Let's see those Smoked Turkey tips, tricks, and ideas

[texomakid]

It's test run weekend for Turkey! I bought a 10# Butterball 'Lil Frozen Turkey last night. I just finished thawing it out (Water method) and I mixed up a simple brine - 1 1/2 gal water, 1 1/2 cups Kosher salt, Mixed up a cup of water, cup of Maple syrup, and 1/2 cup of Jeff's naked rub. brought that to a simmer in a sauce pan and mixed it all up with some Ice. The Turkey is in the fridge for a 24 hour brine. Debating between Spatchcock & whole? Will probably make a rub/paste with butter & naked rub. Practice makes perfect, eah?

 

[chef jimmyj]

If it was me making it, that would be a Salty bird. Last 25 years, I have used 1/2C Morton Kosher in 1-1.5 gal of water. Unless that is your SOP, may I suggest only brining 8 hours then, pull, rinse and rest uncovered to form a pellicle. You also risk useless pan drippings as some salt is rendered during cooking...JJ

 

[noboundaries]

Yep, I'm in 100% agreement with Chef JJ. Butterballs are already brined. I always check the labels of the turkeys I buy. They'll say something like "Prepared with a 4% (up to 8%) solution of (then a bunch of salts and phosphates are listed).

I actually like Butterballs, but lightly brine if I brine at all. Even with a fresh or natural bird, I go light with the salt, usually no more than 1/2 cup per gallon of water.

Salty birds make great gravy and soup though!

 

[texomakid]

Well heck, I should have been here reading this last night instead of cooking Beef Ribs & Country style ribs (man they were good!) So...............I pulled the #10 bird after a 24 hour brine. Yes you guys are right, My bird said up to 8% solution. I've rinsed, spatchcocked, & dried and sat it back in the fridge for a few hours to try and get a little of the Pellicle going on that skin. It may be too salty when done but that's why I'm doing a test run this weekend. I plan to through it in the Yoder in a couple of hours.

 

[texomakid]

You guys nailed it. Too much brine but not enough to ruin the meat. It's just a bit too salty. Other than that I'm happy with what I needed to know. I cooked this #10 Turkey to almost perfections. 1st 1 1/2 hours I cooked it at 275 and then I rotated the bird 180 deg and cranked it up to 320 for about 30 more minutes. Thigh was @ 170 and breast was at 160. I pulled it, rest 1/2 hr then I cut into the breast. PERFECT. So tender & juicy. I plan to cut the salt & brine time in 1/2 at least. Might only brine for 8 hrs instead of 12. Thanks for the tips on the brine. I got little doubt the next one will be spot on and by spatchcocking it I can cook it that morning & take it to Grandma's later that day! I was worried I wouldn't get enough smoke in it but there is a light smoky flavor to this bird. The ole' Yoder makes it easy.

 

[noboundaries]

Woo HOO! Congrats on the birdie!

 

[nanuk]

Nice!