Llevron Posted November 23, 2021 Share Posted November 23, 2021 18 minutes ago, steve09ru said: also, has anyone tried spatch****ed method? was debating on trying that out this year. seems like it'll take less time plus more evenly cooked? Its like you are in my brain. That's the whole reason I did this. I have been doing a chicken a weekend since I got my smoker and I think im ready for a turkey now. But we have to leave Wednesday, and if its not ready by this afternoon then im going to have to abandon it. I can confirm with the chickens its as you say, less time and more evenly cooked. If you have a probe you can literally just cook the breast to 160, take it off, let it sit until hit hits 165 and then the entire bird will be perfect. I would probably brine or inject a turkey, but for those chickens its literally been perfect. So I really want to try this. 3 Link to comment Share on other sites More sharing options...
steve09ru Posted November 23, 2021 Author Share Posted November 23, 2021 12 minutes ago, Llevron said: Its like you are in my brain. That's the whole reason I did this. I have been doing a chicken a weekend since I got my smoker and I think im ready for a turkey now. But we have to leave Wednesday, and if its not ready by this afternoon then im going to have to abandon it. I can confirm with the chickens its as you say, less time and more evenly cooked. If you have a probe you can literally just cook the breast to 160, take it off, let it sit until hit hits 165 and then the entire bird will be perfect. I would probably brine or inject a turkey, but for those chickens its literally been perfect. So I really want to try this. i've read that you can brine 1-2 days frozen but my worry is that it'll get either too salty or too rubbery. not sure if being frozen will help reduce that and allow for a similar brine as an unthawed at 12-16 hours Link to comment Share on other sites More sharing options...
PleaseBlitz Posted November 23, 2021 Share Posted November 23, 2021 10 hours ago, Skinsfan1311 said: Really? Straight out the sous vide? I would think that you would need to stick it under a broiler, or sear it in a CI skillet to crisp up the skin, after you pull it out of the bag. Seared it first, in straight up butter, then sous vide it for about 14 hours. 51 minutes ago, steve09ru said: turkey is still frozen solid 😩 - may try and start the brining today and give it an extra 24 hours in the brine. thoughts? really don't want to do the cool water in sink method, takes way too long You should start the brine today but only give it like 6 extra hours in the brine. That way the brine will also thaw it. But if you leave it in for an extra whole day, it will be too salty, and especially if you plan on making gravy with the pan drippings, the gravy will be WAY too salty. I made that mistake a few years ago. 3 Link to comment Share on other sites More sharing options...
Riggo#44 Posted November 23, 2021 Share Posted November 23, 2021 Smoking a 12-lb bird. Light BBQ rub, slather that **** in butter to crisp the skin well. Will post pics on Thursday. 1 Link to comment Share on other sites More sharing options...
steve09ru Posted November 23, 2021 Author Share Posted November 23, 2021 27 minutes ago, PleaseBlitz said: You should start the brine today but only give it like 6 extra hours in the brine. That way the brine will also thaw it. But if you leave it in for an extra whole day, it will be too salty, and especially if you plan on making gravy with the pan drippings, the gravy will be WAY too salty. I made that mistake a few years ago. Thanks! So you would do 20-24 hours (14 lb)? Link to comment Share on other sites More sharing options...
PleaseBlitz Posted November 23, 2021 Share Posted November 23, 2021 Just now, steve09ru said: Thanks! So you would do 20-24 hours (14 lb)? If it’s going in frozen, maybe a little longer. 24-28 hours seems about right. 1 Link to comment Share on other sites More sharing options...
steve09ru Posted November 23, 2021 Author Share Posted November 23, 2021 Got it brining now! 4 Link to comment Share on other sites More sharing options...
JCB Posted November 23, 2021 Share Posted November 23, 2021 Y'all aren't doing America right. Order a ****load of Chinese food on Wednesday night and get your holiday on. 1 3 Link to comment Share on other sites More sharing options...
skinsmarydu Posted November 23, 2021 Share Posted November 23, 2021 ^^^That's what I have planned, ordering something. We're gonna be about 65 degrees, so I can get some yard cleanup done (that will be ruined about 2 hours after I finish, ****in' pine trees). 1 Link to comment Share on other sites More sharing options...
steve09ru Posted November 24, 2021 Author Share Posted November 24, 2021 Giving this a go Thanksgiving morning. Anyone give it a try before? 1 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted November 24, 2021 Share Posted November 24, 2021 12 hours ago, steve09ru said: Giving this a go Thanksgiving morning. Anyone give it a try before? This looks delicious! I'm off biscuits these days, I do like biscuits and sausage gravy. Link to comment Share on other sites More sharing options...
dfitzo53 Posted November 24, 2021 Share Posted November 24, 2021 I like biscuits and gravy so much for its own sake, that just seems like muddying all the flavors. Also seems like you'd just end up with flavorless mush for the biscuits instead of nice crisp edges. I could be wrong though. Link to comment Share on other sites More sharing options...
skinsmarydu Posted November 24, 2021 Share Posted November 24, 2021 1 hour ago, dfitzo53 said: I like biscuits and gravy so much for its own sake, that just seems like muddying all the flavors. Also seems like you'd just end up with flavorless mush for the biscuits instead of nice crisp edges. I could be wrong though. I like mine extra brown on top for that reason. (And there's always the "open it up and put it in the toaster oven for a minute" option before throwing the gravy on). I overuse that $15 appliance, but it's hanging in there. 1 2 Link to comment Share on other sites More sharing options...
steve09ru Posted November 24, 2021 Author Share Posted November 24, 2021 Brining done (still was a little frozen in spots and neck was a pain in the ass to get out), rubbed up and ready for tomorrow! 6 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted November 24, 2021 Share Posted November 24, 2021 My daughter has to work tomorrow, then take down Thanksgiving stuff and put up Xmas stuff, then conduct inventory on Sunday. A grueling four days for her and she misses her days off. My granddaughter is out of town. So we're planning something for later. I'm making a pot roast tomorrow, I need to use up the carrots. I have potatoes and onion and a pot roast sauce too. I can freeze the leftovers. 1 Link to comment Share on other sites More sharing options...
BatteredFanSyndrome Posted November 25, 2021 Share Posted November 25, 2021 4 Link to comment Share on other sites More sharing options...
Idaho fan Posted November 25, 2021 Share Posted November 25, 2021 Happy Thanksgiving y’all. Will be thinking of all the tofu vegetarian lovers while digging into this. 5 Link to comment Share on other sites More sharing options...
zCommander Posted November 25, 2021 Share Posted November 25, 2021 7 Link to comment Share on other sites More sharing options...
Riggo#44 Posted November 25, 2021 Share Posted November 25, 2021 Smoked sleep-aid. 7 Link to comment Share on other sites More sharing options...
Fergasun Posted November 25, 2021 Share Posted November 25, 2021 No brining bags at our house. We used XL ziploc and ensured cool temperatures. If I don't post anymore than assume the worst.... 2 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted November 25, 2021 Share Posted November 25, 2021 This is the largest bird that I've ever spun. A hair over 20lbs, which is just over the limit of the rotisserie motor, but it worked like a champ. We were all very happy with the results. Happy Thanksgiving everyone! 9 2 Link to comment Share on other sites More sharing options...
China Posted November 26, 2021 Share Posted November 26, 2021 Carcass is in the pot to make soup. Not much else left. 1 Link to comment Share on other sites More sharing options...
Fergasun Posted November 26, 2021 Share Posted November 26, 2021 Wet brining in a Ziploc storage bag update. Everyone survived. Despite the light blue dye in the Ziploc, none of it leeched into the Turkey and was told this was professional chef level taste. Used a Williams-Sonoma Garlic and Rosemary wet brine (my wife normally will find nice things like that). Borrowed Alton Brown's apple-cinnamon steeped water in the inside (should also add sage and rosemary, none on hand), plus added some lemons my daughter thought would help. Butter on the outside. Added chicken stock every 35 to 45 minutes. Used unwaxed floss to truss the legs and wings. 500 degrees for first 30 mins then cover with foil at 350. I actually reduced the temp to 290 because it was cooking quicker. Cooked the breast to 180. Rested about 45 minutes. I think this was my 14th year doing Turkey. I used to meticulously log what I did, and temperatures over the 3 to 4 hours. I feel like a professional at it now. Chicken stock 1 Link to comment Share on other sites More sharing options...
Voice_of_Reason Posted November 29, 2021 Share Posted November 29, 2021 (edited) A little delayed posting, but here is my thanksgiving fun: Ready fir it’s brine bath. In the bath. It brined for 24 hours.brine included tons of aromatics, some citrus and herbs. In the smoker: All done: (Stuffed with more herbs and aromatics for flavor. But they were just discarded. Cook took 8.5 hours. Cherry wood was used for smoke. It was briny and Smokey and juicy. Also, my daughter and I had some fun with this turkey-bread project. Got a pizza dough from our local pizzeria, and then we shaped and painted it. It was super tasty. Served with marinara sauce. Edited November 29, 2021 by Voice_of_Reason 2 6 Link to comment Share on other sites More sharing options...
TradeTheBeal! Posted December 1, 2021 Share Posted December 1, 2021 TURKEY STOCK YALL! 4 Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now