collapse

* Recent Posts

Beating K-State is Imperative by muwarrior69
[Today at 06:36:13 AM]


Big East Poll and NET Rankings by tower912
[Today at 06:14:28 AM]


Kohl hole o sole' mio by MuggsyB
[December 06, 2021, 08:18:14 PM]


Shaka's 2021-2022 Season Accomplishments by 1SE
[December 06, 2021, 04:53:30 PM]


2021-22 Big East Conference Results by tower912
[December 06, 2021, 04:20:07 PM]


NM by Fluffy Blue Monster
[December 06, 2021, 03:54:43 PM]


So....What are we ranked on Monday - 12/14/2020 by Nukem2
[December 06, 2021, 03:32:59 PM]

Please Register - It's FREE!

The absolute only thing required for this FREE registration is a valid e-mail address.  We keep all your information confidential and will NEVER give or sell it to anyone else.
Login to get rid of this box (and ads) , or register NOW!


Author Topic: Smoked Meats Matta  (Read 3176 times)

MUBurrow

  • All American
  • *****
  • Posts: 1235
Re: Smoked Meats Matta
« Reply #50 on: November 23, 2021, 12:29:54 PM »
Definitely +1 on brining.  Really helps retain moisture. 

I also learned from experience that less wood/smoke is more.  I have added too much wood or added wood too late in the cooking process, and ended up with a way-too-smokey bird.  Especially becuase turkey is a relatively delicate flavor, its easy to have the smoke overpower everything.  So go lighter on the smoke/wood chips than you think you should.

manny31

  • Starter
  • ***
  • Posts: 217
Re: Smoked Meats Matta
« Reply #51 on: November 23, 2021, 12:39:32 PM »
Definitely +1 on brining.  Really helps retain moisture. 

I also learned from experience that less wood/smoke is more.  I have added too much wood or added wood too late in the cooking process, and ended up with a way-too-smokey bird.  Especially becuase turkey is a relatively delicate flavor, its easy to have the smoke overpower everything.  So go lighter on the smoke/wood chips than you think you should.

Good point on the smoke. Thanks.

jficke13

  • All American
  • *****
  • Posts: 1289
Re: Smoked Meats Matta
« Reply #52 on: November 23, 2021, 12:51:47 PM »
Also fwiw, I prefer wet brines to dry brines, but that could just be because I haven't given dry brines a fair shake.

Sir Lawrence

  • Registered User
  • All American
  • *****
  • Posts: 1659
Re: Smoked Meats Matta
« Reply #53 on: November 23, 2021, 01:36:48 PM »
I've used this brine recipe for 10+ years.  Works like magic.  Plus it makes the house smell like heaven:

3 cups Apple Juice Or Apple Cider
    2 gallons Cold Water
    4 Tablespoons Fresh Rosemary Leaves
    5 cloves Garlic, Minced
    1-1/2 cup Kosher Salt
    2 cups Brown Sugar
    3 Tablespoons Peppercorns
    5 whole Bay Leaves
    Peel Of Three Large Oranges

Instructions
Combine all ingredients in a large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover.

Allow to cool completely, (easy to take outside this time of year to cool down) then pour into a large brining bag or pot. Place uncooked turkey in brine solution, then refrigerate for 16 to 24 hours.  No more than 24.

When ready to roast turkey, remove turkey from brine. Submerge turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside.

Discard brine. Remove turkey from clean water, pat dry, and cook according to your normal roasting method.

Ludum habemus.

jficke13

  • All American
  • *****
  • Posts: 1289
Re: Smoked Meats Matta
« Reply #54 on: November 23, 2021, 01:57:35 PM »
Anyone have thoughts re herb butter or olive oil on or under the skin?

Hards_Alumni

  • All American
  • *****
  • Posts: 5306
Re: Smoked Meats Matta
« Reply #55 on: November 23, 2021, 02:52:13 PM »
Anyone have thoughts re herb butter or olive oil on or under the skin?

IMO, butter pads.  Because butter > olive oil for a meal like this.

manny31

  • Starter
  • ***
  • Posts: 217
Re: Smoked Meats Matta
« Reply #56 on: November 23, 2021, 03:03:28 PM »
After the brine I was going to put some herbs under the skin. I was also thinking about laying some  bacon on top as a self-basting mechanism. Any thoughts on that? And..thanks for all the in put I appreciate it.

Skatastrophy

  • All American
  • *****
  • Posts: 4978
  • Lifetime Member
Re: Smoked Meats Matta
« Reply #57 on: November 23, 2021, 03:56:35 PM »
Also fwiw, I prefer wet brines to dry brines, but that could just be because I haven't given dry brines a fair shake.

Both wet brines and dry brines make for a juicy turkey. I dry-brined and spatchcocked my turkey last year and it was delicious, and a little easier for living in a high-rise than an immersion brine.

Dry Brine - https://www.seriouseats.com/quick-and-dirty-guide-to-brining-turkey-chicken-thanksgiving

Spatchcocked, herb-butter'd turkey - https://www.seriouseats.com/the-food-lab-how-to-make-herb-butter-roasted-turkey-thanksgiving-recipe

Edit - It helped tremendously getting a heritage bird. They are slimmer so they're easier to cook. Probably a little late to hunt one down for this year, but for anyone in Chicago - Publican takes preorders
« Last Edit: November 23, 2021, 03:58:08 PM by Skatastrophy »

ATL MU Warrior

  • All American
  • *****
  • Posts: 2308
Re: Smoked Meats Matta
« Reply #58 on: November 23, 2021, 09:16:34 PM »
After the brine I was going to put some herbs under the skin. I was also thinking about laying some  bacon on top as a self-basting mechanism. Any thoughts on that? And..thanks for all the in put I appreciate it.
Yes to bacon. I personally have never brined any turkey i have cooked and have never one come out dry. Unnecessary IMO.

real chili 83

  • All American
  • *****
  • Posts: 7884
Re: Smoked Meats Matta
« Reply #59 on: November 24, 2021, 05:20:20 AM »
Yes to wet brine. And yet to butter under the skin. I’m going to add Green Mountain’s poultry seasoning, plus black pepper to the butter this year. GMG’s poultry seasoning was a nice find for me.

Sir Lawrence, thanks for sharing your brine recipe.

Just picked up a new pellet smoker with a rotisserie. Want to try Ina Garten’s Tuscan turkey recipe on it. Might need to play with the stuffing ingredients. I will have to practice butcher knots for this one. Looks like a great recipe for a rotisserie.
« Last Edit: November 24, 2021, 05:37:52 AM by real chili 83 »

Skatastrophy

  • All American
  • *****
  • Posts: 4978
  • Lifetime Member
Re: Smoked Meats Matta
« Reply #60 on: November 24, 2021, 11:43:32 AM »
Yes to bacon. I personally have never brined any turkey i have cooked and have never one come out dry. Unnecessary IMO.

Totally up to you, but I'll argue for brineing for a sec here: Brining is partially for juiciness, but also the only way to season the meat of the bird beyond the surface.

1. Jucieness - Salt breaks down certain muscle proteins, which prevents those muscle fibers from contracting so much during cooking, which means less moisture is squeezed out
2. Seasoning - Salt (and literally none of the aromatics that people put in their brine for fun) is drawn into the bird while it's breaking down the muscle protein. This action takes a while, so a 24-48 hour brine is recommended to get some seasoning into that bird

You can crutch with an overly-salty gravy, but I prefer to have each of my ingredients on a plate seasoned well enough that they can stand alone.

jficke13

  • All American
  • *****
  • Posts: 1289
Re: Smoked Meats Matta
« Reply #61 on: November 25, 2021, 08:38:38 PM »
Hey SirLawrence, I did (mostly) your brine and the turkey turned out great. Thanks.

FWIW I suppe 1/2 cup of maple syrup for 1/2 cup of brown sugar because I ran out of brown sugar. That was the main deviation.

Sir Lawrence

  • Registered User
  • All American
  • *****
  • Posts: 1659
Re: Smoked Meats Matta
« Reply #62 on: November 25, 2021, 09:14:44 PM »
Hey SirLawrence, I did (mostly) your brine and the turkey turned out great. Thanks.

FWIW I suppe 1/2 cup of maple syrup for 1/2 cup of brown sugar because I ran out of brown sugar. That was the main deviation.

I like your modification!  Glad it worked out.
Ludum habemus.