Turkey.... im sure its here but.....

Discussion in 'Poultry' started by bomccorkle, Nov 12, 2011.

  1. bomccorkle

    bomccorkle Newbie

    Im at work and don't have a lot of time to peruse the search results. Anyone have any pointers on smoking a bird and keeping it moist?? Brine, injection, some sort of stuffing, etc...????
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Brining is a Great way to tenderize, add moisture and pull flavors into the bird. I don't inject but many here do. Stuffing a bird with anything but some loosely placed aromatic vegetables and/or Herbs is Dangerous at the low temps 225-300*F we smoke at...Mixing Rub with Butter or Olive oil is effective rubbed under and on the Skin, adds flavor and helps with browning the skin...JJ
     
  3. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    What JJ said, although I do inject with butter & chicken broth sometimes.
     
  5. bomccorkle

    bomccorkle Newbie

    Thanks for the help guys next question, how long to brine a whole bird??
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I would brine it for 24 hours. You can even go longer if you want.
     
  7. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    So far all good info. DO NOT stuff with traditional dressing. Even when I bake mine I just jam some whole onion, whole garlic clove. Rosemary twig or two and that's it. Take the drippings and add them to the dressing. When you inject, and like Al said, use some butter in your liquid. The butter will cool in the bmeat and help keep your injecting fluid from running back out right away. Jeff has a recipe for a cranberry brine on the main website. I did it and it came out very good. I had to convince my inlaws that purple is a normal color for turkey..lol. I also do all my turkeys, baked or smoked, upside-down. This let's all that fat in the back run down hill and self baste the breast.. Good luck.
     
  8. teeznuts

    teeznuts Master of the Pit

  9. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Bumccorkle, take the turkey to 165*f in the Breast. Do not trust the therm  on the Smoker. Get a 'Pocket therm.' you can calibrate with boiling water.
     
  10. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Another good point. If your bird comes with a thermo stuck in it, pull it out and discard. Use a good thermo.
     

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