Turkey 101 Updated for 2010

Very nicely done Smokin'. I'd say a person outta be able to smoke a turkey using this as his guide. I guess you know that I would have a question or at least a thought about it...right?

I've done turkeys both ways on the cheese cloth, that is using one after getting some smoke and using one at the start and taking it off 45 minutes or so before the end. I tend to think that I like the results of taking it off towards the end and hitting it with Pam spray.

While I lost more heat doing it this way, it seems that the breast doesn't heat up as fast or at least that's my thoughts. Oh well, you asked for it anyway!

THANKS for the guide, it was kind of you.

I touch on that briefly, it would take a couple of pages to really cover it.

I like to do mine later now, than starting out with it. I like the turkey to take on the smoker first and use the Cheese cloth to achieve the COLOR I want in the bird. Since I put butter under the skin, I don't have any issues with a dry breast (well, Brining takes care of that).

the KEY to doing the cheese cloth late.

When the bird looks pretty, put it on, soaked in butter, but...

don't let it dry out. Keep it moist. If it dries, it will peel the rub off when you pull it off.

Then, IF you must have crispy skin, pull it off at the last and let the buttered skin crisp up.

See, all I did was raise more questions didn't I?

And who would have guess YOU would be the first with questions

Just want to bump this up so everyone knows to get a copy of the new Turkey 101, it's NOT the same as the website on Cookshack.

This is a PDF to download.

Russ

Smokin, wondering how you "soak your cheesecloth in butter".

Do you melt butter then dip the cheesecloth in it, or pour the melted butter over the cheesecloth? How much butter do you use?

I was wondering if another way would be to rub butter into the cheesecloth.

Thank you.

Jerin, no right or wrong way.

I heat the butter up in the microwave and soak the cloth in it, then put it on.

Hadn't really thought about putting it on cold, that might work really well.

Key is don't let it dry out enough that when you take it off, it takes off all the skin and/or the rub.

Smokin,

Thank you. Guess I'll have to do a test run this week/weekend with a chicken to make sure I have it right before the Big Day.

Jer

Hey smokin
I finally took the time to get a turkey in my smokette and follow your directions!! My gosh dude you are the man!! It was awesome and will be doing many more. Sooo moist and the brine was the answer I'm sure. THANK YOU! Don

Great. Love to get reports. Thanks for the feedback

Smokin,
My boss would like to talk to you. See, I was late for work. Cause once I started reading, I couldn't stop. Very good info. Can't wait to try it.

Great advice, I am trying my first turkey this weekend

Unable to open Turkey 101, is it me?

Not you. I think the new web design is the culprit. Here's the link: http://www.cookshack.com/store...01-Series/Turkey-101

Here's the link to all of SO's 101's: http://www.cookshack.com/store...kin-Okies-101-Series

I just tested it and I downloaded the PDF.

Try it again.

The PDF is more current than the website 101's

I'm having trouble accessing Brining 101 - keep getting redirected to the cookshack home page - is anyone else having this problem or could someone help debug my issue

Ray

TryTHIS

Welcome to the forum.

quote:

Originally posted by RocketQue:
I'm having trouble accessing Brining 101 - keep getting redirected to the cookshack home page - is anyone else having this problem or could someone help debug my issue

Ray

Click the link in the first post of this thread. The PDF version is newer than the web version.

The Brining 101 link is indeed broken, I've email CS to have the web team update that, should be tomorrow.

Talk about bad timing.

The link Max posted is good, it's to the webpage and will certainly help.

Russ

that link worked great - thanks MaxQ I appreciate it

While I'm posting - ill ask for opinions on an ideal that I had.

I was reading smokins turkey 101 - always great info (my fav is the prime rib....) and was thinking that instead of using butter soaked cheesecloth on the breast that I might put some strips of bacon over the breast instead of cheese cloth... what better than pork fat for a little extra flavor.

might be able to weave it into a lattice pattern - like you would on a fattie...

It would definitely be a conversation piece