Turkey Day Step 4 is Underway!

[The Tradition]

So, as I've mentioned in a couple of threads, we cut our turkey in half this year.

One is getting dry brined and smoked; the other is getting wet brined and roasted.

So, I cut the back out of the turkey tonight (will make stock out of that tomorrow) and the the dry brined half is happily nestled in the fridge with some cheesecloth draped over it and the other half is in a brine with sour orange quarters, rosemary and thyme sprigs, peppercorns, and a shot of soy sauce for good measure.

Now we wait....

 

[The Tradition]

So, the wet-brined bird is now drying out in the fridge.

I made the stock this evening from the turkey back, wing tips, neck, gizzards (except the liver... gave that to the cats) and some chicken wing tips I had in the freezer for such an occasion. That's getting all jelly in the fridge with the turkey halves.

Tomorrow we move on to the sides....

 

[fredjr82]

Let's be honest. These food threads are what keep you off a majority of most posters' ignore list. Can you tell us if you chose a rub fron the previous thread.

You're the type of guy with a sex tape of just YOUR ass and balls.

 

[The Tradition]

Let's be honest. These food threads are what keep you off a majority of most posters' ignore list. Can you tell us if you chose a rub fron the previous thread.

You're the type of guy with a sex tape of just YOUR ass and balls.

Yeah, I'm going back and forth between a wet rub with butter or oil. The Spruce Eats oil-based recipe sounds really yummy, but the compound butter recipe from Chuds sounds freaking awesome, too.

 

[fredjr82]

Yeah, I'm going back and forth between a wet rub with butter or oil. The Spruce Eats oil-based recipe sounds really yummy, but the compound butter recipe from Chuds sounds freaking awesome, too.

I lost interest 2 posts ago. I hope you burn them 🔥

 

[ZachJump]

So, as I've mentioned in a couple of threads, we cut our turkey in half this year.

One is getting dry brined and smoked; the other is getting wet brined and roasted.

So, I cut the back out of the turkey tonight (will make stock out of that tomorrow) and the the dry brined half is happily nestled in the fridge with some cheesecloth draped over it and the other half is in a brine with sour orange quarters, rosemary and thyme sprigs, peppercorns, and a shot of soy sauce for good measure.

Now we wait....

I just go someone else's house that is grilling steaks and skip alot of work for something everyone likes so much that once a year still seems like to much.

 

[GOHOX69]

It will still taste like ass when you make it.

 

[Funky Bunch]

 

[Aardvark86]

Mrs a just made pumpkin cheesecake. Damn it’s gonna be good.

 

[AO4IA1988]

hey @The Tradition I’m smoking our turkey in my pellet grill for first time. Do you recommend putting turkey on grates with pan underneath to catch drippings, putting directly in pan to cook in drippings, or just keep on grates, no pan. Also should I keep a small pan of water in for moisture?

 

[The Tradition]

hey @The Tradition I’m smoking our turkey in my pellet grill for first time. Do you recommend putting turkey on grates with pan underneath to catch drippings, putting directly in pan to cook in drippings, or just keep on grates, no pan. Also should I keep a small pan of water in for moisture?

Not a pellet guy, but if the cooker allows for it I would put a drip pan under the grate and the turkey directly on the grate. There needs to be some clearance for all around air flow.

For the water pan it depends on the manufacturer's recommendations for your pellet pooper. The only value I see for a water pan is that it acts as a heat sink, making it easier to control temps. You don't need that on a pellet grill. Now some say the added humidity is beneficial, but I really haven't noticed a difference. It'll get plenty humid in there if you just spritz once in awhile.

Now, if you put some water IN the drip pan, now you're accomplishing many purposes: your drippings won't burn, you won't get a big mess in your cooker, and you can use the drippings water for gravy if you wish. You could also put some vegetables in in the pan to roast along with the turkey and catch the drippings.

 

[theiacowtipper]

Homemade stock may be the biggest of time ever.

 

[The Tradition]

Yeah, I'm going back and forth between a wet rub with butter or oil. The Spruce Eats oil-based recipe sounds really yummy, but the compound butter recipe from Chuds sounds freaking awesome, too.

So, I decided to do a mash up of the two concepts. The Chud's herb butter plus stirring in the liquid ingredients in the Spruce Eats recipe (white wine, Worcestershire sauce, and balsamic vinegar) at half strength. Basically using butter instead of oil as the base, and more of it. I did not add the minced onion and garlic as I'll be dusting the bird with granulated garlic and dehydrated onion (plus pepper) after the compound butter is applied.

 

[Formerly Rockymtnole]

All this hassle and prep time just to cram your face for 12 minutes and then crash on the couch.

 

[The Tradition]

Homemade stock may be the biggest of time ever.

Huh?

 

[Urohawk]

Not a pellet guy, but if the cooker allows for it I would put a drip pan under the grate and the turkey directly on the grate. There needs to be some clearance for all around air flow.

For the water pan it depends on the manufacturer's recommendations for your pellet pooper. The only value I see for a water pan is that it acts as a heat sink, making it easier to control temps. You don't need that on a pellet grill. Now some say the added humidity is beneficial, but I really haven't noticed a difference. It'll get plenty humid in there if you just spritz once in awhile.

Now, if you put some water IN the drip pan, now you're accomplishing many purposes: your drippings won't burn, you won't get a big mess in your cooker, and you can use the drippings water for gravy if you wish. You could also put some vegetables in in the pan to roast along with the turkey and catch the drippings.

Be careful. I smoked a Turkey in my big green egg and it was amazing. The smoked Turkey gravy was not. I still get grief for it.

 

[The Tradition]

Be careful. I smoked a Turkey in my big green egg and it was amazing. The smoked Turkey gravy was not. I still get grief for it.

Yup, been there done that, too.

But Meathead claims it can work.

The Ultimate Grilled And Smoked Turkey Recipe Takes Any Holiday Over The Top

Our grilled turkey recipe and smoked turkey recipe makes your ordinary holiday meal extraordinary! Here's everything you need to know about making the ultimate holiday bird including tips for shopping, thawing, prep, injecting, cooking, gravy, and carving. We also bust some myths, discuss side...

amazingribs.com

 

[theiacowtipper]

Huh?

Sorry. Waste of Time.

 

[Fan In Black]

I'll wake up tomorrow morning. Head to the woods with my primitive bow and arrows. kill a turkey. clean it. roast it over an open fire. eat it with my hands.
Leave the carcass for the wolves.

 

[The Tradition]

Sorry. Waste of Time.

Chef Jean-Pierre is waiting for you at the Fight Bar.

 

[The Tradition]

Okay, the sweet potato casserole mixture is made and resting all covered up in the fridge. All I have to do tomorrow is make the candied pecan topping, and throw it on the smoker!

 

[ihawk in FWB]

Lol!!

 

[SoProudNole]

This thread reinforces for me how much Thanksgiving really kinda sucks:

 

[GOHOX69]

Trust me, all talk, zero action. This is a humorous thread otherwise.

 

[The Tradition]

Trust me, all talk, zero action. This is a humorous thread otherwise.

The action starts tomorrow!

 

[GOHOX69]

The action starts tomorrow!

Post photos or it didn't happen.

 

[Hawgk]

Be careful. I smoked a Turkey in my big green egg and it was amazing. The smoked Turkey gravy was not. I still get grief for it.

I’ve only tried gravy with my smoked turkey once and it was awesome. If I remember correctly, I used only the rendered grease as an addition to a simple gravy recipe. Gave the gravy a mild smoke flavor.

This year I’ve got a duck curing and plan to smoke it alongside my turkey. I’m going to make gravy from the rendered duck fat.

 

[Hawgk]

hey @The Tradition I’m smoking our turkey in my pellet grill for first time. Do you recommend putting turkey on grates with pan underneath to catch drippings, putting directly in pan to cook in drippings, or just keep on grates, no pan. Also should I keep a small pan of water in for moisture?

Water pan will help to even out hot spots on your smoker. Won’t fix them 100%, but it helps.

 

[JWolf74]

Not a pellet guy, but if the cooker allows for it I would put a drip pan under the grate and the turkey directly on the grate. There needs to be some clearance for all around air flow.

For the water pan it depends on the manufacturer's recommendations for your pellet pooper. The only value I see for a water pan is that it acts as a heat sink, making it easier to control temps. You don't need that on a pellet grill. Now some say the added humidity is beneficial, but I really haven't noticed a difference. It'll get plenty humid in there if you just spritz once in awhile.

Now, if you put some water IN the drip pan, now you're accomplishing many purposes: your drippings won't burn, you won't get a big mess in your cooker, and you can use the drippings water for gravy if you wish. You could also put some vegetables in in the pan to roast along with the turkey and catch the drippings.

This guy gets it. Couple bricks wrapped in foil allows me to drop the top rack enough to fit the bird. Will put some water in the drip pan. May put at little mirapoix in it.

 

[JWolf74]

And I think my turkey stock would cure magas of what ails them

 

[JWolf74]

All this hassle and prep time just to cram your face for 12 minutes and then crash on the couch.

*And then drive to Iowa City to watch us crush the bugeaters on black Friday .

Note-i hate the black Friday game, but love beating those inbred f***s.

 

[JWolf74]

I'll wake up tomorrow morning. Head to the woods with my primitive bow and arrows. kill a turkey. clean it. roast it over an open fire. eat it with my hands.
Leave the carcass for the wolves.

You just eating the arrow and feathers?

 

[JWolf74]

Be careful. I smoked a Turkey in my big green egg and it was amazing. The smoked Turkey gravy was not. I still get grief for it.

Smoked gravy is bad (I know... Blaspheme). Use the smoked drippings and trim and you have a winner. I like to add the leftover smoked basting compound butter

 

[GOHOX69]

Turkey is for losers. I'm going to kill some bald eagles and use the authentic ye olde brine recipe secretly used by Benjamin Franklin. I'm going to baste that schiz with peacock tears in a custom offset smoker I built in Kenya that I last used to make rhino brisket. I'll post my photographs on the world wild life federation portal. Bon ape tits to hort.

 

[The Tradition]

Post photos or it didn't happen.

Here are the turkey halves with the skin nice and desiccated after chilling in the fridge for 2-3 days. Ready to get oiled up and rubbed down!

The one in the front is the dry-brined one.

 

[Fan In Black]

You just eating the arrow and feathers?

I eat the heart to honor the spirit of the bird. Drink some blood.

 

[SeaPA]

Turkey is cooked & carved. House smells great. I am now sipping some bourbon and listening to Alice's Restaurant.

Come on in, it's around the back.
Just about a mile from the railroad track.

 

[GOHOX69]

I eat the heart to honor the spirit of the bird. Drink some blood.

I hope it was still beating otherwise useless.

 

[The Tradition]

Turkey on the Pit!

 

[The Tradition]

Gravy...