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MOVE TURKEY TO FRIDGE! MOVE TURKEY TO FRIDGE! (1 Viewer)

E

eoMMan

Footballguy
 
Go to Whole Foods on Wednesday and buy a fresh one. And some Soprasada. Can't forget that.

 
Can you brine a frozen turkey after it defrosts? I usually cook frozen. I tried fresh once and it came out kind of dry. I was thinking of trying brining this year but I have a frozen turkey (defrosting now)

 
Anyone have any opinions on Capigoal on your antipast? I may just leave it out this year and get extra Soprasada. Maybe a little more provolone too.

 
Last edited by a moderator:
lombardi said:
Can you brine a frozen turkey after it defrosts? I usually cook frozen. I tried fresh once and it came out kind of dry. I was thinking of trying brining this year but I have a frozen turkey (defrosting now)
Click to expand...
yes, just check to make sure your solution it was frozen in is 8% Sodium or less. If not then I would not suggest brining

 
Are you guys certain on the overbrining? My recollection of Alton Brown's Good Eats episode where he brines a turkey is that he said that brining creates an equilibrium of the saltiness and water content in the turkey and in the solution. So you shouldn't be able to create meat that is overly salty unless your brining solution has too much salt to start with.

 
I place mine in a cooler in the garage on Saturday before. The garage is cool, and the cooler insulating. Come Thursday morning th eturkey is nearly thawed, but there are still hard portions and ice crystals inside the cavity.

Brining, not so much for me. Most birds come already injected with brine. on those occasions when I get an organic bird, or I shoot one myself I will brine, 8 hours, around a 4% salt solution , the solution to include some sugars, usually apple juice, but water and sugar are fine.

I like to stat the bird in the oven for the first hour or two. I find I get better skin texture if I start the bird at 325 degrees. I then move to the smoker. when I start in the smoker the skin comes out rubbery. Generally I smoke it for around 4 hours uncovered. I then tent it with foil and go another two or three hours. I find if I don't tent it that the bird takes on an unattractive hue my wife does not appreciate for her Thanksgiving table. the skin becomes nearly black. Tenting makes for more of a classic golden brown roasted color she wants.

I start my smoker with hickory and switch to apple wood around half way through. If it were just for me I would use hickory and mesquite, but others prefer if just somewhat less smoky.

 
Ditkaless Wonders said:
I place mine in a cooler in the garage on Saturday before. The garage is cool, and the cooler insulating. Come Thursday morning th eturkey is nearly thawed, but there are still hard portions and ice crystals inside the cavity.

Brining, not so much for me. Most birds come already injected with brine. on those occasions when I get an organic bird, or I shoot one myself I will brine, 8 hours, around a 4% salt solution , the solution to include some sugars, usually apple juice, but water and sugar are fine.

I like to stat the bird in the oven for the first hour or two. I find I get better skin texture if I start the bird at 325 degrees. I then move to the smoker. when I start in the smoker the skin comes out rubbery. Generally I smoke it for around 4 hours uncovered. I then tent it with foil and go another two or three hours. I find if I don't tent it that the bird takes on an unattractive hue my wife does not appreciate for her Thanksgiving table. the skin becomes nearly black. Tenting makes for more of a classic golden brown roasted color she wants.

I start my smoker with hickory and switch to apple wood around half way through. If it were just for me I would use hickory and mesquite, but others prefer if just somewhat less smoky.
Click to expand...
7 hour cook for a turkey, what are you cooking?? Godzilla Turkey

 
Tom Servo said:
Can I eat turkey at your house DW?
Click to expand...
Sure. We eat around 4:00. We may adjust that timing around the Packer game a bit. We will be watching the game, drinking single malt, and consuming seconds on everything during the game. Guests must be willing to take a cab home. No drunk driving when I over serve the booze. As host I pay for the cab.

 
Megla said:
Ditkaless Wonders said:
I place mine in a cooler in the garage on Saturday before. The garage is cool, and the cooler insulating. Come Thursday morning th eturkey is nearly thawed, but there are still hard portions and ice crystals inside the cavity.

Brining, not so much for me. Most birds come already injected with brine. on those occasions when I get an organic bird, or I shoot one myself I will brine, 8 hours, around a 4% salt solution , the solution to include some sugars, usually apple juice, but water and sugar are fine.

I like to stat the bird in the oven for the first hour or two. I find I get better skin texture if I start the bird at 325 degrees. I then move to the smoker. when I start in the smoker the skin comes out rubbery. Generally I smoke it for around 4 hours uncovered. I then tent it with foil and go another two or three hours. I find if I don't tent it that the bird takes on an unattractive hue my wife does not appreciate for her Thanksgiving table. the skin becomes nearly black. Tenting makes for more of a classic golden brown roasted color she wants.

I start my smoker with hickory and switch to apple wood around half way through. If it were just for me I would use hickory and mesquite, but others prefer if just somewhat less smoky.
Click to expand...
7 hour cook for a turkey, what are you cooking?? Godzilla Turkey
Click to expand...
17 pound bird, more or less. While that would be a long time to roast and unstuffed bird in the oven it is really minimal for smoking it. Generally it would come out undercooked in that time were it not for the oven start, and the fact that during the last hour or so I try to bring the smoker up from 225 degree to around 250 or a smidge higher.

I have never had one overcooked or dry. I have had one undercooked at that process. I believe thee undercooked one may have been still partially frozen. No worries on that one. A simple temperature reading, a quick pop in the convection oven at 400 for 45 minutes and it was good to go.

 
Last edited by a moderator:
Ditkaless Wonders said:
Megla said:
Ditkaless Wonders said:
I place mine in a cooler in the garage on Saturday before. The garage is cool, and the cooler insulating. Come Thursday morning th eturkey is nearly thawed, but there are still hard portions and ice crystals inside the cavity.

Brining, not so much for me. Most birds come already injected with brine. on those occasions when I get an organic bird, or I shoot one myself I will brine, 8 hours, around a 4% salt solution , the solution to include some sugars, usually apple juice, but water and sugar are fine.

I like to stat the bird in the oven for the first hour or two. I find I get better skin texture if I start the bird at 325 degrees. I then move to the smoker. when I start in the smoker the skin comes out rubbery. Generally I smoke it for around 4 hours uncovered. I then tent it with foil and go another two or three hours. I find if I don't tent it that the bird takes on an unattractive hue my wife does not appreciate for her Thanksgiving table. the skin becomes nearly black. Tenting makes for more of a classic golden brown roasted color she wants.

I start my smoker with hickory and switch to apple wood around half way through. If it were just for me I would use hickory and mesquite, but others prefer if just somewhat less smoky.
Click to expand...
7 hour cook for a turkey, what are you cooking?? Godzilla Turkey
Click to expand...
17 pound bird, more or less. While that would be a long time to roast and unstuffed bird in the oven it is really minimal for smoking it. Generally it would come out undercooked in that time were it not for the oven start, and the fact that during the last hour or so I try to bring the smoker up from 225 degree to around 250 or a smidge higher.
Click to expand...
Umm no, 7 hours for a 17 LB bird is way toooo long.

It takes around 3.5- 4 hours to reach an internal of 145-150 (white)165-170(dark) at a temp range of 225-250.

Either you are cooking at a way too low temp, anything less than 200 is not recomended for poultry, or the lenght of time has to do with moving it from the oven to the smoker, perhaps the bird cools a bit but I can't see it cooling enough for an additional 3 hours of smoking especially after it has an hour of oven heat on it.

BTW, if you want a crispy skin on your smoked turkey dry brine for 3 days and then smoke

 
Megla said:
Ditkaless Wonders said:
Megla said:
Ditkaless Wonders said:
I place mine in a cooler in the garage on Saturday before. The garage is cool, and the cooler insulating. Come Thursday morning th eturkey is nearly thawed, but there are still hard portions and ice crystals inside the cavity.

Brining, not so much for me. Most birds come already injected with brine. on those occasions when I get an organic bird, or I shoot one myself I will brine, 8 hours, around a 4% salt solution , the solution to include some sugars, usually apple juice, but water and sugar are fine.

I like to stat the bird in the oven for the first hour or two. I find I get better skin texture if I start the bird at 325 degrees. I then move to the smoker. when I start in the smoker the skin comes out rubbery. Generally I smoke it for around 4 hours uncovered. I then tent it with foil and go another two or three hours. I find if I don't tent it that the bird takes on an unattractive hue my wife does not appreciate for her Thanksgiving table. the skin becomes nearly black. Tenting makes for more of a classic golden brown roasted color she wants.

I start my smoker with hickory and switch to apple wood around half way through. If it were just for me I would use hickory and mesquite, but others prefer if just somewhat less smoky.
Click to expand...
7 hour cook for a turkey, what are you cooking?? Godzilla Turkey
Click to expand...
17 pound bird, more or less. While that would be a long time to roast and unstuffed bird in the oven it is really minimal for smoking it. Generally it would come out undercooked in that time were it not for the oven start, and the fact that during the last hour or so I try to bring the smoker up from 225 degree to around 250 or a smidge higher.
Click to expand...
Umm no, 7 hours for a 17 LB bird is way toooo long.

It takes around 3.5- 4 hours to reach an internal of 145-150 (white)165-170(dark) at a temp range of 225-250.

Either you are cooking at a way too low temp, anything less than 200 is not recomended for poultry, or the lenght of time has to do with moving it from the oven to the smoker, perhaps the bird cools a bit but I can't see it cooling enough for an additional 3 hours of smoking especially after it has an hour of oven heat on it.

BTW, if you want a crispy skin on your smoked turkey dry brine for 3 days and then smoke
Click to expand...
Nevermind DW, I'm punch drunk right now, and got chicken on the brain. I guess at 225 7 hours is understandble for that size a bird.

To help with the color of the bird you can always cover with cheese cloth for the begining of your smoke

 
Megla said:
Megla said:
Ditkaless Wonders said:
Megla said:
Ditkaless Wonders said:
I place mine in a cooler in the garage on Saturday before. The garage is cool, and the cooler insulating. Come Thursday morning th eturkey is nearly thawed, but there are still hard portions and ice crystals inside the cavity.

Brining, not so much for me. Most birds come already injected with brine. on those occasions when I get an organic bird, or I shoot one myself I will brine, 8 hours, around a 4% salt solution , the solution to include some sugars, usually apple juice, but water and sugar are fine.

I like to stat the bird in the oven for the first hour or two. I find I get better skin texture if I start the bird at 325 degrees. I then move to the smoker. when I start in the smoker the skin comes out rubbery. Generally I smoke it for around 4 hours uncovered. I then tent it with foil and go another two or three hours. I find if I don't tent it that the bird takes on an unattractive hue my wife does not appreciate for her Thanksgiving table. the skin becomes nearly black. Tenting makes for more of a classic golden brown roasted color she wants.

I start my smoker with hickory and switch to apple wood around half way through. If it were just for me I would use hickory and mesquite, but others prefer if just somewhat less smoky.
Click to expand...
7 hour cook for a turkey, what are you cooking?? Godzilla Turkey
Click to expand...
17 pound bird, more or less. While that would be a long time to roast and unstuffed bird in the oven it is really minimal for smoking it. Generally it would come out undercooked in that time were it not for the oven start, and the fact that during the last hour or so I try to bring the smoker up from 225 degree to around 250 or a smidge higher.
Click to expand...
Umm no, 7 hours for a 17 LB bird is way toooo long.

It takes around 3.5- 4 hours to reach an internal of 145-150 (white)165-170(dark) at a temp range of 225-250.

Either you are cooking at a way too low temp, anything less than 200 is not recomended for poultry, or the lenght of time has to do with moving it from the oven to the smoker, perhaps the bird cools a bit but I can't see it cooling enough for an additional 3 hours of smoking especially after it has an hour of oven heat on it.

BTW, if you want a crispy skin on your smoked turkey dry brine for 3 days and then smoke
Click to expand...
Nevermind DW, I'm punch drunk right now, and got chicken on the brain. I guess at 225 7 hours is understandble for that size a bird.

To help with the color of the bird you can always cover with cheese cloth for the begining of your smoke
Click to expand...
I've heard that about cheese cloth but have never tried it. I am going to pass on trying it for this meal as I like the certainty of my routine, but I smoke a turkey four or five other times a year, because, smoked turkey, and will try the suggestion. As for dry brining, I've never done that on poultry. It sounds interesting. Again, I won't experiment on a meal I am feeding others,, but will give it a try when I do one just for me and my family.

 
Ditkaless Wonders said:
I place mine in a cooler in the garage on Saturday before.
Click to expand...
This. My fridge isn't big enough for all the stuff we usually cook. This year we're frying one and roasting one, so definitely not enough room. We just put it in a cooler. Brings the temp up nice and slow so it's ready on T-day.

 
Ditkaless Wonders said:
Megla said:
Megla said:
Ditkaless Wonders said:
Megla said:
Ditkaless Wonders said:
I place mine in a cooler in the garage on Saturday before. The garage is cool, and the cooler insulating. Come Thursday morning th eturkey is nearly thawed, but there are still hard portions and ice crystals inside the cavity.

Brining, not so much for me. Most birds come already injected with brine. on those occasions when I get an organic bird, or I shoot one myself I will brine, 8 hours, around a 4% salt solution , the solution to include some sugars, usually apple juice, but water and sugar are fine.

I like to stat the bird in the oven for the first hour or two. I find I get better skin texture if I start the bird at 325 degrees. I then move to the smoker. when I start in the smoker the skin comes out rubbery. Generally I smoke it for around 4 hours uncovered. I then tent it with foil and go another two or three hours. I find if I don't tent it that the bird takes on an unattractive hue my wife does not appreciate for her Thanksgiving table. the skin becomes nearly black. Tenting makes for more of a classic golden brown roasted color she wants.

I start my smoker with hickory and switch to apple wood around half way through. If it were just for me I would use hickory and mesquite, but others prefer if just somewhat less smoky.
Click to expand...
7 hour cook for a turkey, what are you cooking?? Godzilla Turkey
Click to expand...
17 pound bird, more or less. While that would be a long time to roast and unstuffed bird in the oven it is really minimal for smoking it. Generally it would come out undercooked in that time were it not for the oven start, and the fact that during the last hour or so I try to bring the smoker up from 225 degree to around 250 or a smidge higher.
Click to expand...
Umm no, 7 hours for a 17 LB bird is way toooo long.

It takes around 3.5- 4 hours to reach an internal of 145-150 (white)165-170(dark) at a temp range of 225-250.

Either you are cooking at a way too low temp, anything less than 200 is not recomended for poultry, or the lenght of time has to do with moving it from the oven to the smoker, perhaps the bird cools a bit but I can't see it cooling enough for an additional 3 hours of smoking especially after it has an hour of oven heat on it.

BTW, if you want a crispy skin on your smoked turkey dry brine for 3 days and then smoke
Click to expand...
Nevermind DW, I'm punch drunk right now, and got chicken on the brain. I guess at 225 7 hours is understandble for that size a bird.

To help with the color of the bird you can always cover with cheese cloth for the begining of your smoke
Click to expand...
I've heard that about cheese cloth but have never tried it. I am going to pass on trying it for this meal as I like the certainty of my routine, but I smoke a turkey four or five other times a year, because, smoked turkey, and will try the suggestion. As for dry brining, I've never done that on poultry. It sounds interesting. Again, I won't experiment on a meal I am feeding others,, but will give it a try when I do one just for me and my family.
Click to expand...
Want to experiment try the below, labor intensive but well worth it

http://www.thesmokering.com/forum/viewtopic.php?t=1701&start=0&postdays=0&postorder=asc&highlight=turkey

 
Megla said:
Ditkaless Wonders said:
Megla said:
Megla said:
Ditkaless Wonders said:
Megla said:
Ditkaless Wonders said:
I place mine in a cooler in the garage on Saturday before. The garage is cool, and the cooler insulating. Come Thursday morning th eturkey is nearly thawed, but there are still hard portions and ice crystals inside the cavity.

Brining, not so much for me. Most birds come already injected with brine. on those occasions when I get an organic bird, or I shoot one myself I will brine, 8 hours, around a 4% salt solution , the solution to include some sugars, usually apple juice, but water and sugar are fine.

I like to stat the bird in the oven for the first hour or two. I find I get better skin texture if I start the bird at 325 degrees. I then move to the smoker. when I start in the smoker the skin comes out rubbery. Generally I smoke it for around 4 hours uncovered. I then tent it with foil and go another two or three hours. I find if I don't tent it that the bird takes on an unattractive hue my wife does not appreciate for her Thanksgiving table. the skin becomes nearly black. Tenting makes for more of a classic golden brown roasted color she wants.

I start my smoker with hickory and switch to apple wood around half way through. If it were just for me I would use hickory and mesquite, but others prefer if just somewhat less smoky.
Click to expand...
7 hour cook for a turkey, what are you cooking?? Godzilla Turkey
Click to expand...
17 pound bird, more or less. While that would be a long time to roast and unstuffed bird in the oven it is really minimal for smoking it. Generally it would come out undercooked in that time were it not for the oven start, and the fact that during the last hour or so I try to bring the smoker up from 225 degree to around 250 or a smidge higher.
Click to expand...
Umm no, 7 hours for a 17 LB bird is way toooo long.

It takes around 3.5- 4 hours to reach an internal of 145-150 (white)165-170(dark) at a temp range of 225-250.

Either you are cooking at a way too low temp, anything less than 200 is not recomended for poultry, or the lenght of time has to do with moving it from the oven to the smoker, perhaps the bird cools a bit but I can't see it cooling enough for an additional 3 hours of smoking especially after it has an hour of oven heat on it.

BTW, if you want a crispy skin on your smoked turkey dry brine for 3 days and then smoke
Click to expand...
Nevermind DW, I'm punch drunk right now, and got chicken on the brain. I guess at 225 7 hours is understandble for that size a bird.

To help with the color of the bird you can always cover with cheese cloth for the begining of your smoke
Click to expand...
I've heard that about cheese cloth but have never tried it. I am going to pass on trying it for this meal as I like the certainty of my routine, but I smoke a turkey four or five other times a year, because, smoked turkey, and will try the suggestion. As for dry brining, I've never done that on poultry. It sounds interesting. Again, I won't experiment on a meal I am feeding others,, but will give it a try when I do one just for me and my family.
Click to expand...
Want to experiment try the below, labor intensive but well worth it

http://www.thesmokering.com/forum/viewtopic.php?t=1701&start=0&postdays=0&postorder=asc&highlight=turkey
Click to expand...
Damn! That looks good.

 
Ditkaless Wonders said:
Megla said:
Ditkaless Wonders said:
Megla said:
Megla said:
Ditkaless Wonders said:
Megla said:
Ditkaless Wonders said:
I place mine in a cooler in the garage on Saturday before. The garage is cool, and the cooler insulating. Come Thursday morning th eturkey is nearly thawed, but there are still hard portions and ice crystals inside the cavity.

Brining, not so much for me. Most birds come already injected with brine. on those occasions when I get an organic bird, or I shoot one myself I will brine, 8 hours, around a 4% salt solution , the solution to include some sugars, usually apple juice, but water and sugar are fine.

I like to stat the bird in the oven for the first hour or two. I find I get better skin texture if I start the bird at 325 degrees. I then move to the smoker. when I start in the smoker the skin comes out rubbery. Generally I smoke it for around 4 hours uncovered. I then tent it with foil and go another two or three hours. I find if I don't tent it that the bird takes on an unattractive hue my wife does not appreciate for her Thanksgiving table. the skin becomes nearly black. Tenting makes for more of a classic golden brown roasted color she wants.

I start my smoker with hickory and switch to apple wood around half way through. If it were just for me I would use hickory and mesquite, but others prefer if just somewhat less smoky.
Click to expand...
7 hour cook for a turkey, what are you cooking?? Godzilla Turkey
Click to expand...
17 pound bird, more or less. While that would be a long time to roast and unstuffed bird in the oven it is really minimal for smoking it. Generally it would come out undercooked in that time were it not for the oven start, and the fact that during the last hour or so I try to bring the smoker up from 225 degree to around 250 or a smidge higher.
Click to expand...
Umm no, 7 hours for a 17 LB bird is way toooo long.

It takes around 3.5- 4 hours to reach an internal of 145-150 (white)165-170(dark) at a temp range of 225-250.

Either you are cooking at a way too low temp, anything less than 200 is not recomended for poultry, or the lenght of time has to do with moving it from the oven to the smoker, perhaps the bird cools a bit but I can't see it cooling enough for an additional 3 hours of smoking especially after it has an hour of oven heat on it.

BTW, if you want a crispy skin on your smoked turkey dry brine for 3 days and then smoke
Click to expand...
Nevermind DW, I'm punch drunk right now, and got chicken on the brain. I guess at 225 7 hours is understandble for that size a bird.

To help with the color of the bird you can always cover with cheese cloth for the begining of your smoke
Click to expand...
I've heard that about cheese cloth but have never tried it. I am going to pass on trying it for this meal as I like the certainty of my routine, but I smoke a turkey four or five other times a year, because, smoked turkey, and will try the suggestion. As for dry brining, I've never done that on poultry. It sounds interesting. Again, I won't experiment on a meal I am feeding others,, but will give it a try when I do one just for me and my family.
Click to expand...
Want to experiment try the below, labor intensive but well worth it

http://www.thesmokering.com/forum/viewtopic.php?t=1701&start=0&postdays=0&postorder=asc&highlight=turkey
Click to expand...
Damn! That looks good.
Click to expand...
My family forces me to cook it each Thanksgiving and Christmas and that's on top of the 7 bone prime rib I have to do at Christmas, labor of love

 
Bought a fresh turkey on Saturday.   Making it Friday just for the family (going to my brothers on Thursday, but this Friday turkey will assure maximum leftovers)

 
Dan Lambskin said:
Bought a fresh turkey on Saturday.   Making it Friday just for the family (going to my brothers on Thursday, but this Friday turkey will assure maximum leftovers)
Click to expand...
Yeah, we ordered a fresh turkey from a local meat market. Never frozen, and no additives or preservatives. Pick it up tomorrow, dry brine it on Wednesday night all ready for delicious goodness on Thursday.  :headbang:

 
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