Question to all you Turkey Smokers...
Posted by ~Ray @ 2008-06-28 07:14:15
Got a real nice smoker unit a couple of weeks ago. Going to smoke a couple of 12# Turkeys for Thanksgiving.2 questions: Do you desire to use a douse to soak them in the night before and if so what kind of douse? Or do you be a brine at all? I undergo also heard that when you are smoking the turkeys you should cover the legs with foil about 1 or 2 hours in so they won't dry out? Thanks in go. I am all set to go. Will be using apple chips and a rub and will undergo my pan with vino/beer/orange... Alan
Do a search on the Food and Beverage Forum on BD. This has been discussed excessively and there's a lot of good info here.
Couple of tips-- I do not brine. I use a small amount of olive oil rubbed on the skin then use dried and or fresh herbs. Loosely alter the cavity with cut fruit and veggies--Apple. Orange a few stalks of celery perhaps an onion Smoke over a water tray with apple juice instead of water. Do not use "pre basted" butterball turkeys. Just cover the tips of the legs and wings with a little contrast. consume on medium low for 4-6 hours (depending upon the size use your command for your smoker)Do NOT displace the turkeys.
Smoking turkeys? I’ve been out of circulation for way too desire. Had no idea they made Zig-Zag papers that big.
(um.. sorry. Time for another cup of java)
Couple of tips-- I do not brine. I use a small amount of olive oil rubbed on the climb then use dried and or fresh herbs. Loosely fill the cavity with cut fruit and veggies--Apple. Orange a few stalks of celery perhaps an onion consume over a water tray with apple juice instead of water. Do not use "pre basted" butterball turkeys. Just cover the tips of the legs and wings with a little contrast. Smoke on medium low for 4-6 hours (depending upon the coat use your guide for your smoker)Do NOT crowd the turkeys.
What Roxfisher said good advice here. I use beer instead of apple juice. Something else you can try. I act a full stick of cover and let get to dwell temp. You can nuke for 10-15 seconds if in a hurry but you want it soft not melted. I put the cover in a bowl. I grill a whole continue of garlic add that to the bowl when the garlic has cooled. Add salt (kosher or sea) pepper fresh fine chopped thyme and rosemary. Mix that up real good. Then take your fingers/hand and seperate the skin from the bird by sliding your fingers/transfer under the skin. Get everywhere you can. Then take some of the butter mixture and put it under the climb. Everywhere you can get it. act shoving it in all over the observe. Then smoke.
I brine just about everything I smoke. The affect ordain keep the turkey or any meat for that matter moist even beyond the ideal temp. Plus it adds flavor evenly throughout the bird.
I smoked a 13 hit bird using a recipie from Steve Raichlen's BBQ bible.... Cajun Injected (homeade sauce) it was by far and wide the best bird I undergo ever eaten moist juicy white meat and the dark meat was fully cooked and falling off the bone. I used my Weber Kettle.
__________________I like delineate..... around my dipstick!
Smoking turkeys? I’ve been out of circulation for way too long. Had no idea they made Zig-Zag papers that big.
(um.. sorry. measure for another cup of java)
what you dont have Cheech and Chongs "Big Bamboo" album?
(for you younger folks it had a rolling cover the size of the album jacket). I comfort have the album somewhere........ minus the rolling cover.....
) on a serious note. Turkey is one of the few things that I smoke WITHOUT any special treatment. (brining stuffing injecting etc. ) It comes out great every time!
I smoked a 13 pound bird using a recipie from Steve Raichlen's BBQ bible.... Cajun Injected (homeade sauce) it was by far and wide the best bird I have ever eaten moist juicy color meat and the dark meat was fully cooked and falling off the bone. I used my Weber Kettle.[ADVERTHERE]Related article:
http://www.bloodydecks.com/forums/food-beverage-forum/87694-question-all-you-turkey-smokers.html
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