Spatched a #12# bird today in the Smokehouse.
This was a Jenny O bird enhanced with 9.5% solution. But I wanted to inject the bird with vegetable stock and stpp. So I mixed up 10% meat weight of Kitchen Basics veg stock with 0.5% salt and 0.25% sugar with 0.5% STPP. I warmed the stock to tepid ~90* then dissolved the phosphate, then the sugar then the salt.
No cure #1 was used in the smoking of this turkey.
I injected only about 1/4 of the solution, thinking about the already enhanced bird and glad I used caution. Then I rested the bird in the fridge over night.
This morning I fire up the smokehouse (was 15* this morning) to let it warm up and finish prep on the bird. I used this spice rub with about 1/4 stick of butter. Mixed well then carefully separated the skin from the breast and leg/thigh and rubbed the butter mixture under the skin directly on the meat.
For that I used half of the seasonings. The other half I mixed with about 1/4 cup of baking powder to rub the skin with. The BP should help crisp the skin at smoking temps.
On to the smokehouse at 225* with apple and pecan mixture of wood chunks.
At 4 hours we were 157* in the breast and 163* in the thick of the thigh.
So I turned the house down to 180* to hold the bird while we finished up in the kitchen. Meat follows behind the cooker temp by at least 15* so this holds the bird around 165* IT for another hour. It is fully pasteurized.
All cut up and juicy. Is very delicious.
plate is smoked Turkey, mashed gold potatoes with one sweet tater thrown in the mix, giblets gravy, stuffing, deviled eggs and black olives and a yeast roll.
Thanks for stopping by, God Bless each and every one of you, and Happy Thanksgiving.
This was a Jenny O bird enhanced with 9.5% solution. But I wanted to inject the bird with vegetable stock and stpp. So I mixed up 10% meat weight of Kitchen Basics veg stock with 0.5% salt and 0.25% sugar with 0.5% STPP. I warmed the stock to tepid ~90* then dissolved the phosphate, then the sugar then the salt.
No cure #1 was used in the smoking of this turkey.
I injected only about 1/4 of the solution, thinking about the already enhanced bird and glad I used caution. Then I rested the bird in the fridge over night.
This morning I fire up the smokehouse (was 15* this morning) to let it warm up and finish prep on the bird. I used this spice rub with about 1/4 stick of butter. Mixed well then carefully separated the skin from the breast and leg/thigh and rubbed the butter mixture under the skin directly on the meat.
For that I used half of the seasonings. The other half I mixed with about 1/4 cup of baking powder to rub the skin with. The BP should help crisp the skin at smoking temps.
On to the smokehouse at 225* with apple and pecan mixture of wood chunks.
At 4 hours we were 157* in the breast and 163* in the thick of the thigh.
So I turned the house down to 180* to hold the bird while we finished up in the kitchen. Meat follows behind the cooker temp by at least 15* so this holds the bird around 165* IT for another hour. It is fully pasteurized.
All cut up and juicy. Is very delicious.
plate is smoked Turkey, mashed gold potatoes with one sweet tater thrown in the mix, giblets gravy, stuffing, deviled eggs and black olives and a yeast roll.
Thanks for stopping by, God Bless each and every one of you, and Happy Thanksgiving.
