Turkey in Texas (TNT)

oldschoolbbq

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Jul 16, 2008

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NW Ohio - outside Toledo

• Aug 19, 2013

• #21

 Way to go , B. I got stuck at my Son's around the time you were doing all this... didn't forget , just had some (burnt,lighter-fluid flavored) , food at his place... it's MY turn next- then I can get that Jurassic flavor  off my Tongue

  

  I'm working on that issue now...

 .

That looks great and I see a glint of moisture there and that nice looking Skin has a sheen on it... delicious

 , (sorry) , looking

.

Send a shot of the Baby , you didn't mention that...

.  Babies are cool

 I , Sooooo , enjoy being a PawPaw . I get away with spoiling the Kids and feeding the Dog "GUS" , the fat and it makes him 'fart' , then Jr. calls and proceeds to Chew me out - I just say ,  Opps

 ; as the Kids are running around all sugared-up , driving him crazy...

 

 

 

 .

Oh, I want some of both-White and Dark... and some time alone with my goodies...

.

The finished Bird 

 . The AMNPS did you a fine job .

I know you enjoyed that Gobbler, have you fried one , yet

. Peanut Oil is a bit on the expen$ive side, but the DG stores have good Corn oil for $1.50 a Qt. Good enough for me...

.

Hey, have fun and , see ya in the Smoke... as always ...

 

dougmays

Master of the Pit

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Nov 18, 2010

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Gainesville, FL

• Aug 19, 2013

• #22

That. Looks. AWESOME!! 

 

cameron8645

Newbie

Aug 4, 2013

14

10

Raleigh, NC

• Aug 19, 2013

• #23

Poultry is one thing I am excited about smoking up, plotting on doing a turkey around Thanksgiving, especially after seeing your posts about them. What are some things we need to look for or do for a successful bird smoke?

That looks freakin delicious!!

 

fwismoker

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Dec 31, 2012

4,279

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North East Indiana

• Aug 19, 2013

• #24

cameron8645 said:

Poultry is one thing I am excited about smoking up, plotting on doing a turkey around Thanksgiving, especially after seeing your posts about them. What are some things we need to look for or do for a successful bird smoke?

That looks freakin delicious!!

Click to expand...

Not sure what smoker you're using but the hotter the better like 325-350 if you can, some don't get that hot but if you have a choice...

I gotta try Brians Cajun butter that sounds yummy.

 

dougmays

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Nov 18, 2010

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Gainesville, FL

• Aug 19, 2013

• #25

cameron8645 said:

Poultry is one thing I am excited about smoking up, plotting on doing a turkey around Thanksgiving, especially after seeing your posts about them. What are some things we need to look for or do for a successful bird smoke?

That looks freakin delicious!!

Click to expand...

do a search on here for Slaughter House Poultry Brine..that's a good one but there are many others

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Aug 19, 2013

• #26

Brian

Looks GREAT! I also remove the breast then slice it. I like the fruit idea. I'll have to give it a whirl nex turkey I smoke

Happy smoken.

David

 

mrchuckierock

Smoke Blower

May 8, 2013

97

14

Long Island, NY

• Aug 19, 2013

• #27

BD, I just had dinner a little while ago and you made me hungry man! That bird looks perfect. I'll have a bit of dark meat please!!

 

pc farmer

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Central Pa

• Aug 19, 2013

• #28

dougmays said:

do a search on here for Slaughter House Poultry Brine..that's a good one but there are many others

Click to expand...

I have never brined poultry. Comes out juicy everytime.

Might try it thou.

 

fwismoker

Master of the Pit

Dec 31, 2012

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North East Indiana

• Aug 19, 2013

• #29

c farmer said:

I have never brined poultry. Comes out juicy everytime.

Might try it thou.

Click to expand...

Turkeys are an exception to brine for me, I have to find the recipe I used last year but it was incredible. I'll share it when I find it.

 

Last edited: Aug 19, 2013

pc farmer

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• Aug 19, 2013

• #30

I haven't brined turkeys either.

I need ti try brining

 

fwismoker

Master of the Pit

Dec 31, 2012

4,279

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North East Indiana

• Aug 19, 2013

• #31

c farmer said:

I haven't brined turkeys either.

I need ti try brining

Click to expand...

I'll send you the recipe I used T Giving... when I locate it

 

pc farmer

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• Aug 19, 2013

• #32

Sweet. Off topic. Sorry

 

foamheart

Gone but not forgotten. RIP

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Apr 4, 2013

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South Louisiana, on the Mississippi River

• Aug 19, 2013

• #33

c farmer said:

I have never brined poultry. Comes out juicy every time.

Might try it thou.

Click to expand...

From my point of view, brining is generally more about using the salt to transfer more flavors into the meat than about increasing the moisture content. But what do I know because I see the injections as being the same also. Its all about bringing a more flavorful meal to the table.

Different folks do it different ways, but I brine for spices and herbs and I inject with veggies and fruits like onion & garlic, apple & cranberry, I have done both to a single bird but normally its either one or the other. Biggest complaint I have about brines is if you brine long enough to make a major contribution to the flavor profile I'll also notice a difference in the meat texture. Its a very fine line between recognizable taste difference and the texture change. Biggest complaint about injections is the pooling of the injected concoctions, Its why I use a cattle needle instead of those big nice SS Hypo's sold specifically for cooking. Also injections require you to think about the anatomy of the muscles to do it well.

Every part of smoking has more knowledge to be gathered thru experience. That is why we are all here, hoping to become better cooks thru other's educations.

But we all have opinions and we all know what they are like.

 

Last edited: Aug 19, 2013

bdskelly

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Feb 3, 2013

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DFW North Texas

• Aug 19, 2013

• #34

Foamheart said:

From my point of view, brining is generally more about using the salt to transfer more flavors into the meat than about increasing the moisture content. But what do I know because I see the injections as being the same also. Its all about bringing a more flavorful meal to the table.

Different folks do it different ways, but I brine for spices and herbs and I inject with veggies and fruits like onion & garlic, apple & cranberry, I have done both to a single bird but normally its either one or the other. Biggest complaint I have about brines is if you brine long enough to make a major contribution to the flavor profile I'll also notice a difference in the meat texture. Its a very fine line between recognizable taste difference and the texture change. Biggest complaint about injections is the pooling of the injected concoctions, Its why I use a cattle needle instead of those big nice SS Hypo's sold specifically for cooking. Also injections require you to think about the anatomy of the muscles to do it well.

Every part of smoking has more knowledge to be gathered thru experience. That is why we are all here, hoping to become better cooks thru other's educations.

But we all have opinions and we all know what they are like.

Click to expand...

Well said Foam!