First Turkey


 
Jerry N.

Jerry N.

TVWBB Emerald Member
I'm thinking about offering to cook the bird this year. I'm pretty proficient with my smoker so not worried about that. I've also cooked large pieces of meat before, so not worried about that. Couple questions:

Does anyone think I really need to run a practice bird? It's just family and I'm pretty sure I can do better than the one last year that was cooked in a roaster oven.

If I don't care about eating the skin, is there any benefit to cooking the bird at a lower temp? If not, I'll go with high heat and see how the skin turns out. I'm sure a few in the family will eat the skin, but I'm sure no one would really care about skin if the meat is moist and tender.

Other than time, is it really any different than chicken?

Is there any benefit to a rub if you don't eat the skin?

How does brining help - flavor, moisture or both?

To be most honest, I'd love to pull off gravy. I've never made gravy before.

Thanks for any responses to these questions.

Jerry
 
Hi Jerry, I'd do a practice bird just for the hell of it.

Personally I haven't experienced any benefit to low and slow over "high" heat - I think it's a bit different than a chicken; I brine mine, stuff it with veggies, ice the breast down so the white and dark meat finish at the same time etc. - not sure on the rub as I don't rub - Brining helps BIG TIME! I do a flavor brine Jack Daniels and Maple syrup and it gives it a great flavor (I have a couple of the cooks documented in this section) - Gravy, you've got do to the gravy, gravy from a smoked bird rocks. Here's a great recipe - http://www.nakedwhiz.com/madmaxturkey.htm I have some pictures of this in my posts here too.

Good luck sir!
 
Well, I decided to go with the simple self basting bird - yes, a Butterball. I figured that this year I would focus on the gravy. I read the mad max recipe and I've searched on youtube and watched how to do it. For me, the biggest problem is the roux. I'm not sure how to judge that, but I'm going for it. I'm pretty sure the bird will be fine and I think most in the family will be more impressed if I pull off the gravy as that is something we've never had at Thanksgiving before. Wish me luck!
 
Jerry N. said:
Does anyone think I really need to run a practice bird?
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If you're skilled at operating your smoker and know how to control temperature, the answer is no. Just don't overcook the turkey! Cook to 160*F in the breast, 170*F in the thigh, and let carryover cooking bring that temp up to 165*F in the breast, 175*F in the thigh during a 30 minute rest before carving.

Jerry N. said:
If I don't care about eating the skin, is there any benefit to cooking the bird at a lower temp?
Click to expand...
No. Turkey is naturally tender and does not contain the tough connective tissue found in brisket or pork shoulder, which is why we cook those meats low & slow for hours to achieve tenderness.

I would recommend cooking at 325-350*F. Use a skewer to poke 15-20 holes in the fat deposits under the skin in the breasts and thighs to let fat render.

Jerry N. said:
Other than time, is it really any different than chicken?
Click to expand...
Nope, just bigger. At 325-350*F, a 12-14 pound turkey will take 3 - 3.5 hours to smoke. Start checking internal meat temp about 30 minutes before the low end of the timeframe.

Jerry N. said:
Is there any benefit to a rub if you don't eat the skin?
Click to expand...
It does create a certain barbecued color. But you can do beautiful turkeys using just 4TBSP melted butter brushed on the skin, sprinkle with salt/pepper, and then smoke using apple or cherry wood. Great color!

Jerry N. said:
How does brining help - flavor, moisture or both?
Click to expand...
Yes, both. And since moisture content is a large part of our perception of tenderness, a moister turkey meat seems more tender to us.

The water carries the salt and other flavorings into the meat, where the salt interacts with the proteins and helps the meat hold onto some of that water and salt and flavorings, as well as the natural moisture in the meat. You taste the salt and flavorings, and you get the moisture and sensation of tenderness. A nice technique, you should try it sometime. You can also try salting, which is just putting measured amounts of salt under the skin and on the skin, which seasons the meat and helps retain moisture (but does not add moisture like a liquid brine).

Jerry N. said:
I'd love to pull off gravy. I've never made gravy before.
Click to expand...
Member Rita Y has an easy recipe for all-purpose gravy here: http://tvwbb.com/showthread.php?15405-All-Purpose-Gravy-from-Almost-Nothing-(Cook-s-Illustrated)

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Take a look at the TVWB homepage this month...every turkey recipe is linked there, as well as the very informative Turkey Selection & Preparation article and All About Brining article.

Good luck, Jerry!
 
never too late for a practice bird or two. I did 4 over the past 5 weeks (and shared the meat at work, w friends, etc). confidence next Thur morning will be a good thing, and I love the practice.

don't lift the lid-
 
Jerry N. said:
Well, I decided to go with the simple self basting bird - yes, a Butterball. I figured that this year I would focus on the gravy. I read the mad max recipe and I've searched on youtube and watched how to do it. For me, the biggest problem is the roux. I'm not sure how to judge that, but I'm going for it. I'm pretty sure the bird will be fine and I think most in the family will be more impressed if I pull off the gravy as that is something we've never had at Thanksgiving before. Wish me luck!
Click to expand...

The Mad Max gravy is great and since I did it the first time a few years back, it has become a family favorite. Even if the festivities aren't at our place, the host often uses that recipe. Good luck! I'm drooling just thinking about it.
 
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