Turkey N Beer in the Morning

Discussion in 'Poultry' started by albertahab31, Apr 27, 2013.

  1. Put my first turkey on at 6am today. Hoping for super juicy bird pics soon... Well like 12 hours soon.

    Injected beer, garlic olive oil and cayenne into it and rubbed ground salt and pepper with garlic cloves and oil under the skin and inside the cavity last night

    Wrapped in a cheese cloth this morning and spraying with a beer, chicken stock and oil mop about once an hour. Will take cheese cloth off at hour 7

    12.4 lb bird at 200 - 250 on my WSM

    Any words of advice from you masters out there? Will this be a playoff hockey feast or a 6 pm tonight ordering pizza and liking my wounds kind of night?

  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    200*F is a little low although the bird is small enough to get above 140*F in 4-5 hours. Try to keep the temp above 225*F. At that temp you are looking at 6-8 hours. So I think you will be done early. An option, especially if you like Crisp Skin, is to take the bird to an IT of 150*F then either Foil and wrap in Towels to hold temp in a Cooler until 1-1.5 hours out or if getting close to service time, go in a 400-425*F Oven and take the IT to 165-170*F and Crisp the Skin. This makes an all around great Bird. Sounds like you are off to a good start and I like the seasoning choice...I'll throw some Recipes your way you may wish to try...JJ

    Families Favorite Brine

    1/2C Kosher Salt

    2T Paprika

    2T Gran. Garlic

    2T Gran. Onion

    2T Dry Thyme

    2T Black Pepper

    1C Vinegar (Any)

    1-11/2Gal Cold Water to cover Chix

    1/2C Brown Sugar, Optional

    1T Red Pepper Flake Optional

    Starting Two Days out...

    Mix well and Soak the Bird over night or up to 24 Hours.

    Remove the Chix, rinse if desired and pat dry with paper towels.

    Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

    This will give a crispier skin when Smokng or Roasting...

    Bubba Chix Rub

    1/2C Raw Sugar

    2T Paprika (I use Smoked if I'm just Grilling)

    1T Cayenne

    1T Gran. Garlic

    1T Gran. Onion

    1tsp Black Pepper

    1tsp Wht Pepper

    1tsp Allspice

    1tsp Bell's Poultry Seasoning or Thyme

    Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.

    Reduce Cayenne to 1teaspoon if less heat is desired.

    Smokey Turkey Gravy

    1- Lg Onion,

    4-5 Carrots,

    3-4 Ribs Celery

    3-4 Peeled Cloves of Garlic

    Toss them in a pan under the Turkey, and let the whole deal Smoke for one hour,

    THEN add 4-6 Cups Chicken Broth,

    1/2tsp Dry Thyme (4-5 sprigs Fresh)

    1/2tsp Dry Sage (2 sprigs Fresh)

    1-2 ea Bayleaf

    Finish the Smoking process to the IT you want.

    While the Turkey is resting, dump the pan juices, veggies and all into a 2-3Qt Sauce pot and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.Bring the Jus back to a simmer. Mix 2T Flour and 4T Chicken Broth for each Cup of defatted Jus. Whisk together to make a Slurry with no lumps, add a little additional Broth if needed. Whisk the Slurry into the simmering Jus, bring back to a simmer and cook 5-10 minutes to cook out the flour taste and fully thicken the Gravy. Adjust the seasoning with Salt and Pepper and serve.

    The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

    Serve the sliced Turkey with plenty of Gravy and Enjoy...
    Last edited: Apr 27, 2013
  3. Thank you for the advice on the skin, for sure want to have it crisp; should I foil it for an hour and then into the oven or just into the oven? Also I was going to let it rest for 30 min before cutting it up; any thoughts on that?
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Depends on what time you wish to eat. I really think you will be done, up to an IT of 165*F, before 6 PM. What ever time you hit 150*F pull it and foil keeping it hot in the cooler. In the Hot Oven it will take about 1 hour to finish plus the Rest time so figure accordingly. If the skin is getting too dark, back the heat down to 375*F and loosely tent the Breast with a square of Foil. Pull it out at 170*F for the rest which is beneficial to keep it juicy...JJ
  5. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Sounds like you're off to a good start...good advice from JJ.  200 is a bit low for poultry.  I usually do turkeys and chickens @250-275.  Good luck, and please post Qview...

  6. Thank you so much!!!
  7. kathrynn

    kathrynn Smoking Guru OTBS Member

    gotta show the q-views!!!!  [​IMG]

  8. Oh my please forgive me!!!! It was an amazing turkey so juicy and smokey. Big hit with all. Ended up smoking it for 7 hours at about 225 - 250 as I couldn't get the temp higher then that on WSM. Then I foiled it and put towels on top in a glass pan and into the cold oven for 3 hours. Then  45 min at 400 in the oven and lastly foiled again for another 30 min. But by this time the hockey game was on and I lost my mind watching the tv I guess and forgot to take pics for you guys. Thank you for all your advice.
  9. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Great to hear your Turkey was a Winner!...JJ

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