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Thanksgiving Turkey

post #1 of 93
11/10/10 at 3:52pm
Thread Starter 
Hi Guys,

thought we could use this as a place for some of the culinary masters on this board to help out with thanksgiving questions.

I am hopping on the yuppy bandwagon and buying a heritage turkey. I read today that one should cut up a turkey in order to cook it well. and that you can also brine it beforehand.

Anybody have any advice/opinions on the best way to cook a thanksgiving turkey?
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post #2 of 93
11/10/10 at 5:40pm
Quote:
Originally Posted by downwithianbrown View Post
Hi Guys,

thought we could use this as a place for some of the culinary masters on this board to help out with thanksgiving questions.

I am hopping on the yuppy bandwagon and buying a heritage turkey. I read today that one should cut up a turkey in order to cook it well. and that you can also brine it beforehand.

Anybody have any advice/opinions on the best way to cook a thanksgiving turkey?

that was that stupid article in that other paper. cutting up turkeys before roasting is only a good idea if you're doing 40 of them for restaurant service. Here
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post #3 of 93
11/10/10 at 6:30pm
Quote:
Originally Posted by foodguy View Post
that was that stupid article in that other paper. cutting up turkeys before roasting is only a good idea if you're doing 40 of them for restaurant service. Here

I will STRONGLY recommend foodguy/Judy's recipe. Turkey was amazing last year. Much easier than brining the turkey in a liquid as well.
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post #4 of 93
11/10/10 at 6:48pm
Quote:
Originally Posted by KJT View Post
I will STRONGLY recommend foodguy/Judy's recipe. Turkey was amazing last year. Much easier than brining the turkey in a liquid as well.

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post #5 of 93
11/10/10 at 7:07pm
Russ, how is this recipe all that different from just starting with a kosher, i.e., pretty much already brined, bird?
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post #6 of 93
11/10/10 at 7:08pm
I've never done it, but Judy Rodgers has a way with birds. I'd certainly trust it. Oh, foodguy is alright as well.
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post #7 of 93
11/10/10 at 7:10pm
Quote:
Originally Posted by philosophe View Post
Russ, how is this recipe all that different from just starting with a kosher, i.e., pretty much already brined, bird?
koshering is different from brining. in koshering, the birds are salted very briefly just to draw out any remaining blood, in accordance with dietary laws. there's very little, if any, seasoning (that's why you still need to salt a kosher chicken when you roast it).
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post #8 of 93
11/10/10 at 7:15pm
I shall be brining, then rubbing (detach skin and get rub under skin) then smoking at 275 until done. Here's the "holiday" brine I plan to use:

"¢1 gallon water
"¢1 cup coarse kosher salt
"¢3/4 cup soy sauce
"¢1/2 cup white sugar
"¢1/2 cup brown sugar
"¢1/2 cup honey
"¢1/2 cup apple cider vinegar
"¢4 tablespoons black pepper
"¢3 - 4 tablespoons chopped garlic
"¢1 teaspoon allspice
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post #9 of 93
11/10/10 at 7:16pm
there are a lot of brines that call for sugar. i do like some sweetness in a pork brine, but not with turkey ... to me, it makes it tastes like luncheon meat. ymmv
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post #10 of 93
11/10/10 at 7:21pm
Quote:
Originally Posted by Piobaire View Post
I shall be brining, then rubbing (detach skin and get rub under skin) then smoking at 275 until done. Here's the "holiday" brine I plan to use:

"¢1 gallon water
"¢1 cup coarse kosher salt
"¢3/4 cup soy sauce
"¢1/2 cup white sugar
"¢1/2 cup brown sugar
"¢1/2 cup honey
"¢1/2 cup apple cider vinegar
"¢4 tablespoons black pepper
"¢3 - 4 tablespoons chopped garlic
"¢1 teaspoon allspice

I smoked some extra legs/thighs we bought last year and while the flavor of the meat was great, the skin was like leather. I happen to cherish crispy bird skin, so I was disappointed in that respect. The meat went well in turkey soup though.

What's kind of smoke time do you anticipate for a whole turkey?
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post #11 of 93
11/10/10 at 7:21pm
Quote:
Originally Posted by Piobaire View Post
I shall be brining, then rubbing (detach skin and get rub under skin) then smoking at 275 until done. Here's the "holiday" brine I plan to use:

"¢1 gallon water
"¢1 cup coarse kosher salt
"¢3/4 cup soy sauce
"¢1/2 cup white sugar
"¢1/2 cup brown sugar
"¢1/2 cup honey
"¢1/2 cup apple cider vinegar
"¢4 tablespoons black pepper
"¢3 - 4 tablespoons chopped garlic
"¢1 teaspoon allspice

huh. i'm not sure i've ever seen garlic measured out in tbsps instead of cloves.
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post #12 of 93
11/10/10 at 7:22pm
Just doing a breast, but going to get a big one. I figure about 3-4 hours.
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post #13 of 93
11/10/10 at 7:30pm
i did a whole turkey on the weber for a story this year. worked great. had to add charcoal a couple of times, but that's it. used soaked wood chips and got a nice smoky flavor as well. took a couple of hours.
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post #14 of 93
11/10/10 at 7:33pm
I'll be using my Cook Shack Smokette. Going to use a few oz of hickory and a few oz of apple. Have not worked out my rub yet.
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post #15 of 93
11/10/10 at 7:47pm
Quote:
Originally Posted by Piobaire View Post
I'll be using my Cook Shack Smokette. Going to use a few oz of hickory and a few oz of apple. Have not worked out my rub yet.

I don't know if you were planning on it, but I'd be interested in seeing some photos or a write up when you do it.
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