How do you cook your turkey?
- Thread starter joe98tj
- Start date
A new level
Active member
I cook a steak
Gumby
Member
Cook it to 170 at the thigh and rest it for at least an hour well wrapped. I use a table top roaster to keep the oven available for other things.
I have tried all the ideas- resting is the one thing that matters more than any other thing. brining, basting, breast up, breast down...... resting makes a moist bird. hehehe i said moist.
I have tried all the ideas- resting is the one thing that matters more than any other thing. brining, basting, breast up, breast down...... resting makes a moist bird. hehehe i said moist.
JeepinMaxx
Active member
I have a 14lb turkey. Serves my family of 8.
I brine the turkey overnight in a big ziplock bag in a cooler with ice.
I use Game Bird & Poultry Brine from Cabelas
On Thanksgiving morning around 9AM I remove it from the brine, dry it off, and put the turkey in a 300 degree smoker directly on the rack for 2.5 Hours uncovered
** important - the bird is hollow, NO stuffing**
After 2.5 hours I take the turkey out of the smoker and put it in a foil pan.
I cover the pan with a folded towel and let it rest for about an hour (don't use foil or the turkey will steam and make the skin rubbery)
Slice and enjoy!
Same method works without a smoker in your oven, but put a pan under it to catch the drippings.
In my case - the brine is the only seasoning. No rub, no injections, no basting, etc...
Comes out flavorful and juicy.
Smoked with Apple Wood
Mesquite
I find that the would type doesn't matter much - smoke is smoke. The brine is the key.
I've used the same method in the oven and on an offset grill in a pinch (had to split the turkey in half for the grill)
I brine the turkey overnight in a big ziplock bag in a cooler with ice.
I use Game Bird & Poultry Brine from Cabelas
On Thanksgiving morning around 9AM I remove it from the brine, dry it off, and put the turkey in a 300 degree smoker directly on the rack for 2.5 Hours uncovered
** important - the bird is hollow, NO stuffing**
After 2.5 hours I take the turkey out of the smoker and put it in a foil pan.
I cover the pan with a folded towel and let it rest for about an hour (don't use foil or the turkey will steam and make the skin rubbery)
Slice and enjoy!
Same method works without a smoker in your oven, but put a pan under it to catch the drippings.
In my case - the brine is the only seasoning. No rub, no injections, no basting, etc...
Comes out flavorful and juicy.
Smoked with Apple Wood
Mesquite
I find that the would type doesn't matter much - smoke is smoke. The brine is the key.
I've used the same method in the oven and on an offset grill in a pinch (had to split the turkey in half for the grill)
gorilla_skater
Moderator
Same, going to my brother inlaws in New Hartford.
A new level
Active member
Wife and I are the only ones from both families that can cook so that doesn’t work for me
YJScrounge
Moderator
Randy generally does ours and the Boy can roast/smoke a bird...
This year, went to Nell's Butcher and had them smoke one for us. I picked it up today. Will provide update after tomorrow.
This year, went to Nell's Butcher and had them smoke one for us. I picked it up today. Will provide update after tomorrow.
A new level
Active member
JeepinMaxx
Active member
Mine's out of the smoker resting
That looks awesome!
