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Topic: CFB 51 Cookbook, equipment discussion, techniques
(Read 137718 times)

utee94 · « **Reply #336 on:** November 26, 2019, 09:06:35 AM »

Quote from: 847badgerfan on November 26, 2019, 08:17:05 AM

This is true, but if the salt is already in it, you're OK. I cut down to about 1/3 of the salt Mr. Brown calls for. Oh, and I never bought a pre-brined turkey again.

As for drying, yes, it's key. I do exactly as you do, except that before final prep, I use a fan to further blow it dry. I do this while I prep the aromatics. Then you start that thing out at 500 for 30 minutes. Drop to 325, stick a probe in it, and let it rip.

I'm not doing anything this year though. We are travelling to see Mrs. 847's family in AZ for the first time ever. I'm sure I'll be eating dry turkey with lots of gravy.

There had better be gravy. And no Stovetop.

Amen, brutha!

And yeah, on the smoker I can't really start out at 500 and drop to 325, that would take a couple hours to make that temp change.

I just go around 300-325 'til it's done (usually around 2.5-3 hours for my 12-14 lber after spatchcocking). I'll pull at 165 in the breast which probably has me a bit over 17- in the leg and thigh, which is good for the dark meat. I also cover the breast in foil if they hit the color I want before they hit the right temp, and once I even threw some ice bags onto the breast because it was cooking a lot faster than the legs. This is not really a problem after spatchcocking though.

FearlessF · « **Reply #337 on:** November 26, 2019, 10:32:59 AM »

Quote from: GopherRock on November 25, 2019, 09:46:18 PM

So the bird says it's a "Basted young turkey marinated with up to 9.5% of turkey broth, phosphate, sugar, and flavoring"

Methinks brining is unnecessary.

I checked my "Honeysuckle White" turkey. Very similar.

I will still brine Alton Brown style, but cut some of the salt.

I feel the aromatics are more important to the flavor

847badgerfan · « **Reply #338 on:** November 26, 2019, 11:07:07 AM »

And never, ever stuff the bird with anything but aromatics. Onions, apples, cinnamon and rosemary sprigs, at a minimum.

Check with the Flavor Bible for other possibilities.

This is a must-have book, by the way.

https://www.amazon.com/dp/B001FA0P86/ref=dp-kindle-redirect?_encoding=UTF8&btkr=1

(please search through this site if you're going to buy this)

utee94 · « **Reply #339 on:** November 26, 2019, 11:12:49 AM »

Just a quick follow-up, if your turkey says something like, "may contain up to 5% water" that's not the pre-brined one. It's the ones that mention the other ingredients like sugar, phosphate, flaovrings, etc. that are pre-brined or pre-injected.

As for aromatics, I don't worry with them too much on BBQ'd bird. They really don't make it through the multiple hours of smoke. All that really makes it through is the salt and sugar.

Same thing goes for complex rubs with a lot of herbs in them. For a brisket or pork butt spending 12 hours on the smoke, salt and pepper are really the only flavors that make it through. Sugar will make it through the smoke, too, if your temps are low enough. But if you're smoking at higher temps 325 and above, then you run the risk of burning the sugar in the rub, which is one reason I never use it.

utee94 · « **Reply #340 on:** November 26, 2019, 11:15:26 AM »

Of course I just realized I don't have any celery or carrots for my mirepoix that I'll use to make turkey stock from the neck and backbone today, so back to the store I go...

FearlessF · « **Reply #341 on:** November 26, 2019, 12:26:10 PM »

this isn't the best day to go to the store

especially here in the great white north

1-3 inches of snow expected this afternoon starting at 1pm, 3-5 more inches overnight. 25-30mph wind with gusts over 40

some folks panick

FearlessF · « **Reply #342 on:** November 26, 2019, 12:31:15 PM »

Quote from: GopherRock on November 25, 2019, 09:46:18 PM

So the bird says it's a "Basted young turkey marinated with up to 9.5% of turkey broth, phosphate, sugar, and flavoring"

Methinks brining is unnecessary.

Make any occasion a special event with a delicious Honeysuckle White® frozen whole turkey—the first raised without growth-promoting antibiotics at a price comparable to conventionally raised turkeys. They’re pre-basted for exceptional flavor. Whether it’s a special occasion or you just want a meal to remember, make it great with our frozen whole turkey.

INGREDIENTS
Whole turkey, contains 9.5% turkey broth, salt, sugar, natural flavoring*

*Natural flavoring is celery and rosemary extract that is used in the brine. This does not impart a strong celery or rosemary taste.

utee94 · « **Reply #343 on:** November 26, 2019, 12:50:49 PM »

Quote from: FearlessF on November 26, 2019, 12:26:10 PM

this isn't the best day to go to the store

especially here in the great white north

1-3 inches of snow expected this afternoon starting at 1pm, 3-5 more inches overnight. 25-30mph wind with gusts over 40

some folks panick

Weather like that would shut down this city for weeks!

Store wasn't too bad, I got there by about 10:45 before lunch crowd. It'll be a mess tomorrow but we're completely done with all our shopping. Nothing but cooking and eating for the next 3-4 days.

CWSooner · « **Reply #344 on:** November 26, 2019, 09:02:20 PM »

Quote from: FearlessF on November 26, 2019, 12:31:15 PM

Make any occasion a special event with a delicious Honeysuckle White® frozen whole turkey—the first raised without growth-promoting antibiotics at a price comparable to conventionally raised turkeys. They’re pre-basted for exceptional flavor. Whether it’s a special occasion or you just want a meal to remember, make it great with our frozen whole turkey.

INGREDIENTS
Whole turkey, contains 9.5% turkey broth, salt, sugar, natural flavoring*

*Natural flavoring is celery and rosemary extract that is used in the brine. This does not impart a strong celery or rosemary taste.

That's exactly the turkey I'll be smoking tomorrow. Have to put it in the fridge after I finish, then take it down to my sister's family's place north of Dallas Thursday morning.

FearlessF · « **Reply #345 on:** November 26, 2019, 09:20:59 PM »

you could simply roast it at your sister's using the Alton Brown method - 2 1/2 hours

I'll put mine in the brine at 6pm tomorrow after work, set it in the garage overnight, pop it in the oven about 9am Thursday, ready for the table at noon

it won't taste like smoke, but it won't suck

CWSooner · « **Reply #346 on:** November 26, 2019, 10:01:26 PM »

Oh, my sister is doing THE turkey, a big one. I'm just smoking a little 12-pounder to bring something different. If I were going to cook it in the oven, there would not be much point in doing it.

I don't like the prospect of refrigerating it and reheating it, but that's what I get for offering to bring a smoked turkey. I'm not going to get up at 4:00 a.m. on Thanksgiving Day to do it.

FearlessF · « **Reply #347 on:** November 26, 2019, 10:23:56 PM »

perfect for snacking before the meal!

with a beverage while watching football!

GopherRock · « **Reply #348 on:** November 28, 2019, 08:01:08 PM »

Slow-cooked the turkey today. 6 hours at 250. Did a modified version of Andrew Zimmern's method to catch the drippings. The slow cooking meant that the meat was delicious and tender.

There is quite a bit of meat left. It's going into buffalo Turkey dip for Saturday.

Anyone else ever brought pie to a tailgate?

CWSooner · « **Reply #349 on:** November 29, 2019, 07:00:10 PM »

I smoked my 12-lb. spatchcocked turkey on Wednesday. First time to do it that way. My electronic thermometer malfunctioned, so I had to estimate the temp of the smoker and of the bird. And, erring on the safe side, I undercooked it. I had to cook it for another hour-plus in the oven at my sister's place in north DFW-Land. But it turned out good--with a great smoky taste--and so did the gravy that I made from the drippings.

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Topic: CFB 51 Cookbook, equipment discussion, techniques

utee94

Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.

FearlessF

Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.

847badgerfan

Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.

utee94

Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.

utee94

Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.

FearlessF

Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.

FearlessF

Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.

utee94

Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.

CWSooner

Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.

FearlessF

Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.

CWSooner

Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.

FearlessF

Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.

GopherRock

Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.

CWSooner

Re: Tailgate and other Recipes.... rescued from damnation- a project for all of us.