Does low and slow make a difference with turkey?

Unknown · November 2008

I've noticed that many, if not most on here cook a turkey in the 325 range (such as the mad max turkey); and for large turkeys I can understand why (given large turkeys at low temps. could be unsafe due to the time in the danger zone.) But I'm going to be cooking a medium sized, 12-14 lb. turkey this weekend, and I'm curious if I'm any better off going low and slow (say, 210-225), or should I just cook it at a higher temp, like 325? In other words, will going low and slow make a difference for turkey as it does for other meats? Also, I plan to brine the turkey as well, but again many on here don't seem to bother.

Last year I brined and went low and slow, and it turned out great. But since so many of you don't brine and seem to cook at higher temps, I was starting to wonder if I was wasting my time.

fishlessman · November 2008

i like them done both ways, low and slow has a different texture than roasted turkey. i dont find either to be dry when cooked to the right internal temp like some might post. i use kisher frozen birds and dont brine for low and slows

Unknown · November 2008

why don't you brine for low and slows? Is it because the turkey will stay moist regardless, and thus brining only makes it taste saltier?

Bordello · November 2008

Just a word of caution on brining, if you have a frozen turkey it most likely will be injected, if you brine it you might end up with a saltyl bird. Butterball "FRESH" tukeys are injected but their frozen ones are.

I'm not sure about other brands of birds.

Good Luck,

Bordello

Unknown · November 2008

I plan on using a fresh bird. I agree that brining a frozen one would be quite salty.

Scotty's Inferno · November 2008

Hey, I learned something today! I was gonna warn him against low n slow, but you know what you're doing bro!

fishlessman · November 2008

i believe the kosher birds are brined in water and kosher salt before freezing without any additives other than kosher salt and water. i do use water and water pan while slow smoking turkey.

Bordello · November 2008

Great way to go. Just wanted to be sure you were aware of the salt thing.

Regards,
Bordello

Unknown · November 2008

One last question---since some (if not most) seem to like the taste of a roasted turkey better, perhaps I should try that instead? I've only done a few low and slows, and they've turned out great. But maybe I'm missing out on something?

Bordello · November 2008

Low & slow or higher temp, either should work fine. I'm not sure how the skin will be if done at low temps. Maybe fishless man will chime back in as it seems he does this.

When doing chicken at low temps the skin does not crisp up unless you bump the temp up at the end of the cook.

Not sure if that helps but good luck no matter how ya do it.

Regards,
Bordello

lowercasebill · November 2008

interesting facks on kosher

http://www.empirekosher.com/pdf/kosher_science.pdf

tach18k · November 2008

I do a whole turkey breast low and slow at 250 till it reaches 155 then let it reast, Turkey must be at our near 50 degrees first.

Does low and slow make a difference with turkey?

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