alright tcg martha stewarts. what's your turkey tidbits and how-to's.

[Yaj Yak]

fwiw this was the quote as to why i didn't go with a wet-brine.

The Quick and Dirty Guide to Brining Chicken or Turkey | Serious Eats

I vastly prefer dry-brining. A traditional brine will plump up your turkey with moisture, but that moisture is mainly water, leading to a turkey that tastes watered down. A dry brine, on the other hand, helps a turkey retain its natural moisture without adding any excess liquid, which leads to more intensely flavored end results.

Adding baking powder to a dry brine can also improves your turkey skin. Not only does the baking powder work to break down some skin proteins, causing them crisp and brown more efficiently, but it also combines with turkey juices, forming microscopic bubbles that add surface area and crunch to your skin as it roasts.

The Food Lab: The Truth About Brining Turkey | Serious Eats

Secondly, brining robs your bird of flavor. Think about it: your turkey is absorbing water and holding on to it. That means that that extra 30 to 40% savings in moisture loss is not really turkey juices—it's plain old tap water. Many folks who eat brined birds have that very complaint: It's juicy, but the juice is watery.

I've seen a number of solutions (solutions, get it? haha) offered for this problem, so I decided to test them all out side by side.

The Food Lab: The Truth About Brining Turkey | Serious Eats

 

[Yaj Yak]

Im going to probably spatchcock then smoke for a lil bit then finish on charcoal

Take Your Spatchcocked Turkey to the Grill for Extra-Moist, Evenly Cooked Meat | Serious Eats

The Food Lab's Step-by-Step Guide to Smoking a Turkey | Serious Eats

sup [MENTION=85]EmersonHart13[/MENTION]

 

[EmersonHart13]

I do like smoked items also.

Call me when you sous vide a turkey, then I'll be impressed.

 

[Yaj Yak]

I do like smoked items also.

Call me when you sous vide a turkey, then I'll be impressed.

turkey breast would be easy enough.

whole turkey... might be interesting. unless i hack it up before hand

 

[EmersonHart13]

turkey breast would be easy enough.

whole turkey... might be interesting. unless i hack it up before hand

The whole thing, for turkey day dinner so It has to be at least 16 lbs... But probably should be more. Might require multiple cookers and a swimming pool.

LOL

 

[Yaj Yak]

The whole thing, for turkey day dinner so It has to be at least 16 lbs... But probably should be more. Might require multiple cookers and a swimming pool.

LOL

i actually don't think it would be that bad really.

issue would be presentation would suck, as well as searing...

 

[Yaj Yak]

spatchcocking mine & the grill last year was fucking amazing though, i know that much. ive yet to had a deep fried bird i was impressed by.

 

[EmersonHart13]

i actually don't think it would be that bad really.

issue would be presentation would suck, as well as searing...

I'm half joking, but half totally want to do it.

Yes. searing would be harder though. Could carve into big chunks then sear or would not work?

 

[Yaj Yak]

I'm half joking, but half totally want to do it.

Yes. searing would be harder though. Could carve into big chunks then sear or would not work?

you could, but getting the skin to remain would be thre trick i feel like

 

[EmersonHart13]

Damn stickiness.

 

[RICH17]

https://youtu.be/e5PFXhdfVT8

my plan this year

 

[boostedguy05]

i actually don't think it would be that bad really.

issue would be presentation would suck, as well as searing...

sear it with a propane tourch

 

[Yaj Yak]

sear it with a propane tourch

plenty of methods to get the heat on the bird, it's trying to sear what i would assume would be a really wet bird, with random parts of skin remaining, and not remaining.

 

[Yaj Yak]

soon.jpeg

 

[OffshoreDrilling]

tips: let grandma cook it, because no one has ever cooked a better turkey than grandma

Came in to post this, thinking it was a new thread

 

[muskie]

Brine and 425 for about 1 hour then 350 and foil breast cover until cooked through. Been doing this with roaster chickens as well but obviously less time. Juicy, crispy, flavorful and easy.

One year I'll try a fried turkey

 

[Yaj Yak]

dry brine fo lyfe

 

[Chet Donnelly]

I brine over night, get the smoker to 225 and let her rip until the thigh is about 180.

I use a simple brine:

2 gallons water
2 cups kosher salt
1 cup brown sugar

Heat some of the water up and dissolve the salt and sugar, then mix in remaining water. Cool water down. Use a large bucket and pour the brine over the bird to cover. Refrigerate to keep cold for 12 to 18 hours

 

[Bub]

I'm doing turkey in the grill this year

 

[Yaj Yak]

I'm doing turkey in the grill this year

charcoal?

 

[ragingclue]

Did wet brine with apple cider last year, it was the first time I made one brining (just baked it, nothing special). It was really good, but yeah it did taste a little watery. Based on the above, I think I'll try dry brining this year.

 

[Lord Tin Foilhat]

Boston Market is my secret

 

[Bub]

charcoal?

I'll do charcoal with my dad. I'll also do a propane bird with the wife. I'll fuck it up on my own

 

[Yaj Yak]

I'm trying charcoal this year

 

[Bub]

I'll ask my dad what he does. His always come out juicy and tasty. He's very simple.