Home Made Sausage, Cured, and Smoked Meats

[beargonefishing]

I didn’t mind cheating and injecting the bird with butter, brown sugar, cajun seasoning and some dries Italian herbs. I really liked the juiciness but the hint of cajun and herbs was phenomenal.

I did my second one with this, rubbing it directly onto the meat under the skin a day before the cook, and it wad so good.

 

[edmorel]

I'm totally fine with cooking a turkey and getting great results (dry brine, spatchcock, roast has been my best results), it's just the smoking part has eluded me. I'm totally fine just never smoking another turkey, but if there's some secret there, I'd love to know it.

i never expect to get anything crispy from a smoke but possibly smoke it to just under desired temp, maybe rub skin with butter/oil and then throw in 500 degree oven for a bit while turning? That’s kind of the porchetta method, where you roast at low temps and then blast the temp for the last 15-30 minutes to crisp up the skin but obviously different than a turkey.

Im not a skin guy unless it’s fried and I think thr rwsult of a properly smoked bird outweighs the loss of crispy skin.

 

[otc]

Almost tempted to just pull the skin before cooking and fry it lol.

Did the skim method described here last year and it was crisp city

Sous Vide Turkey Breast With Crispy Skin Recipe

Sous vide turkey breast, perfectly tender and juicy every time, with a side of crackling, crispy turkey skin.

www.seriouseats.com

 

[Gibonius]

Did the skim method described here last year and it was crisp city

Sous Vide Turkey Breast With Crispy Skin Recipe

Sous vide turkey breast, perfectly tender and juicy every time, with a side of crackling, crispy turkey skin.

www.seriouseats.com

Not smoked but I'm contractually required to upvote any Kenji references. Kind of reinforcing my thought that you just don't bother with smoking if you want good skin.

That trick about using the backbone for stock is money though, I'm been doing that since I started spatchcocking the birds.

Im not a skin guy unless it’s fried and I think thr rwsult of a properly smoked bird outweighs the loss of crispy skin.

Yeah that's my conclusion for chickens, but I'm not sure about it for turkey.

 

[Piobaire]

The backbone is also good to roast off and use for making demi. Wing tips, spines, those little useless pieces of oxtail that always come in a package...anything with a ton of collagen you can brown off in the oven and simmer for 24 hours. Save them in the freezer and make 'dat demi.

 

[edinatlanta]

Almost tempted to just pull the skin before cooking and fry it lol.

Jeffrey Steingarten wrote about this. He was the one who made me realize that turkey just isn't that great. Anyway, he said he removes the skin and cooks it seperately.

 

[edinatlanta]

Also, if anyone remembers the @GrillingFool saga of however many years ago... he was on Steve Raichlen's show a few weeks ago. Made a taco out of bacon topped with smoked lobster tails.

I saw it and said: never change.

 

[edmorel]

Also, if anyone remembers the @GrillingFool saga of however many years ago... he was on Steve Raichlen's show a few weeks ago. Made a taco out of bacon topped with smoked lobster tails.

I saw it and said: never change.

i remember him, I think SFields used to bust his balls.

 

[Joffrey]

What happened with Grilling Fool? I recall digging his posts.

 

[edmorel]

What happened with Grilling Fool? I recall digging his posts.

IIRC, the cool kids of this thread mocked him for his posts, which back then included a lot of bacon. I think there was a grilled crostini post he made which some people (or maybe it was just SField) made fun of it and he probably got tired of posting here.

 

[Texasmade]

What happened with Grilling Fool? I recall digging his posts.

You pitied the Fool too much.

 

[Piobaire]

Wasn't that a L'Inc sock?

 

[venividivicibj]

Wasn't that a L'Inc sock?

Yeah, I thought Grillinfool was a sock?

 

[edmorel]

Don’t think so. He always had his own site where he posted. I think the “grillin fool” is now a few people and a full blown business.
Or do you mean SField was a sock

 

[otc]

the chili fool was the sock