SaltyTiger 7,790 Posted December 23, 2020 Share Posted December 23, 2020 Doing for years with great results > Thaw turkey and pat dry with paper towel ( Prefer a turkey in 14 or 15 pound range) > Coat turkey with olive oil or butter ( prefer olive oil here) > Season with salt/pepper or other preferred seasoning > Heat Egg to approx 300 degrees and add hickory or pecan wood chunks > Place Turkey breast up on V rack in drip pan > Using digital thermometer cook to 165 degrees ( 12 to 14 min/pound ) > Rest one hour before carving 2 1 Link to comment Share on other sites More sharing options...
johnnyAU 3,630 Posted December 29, 2020 Share Posted December 29, 2020 I've had good results with similar steps. The only difference is I'll soak it in a brining solution for 12-15 hrs after fully thawed. Then rinse and pat dry and leave in fridge for a few hours. Take out and inject breasts and thighs with some sort of flavored liquid. (I like the Tony Chacheres Cajun Butter. It also comes with a syringe) Then do the olive oil and spice rubs. I have a vertical smoker, so the next time I might hang it instead. I also have tried the Spatchcock method on chicken with good results. You cut out the backbone and basically flatten it out. It cooks faster. May try it with turkey sometime. BTW, your turkey looks delicious. 1 Link to comment Share on other sites More sharing options...
RunInRed 16,397 Posted January 18, 2021 Share Posted January 18, 2021 Looks great! Link to comment Share on other sites More sharing options...
SaltyTiger 7,790 Posted November 23, 2021 Author Share Posted November 23, 2021 On 12/29/2020 at 11:00 AM, johnnyAU said: I've had good results with similar steps. The only difference is I'll soak it in a brining solution for 12-15 hrs after fully thawed. Then rinse and pat dry and leave in fridge for a few hours. Take out and inject breasts and thighs with some sort of flavored liquid. (I like the Tony Chacheres Cajun Butter. It also comes with a syringe) Then do the olive oil and spice rubs. I have a vertical smoker, so the next time I might hang it instead. I also have tried the Spatchcock method on chicken with good results. You cut out the backbone and basically flatten it out. It cooks faster. May try it with turkey sometime. BTW, your turkey looks delicious. Have a 15# turkey for Thanksgiving and my son suggested injecting and or brine. Hesitant because of the success in the past plus brining another step. I always buy Butterball and never a problem with it being moist. Experiences and suggestions please. Link to comment Share on other sites More sharing options...
johnnyAU 3,630 Posted November 23, 2021 Share Posted November 23, 2021 I have not tried smoking a turkey without both brining and injecting, although I recently heard of a guy trying it both ways and said there wasn't a noticeable difference between the two as far as juiciness and taste. I don't think you'll go wrong either way. It'll be delicious. 1 Link to comment Share on other sites More sharing options...
Barnacle 9,064 Posted November 26, 2021 Share Posted November 26, 2021 Beautiful. Usually fry mine (see below), but I really want to master the smo-fry. Tried a few years ago and failed miserably. Happy Thanksgiving, everyone! 1 Link to comment Share on other sites More sharing options...
fredst 9,064 Posted November 26, 2021 Share Posted November 26, 2021 On 11/22/2021 at 6:07 PM, SaltyTiger said: Have a 15# turkey for Thanksgiving and my son suggested injecting and or brine. Hesitant because of the success in the past plus brining another step. I always buy Butterball and never a problem with it being moist. Experiences and suggestions please. I always brine turkey to cook on the BGE. At least in my hands it makes a big difference in keeping the bird more moist on the ceramic ( do not brine the oven cooked bird). It’s an extra step but very easy 1 Link to comment Share on other sites More sharing options...
SaltyTiger 7,790 Posted November 26, 2021 Author Share Posted November 26, 2021 8 hours ago, fredst said: I always brine turkey to cook on the BGE. At least in my hands it makes a big difference in keeping the bird more moist on the ceramic ( do not brine the oven cooked bird). It’s an extra step but very easy Ended up smoking one yesterday morning, not brined. Cooked another late yesterday for sons in-laws, brined. Both great but have to give brined the edge. 1 Link to comment Share on other sites More sharing options...
Barnacle 9,064 Posted November 26, 2021 Share Posted November 26, 2021 Brine mine every time. I always buy birds which haven’t been pre-brined, which Butterball turkeys are, IIRC. 1 Link to comment Share on other sites More sharing options...
SaltyTiger 7,790 Posted November 26, 2021 Author Share Posted November 26, 2021 15 minutes ago, Barnacle said: Brine mine every time. I always buy birds which haven’t been pre-brined, which Butterball turkeys are, IIRC. Good point. Turkey I did not brine was a Butterball. The latter was not a Butterball. Hardest thing to me about fooling with Turkey is making sure it is thawed properly and carving it. Have the carving down but on holidays it is difficult to find enough space on the counters to work. Carving a turkey systematically and properly is an art like filleting a fish. To be honest not a huge turkey fan. After having once or twice I’m done with it for a quite a while. I do love the soup my wive makes with what I don’t carve off the carcass. 1 Link to comment Share on other sites More sharing options...
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