wanted to try turkey this weekend...


 
K

KrisDecker

TVWBB Member
Two things working against me:

Major rain storms (like 5" forecast) then a possible hurricane hit on sunday (this is number 1 issue)

Number 2 issue? The turkey I quickly grabbed at Stop N Shop is a butterball and 'minimally processed with a solution of salt and spices'

If I am crazy enough to go ahead and try smoking this bird in the torrential rain, do I brine it? I think not-- will be too salty?
 
I wouldn't and haven't brined a Butterball but I have injected one to add flavor and it wasn't too salty.
 
No brine. Consider this injection. Obviously, there are many variations and this is one I found on first try:

1/4 cup/60 mL light oil
1/4 cup/60 mL water
3 tablespoons/45 mL Worcestershire sauce
2 teaspoons/10 mL garlic powder
2 teaspoons/10 mL onion powder
1 teaspoon/5 mL ground bay leaf
1 teaspoon/5 mL ground thyme
1 teaspoon/5 mL ground sage
1 teaspoon/5 mL finely ground black pepper

as it's enhanced, use no salt. Or you could add 1 tablespoon salt if you must.
http://bbq.about.com/od/marinaderecipes/r/ble31107a.htm
 
With a Butterball I use only some apple wood for smoke, never brine them, but Len's injection ingredients sound excellent.
Look at it this way, if a hurricane does show up, that Butterball must have lived to fly one more time.....
 
Even if you can't smoke it, there's nothing wrong with roast turkey sandwiches with bacon and avocado. Yum!

We're in the hurricane's path as well. Let's hope it makes a right turn towards the ocean. I just got a new stove and it has electric switches to kill the gas when power goes out. Looks like I might be cooking over the fireplace this weekend...
 
+1 on the hurricane watch. My sunday football cook might be a storm prep cook instead. Latest reports seem more favorable for the Northeast but Sandy is still fresh on everyone's mind here too.

Good luck all,

Charlie
 
Had a frozen turkey breast in the fridge defrosting for a trip through the smoker also, I'm not doing it in the rain. Instead, put it in a brine with salt, brown sugar, garlic and a spoon full of liquid smoke.
Roasted it last night with smoked paprika and it was pretty good!, not as good as real smoke but not bad either.
Now I wish I had smoked some salt to give it another nudge.
 
Vincent Carrocci said:
This is our favorite way to cook a turkey!

http://www.rhythmnque.com/2hourturkey.html
Click to expand...

Roti turkey is the best, last year we spun 2- 14lb birds on our 26.75" kettle and they turned out great! Just last sunday we spun a single big bird breast with our newly acquired One Grill Performance Basket and it was some of the best turkey we've ever had! While I think brining a turkey helps, I'm convinced that spinning it while cooking makes an even bigger difference! The most moist turkey we've ever had came off the rotisserie. If you want moist turkey- give it a spin!
 
Good luck! It's been raining like mad here all week. I think if a hurricane hits, we may not even notice! :)
 
I always brine my turkeys. Rinse them well afterwards and pat down with paper towels before applying the rub
 
Good luck with the hurricane - looks like it might go eastward and could miss you.
I also would not brine and like the suggestion to use apple wood for the smoke.

Ray
 
thanks for all the good luck wishes-- looks like we may have dodged this one :)

Newbie question.... They are forecasting 15-20mph wind. While I am ok with getting a little wet, I dont have a wind break for my WSM as yet. Is this too much wind to try smoking this turkey?
 
A wind break can be just about anything: drape an old blanket around the unit and let it hang down past the vent on the wind side. It'll smell real smoky when you're done but if you keep it only for smoking, no problems. I kinda like that I can smell the "cook" anytime I want now ;)

It won't catch fire either. Just wrap the WSM up (leaving the top vent uncovered but it can go from top to bottom with no fears. Use clothes pins to hold it together.

My method:
 
Last edited:
opted for the oven :(

waaaaaay too windy (as in, concerned WSM could blow over!). I did try that injection, tho. Just for fun, I used 'butt rub' on it with some olive oil on the skin.
 
KrisDecker said:
opted for the oven :(

waaaaaay too windy (as in, concerned WSM could blow over!). I did try that injection, tho. Just for fun, I used 'butt rub' on it with some olive oil on the skin.
Click to expand...

Oven works just fine when the weather is not (fine). Guaranteed crispy skin anyways.
 
Thanks for blanket tip, Len!

I plan on smoking through the winter season, and the blanket tip may come in handy.
 
Steve Porter said:
Roti turkey is the best, last year we spun 2- 14lb birds on our 26.75" kettle and they turned out great! Just last sunday we spun a single big bird breast with our newly acquired One Grill Performance Basket and it was some of the best turkey we've ever had! While I think brining a turkey helps, I'm convinced that spinning it while cooking makes an even bigger difference! The most moist turkey we've ever had came off the rotisserie. If you want moist turkey- give it a spin!
Click to expand...

They make a rotisserie for the 26.75 kettle??? God I hope so.
 
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