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BBQ Related Topics => BBQ Recipes => Thanksgiving Meal & Turkey Recipes => Topic started by: BigKen on September 22, 2011, 04:29:09 pm
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I am planning on smoking a Turkey this year. I always Deep Fry one (with guiness injection), but feel adding a second smoked one could not hurt. I read a few of the posts frm last year and from what I get, it will cook the same as if in the oven (no low temps for turkey). Would the BBQ rub we use be apropriate or does everyone prefer more traditional seasoning on a smoked turkey? Any other best practices or tips I should consider?
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Sky's the limit, Ken. Do what you want. Pretty accurate about the oven equivalence. I'd say go with your favorite BBQ rub. Butter under the skin. And BRINE, BABY, BRINE!
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one caution about brining. Many commercial birds "boast" a saline water concentrate added. (AKA pre-brined so they don't lose any water weight or actually add it.) Further brining won't do it no more nevermind. O0
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Go with a "Fresh Butterball" and brine. Tenderness/texture/moisture should score high with the family if you brine a non-basted bird.
Also, smoke it at a higher temp.....we like right around 300. Cherry and apple are good woods, but my new favorite for poultry is peach.
Best of luck.
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Crash, do you have any Hawaiian fruitwoods that you can use or is stuff like the wood from papaya or lilikoi too soft to be suitable?
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I like wrapping my bird with cheesecloth soaked in melted butter. I brine it too. I like pecan for my poultry.
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I do mostly Turkey Breasts. I have never brined. I just season it under the skin and slow smoke it (6-8 hours) over a drip pan with beer and spray occasionally with apple juice. It comes out great every time
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Yes, the cheesecloth method works great for turkey. Did one that way, and it turned out fantastic. And not the Jaybird kind of fantastik, either.
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So the takeaways I have are use fruit or nut woods. Use a fresh bird and brine. Cheesecloth soaked in butter is a good touch and should make it taste better than jaybirds, right?
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Yup. Although I bet Jaybird's turkey is as good as the rest of his cookin'...
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As long as he isn't misting it with Fantastik... :D
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Mark, there is guava wood in Hawaii which works great and also kiawe which is a mesquite variety, but it is very unlike mesquite for fuel. It really mild and and a more subtle fruity flavor. Much closer to grapevine than mesquite.
I always brine for 2 days. Get a fresh, un-salined bird. I like to use whole sprigs of herbs and leave the spices whole. I also usually use quartered oranges in the brine. As far as rubs...whatever mood I am in. You could use a cajun seasoning to go with a cornbread and andouillie stuffing. You could use a jerk rub and add some whole allspice and scotch bonnets to the brine and serve with a plantain and shrimp stuffing. You could use a southwest rub and make a chile and chorizo stuffing. What ever you like. a note on stuffings. I make a stock from the giblets and neck and add some drippings from the bird to wet the stuffing and always cook on the side. I make a rough chop of aromatics(carrot, onion, celery, garlic, rosemary and thyme sprigs) to stuff into the bird before wrapping in the cheesecloth soaked in butter.