventional way again.

glad to hear it Todd.

I'm doing up sort of a turkey 101 and looking for input, but I guess no one is thinking Turkey except you and Bobby Que

Thanks

quote:

It now gets worse, before it gets better, but it does get better.

Good to hear that, Smokin. I learned one of our staff died at WTC. Early morning meeting with one of the companies that got blown away. Chief of personnel for decades. You know? Everybody loved him.

Hanging on........

I2BBQ

quote:

Originally posted by SmokinOkie:
[qb]Okay, CS needs a recipe for Thanksgiving Turkey to be be placed on their telephone system for all callers (to request).

I'm writing Turkey 101 up and wanting to know your questions and issues with Turkey.

To start the Turkey season off, give me your ideas about what hasn't worked for you and Turkey in a CS.

Brining?
Skin color/texture?
Taste?
Tough?
whatever.

This was Donna's idea, so here we go.

I probably should have BobbyQue do this one, his photo looked great:

Bobby Que's Turkey

Thanks for your input.[/qb]

Smokin', a while back (around Thanksgiving 2000) somebody posted information about a turkey he smoked partially, and then finished by deep-frying. Please include any info you have about this idea in "Turkey 101."

I've deep-friend a few turkeys and they're wonderful. I am definitely going to improve on the process by smoking first this year. I'll post some pics when it's done.

BTW, I smoked my first CS turkey last Turkey Day. It was a 12-pounder, and was done in an amazing 3 hours. I guess brining it for 24 hours really speeded things up. Since the dinner wasn't for 2 more hours, I held it at 140 degrees until then with no loss of moisture at all. It was outstanding.

Thanks for the Info, I'll add it in.

FYI, if you want to look now, go here and look around.

Old CS Forum

Smokin'

Great job,Smokin'. Keep it up,we all do appreciate the efforts.

Although we touch upon it occasionally,overuse of some of the cures can turn a perfectly cooked bird into a nicely cooked ham.

The CS is virtually foolproof,if we read the forum,but I'm sure we have all had commercially prepared turkey that tasted like a ham.

Which is not a good thing,when they set side by side on a buffet table.

I just did my first Turkey Breast last friday. Prepped it by injecting a little hot pepper olive oil mixed with a small amount of mustard then put it in Smokin's Honey Brine with a bit of Soy Sauce for 24 Hours. Rinsed well and cooked 6 hours at 200. It was the most amazing turkey I've ever had bar none. I'm totally sold on the Turkey in the cookshack, can't beat it. The only problem was that there wasn't more of it! Thats easily remedied though.


Thanks for the tips again.

JayB

quote:

I held it at 140 degrees until then with no loss of moisture at all. It was outstanding.

Say, JBJAX, when you do this holding number, do you wrap the bird, or leave her nekked? I tried to hold at 140 in my electric oven over the weekend, but, set at warm, it went to 160! Trying for perfection.

Still trying.....

i2BBQ:

Nope, I didn't wrap the turkey in foil, just left it in the Smokette and reduced the heat. I caught it before it got done, so it did coast up a bit but didn't dry out.

I've had similar results with smoked prime rib - actually left it holding for hours with no drying out at all.