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Old 11-18-2018, 09:28 AM   #101
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Default alright tcg martha stewarts. what's your turkey tidbits and how-to's.

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Originally Posted by daturbosix View Post
anyone have the charbroil big easy oil-less fryer?
im thinking of picking one up. it seems soo easy!!

https://www.amazon.com/Char-Broil-Oi...92360552&psc=1

I actually have the bigger version Char-Broil 3-In-1 infrared.

Just did a turkey yesterday in this for our early Thanksgiving, it came out awesome and the family loved it. I got a 24 lbs bird and 2 - 3 lbs breasts.

The night before cooking I injected a homemade marinade, used a pint of Amber beer, stick of butter, and probably 2-3 tablespoons of Goya. On the outside I coated the turkey with vegetable oil and McCormick perfect rotisserie dry rub. So damn good!

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Old 11-18-2018, 10:41 AM   #102
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anyone have the charbroil big easy oil-less fryer?
im thinking of picking one up. it seems soo easy!!

https://www.amazon.com/Char-Broil-Oi...92360552&psc=1

My neighbor has one and it makes FANTASTIC turkey!
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Old 11-19-2018, 09:31 AM   #103
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Spatchcock. only way to go. ive still yet to have a deepfriend turkey that comes close.

two turkeys, both done in under an hour and a half.

this was about halfway through.

i did one on charcoal and one in propane weber.

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Old 11-19-2018, 10:18 AM   #104
 
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Deep Fried or anything I don't have to cook and get to eat.

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Old 11-19-2018, 10:25 AM   #105
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I'm surprised he didn't #Spatchcock the wood chunks
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Old 11-19-2018, 10:27 AM   #106
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Default alright tcg martha stewarts. what's your turkey tidbits and how-to's.

Anyone smoked a turkey breast and have any tips? Going to try one on Wednesday for a small dinner with my Weber bullet. Currently leaning on this for guidance:

http://virtualweberbullet.com/turkey5.html
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Old 11-19-2018, 10:29 AM   #107
 
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Anyone smoked a turkey breast and have any tips? Going to try one on Wednesday for a small dinner with my Weber bullet. Currently leaning on this for guidance:

http://virtualweberbullet.com/turkey5.html
Subscribed, planning to do one in the next couple weeks
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Old 11-19-2018, 11:31 AM   #108
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I posted the wrong link, which was for grilling not smoking. Hereís the right one.

http://virtualweberbullet.com/turkey1.html
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Old 11-20-2018, 05:08 AM   #109
 
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I picked up a 25lb Butterball at Costco after work today to cook this Friday. Will need to thaw it in cold water in advance because not enough time now to thaw it by just setting in the fridge!
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Old 11-21-2018, 09:14 AM   #110
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Quote:
Originally Posted by greasy View Post
I actually have the bigger version Char-Broil 3-In-1 infrared.

Just did a turkey yesterday in this for our early Thanksgiving, it came out awesome and the family loved it. I got a 24 lbs bird and 2 - 3 lbs breasts.

The night before cooking I injected a homemade marinade, used a pint of Amber beer, stick of butter, and probably 2-3 tablespoons of Goya. On the outside I coated the turkey with vegetable oil and McCormick perfect rotisserie dry rub. So damn good!

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Wifey McBitchface just put the ax down on me doing a cajun rub.. so im going to use that mccormick rotisserie seasoning you mentioned along with the Tony chacheres creole style butter injection.
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Old 11-21-2018, 02:05 PM   #111
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Default alright tcg martha stewarts. what's your turkey tidbits and how-to's.

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Old 11-21-2018, 06:29 PM   #112
 
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i have these:


https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1

i haven't broken them just yet.
Wow holy shit. Amazing how much easier it is with a good set of shears! That was a completely different experience from last year.
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Old 11-21-2018, 08:31 PM   #113
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Very enjoyable. A little strange with traditional sides but delicious with bbq sauce. I used two fist-sized chunks of applewood but think one would have been better. A lot of smoke flavor, perhaps too much for turkey. Nice little smoke ring, and still moist in the inside - water pan was used. Was a 3-hour cook with a single breast, 4 pounds, around 225 degrees monitored by a Weber igrill. Wrapped in foil for 20 minutes after the cook. Was a fresh turkey breast, rubbed with McCormick poultry seasoning and thatís all.


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Old 11-21-2018, 08:43 PM   #114
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I think there are two keys to a great turkey.

Brine it overnight in a salt/sugar/ice water combo. Heat up the salt/sugar in a pot of water to get it to dissolve, stir, stir and then let it cool.

Take everything out of the turkey cavity and put it in a bucket or cooler. I use a cooler so it stays colder. Add ice water and the pot of salt/sugar. The turkey will gradually pull the salt in and pick up a ton of moisture.

2nd thing is putting a compound butter under the skin. I use Thyme, Sage and Rosemary. Chop up fresh herbs and add them to room temp. butter. Then I pull the skin up carefully so I don't tear it until I have separated it from the meat. Gotta use your hands for the next part, too. Grab a glop of compound butter and shove it under. Massage it to cover the breast. Once you have the inside the skin area covered, use the rest on the outside of the skin. Drizzle it with oil to protect the butter from burning.

This method adds tons of flavor to the meat. Much better than seasoning the outside. I'm going to do one turkey in the oven and one on the grill.

I'm filling the cavities with onions, lemon, salt & pepper maybe a couple of bay leaves. When I pull this stuff out, I'll put it in the gravy pan along with drippings, flour and simmer until it's ready. Taste at the end and adjust with butter/salt/pepper if necessary. I smash the gravy down to extract the flavor from the onions/lemon and then put it through a strainer for the finished product.
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Old 11-21-2018, 11:06 PM   #115
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Wow holy shit. Amazing how much easier it is with a good set of shears! That was a completely different experience from last year.
fuck yes.

glad to hear it.
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Old 11-25-2018, 12:03 PM   #116
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#spatchcockordie

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