Author Topic: Thanksgiving Smoked Turkey - A Reference From All, For All!  (Read 7595 times)

CUTiger80

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Re: Thanksgiving Smoked Turkey - A Reference From All, For All!
« Reply #15 on: November 24, 2015, 11:08:50 AM »
Has anyone tried covering the breast with cheese cloth to help maintain moisture, get good color and crisp the skin?  I just ordered some poultry rub & injection from Bill Cannon at Real Texas BBQ Rub.  He mentioned in his email covering with cheese cloth.  I am planning to do a couple of 6.5 lb. breasts, since we only like the white meat.
Also, I bought fresh bone-in breasts at the local grocery that appear to be in a brine mixture (Jenny-O is the brand I think).  My buddy has smoked these before and said he did not brine and they came out moist.  Just wondering what you guys think.
Ravel
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Re: Thanksgiving Smoked Turkey - A Reference From All, For All!
« Reply #16 on: November 24, 2015, 05:27:01 PM »
Has anyone tried covering the breast with cheese cloth to help maintain moisture, get good color and crisp the skin? 

I used to use this technique all the time, when I only roasted turkeys in the oven.  I would soak it in melted butter before applying to the breast.  It doesn't promote color and crispy skin, just shields the breast from the heat a little longer.  You still have to remove it, toward the end, to brown the breast.

....and that was the last time I used this.  Now that I only smoke turkeys in the SI, it is totally unnecessary.  Especially if you brine, a 250 smoker won't dry the breast meat.  Wasted effort, in my opinion.  Lazy Q turkey for me! :D
Tony from NW Arkansas
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S and M

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Re: Thanksgiving Smoked Turkey - A Reference From All, For All!
« Reply #17 on: November 25, 2015, 04:57:18 PM »
I bought a small (12 lb) frozen turkey from Kroger.  The package says "seasoned with up to 8% seasoning to insure juiciness."  My plan was to brine overnight, stuff it w/ carrots, onions, orange slices, inject it with a non sodium mix and then cook at 235 to an IT of 165, using 3 oz of apple.   Closer inspection of the lane reveals 230mg of sodium in the seasoning.   Should I still brine?  Interested in some opinions.

Thanks
HAPPY Thanksgiving to all
« Last Edit: November 25, 2015, 05:36:16 PM by S and M »
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Re: Thanksgiving Smoked Turkey - A Reference From All, For All!
« Reply #18 on: November 25, 2015, 06:27:06 PM »
I bought a small (12 lb) frozen turkey from Kroger.  The package says "seasoned with up to 8% seasoning to insure juiciness."  My plan was to brine overnight, stuff it w/ carrots, onions, orange slices, inject it with a non sodium mix and then cook at 235 to an IT of 165, using 3 oz of apple.   Closer inspection of the lane reveals 230mg of sodium in the seasoning.   Should I still brine?  Interested in some opinions.

Thanks
HAPPY Thanksgiving to all

I just put a 8%, 14 lb bird in the bath for an overnight soak.  I don't think injection is necessary, after brining.  I would also recommend smoking at 250, not 235.  Poultry doesn't need low and slow, and 250 works great.
Tony from NW Arkansas
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Mike

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Re: Thanksgiving Smoked Turkey - A Reference From All, For All!
« Reply #19 on: November 25, 2015, 06:29:22 PM »
I Found this from Jeff Phillps web site, hope it helps clear up some of the brining questions about store bought turkeys ??.......
*****Can I Brine a Store-bough Turkey?
Some folks will tell you to not brine a store bought turkey but, for the life of me, I am not sure why not. I have been brining store purchased turkeys for many years and some of them with as much as 12% solution added and it is NEVER too salty. I am not a big “salt” guy so I would not like it or recommend it if it wasn’t good.

The process they do at the factory does not result in a salty turkey.. not even faintly so. The brining you do at home does a much better job and if you follow my instructions of using 1 cup of kosher salt to 1 gallon of water for an overnight (10-12 hour) brine, it will be a more juicy, moist and tasty bird than it can ever be otherwise.

My recommendation is that you try to find a fresh, no solution added turkey if possible. If you can’t find that, then shoot for a turkey that has 8% or less solution added.

Once you do it one time, you will most likely never eat an non-brined turkey again.
Mike Z. Lincoln University, PA
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Re: Thanksgiving Smoked Turkey - A Reference From All, For All!
« Reply #20 on: November 25, 2015, 07:29:42 PM »
I Found this from Jeff Phillps web site, hope it helps clear up some of the brining questions about store bought turkeys ??.......
*****Can I Brine a Store-bough Turkey?
Some folks will tell you to not brine a store bought turkey but, for the life of me, I am not sure why not. I have been brining store purchased turkeys for many years and some of them with as much as 12% solution added and it is NEVER too salty. I am not a big “salt” guy so I would not like it or recommend it if it wasn’t good.

The process they do at the factory does not result in a salty turkey.. not even faintly so. The brining you do at home does a much better job and if you follow my instructions of using 1 cup of kosher salt to 1 gallon of water for an overnight (10-12 hour) brine, it will be a more juicy, moist and tasty bird than it can ever be otherwise.

My recommendation is that you try to find a fresh, no solution added turkey if possible. If you can’t find that, then shoot for a turkey that has 8% or less solution added.

Once you do it one time, you will most likely never eat an non-brined turkey again.

+1!
Tony from NW Arkansas
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SconnieQ

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Re: Thanksgiving Smoked Turkey - A Reference From All, For All!
« Reply #21 on: November 27, 2015, 01:02:22 AM »
I Found this from Jeff Phillps web site, hope it helps clear up some of the brining questions about store bought turkeys ??.......
*****Can I Brine a Store-bough Turkey?
Some folks will tell you to not brine a store bought turkey but, for the life of me, I am not sure why not. I have been brining store purchased turkeys for many years and some of them with as much as 12% solution added and it is NEVER too salty. I am not a big “salt” guy so I would not like it or recommend it if it wasn’t good.

The process they do at the factory does not result in a salty turkey.. not even faintly so. The brining you do at home does a much better job and if you follow my instructions of using 1 cup of kosher salt to 1 gallon of water for an overnight (10-12 hour) brine, it will be a more juicy, moist and tasty bird than it can ever be otherwise.

My recommendation is that you try to find a fresh, no solution added turkey if possible. If you can’t find that, then shoot for a turkey that has 8% or less solution added.

Once you do it one time, you will most likely never eat an non-brined turkey again.

+1!

+2! I have always brined the "solution added" turkeys, and they have never been too salty.
Kari from Madison WI "77 Square Miles Surrounded by Reality"
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