Twitter Turkey Chat Transcript: Part 1
Here's Part 1 of a transcript from the Twitter Turkey Chat with
@WeberGrills and
@KevinsBackyard and
@VirtualWeber on November 19, 2013. Thanks again to Weber and Kevin Kolman for making this happen!
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Weber Grills @WeberGrills 19 Nov
Talk smoking #turkeys w/@KevinsBackyard @VirtualWeber at 7ct tonight! Tweet ?s to #wsmturkey. We will #givewaway a 14.5" smoker!!
Weber Grills @WeberGrills 19 Nov
#Turkey chat w/ @KevinsBackyard @VirtualWeber at 7pm ct! #giveaway 14.5" smoker- every ? to #wsmturkey is an entry.
Weber Grills @WeberGrills 19 Nov
5 min until turkey smoking chat w/ @KevinsBackyard @VirtualWeber. Tweet ?s to #wsmturkey for chance to win 14.5" smoker.
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Weber Grills @WeberGrills 19 Nov
Welcome to the #wsmturkey chat!! Tweet ?s to #wsmturkey. Search #wsmturkey to follow the ?s and answers!
Weber Grills @WeberGrills 19 Nov
Thank you #Weber grill master @KevinsBackyard and smoker enthusiast @VirtualWeber for being part of the #wsmturkey chat!
VirtualWeberBullet @VirtualWeber 19 Nov
@WeberGrills It's a pleasure to be part of this chat event!
Kevin's Backyard @KevinsBackyard 19 Nov
@WeberGrills Great to be apart of this chat!!!
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1st ? for @KevinsBackyard @VirtualWeber. Why smoke a #turkey, what makes it so great??
Cher Marsh @Chermarsh3000
it taste awesome when it's smoked
VirtualWeberBullet @VirtualWeber
People are always amazed at how smoke enhances the flavor of turkey. There's nothing like it!
Kevin's Backyard @KevinsBackyard
Smoked turkey=flavor, moisture, color, aroma, and extra time outside with family +beer!
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Key ? to smoking- how big of a turkey can you fit in each smoker? @lennitt5h @Foodie_Chick
VirtualWeberBullet @VirtualWeber
22lb in the 18" on top grate, or about 29lb vertically on bottom grate.
Kevin's Backyard @KevinsBackyard
18.5-25-30lbs. 22.5- 35-40lbs. It has to do with how round the turkey is not height.
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Smoker @MarkRuhe asks- what grill temp do you recommend for Smoked Turkey 250 or 350?
VirtualWeberBullet @VirtualWeber
If you want well-rendered skin, go for 350! If you don't care about skin, 250 is fine.
Kevin's Backyard @KevinsBackyard
I recommend around 250-300 degrees. I have found that temperature range gave me the best results!!
John Shepard @SirPorkaLot
I do both. Cook at 275 then crank to 400-425 last 30 min to crisp skin
Weber Grills @WeberGrills
@SirPorkaLot Awesome! Thanks for letting us know. #grillon!
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What do you think- to brine or not to brine?- @ScottCRM
Jeannine @mellanhead
good question. We normally brine our turkey
Cher Marsh @Chermarsh3000
definitely brine
Kevin's Backyard @KevinsBackyard
both ways are great, personal preference-what I like is a 40 pound beer can turkey!!
VirtualWeberBullet @VirtualWeber
Brining keeps turkey moist, adds flavor, & helps in case you overcook. But lately I'm more into salting.
Scott Thorn @ScottCRM
Interesting! Thanks, guys.
VirtualWeberBullet @VirtualWeber
40lb beer can turkey requires a big Foster's can, I assume.
ron montgomery @montgomeryzoo
If the turkey is an injected bird does brining help?
Scott Thorn @ScottCRM
Good question. I'm wondering the same. Like to inject mine with non-salted butter.
Patrick Sells @patricksells
***brine
Michael Brand @mlbcpa
2 breasts every year and always brine and smoke with apple and peach wood.
Rob @Farrellrn17
Brine!
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What should @radioguye do differently with a turkey breast vs whole bird?
Kevin's Backyard @KevinsBackyard
I would make sure you lift the skin and get some butter seasoning on the meat. Crazy flavor
VirtualWeberBullet @VirtualWeber
I don't do much differently between breast vs whole. I cook breast to 165*F. Easy!
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What liquid should be put in the water pan? @aparcan
VirtualWeberBullet @VirtualWeber
When I use liquid, it's H20. Not a big believer in wasting beer etc in the pan. Kevin???
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@kanderna is asking apple juice in the pan... any effect?
Kevin's Backyard @KevinsBackyard
I think you will a little flavor, try apple wood, juice in the cavity and if you want more, baste it too
VirtualWeberBullet @VirtualWeber
Drink the apple juice, put water in the pan.
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@EricMichaudCT asks where can you find food safe buckets to brine the turkey?
VirtualWeberBullet @VirtualWeber
This article provides ideas on where to find food safe brining buckets.
http://virtualweberbullet.com/plastics.html#appropriate
Kevin's Backyard @KevinsBackyard
I have found them at THE Home Depot and Lowe's. Look for food grade and FDA approved
Eric Michaud @EricMichaudCT
Awesome,thanks
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We've got both @tboyd28 & @BeHardcoreJMC asking for the BEST #turkey rub.
VirtualWeberBullet @VirtualWeber
You'll find my favorite turkey rub in this article:
http://virtualweberbullet.com/turkey1.html
Tom Boyd @TBoyd28
thanks for the info
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How do you catch the drippings for the gravy w/o it evaporating? @rudyzepedajr23
Kevin's Backyard @KevinsBackyard
One large drip pan with water and then place another one on top for your drippings.
VirtualWeberBullet @VirtualWeber
Foil the pan, leaving gap between each, and drippings don't seem to evaporate/burn
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What should a cheese cloth be soaked in, when should it be put on, taken off the turkey?
Kevin's Backyard @KevinsBackyard
little H20, take off 1-2 hours before your turkey is done
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What do you think about injecting? Good, bad? What is the best? @sobrian19
Cher Marsh @Chermarsh3000
good for introducing flavor
Weber Grills @WeberGrills
I love injection bacon fat into the breast with Italian seasoning. Use a large injector!!
Cher Marsh @Chermarsh3000
wow, will be awesome flavor
Jeff Pile @Jeff_Pile
I love injecting with Creole Butter, works great!
Weber Grills @WeberGrills
Thanks for letting us know! It sounds delicious! #grillon!
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We've gotten a few ?s on this. What woods are best w/turkey? Chips or chunks?
D Zak @DAbbZak
I have used apple, pecan and cherry. I like cherry the best with turkey.
Kevin's Backyard @KevinsBackyard
I like hickory, cherry or apple and chunks. Longer burn and more consistent!!
John Shepard @SirPorkaLot
I use chunks of Apple wood. Don’t go heavy with wood on poultry though
Cher Marsh @Chermarsh3000
very nice
Pulled Porky BBQ @pulledporky
apple wood is my wood of choice for turkey it pairs well with my maple brine
VirtualWeberBullet @VirtualWeber
Apple is my go-to smoke wood for turkey, followed by cherry. Love the fruit woods!
Wayne Brown @brownkw
I like apple and pecan with the big bird. Don't want a lot of smoke.
VirtualWeberBullet @VirtualWeber
Definitely chunks! I apply once at the beginning of the cook and that's it.
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Can you tell us @KevinsBackyard- what do you stuff your #turkey w/ instead of stuffing?
Cher Marsh @Chermarsh3000
I would really love to know
Kevin's Backyard @KevinsBackyard
I stuff mine with onions, peppers, garlic, apples and lots of beer!!!
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Great ? from @chiefwinemaker- where in the turkey do you check for internal temp?
Wayne Brown @brownkw
165 in the breast. Even better is to pull it up at 160 and let it rest up to 165
Weber Grills @WeberGrills
breast should register 165°F and the thigh, 175°F
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What is the internal temp for the #turkey?
Kevin's Backyard @KevinsBackyard
breast should register 165°F and the thigh, 175°F
VirtualWeberBullet @VirtualWeber
What Kevin said...165 breast 175 thigh. Check several spots & avg the readings.
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wow- placing some cooked chorizo under the skin before I smoke it? Will dry it up?
VirtualWeberBullet @VirtualWeber
Have not tried cooked chorizo under the skin. I yield to Kevin...
Kevin's Backyard @KevinsBackyard
probably will but try and save some of the fat of the chorizo to also place under the skin fat=flavor!
