Thanksgiving Turkey advice

bgebrent · August 2017

Yes, I use the v rack. Sorry for the late reply.

da87 · August 2017

Just found the pictures - did a head-to-head last thanksgiving oven vs egg. Both done per Martha Stewart, both stuffed, neither brined. Family loves the egg turkey - was totally gone down to the bones. Only 1/3 to 1/2 of the oven bird went. Even the stuffing tasted better. Pics posted out of order, but in the middle picture the egg bird is close and oven bird in background.

Focker · August 2017

Best advice I can give for your brining method and cooking approach..

1. Use cherry, but go light, one or two fist sized chunks is plenty. Let your egg preheat for a while and burn off the nasties at target temp before tossing the bird on. The temp will drop, but don't panic, restrain from opening the vents. Temps will stabilize in 30 min or so.

2. After the gradient brine, rinse, pat, take a spoon, flip it over, and separate the skin from the meat wherever you can reach under without piercing through the skin, breasts, thighs, legs. This will help dry the skin.

3. Air dry on a rack night before. I do this for all poultry, gradient brining, injection brining, curing, or dry brining with rub.

4. Make a compound unsalted(salt is in the brine) butter with a little bit of fresh herbs, rosemary, sage...I like some roasted garlic too. Use a spoon and work it under the skin, similar to 1.

5. Steap aromatics with some water in the microwave, and fill the cavity with them. I like AB's turkey recipe (for the aromatics section), for this part. Red apple, onion, cinnamon sticks, fresh rosemary, sage(leftovers from 4.). I like to add garlic too. Have sub'd orange and ginger for the apple, really good too.

6. Keep the bird elevated from your drip pan. If they're too close, the skin will not render or cook evenly.

7. Light basting is a good thing, helps with crisping the skin and smoke flavor. Once an hr is enough.

FWIW, ice bagging the breasts is a waste of time.

Last cook, I got favorable feedback for using Plowboys Yardbird rub on the turkey instead of the compound butter, and sprayed with EVOO in the Misto to baste.

ninnymugs · August 2017

Focker said:

Best advice I can give for your brining method and cooking approach..

1. Use cherry, but go light, one or two fist sized chunks is plenty. Let your egg preheat for a while and burn off the nasties at target temp before tossing the bird on. The temp will drop, but don't panic, restrain from opening the vents. Temps will stabilize in 30 min or so.

2. After the gradient brine, rinse, pat, take a spoon, flip it over, and separate the skin from the meat wherever you can reach under without piercing through the skin, breasts, thighs, legs. This will help dry the skin.

3. Air dry on a rack night before. I do this for all poultry, gradient brining, injection brining, curing, or dry brining with rub.

4. Make a compound unsalted(salt is in the brine) butter with a little bit of fresh herbs, rosemary, sage...I like some roasted garlic too. Use a spoon and work it under the skin, similar to 1.

5. Steap aromatics with some water in the microwave, and fill the cavity with them. I like AB's turkey recipe (for the aromatics section), for this part. Red apple, onion, cinnamon sticks, fresh rosemary, sage(leftovers from 4.). I like to add garlic too. Have sub'd orange and ginger for the apple, really good too.

6. Keep the bird elevated from your drip pan. If they're too close, the skin will not render or cook evenly.

7. Light basting is a good thing, helps with crisping the skin and smoke flavor. Once an hr is enough.

FWIW, ice bagging the breasts is a waste of time.

Last cook, I got favorable feedback for using Plowboys Yardbird rub on the turkey instead of the compound butter, and sprayed with EVOO in the Misto to baste.

That's a great looking bird. Thanks for all the advice.

Thanksgiving Turkey advice

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