Smokin-It User Forum!
Recipes => Poultry => Topic started by: DivotMaker on November 30, 2014, 01:29:18 PM
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Finally getting the bird going! I started off with a 14 lb Honeysuckle White "Natural." Supposedly has no antibiotics, hormones or steroids...which is a good thing. It did contain a "3% solution," so I chose to brine it, just with less salt in the brine. I felt sorry for the little guy; he lost a wingtip somewhere between the farm and my kitchen, so he looks a little lopsided!
6 pm yesterday, it went for a swim in my basic poultry brine:
1 gallon cold water
1 cup Kosher salt
1 TBS granulated garlic
1 TBS onion powder
1 TBS rosemary
1 cup orange juice
I doubled the recipe, but kept just over 1 cup of kosher salt. Since I hadn't brined anything this big before, I had to get creative. I used a 3-gallon Ziploc bag, placed in a plastic tub for safety. The tub was definitely a good idea, as my bag sprung a leak in the side seam about an hour in! I ended up transferring the bird and brine straight to the tub, which was a bit of a mess.
13 hours in, I removed the turkey and rinsed it well. It then sat on a rack in the fridge, uncovered, for the next 4 hours. I filled the cavity with chopped onion, celery and carrots, rubbed with olive oil and McCormick's Roasting Rub.
She's in the smoker now, with 3 oz. of cherry. I'm running the Auber up to 275º for this one. I normally smoke poultry at 250, but wanted to try a little higher temp.
Updates to follow! :D
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The verdict is in! Quite possibly the best turkey I've ever smoked (according to the family). Pulled it out when the breast hit 165, and covered in foil until the sides were done. Although the skin pulled back, it didn't affect the juiciness of the bird. Great flavor, and very moist! I've found my "go to" trick to turkey! Total time to cook - 3:45. The Auber never got above 259 (although set to 275)...I'll have to figure that one out later!
Good turkey, and the Packs are beating New England at the half! Life is good! 8)
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Nice. Looks great.
I am going to try this with my smoked turkey today.
PS ... Briner vs Briner Jr. ... The Briner is massive but for those once a year occurrences it's worth the big boy.
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The full-size Briner is definitely on my list. Wish I'd have had one for this - the broken bag was almost a disaster! :o
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Tried my first smoked turkey today. Followed most of what DivotMaker did for his. I brined overnight, let set in the fridge for a few hours then rubbed with olive oil and used McCormicks sweet and smoky rub. Stuffed it with the onions, celery and carrots. Used 2.5 ounces of cherry and set the auber to 275. Took just under 4 hours to get the breast to 165, leg area was around 185. Turned out really good, skin was just ok, took most of it off but the white and dark meat was very moist. Couple of notes on the auber, it was really cold and when I turned it on it wouldn't come off the H on the left side of the screen. Hurried in and read on here that you have to warm the probe a little before it will start in really cold weather. Just wanted to re emphasize that here in case someone else has the same problem. Just hit it with a hair dryer for a couple minutes and it came right up. Mine got up to 269 and that was near the end of the smoke, don't think it ever got all the way to 275. One of the best turkeys I have ever eaten, the texture and moisture of the meat was incredible. Flavor profile I will play with, I didn't have a good poultry rub on hand but used what I had a bunch of. Next time will experiment with maybe adding a pepper or apple slices in with the celery and onions, not sure the carrots brought a lot of flavor.
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Nice job, Mike! Outstanding bird! ;D
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Your turkey looks great, Mike! :P
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Great looking bird there! Nice job Mike.
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Mike hit on a good point about the "mire poix;" I particularly like the carrot/onion/celery combo, but aromatics are a matter of preference. You can add things like apple, lemon slices, peppers, or pretty much any kind of fruits or veggies to the mix! Experimentation is great, and I look forward to hearing some reviews on different things in the cavity! :D
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Nice. Looks great.
I am going to try this with my smoked turkey today.
PS ... Briner vs Briner Jr. ... The Briner is massive but for those once a year occurrences it's worth the big boy.
Where do I find those? Is it better than an ice chest?
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Here is the website:
http://shop.thebriner.com/ (http://shop.thebriner.com/)
Cabelas carries these too if you have one nearby.
I almost got a Briner Jr, but ended up just getting a couple of containers in different sizes like this:
http://www.amazon.com/Camwear-Polycarbonate-Square-Storage-container/dp/B0001MRUKA/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1420660737&sr=1-3 (http://www.amazon.com/Camwear-Polycarbonate-Square-Storage-container/dp/B0001MRUKA/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1420660737&sr=1-3)
I would say it is better than an ice chest in that it is designed and small enough to fit in the fridge and it wouldn't stink up your ice chest unless you have one dedicated to brining.
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Cabela's has them on sale now at 19.99 & 29.99. $5 flat rate shipping on $99 order or free ship to store.
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Cabela's has them on sale now at 19.99 & 29.99. $5 flat rate shipping on $99 order or free ship to store.
I bought the smoker on my Cabelas credit card. That ought to have generated enough points to pay for one of those. LOL!
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I bought both sizes and some Traeger pellets for the discounted shipping. Just reading recipes and Auber instructions until the #3's come in is starting to make me crazy compulsive. The bacon recipes are driving me up a wall in anticipation.
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Man, you guys are getting set up well with both size Briners! I have the Jr., and absolutely love it. I'm going to get the big one soon - gonna have to check out my local Cabela's! Thanks for the tip on that!
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Good lookin' bird, Mike.
Question: Would it be foolhardy to crisp up the skin in the oven after the smoker, or will that dry out the meat?
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Good lookin' bird, Mike.
Question: Would it be foolhardy to crisp up the skin in the oven after the smoker, or will that dry out the meat?
Actually a lot of guys do just that, just preheat the oven to 500-550 and throw in the bird for maybe 5-10 minutes.
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Good lookin' bird, Mike.
Question: Would it be foolhardy to crisp up the skin in the oven after the smoker, or will that dry out the meat?
Actually a lot of guys do just that, just preheat the oven to 500-550 and throw in the bird for maybe 5-10 minutes.
Cool, thanks man
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Think I'll give this a go for thanksgiving this year.
One tip for the skin. If it's still not crisp, just remove it and crisp in the oven and slice it up as a side. Like turkey skin bacon. ;)
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Great idea on the skin, Jeff!
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Just want to let you know Im doing a 12.25 pounder this weekend and Ive got it sitting in your brine right how. Very similar to my typical poultry brine except you don't add sugar and thyme.
1 cup kosher salt to 2 gallons water. My bird is 8% injected but after doing some research I found that quite a few people use that same salt ratio with birds already pre-injected with that amount or more. Its going to be sitting in the brine around 48 hours so I hope Im alright in that regard.
Ill let you know how it turns out.
Kevin
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Hey Spotted Cow! Knew from your handle that you had to be from Wisconsin. I have been brining pre-injected turkeys for 15+ years, and have never ONCE had a turkey turn out too salty. I worried about it many times...that's what everyone says...it will be too salty...but never is. I don't know if there is really not that much sodium in the pre-injections in relation to the full mass of the bird, or if it doesn't really distribute through the meat, or both. It's all about achieving equilibrium anyway. And I wonder if the pre-injections are really more about adding water/weight, so the turkey will cost more.
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Hey Spotted Cow! Knew from your handle that you had to be from Wisconsin. I have been brining pre-injected turkeys for 15+ years, and have never ONCE had a turkey turn out too salty. I worried about it many times...that's what everyone says...it will be too salty...but never is. I don't know if there is really not that much sodium in the pre-injections in relation to the full mass of the bird, or if it doesn't really distribute through the meat, or both. It's all about achieving equilibrium anyway. And I wonder if the pre-injections are
really more about adding water/weight, so the turkey will cost more.
Absolutely 8) born and raised. I actually bow hunt pretty close to madtown....over in Rio but Im from the Fox Valley. I think you're spot on about the salt content. Other forums have said that the injection is saltier than any brine you're going to make so if anything it evens out the salt content in the bird. This one was free from work last year but given that my wife had purchased a 20lb giant already, this one has been sitting in the deep freeze ever since.
Pulled it out and had it sitting in the fridge since Monday and Ive used almost this exact method before for whole chickens so Im expecting some good results.
Kevin
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my wife had purchased a 20lb giant already, this one has been sitting in the deep freeze ever since.
Pulled it out and had it sitting in the fridge since Monday and Ive used almost this exact method before for whole chickens so Im expecting some good results.
Kevin
WAY too big for the smoker, Kevin, unless you are smoking in a bypassed unit higher than 250. Otherwise, put that behemoth in the oven...NOT safe to smoke a turkey that large at low temp. Way too much time in the "danger zone," between 40 and 140°. About 14 lbs is the MAX you can safely smoke at low temp.
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my wife had purchased a 20lb giant already, this one has been sitting in the deep freeze ever since.
Pulled it out and had it sitting in the fridge since Monday and Ive used almost this exact method before for whole chickens so Im expecting some good results.
Kevin
WAY too big for the smoker, Kevin, unless you are smoking in a bypassed unit higher than 250. Otherwise, put that behemoth in the oven...NOT safe to smoke a turkey that large at low temp. Way too much time in the "danger zone," between 40 and 140°. About 14 lbs is the MAX you can safely smoke at low temp.
I think the turkey Kevin speaks of putting on the smoker this weekend is the 12.25 lb one he mentioned in the previous post from 10/22? That size is perfect. The 20 lb one would be too large, but I don't think that is the one Kevin was putting on the smoker.
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Yup 12 pounder is going in the smoker. The 20# I mentioned was Thanksgiving last year (oven).
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:-[ Sorry guys...missed the post about the 12 pounder. Got distracted by the 20 lb bird! That's my story, and I'm sticking to it! :o
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:-[ Sorry guys...missed the post about the 12 pounder. Got distracted by the 20 lb bird! That's my story, and I'm sticking to it! :o
You were hyp..mo..tized!
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That's it, Kari! Actually, I was grieving that our Pack is taking a week off, and was blinded by the depression. :(
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That's it, Kari! Actually, I was grieving that our Pack is taking a week off, and was blinded by the depression. :(
The bye is always a weekend for me to get some things done. Can't do anything other than football, and football related activities and football food on Packer Sundays! ;D
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I don't have an auber, so can I smoke at 250?
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I don't have an auber, so can I smoke at 250?
You bet!
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How much time do you think it would add?
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How much time do you think it would add?
I always smoke turkeys at 250, but tried 275 on this one. I've tried the higher temps since then, but have decided I like 250. It should only add about 30 minutes (in reference to this smoke). I usually count on 4 - 4.5 hours for a bird this size.
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13 hours in, I removed the turkey and rinsed it well. It then sat on a rack in the fridge, uncovered, for the next 4 hours. I filled the cavity with chopped onion, celery and carrots, rubbed with olive oil and McCormick's Roasting Rub.
I know this is an older post but just wondering if the McCormick's Roasting Rub is still an available product. I searched their website for it(which is not the greatest) and came up empty.
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Not sure if McCormick's still makes the roasting rub, Marty...I haven't seen it lately, either! I have a big bottle of Lawry's Chicken & Poultry Rub I bought at Sam's, and it works great, too! Any poultry rub that has the "Thanksgiving" ingredients, like sage/Rosemary/thyme, will be great!