If you want to add additonal flavor to your bird, use a reduced sodium injection or make an injection solution of Jack Daniels (or his cousin-Jim Beam) and melted sweet butter with just a little garlic powder added in. Or go all out and inject that turkey with some Wild Turkey!! :mrgreen:
So far we have been discussing store bought turkeys. Come spring I will once again be raising my own turkeys along with other food animals I already raise. In the past I have raised the large breasted domestic turkey. They are easy and docile. During the "finishing" stage of their growth I give them liberal amounts of cracked corn which allows for the development of a decent layer of sub cutaneous fat which in turn makes them naturally self basting. I have never had a dry bird even if overcooked and the results are always super.
My question is: Should I plan on brining and or injecting these birds for smoking? Perhaps a bird should be brined for smoking and just plopped into oil for frying. I have only oven roasted them whole and BBQ/Grilled them cut up. (With excellent results, I might add!)
Very curious to hear any input on this!
Thanks, Chi Bill (now from Benin? Yeesh!) Injecting for flavor makes sense. BTW I have a few oddball ideas for injecting poutltry and I will keep them to myself until I personally put them in practice! But the birds I raise I feel will stand up to a smoke without brining or injecting. Just looking for input. By late summer I will be neck deep in turkeys and parts thereof!
I certainly hope that genuine Vermont Maple syrup is available in Andorra! I have in fact injected my home grown birds with maple syrup for roasting and they have been outrageously good. I have a good supply of maple syrup to work with and am always looking for new ways to use Vermont's liquid gold!
Can't recall if I posted this yet, couldnt find it if I did, so I'll throw it in here.
Had 3 self basted birds. Two 8.5# turkey breasts, and one 14# bird.
Injected all with Tony Chachere Creole butter the night before. Two breasts were for the smoker, the whole one in the fryer.
Planned on using the big cooker. Had a 4# pork loin in the fridge, 3 fatties (maple, sage, regular) and 6 packs of Johnsonville "skinnies" and 3# of bacon. Was gonna try spicing it up like Monty suggest on some.
Got up TH and had 25-35mph steady winds. Darn it!! Too windy for the big cooker (I live with a forest preserve clearing behind me, with no cover).
Now I could have used the Bandera, but that would have meant using about 4 bags of lump, all my apple and all my pecan. Nearly my entire supply.
So I downshifted into the Weber Smokey Mountain, which is an awesome unit for wind, because its nearly completely enclosed. I throw an old moving box around it, and it will peg at 220 for 5 or 6 hours. The downside, capacity and the fact you can't mess with meat in there (spray and mop meats)
So it was now down to the 2 breasts and the 3 fatties. Skinnies, bacon, and loin went into the freezer. Took my gas grill and set it up next to the fryer, then a sheet of plywood against that to make a lean to wind deflector.
Got the fryer up to temp, oh wait. As I was getting the oil together and grabbing the fryer pot, I let out a big Fark!! I had injected and rubbed down the whole bird, without dipping it in the pot first with water to determine the proper oil level. Did that, then re rubbed with Tony C's original.
46 minute oil bath, and all was ready. Uncle in law spent 25 minutes cutting up the birds while I grilled 2 pineapples.
Very long day, but 13 people walked away stuffed, and plenty of left overs went home with everyone!
The wind, not with standing, it sounds like you had a pretty successful cook, Bill! Don't you hate it when you forget to do the water test with the Fryer? LOL!
Anything special you use the "Grilled Pineapple" for? Sounds good!
Glad all the relatives went home fat and happy!!!!
I let others cook this year cause I have my annual Christmas Party/Barbeque coming up on the 10th at my house. 2 - Full Packer Briskets, 2 - Whole Fresh Hams and 2 - 10 lb. Butts! It'll be an All Nighter Friday the 9th! Oh yeah, I can't forget the Keg of Beer and Bottle of Patron Tequilla!!! Now THAT'S a Party!!!!!!!!!!!!!!!!!!!!!!!!!
Yeah, I'm pretty spoiled by Patron and Cabo Wabo! The other week I decided to save a little change and get Jimmy Buffetts "Margaritaville" Tequilla....................Whew, BIG mistake!!!!!!! I only do "Shots", when I'm in the mood, not mixed drinks............Man, was that stuff nasty straight. Still in the Freezer, as a matter of fact...........probably stay there! LOL!
Pineapple's are abundant and cheap here, I'll have to try them soon!