Is it a sin...FAIL update...

bigjoe · Last edited by bigjoe on Nov 26 2010; edited 1 time in total

...to move the turkey from the smoker to the oven?? Eating at 2 and the thigh is at 177deg. Into the oven set at 375deg to finish. Crying or Very sad

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k.a.m. · Posted: Nov 26 2010 Post subject:

Nope been there done it bigjoe. Smile

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USDA Monkey · Posted: Nov 26 2010 Post subject:

I've finished a smoked turkey in the oven before. No problems at all.
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Hell Fire Grill · Posted: Nov 26 2010 Post subject:

Bigjoe Its kind of like picking your nose at the bus station, some folks think its ok, some folks dont, and some folks are gonna watch ya do it.

Armageddon · Posted: Nov 26 2010 Post subject:

Beertooth · Posted: Nov 26 2010 Post subject:

As long as you started in the smoker we'll forgive you. Very Happy

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bigjoe · Posted: Nov 26 2010 Post subject:

Dang....epic FAIL... Crying or Very sad

I guess it is.

The timer thingy popped but the leg was still a lil tight at the joint, so I figgered give it about 15 more minutes. Forgot to put on the timer and things got a lil hectic in the kitchen. Yep....forgot about it till I went to stick the rolls in the oven. Crying or Very sad

Came out a lil dark n a lil dry in the breast, but still edible. I don't think I'll try brining again, it don't taste like turkey to me. I tried the 'Holiday Brine', but I think the Soy Sauce was too much. I left it soak for 20 hrs....mebbe I need to cut that in half or sumthin, I don't know. Confused

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Hell Fire Grill · Posted: Nov 26 2010 Post subject:

Hey bigjoe dont give up on it. The first time I brined a bird I used table salt and the whole family was dissapointed, but I done it again with kosher salt and it worked great. I ate the whole thing, eventually, myself because I hate to waste food. Theres lots of soups and caserols & other things you can use that meat in so dont throw it out. After the holiday I used a whole chicken to figure out what I did wrong, and now brining is the only way to go at my house.

yardman5508 · Posted: Nov 26 2010 Post subject:

around these parts people STILL talk of the year we had turkey jerky for Thanksgiving dinner. A legend.
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Shaymus · BBQ Pro Joined: 04 Apr 2006 Posts: 869 Location: Boone NC

No sin . I've had to finish in the oven. You're definitely not the first to do it.
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k.a.m. · Posted: Nov 26 2010 Post subject:

bigjoe, don't give up. It is just something your not accustomed to. It took me along time to try a bird with brine I used to be an injection man all the way. Try the brine on some chickens and perfect what you would like.
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bigjoe · Posted: Nov 27 2010 Post subject:

Yeah...I'll try diff. with Yardbird Parts...I think more simple a brine may be better. I still want the meat to taste more like what it is, just more juicy.
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RollinontheRvr · Posted: Nov 27 2010 Post subject:

I haven't tried brining yet either...sounds using whole chickens to learn on might be the ticket.
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Mrs. K.A.M. · Posted: Nov 27 2010 Post subject:

BriGreentea · Posted: Nov 27 2010 Post subject:

I like to start it out in the oven then finish it in the smoker Razz

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Grills Gone Wild · Posted: Nov 27 2010 Post subject:

I normally smoke mine to 175 in the thigh and 160 in the breast, then pull and let sit in a pan with foil on top.
What temp where you trying to get to?
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feldon30 · Posted: Nov 28 2010 Post subject:

polishdon · Posted: Nov 30 2010 Post subject:

bigjoe I reduced the soy sauce by more than half and added some apple cider to my brine as the first time I thought it was a bit salty too.

Keep experimenting.
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Poppa's PTL Club · Posted: Nov 30 2010 Post subject:

Try is as simple as 1 cup each of kosher salt and brown sugar per gallon of water (one gallon per turkey is usually fine in my container). I brine it overnight (around 12 hours) and have never had anything other than great results.
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bigjoe · Posted: Dec 01 2010 Post subject:

Thanks...gonna try it with chicken. I'll keep it simple this time, starting with salt n' sugar....
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LIAR #8...where are you???
HERE I IS!!!

I'm the lucky one. My wife married the idiot.

WEBER 'One Touch' Gold 22.5"
Robo-Smoker - upright
'The Mutt' - DPP Clone
UDS...'Trinity'