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ldkelley
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Post subject: Re: Grill Smoke Turkey - looking for a reliable recipe  Posted: Wed Nov 20, 2013 8:05 am |
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Joined: Tue Dec 23, 2008 8:06 pm
Posts: 935
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I decided not to Google it just in case, so thanks for the definition! It is in the 80's here - grilling season is really just getting started. It is hard to cold smoke when it is 97 degrees out in summer. Cold front coming in this weekend - it will be 68 degrees Saturday night.  --Lisa
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JesBelle
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Post subject: Re: Grill Smoke Turkey - looking for a reliable recipe Posted: Wed Nov 20, 2013 11:56 am |
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Joined: Fri Jan 16, 2009 7:50 pm
Posts: 2062
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Never Google an unfamiliar term. Google has a tendency to sometimes show images and brain bleach has not been invented yet. Urban Dictionary is text-only for a reason.
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Amy
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Post subject: Re: Grill Smoke Turkey - looking for a reliable recipe Posted: Wed Nov 20, 2013 12:00 pm |
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
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Amy wrote: Yes, but on a smoker.
Amy Tim, I wasn't trying to be a wise ass, I've just never smoked on a Weber. Amy
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Tim
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Post subject: Re: Grill Smoke Turkey - looking for a reliable recipe Posted: Wed Nov 20, 2013 2:56 pm |
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Joined: Tue Aug 11, 2009 6:36 am
Posts: 894
Location: Springfield, IL
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[/quote]
Tim,
I wasn't trying to be a wise ass, I've just never smoked on a Weber.
Amy[/quote]
Aside from the oxymoron, a Weber kettle is a fine smoker so long as you are not cold smoking. It is incredibly easy to smoke at a consistent 225F on up. It requires a large heat sink with limited charcoal with a firebrick dam to eliminate radiant heat from the charcoal.
I was thinking about 275 degrees with pecan wood smoke and a cold turkey for about an hour. Then finish by grill roasting at 325 using butter to prevent the skin from vulcanizing.
Tim
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cmd2012
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Post subject: Re: Grill Smoke Turkey - looking for a reliable recipe Posted: Wed Nov 20, 2013 5:12 pm |
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Joined: Thu Oct 06, 2011 7:53 pm
Posts: 946
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SilverSage wrote: cmd2012 wrote: Yeah, I miss Texas. It's what I get for being married to a Pegger. As I often do when you guys use terms with which I'm unfamiliar, I googled 'pegger', and I really don't think that's what you meant!   Oh no! Although that does explain a few things.... Of course, now I'm wondering how many people in Winnipeg know that the other definition exists....and more to the point, whether being the coldest city on earth (with a population of more than 600,000) might have led to those other goings on. After all, there's not much else to do when it's 30 below. Suddenly all of those sausage shops are taking on a new light....
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Carey
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Da Bull Man
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Post subject: Re: Grill Smoke Turkey - looking for a reliable recipe Posted: Mon Dec 02, 2013 4:36 pm |
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Joined: Fri Dec 19, 2008 11:21 am
Posts: 1403
Location: Six Shooter Junction, Texas
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I made the smoked turkey recipe. (In addition to a fried and baked turkey)
Brined it for two days. Tasted just like a smoked brined turkey. Not hint of Maple, garlic, bay, nuttin. Maybe I need to do the four day soak instead.
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To do is to be [Descartes] To be is to do [Voltaire] Do be do be do [Sinatra].
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jeanf
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Post subject: Re: Grill Smoke Turkey - looking for a reliable recipe Posted: Mon Dec 02, 2013 8:08 pm |
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Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1884
Location: Near Toronto, Ontario, Canada
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Tim wrote: snip I'm looking for a recipe for smoked turkey that doesn't turn our rubbery skin.
snip I've heard of turning a stomach, but this is a new one on me. 
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Tim
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Post subject: Re: Grill Smoke Turkey - looking for a reliable recipe Posted: Tue Dec 03, 2013 3:48 pm |
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Joined: Tue Aug 11, 2009 6:36 am
Posts: 894
Location: Springfield, IL
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Frfank,
I was sceptical about that brine based on the eGullet Culinary Institute's course on the science of brining. Just like you, I was extremely disappointed in the brine and will use salt/sugar in the future.
On the other hand, my smoking formula in the Weber kettle worked magic. Yes, there was no rubbery skin to turn my stomach. The pecan provided nice smoke for an hour providing a mahogany skin. We oiled and raised the temp for an hour with breast down. A really nice bird.
My second bird was a Judy Bird recipe. It was wonderful and a fitting memory of her legacy.
tim
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