(Deleted do to being way off) We always injected them was too big a PITA to brine several hundred lol.
I’d go with whatever Alton brown says, that guy knows food.
Wow
This has been my experience with a wet brine also. I see some say less than 24 hours. Martha Stewart told me less than 72 hours. The ones i only gave 24 hours I couldn't really tell a difference. 48hrs, is better, but pushing closer to that 72 hour mark seems to make the bird more moist and tender. I always wonder if part of the difference bird to bird is just due to the actual bird, but of the dozens I have done, the half dozen or so that only brined for 24hrs, and the un-brined turkeys I have cooked were much different.
I think people oversmoke them.Yeah.
Im not sure what people are doing that it doesnt taste good.
My smoked turkeys disappear fast.
I have to keep my cutting board in a jelly roll pan because they are so juicy.
You're not asking me but I take mine from frozen and it takes a couple of days in a "gatorade" style water cooler (no, it's never used for drinking!) - perfect size for a turkey and well insulated.
Unrelated, Tyler had the smallest strip club ive ever seen. Never been in but it can’t hold many people passed it when I traveled there for work.Have to read through all of this. I’m going to try my first turkey on the smoker next week, will be brining, spatchcocking and smoking on a Big Green Egg. Current plan is to use a brine recipe I found on the BGE site and to use post oak for the smoke.
As an aside, have any of you ever had a Greenberg’s smoked turkey out of Tyler Texas? Awesome bird, their plant burned down a year or so ago but they are back in business this year.
Greenberg
www.gobblegobble.com
He seems credible until he said it took 3 minutes to make a medium roux, every Cajun I’ve ever known would slap the shit out of him for that. That's a white roux like you use for cream gravy, medium takes 30-60 minutes usually. Dude would make gumbo that looks like coffee with creamer.+1 for AmazingRibs.com
They are my go to for any meat or cooking process I am unfamiliar with - the grilled lamb chops are PERFECT.
This is an insanely intricate write up - the biggest take away is:Grilled Or Smoked Turkey Recipe: Our Guide To A Perfect Bird
Our grilled and smoked turkey recipe and tutorial make your ordinary holiday meal extraordinary! Here's everything you need to know about making the ultimate holiday bird. We also bust some myths, discuss side dishes, and so much more!amazingribs.com
1/2 tsp Kosher salt per pound applied 12-24 hours prior to cooking - I do this to every piece of poultry and have never had anything dry. Anyone struggling with chicken breast will overcome with this step.
The second is his Simon & Garfunkel Rub with olive oil is great and crisps the skin.
Spatchcock is quick but you must temp the breast near the ribs and at the center.
We did the “gravy” but prefer a real turkey gravy from giblets. His was very good but was more broth.
Don’t know anything about Tyler beyond the turkey. My dad used to deliver the newspaper to Old Man Greenberg when he lived there as a kid back in the late 40s or early 50s.
