Smoked Turkey

hondabbq · October 2012

I read alot of posts about brining a turkey prior to egging it.

What is the reason for brining the turkey and is it necessary?

Mickey · October 2012

Lots of people do brine, I just find the spatchcocked turkey juicy w/o it. I am lazy.

RocEGG · October 2012

Mickey said:

Lots of people do brine, I just find the spatchcocked turkey juicy w/o it. I am lazy.

Good idea on the previous post about doing two birds. Might try that this year. I do miss the skin along with the slices of breast meat.

hondabbq said:

I read alot of posts about brining a turkey prior to egging it.
What is the reason for brining the turkey and is it necessary?

It isn't necessary, but it does result in a much more moist bird. I have found that when I don't brine the turkey, it is usually a bit dry. I started brining 4 years ago and will never go without now. Another advantage to brining is you can add some flavor to the bird, whatever you choose is infused throughout.There are a million recipes out there, I have tried a few and like Alton Brown's, but I usually experiment with it a bit each year. I also find that being able to just dump the whole bird in a big tupperware bin with the brine in it straight from the freezer simplifies my life. No separate defrosting. That of course assumes you live somewhere that is cold enough outside. I leave mine in the garage to brine/defrost til ready to cook.

SmokeyPitt · October 2012

Last year I got a brined bird from Trader Joes and spatchcocked it and it turned out really good. I think whole foods also sells the birds already brined. Just another option if you don't want to do it yourself ;).

OLD NORTH STATE BBQ CO. · October 2012

Fred the Smokin' Guitar player has an excellent instructional video on his site:

http://www.fredsmusicandbbq.com/category_s/230.htm

jlsm · October 2012

henapple said:

The only thing my wife hated about my smoked turkey was no broth...about how much broth. Should I cut up the neck, etc and add? Thanks for the help.

I generally use two quarts. I don't use the neck etc.

Little Steven · October 2012

I generally make my own stock cause the backs, necks, wings and drumsticks are on sale.

Start with turkey parts necks, backs and wings.

Roast the parts at about 350* until golden

Add mirepoix, two parts onion to one each carrot and celery

Roast until mirepoix is caramelised and bird parts are very dark.

Remove the stuff to a stockpot, I'm using a large pasta pot cause I like the strainer. and cover with cold water

Now your roasting pans are going to look like this

Add a bunch of decent white wine and boil and scrape the brown bits off.

Pour into the stock, get everything

Put some herbs in a double layer of cheesecloth, great way to use the stalks and stems

Tie with butcher twine and tuck it into the mix. I pull thiis out after an hour or so.

This will simmer for six or seven hours, I'll pull out the strainer and put the pot on a snowbank overnight.

Brownie · October 2012

Sunday I stuffed a bird with apples and cinnamon sticks and rubbed the outside with tsunami spin. (I had to lose the v rack... too tall) After cooking, I stuck it in the fridge whole. Monday I stripped the breasts (whole) and sliced for lunch meat. The legs, thighs and wings got pulled to bite size chunks and put in the freezer for turkey noodle soup at a later date. The bones and skin and other waste got boiled down to stock and was strained and then frozen as well for my soup base later. A little turkey goes a long way.

Mickey · October 2012

Little Steven "This will simmer for six or seven hours, I'll pull out the strainer and put the pot on a snowbank overnight."

You are saying you don't have to worry about a moose peeing in it <:-P

Little Steven · October 2012

I forgot to mention the lid Mickey

nolaegghead · October 2012

Thank goodness wildlife doesn't have thumbs.

Little Steven · October 2012

Moose don't but they are damn good eating!

SmokeyPitt · October 2012

Steven I'm glad to see you got your photobucket back! That looks great.

Little Steven · October 2012

SP, Wish! I just learned how to copy old posts. Still trying to contact a living being at photobucket.

Doc_Eggerton · October 2012

A little OT Little Steven, but I frequently take the chicken corpses after a cook (meaning what is left after we eat and pick all the meat we are inclined to eat off) and toss them in a pot of boiling water. Makes great stock, using stuff that we would have thrown out.

Little Steven · October 2012

Doc,

I save every bit of every bone and shell from anything I cook. I go to an Oriental market that butchers hundreds of chickens everyday and get 10lb of bones for a buck. There is an Italian Grocery not far from me that gives me all the veal bones I want for nothing. I think stockmaking is the key to good cooking. I do most of it in the winter because I can leave the stock in the garage

nolaegghead · October 2012

+1 on the stock making.

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