turkey time...only 2 months late!

mvincent42 · Jan 27, 2013

Well better late than never. Have a 11.5 lb turkey. Brined for about 18 hours in my cooler. Made a double batch of brine since i was brining in my cooler. Here was my brine recipe:

2 cups salt
2 quarts chicken stock
1 cup granulated garlic
2 cup brown sugar
1 cup cider vinegar
pepper
splash of worchestershire

Boiled then filled my stock pot with ice to cool. Dumped in cooler, added 1 more pot of cold water and my turkey. Added an ice block on top to keep the bird down and everything cool.

Pulled the bird out this morning and patted it dry. Rubbed butter under the skin and over the skin and hit it with garlic salt and pepper. Chopped onions, garlic, celery, and carrots for a pan to catch the drippings (thanks for the gravy recipe, jimmyj!) Have in smoker now with hickory chips at 225.

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mvincent42
Jan 27, 2013

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mvincent42
Jan 27, 2013

Right now the thin blue smoke is flowing! Can't wait!

themule69 · Jan 27, 2013

looks like it is going to be great. it is never to late for a turkey. i do several a year. you can't beat the price.

one thing you said was you used an ice block to keep it down. when it melts the bird floats again. try using a ziplock bag full of water. it will keep it down for ever. you can still use the ice to cool.

happy smoken.

david

mvincent42 · Jan 27, 2013

Sorry what I meant by ice block was a tupperware container filled with ice. That way even when the ice melts it is still a tupperware filled with water. I had the same thought as your bag idea the tupperware was just the right size to sit between the bird and the lid. Thanks man! Just read your pork rind post. Beautiful!

mvincent42 · Jan 27, 2013

:droolAbout an hour and a half in. IT at 112* so should be good to get over 140* before 4 hours. Added chicken stock to my veggies. Looking and smelling good!

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mvincent42
Jan 27, 2013

mvincent42 · Jan 29, 2013

Almost forgot to post the finished pic...

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mvincent42
Jan 29, 2013

Came out delicious...and thanks again jimmy for the gravy recipe!

mvincent42 · Jan 29, 2013

So I put the veggies, chicken stock, and drippings in a pot with some white wine and cooked it off (per jimmyj) instead of thickening it, I strained it out and put the au jus into a bunch of little containers. We had a bunch of small ones the wife got at IDEA that I can't ever figure out what to do with, hold a half cup or so. I put them all in the freezer. Now if I want turkey gravy I grab a packet of turkey gravy and mix it with a cup of water and throw one of my au jus ice cubes in there. Throw a little corn starch slurry in when it starts boiling. Amazing gravy! And takes 5 minutes.

smoking b · Jan 29, 2013

Smoked turkey..... Yummm.....

Looks really good man!

Now you have me wanting to smoke another turkey

mvincent42 · Jan 29, 2013

Thanks smoking b. It is freaking delicious! I think I am going to be in a permanent triptofan coma for the next few days. I really can't get enough turkey sandwiches. Hot open faced with mashed potatoes or cold turkey and mayo. I think I had about 6 today....

chef jimmyj · Jan 29, 2013

I will be doing a Turkey again soon. I constantly question why we eat it only once a year. That bird looks great and good use of the Jus as a Gravy Base...JJ

themule69 · Jan 29, 2013

Chef JimmyJ said:
I will be doing a Turkey again soon. I constantly question why we eat it only once a year. That bird looks great and good use of the Jus as a Gravy Base...JJ

when in season (Christmas and Thanksgiving) i load up on them. i do them several times a year. i prefer the bone in breast. takes up less room in the freezer than a whole bird. but i like the taste better if it is bone in.

happy smoken.

David

mvincent42 · Jan 29, 2013

Jimmy, your au jus is the simplest, best tasting stuff I have ever had, be it the beef or turkey versions. I think I am just going to start putting a pan of veggies under whatever I am smoking from now on. Can't hurt right?

David, I have lived in apartments for the past 20 years and finally just bought a house last june. Finally got my chest freezer 2 weeks ago so it is totally on next thanksgiving/christmas season for turkeys. I haven't done the bone in breast but I saw them this year and will definitely stock up this holiday season when they are $0.49/lb. I have gotten a few of the butterball 3lb breasts but you never know what you're going to get with those. I have had up to 5 pieces tied together. Good stuff but I would rather it was an actual breast on the bone.

Thanks again guys!

themule69 · Jan 29, 2013

mvincent42 said:
Jimmy, your au jus is the simplest, best tasting stuff I have ever had, be it the beef or turkey versions. I think I am just going to start putting a pan of veggies under whatever I am smoking from now on. Can't hurt right?

David, I have lived in apartments for the past 20 years and finally just bought a house last june. Finally got my chest freezer 2 weeks ago so it is totally on next thanksgiving/christmas season for turkeys. I haven't done the bone in breast but I saw them this year and will definitely stock up this holiday season when they are $0.49/lb. I have gotten a few of the butterball 3lb breasts but you never know what you're going to get with those. I have had up to 5 pieces tied together. Good stuff but I would rather it was an actual breast on the bone.

Thanks again guys!

WOW .49 haven't seen that in a while.

mvincent42 · Jan 30, 2013

Yeah right before thanksgiving king supers (kroger) had a special for. 49/lb. I think right after too. It was nice but I had no storage space then...

austinl · Jan 31, 2013

Chef JimmyJ said:
I will be doing a Turkey again soon. I constantly question why we eat it only once a year. That bird looks great and good use of the Jus as a Gravy Base...JJ

I have also asked myself that question.

turkey time...only 2 months late!

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