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Turkey.....my way
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Pit Boss
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PostPosted: Sun Jul 10 11 11:16 am    Post subject: Reply with quote

Bumped 5 times in 4 years. I wonder what the bump record is? Laughing
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SmokeHound
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PostPosted: Sat Sep 17 11 1:11 am    Post subject: Reply with quote

The season is right around the corner. . . . .time for a bump. . . .
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SoEzzy
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PostPosted: Sat Sep 17 11 2:43 am    Post subject: Reply with quote

If it's Dawgphan again, I might just have to give him a 51 week ban, so he can do it again next year. Wink
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allsmokenofire
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PostPosted: Wed Sep 21 11 9:02 am    Post subject: Reply with quote

SoEzzy wrote:
If it's Dawgphan again, I might just have to give him a 51 week ban, so he can do it again next year. Wink

Well...if you made it a "sticky" people wouldn't have to keep bumping it every year. Wink
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roxy
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PostPosted: Wed Sep 21 11 10:11 am    Post subject: Reply with quote

your over the 10k that most stickies have Mike.
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allsmokenofire
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PostPosted: Thu Sep 22 11 8:56 am    Post subject: Reply with quote

roxy wrote:
your over the 10k that most stickies have Mike.
...maybe you have to know the right people? Wink
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bdtracey



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PostPosted: Fri Oct 07 11 10:52 pm    Post subject: Reply with quote

Got Canadian Thanksgiving up here this weekend. I'll be giving this a go on my 21 lb bird. *INSERT FLAMES HERE*

I know 21 lbs is a bit much to be smoking but I'll just be starting the cook on my offset and then transfering to the over about 1/2 way through (kinda tough/unsafe to smoke something while at church).

I'm going to shoot for 250-275 °F cooking temperature. At 30 min/lb this gives a total smoking time of 10-11 hours...way too long to have a bird over some smoke. I'm planning on eating around 5 p.m. so work backwards with me...need to have the bird inside on the oven at 1 p.m. this gives it 3-3.5 hours in the oven @ 325°F. If I was to cook the entire bird in the oven it would take 5-5.5 hours. This means that the oven will do 60-65% of the cooking of the bird.

Therefore, if I was to smoke it 40% of the way I would need to smoke it for 4-4.5 hours (21 min/lb / 30 min/lb = 10.5 hours x 40% = 4.2 horus).

Can anyone see any issues with doing it this way?
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SoEzzy
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PostPosted: Fri Oct 07 11 11:01 pm    Post subject: Reply with quote

allsmokenofire wrote:
roxy wrote:
your over the 10k that most stickies have Mike.
...maybe you have to know the right people? Wink


You do know the right people... you just need to give me a clue, I gave up being psychic for good, a number of years ago... because I was no good at it!
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roxy
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PostPosted: Sat Oct 08 11 3:19 am    Post subject: Reply with quote

SoEzzy wrote:
allsmokenofire wrote:
roxy wrote:
your over the 10k that most stickies have Mike.
...maybe you have to know the right people? Wink


You do know the right people... you just need to give me a clue, I gave up being psychic for good, a number of years ago... because I was no good at it!


I'd say your pretty smart for a bear. Razz
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SoEzzy
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PostPosted: Sat Oct 08 11 6:15 am    Post subject: Reply with quote

Thanks roxy... I try! Wink
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DawgPhan
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PostPosted: Wed Nov 16 11 3:47 am    Post subject: Reply with quote

guess I dont need to bump this, but definitely cooking this recipe again this year.

Lucky for me I pulled sweet potato duty this year so I get to keep my turkeys for myself.
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Johnny Schmoeker
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PostPosted: Wed Nov 23 11 1:55 am    Post subject: Reply with quote

smitty81 wrote:
you take it out when the breat reaches 165?

Last time I did that, the dark mean didnt even seem close to done........



Cook a whole turkey so the dark meat reaches a 10-15 higher internal temp vs. white, in the same amount of time? Try this trick: start the white meat out colder than the dark, giving the dark time to catch up. I found it in Mad Max's Turkey & Gravy recipe (..too lazy to go find the link--Google "Mad Max's Turkey"... worth checking out for the top-notch gravy method alone). It's worked for me up to a 17* whole bird on my 18" WSM. Only downside is you can't dry rub the breast till right before you put the turkey over heat. If that doesn't bother you:
1) Take turkey out of the fridge after brining/drying, lay breast side-down atop a gallon ziploc baggie full of ice.
2) Put another quart-sized ziploc of ice inside the cavity, on the ribs (to chill breast from both sides).
Let it sit at room temp for 20-30 mins., while you rub the dark meat and prep otherwise. Just before you put the bird over heat, rub the breast with butter/olive oil and dry rub (remember to remove the "inside" ice bag...).

I've had good luck getting dark meat "done" this way without having to let the white go much past 165*. Doing 15*er Thurs. Good luck.
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EndZoneQB



Joined: 23 Nov 2011
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PostPosted: Wed Nov 23 11 11:23 am    Post subject: Reply with quote

Just realized the turkey I was given to perform this method for the first time, is a solution added turkey. Will that really turn out too salty? I've done chickens before with no problem, but never had to worry about the solutions added.

Also, do you put any seasoning underneath the skin, directly on the meat?

Looks great, I hope I can duplicate it!
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k.a.m.
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PostPosted: Wed Nov 23 11 8:37 pm    Post subject: Reply with quote

EndZoneQB wrote:
Just realized the turkey I was given to perform this method for the first time, is a solution added turkey. Will that really turn out too salty? I've done chickens before with no problem, but never had to worry about the solutions added.

Also, do you put any seasoning underneath the skin, directly on the meat?

Looks great, I hope I can duplicate it!

Around here the frozen birds we buy are mostly Jenny o's they have an 8% solution. I have not found it makes them saltier. If you over brine they will become salty so follow the brine recipe your using. I am brining a 19lber that will be in SmokinOkies Holiday brine for about 26hrs.
I hope this helps. Smile
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allsmokenofire
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PostPosted: Wed Nov 23 11 11:05 pm    Post subject: Reply with quote

EndZoneQB wrote:
Just realized the turkey I was given to perform this method for the first time, is a solution added turkey. Will that really turn out too salty? I've done chickens before with no problem, but never had to worry about the solutions added.

Also, do you put any seasoning underneath the skin, directly on the meat?

Looks great, I hope I can duplicate it!

I've never had any problem with 8% solution birds. Haven't cooked any birds with a higher solution than that.

I season under and on top of the skin.
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EndZoneQB



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PostPosted: Wed Nov 30 11 11:57 am    Post subject: Reply with quote

Thanks for the great recipe! My family LOVED it, and apparently they already volunteered me to make Christmas dinner...anything I wanted. Highest praise I've gotten!

Anyway, here's my result. Took about 5.5hours. I maxed the smoker out, it was super windy so I only got it up to 250 for most of the night. It slowly crept up as the wind died later in the evening and finished a little north of 275. I built a little foil bowl to catch some drippings to just add to the gravy. It was a subtle smoke flavor and oh man it was fantastic.



Sadly, I tore the skin as well...in the same spot.


Last edited by EndZoneQB on Wed Nov 30 11 12:14 pm; edited 4 times in total
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SoEzzy
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PostPosted: Wed Nov 30 11 11:59 am    Post subject: Reply with quote

Please read PMPNLT650pxOTLS!
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EndZoneQB



Joined: 23 Nov 2011
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PostPosted: Wed Nov 30 11 12:04 pm    Post subject: Reply with quote

SoEzzy wrote:
Please read PMPNLT650pxOTLS!


Sorry! Came here for this thread as a direct link, I hope to stick around and contribute, so won't happen again!
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Fatchef



Joined: 09 Nov 2011
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PostPosted: Wed Mar 14 12 3:45 am    Post subject: Turkey Roast with 15% solution Reply with quote

I got a raw turkey breast roast that has a 15% solution already. Instead of just roasting it I want to smoke it to ahve something different. If i brine it for the deisgnated time how will that effect the flavor since it is already got a solution? It is about a 12-13# solid meat roast, would you still cook it at about 30min per pound?

Only smoked one other time so i am still farely new. Any help would be great! Thanks.
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SoEzzy
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PostPosted: Wed Mar 14 12 4:22 am    Post subject: Reply with quote

Effectively your bird has been brined already by the 15% solution, the difficulty is if you want to brine it for another flavor, you will need a solution higher than that 15%, in fact you will need a supersaturated solution.

Then you will need to pull out more water and then pull in more solution and salt to balance the solution outside the meat, and the solution inside the cells of the meat.

You can just smoke it anyway, take it out of the packaging, dry it with paper towels, let it air dry on a cooling rack in a pan in the fridge until the skin goes a little sticky and a pellicle forms, (salt sheath), fire up the smoker and smoke it.

If you want to change the flavor up at all, you can use a flavored butter and either rub it under the skin, or warm it and inject the breasts, a garnish with some herbs and or spices, and a bunch put inside the cavity, will enhance the flavor for you during the cooking.

JM2C!
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