AZ Barbeque.com

My stand by turkey recipe

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SmoknAZ

  • Karma: 1
Your smoking temps seem just right, we are planning to do exactly the same thing...not really a time per pound, but figure about 6 hours for our 18 ponder, that's about 20 min per pound. First time doing the 48 hour brine thing so we'll see how it goes...
Thanks! ;)
#31 - November 25, 2009, 09:04:45 pm
You can't drink all day if you don't start early.

PAT YOUNG

  • Karma: 0
ROBIN, is that gloss or semigloss cheesecloth??
#32 - November 25, 2009, 09:11:13 pm

AzJohnnyC

  • Karma: 2
All I found was regular cheesecloth. I was hoping to find some monterrey jack.
#33 - November 25, 2009, 10:17:49 pm
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SmoknAZ

  • Karma: 1
All I found was regular cheesecloth. I was hoping to find some monterrey jack. DANIELS?????
#34 - November 25, 2009, 10:24:12 pm
You can't drink all day if you don't start early.

RobOConnell

  • Karma: 0
I am gonna do this again this year. It worked so well last year that I would be shot if I didnt do so again this year. LOL.
#35 - November 24, 2010, 11:16:25 am
UDS (love it most)
Pro Q
Brinkmans Smoke n Grill (now belongs to my daughter)

RudedoggAZ

All I found was regular cheesecloth. I was hoping to find some monterrey jack.

Hey Johnny, You remember writing this joke? Probably not cause it's LAME!!!! You're better than that... haha!  :D
#36 - November 24, 2010, 11:49:07 am

PackerBacker BBQ

  • Karma: 0
I have the brine on the stove as I type! And does it smell great in this house!  Question for Bear or anyone else that has done the cheesecloth tech.
What are the advantages/ disadvantages other than mess, to lay the soaked cloth flat on top of tin foil ( for easy clean up) then set the bird in the middle then just wrap it up?? Any tips would be appreciated

Have a great day everyone!

Dave
#37 - November 24, 2010, 12:19:21 pm
Wait until next year!

RobOConnell

  • Karma: 0
I did the cheesecloth method, and I gotta say its well worth it. Yes its messy, but in the end I would recommend that. The cheesecloth holds the butter in place during the cook keeping it just where you want it. I wrap mine like a mummy and place it on the grill for the smoke. I didnt use the foil though. But keep an eye on the temps, too long and it gets dry. I pull mine off at no more than 170 in the breast area.
#38 - November 24, 2010, 12:34:38 pm
UDS (love it most)
Pro Q
Brinkmans Smoke n Grill (now belongs to my daughter)

PackerBacker BBQ

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My bad, I wasnt clear.....  I wasnt gonna use the foil during the cook, just to cover the counter top, to lay the cloth on, then wrap the bird up and toss the foil.
#39 - November 24, 2010, 01:17:58 pm
Wait until next year!

lecheminant

  • Karma: 1
I followed this recipe for Thanksgiving and it turned out great.  Since I had an enhanced turkey, I only let it brine for about 18 hours.  I admit I was a little worried that there was too much clove for my taste, but it turned out perfect.  I smoked it using apple wood.  I planned on smoking it at 275, but I had a hard time getting my smoker above 250 (a cool breezy day).  Luckily it finished cooking just in time for dinner.  Again it was great.  Thanks for the recipe.  Here's a picture of the turkey right after I pulled off the cheese cloth, about 15 minutes before I pulled it off the smoker.


#40 - November 29, 2010, 03:26:53 pm
Gabe LeCheminant
Team: Cloud of Smoke
Smokers: Backwoods Party, ProQ Excel, and UDS

Trailhound

  • Karma: 1
This to good of a recipe not to be back up top this season
#41 - November 09, 2011, 08:42:01 pm
Don't over think your common sense
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bearbonez

  • Karma: 9
 Here's a little trick to keeping the mess to a minimum.. The first thing I do once the butter is melted is I open up the cheese cloth on the counter to get all the folds out. Then I start fishing one end into the pot. Once the cheesecloth is all in the pot. I then press and turn the cheesecloth till none of the cheesecloth is dry and have all the butter soaked up. Then I put the pot in the fridge and let the butter firm up. About 10 minutes is all that is needed. Now you can wrap the turkey without the butter dripping all over the place.
#42 - November 16, 2011, 05:35:05 am
David "Bear" Nunley

jmcrig

Here's a little trick to keeping the mess to a minimum.. The first thing I do once the butter is melted is I open up the cheese cloth on the counter to get all the folds out. Then I start fishing one end into the pot. Once the cheesecloth is all in the pot. I then press and turn the cheesecloth till none of the cheesecloth is dry and have all the butter soaked up. Then I put the pot in the fridge and let the butter firm up. About 10 minutes is all that is needed. Now you can wrap the turkey without the butter dripping all over the place.
Thanks, nice trick. ;D
#43 - November 16, 2011, 05:56:07 am

Trailhound

  • Karma: 1
We wrap the cheesecloth around the bird and tie it off with string. Then we don't even melted the butter just get it a little soft and put the bird on a cooking sheet use our hands to spread the butter all over the bird add the rub, and then put it in the fridge over night.

Here are some photos of the birds I did yeaterday for a office lunch turned out awesome.
#44 - November 16, 2011, 08:33:45 am
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Don't over think your common sense
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Gizzy's Smokin Crew

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Looks mighty tasty....Nice job :P
#45 - November 16, 2011, 12:27:33 pm
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