AZ Barbeque.com

Poll

How do you plan on cooking your Turkey this year?

Traditionally in the Oven
36.4%
8 (36.4%)
Deep Fried
27.3%
6 (27.3%)
Smoked
22.7%
5 (22.7%)
On the Grill
13.6%
3 (13.6%)

Total Members Voted: 19

Voting closed: November 27, 2011, 10:09:14 pm


How are you cooking your Turkey this year?

Discussion started on

Mike (AZBarbeque)

  • Karma: 171
With Thanksgiving this week, how do you plan on cooking your Turkey?

One year I did one Traditional, Smoked & Deep Fried.  I loved them all.

What's your favorite??
#1 - November 22, 2011, 10:09:14 pm
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

Crash

  • Karma: 20
We'll be smoking two 16lb birds (unfortunately, enhanced) after a brine.  One will be smoked with peach, the other apple and possibly a bit of cherry.  We'll probably be smoking at around 280ish.

We've brined enhanced turkeys before and they do come out amazing as long as you cut the salt in the brine a bit.
#2 - November 22, 2011, 10:14:36 pm
I love animals.  They're delicious!
VRM Pit Crew

Mike (AZBarbeque)

  • Karma: 171
Sounds amazing Crash, especially with the Fruit woods.  Make sure to post up some pictures after for us all to enjoy..  ;)
#3 - November 22, 2011, 10:17:24 pm
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

route66

  • Karma: 8
I am trying to sous vide a turkey this year as well as my usual 50 bird smoke for others. Everything I have played with sous vide has been pretty amazing and am curious how the bird will turn out after 48 hours in hot water followed by a quick fry for color. I will keep you posted!
#4 - November 22, 2011, 10:46:50 pm

Mike (AZBarbeque)

  • Karma: 171
Wow, interesting Method Brandon, I bet it is one of the most Juicy ones ever.

If you can, post up your results & photos after, I would enjoy hearing the recap...  ;)
#5 - November 22, 2011, 11:36:49 pm
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

Crash

  • Karma: 20
I am trying to sous vide a turkey this year as well as my usual 50 bird smoke for others. Everything I have played with sous vide has been pretty amazing and am curious how the bird will turn out after 48 hours in hot water followed by a quick fry for color. I will keep you posted!
Sous vide is definitely the "new" biggest thing in the culinary world (at least in my world).  I'd like to hear updates as well Brandon.  Best of luck dude.
#6 - November 23, 2011, 12:03:07 am
I love animals.  They're delicious!
VRM Pit Crew

toys4dlr

  • Karma: 5
Doing 15 turkey's this year, going to smoke at 275 with a hickory and cherry blend.  also doing cornbread and sausage stuffing, mashed taters, gravy, cranberry and horseradish relish, creamed corn, and green bean casserole.

yummy, getting hungry right now 
#7 - November 23, 2011, 10:21:28 am
Toys 4 BBQ'N
Competition BBQ Team - Anthem, Arizona

Comfort is King with our team

Q-TO-U-BBQ, Anthem AZ
North Valley Magazine's Reader's Choice Best BBQ for 2010 and 2011

Mark

  • Karma: 23
Sounds tasty, David. :P That cranberry & horseradish relish sounds particularly distinctive!
#8 - November 23, 2011, 10:29:22 am
Mark Motta
Meatier Creator

toys4dlr

  • Karma: 5
Thanks Mark,

It is really good.  It is Karyn's design and I really don't know what all is in it.  Fresh cranberries, sour cream, sugar, horseradish and a couple other things.  Into the food processor and whammm.  Man is it great on those left over Turkey Sammies.   :P

#9 - November 23, 2011, 10:59:02 am
Toys 4 BBQ'N
Competition BBQ Team - Anthem, Arizona

Comfort is King with our team

Q-TO-U-BBQ, Anthem AZ
North Valley Magazine's Reader's Choice Best BBQ for 2010 and 2011

Gizzy's Smokin Crew

  • Karma: 1
This year we'll be at relatives house on my wife's side so it's going to be oven roasted. My favorite way is smoked with apple and cherry wood chips at around 250-280 seasoned with a homemade rub. I also put it over a drip pan filled with beer to keep it moist and spray with apple juice
#10 - November 23, 2011, 01:06:33 pm
Gizzy's Q'N Crew......"FANG" Tastic BBQ
Brinkman Pitmaster Deluxe
Weber Genesis Gas Grill

azchoctaw1

  • Karma: 0
Fried the Bird but cannot get the video on here as of yet!
Elijah
#11 - November 27, 2011, 01:13:19 pm
Middle name "Elijah" means "God of Fire" that is why I BBQ!!!!!!

skou

  • Karma: 0
Thanks Mark,

It is really good.  It is Karyn's design and I really don't know what all is in it.  Fresh cranberries, sour cream, sugar, horseradish and a couple other things.  Into the food processor and whammm.  Man is it great on those left over Turkey Sammies.   :P



Sounds a lot like the "Mama Stamberg's cranberry relish" that my brother found a few years ago.  Still my favourite cranberry anything.

steve
#12 - November 27, 2011, 02:34:58 pm
Currently cooking with a newly built UDS,(thanks to Skouson, my brother) which is my current best smoker.  I've also got a Weber Performer, also from Sterling.  My brothers think I'm CRAZY.  (Strangely, they're right.)

route66

  • Karma: 8
The sous vide turkey experiment turned out fantastic, the most moist turkey I have ever cooked. I did de-bone the turkey and just used my chicken rub with a little sage and tarragon without brining. I think next time I will try a citrus brine, a short low temp smoke then sous vide. Here is a link to my experiment and pictures.  
http://www.facebook.com/media/set/?set=a.228260967219006.59316.132776036767500&type=1&l=4ece47dea8
#13 - November 27, 2011, 06:17:00 pm
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« Last Edit: November 27, 2011, 10:29:11 pm by route66 »

Mike89t

  • Karma: 0
I smoked my turkey this year and it turned out fantastic!  I removed the back of the turkey and Brined it in a apple cidar / citrus brine.  So juicy and tender with a wonderful smokey flavor.
#14 - November 29, 2011, 02:12:19 pm

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