Time To Talk Turkey

Are you saying you are going to cook the dirty bird in your p-stove????? Shudder, Shudder. Besides the what are you thinking, are you going to use food safe pellets??? Or just run the risk of poisoning your family???? I don't even like the idea of using the food safe ones.

Several years ago, friends tried a smoker with some questionable fuel. Turns out one of the kids was sensitive to one of the woods. Put the "little booger" in the hospital. I will never forget how he looked. When I smoke meat, I make sure I know the source of the wood and usually I prep it myself.

i got 3 words for ya

Big Green Egg.

my usual turkey day appliance of choice (or any other day for that matter)

sydney1963 said:

Well, it's coming up on that time of year again. I plan on wrapping my turkey in aluminum foil this year and cooking it inside the pellet stove instead of on top (took 5 days). Macman had some great ideas last year and I want to try them. Does anyone have any secret recipies that they want to share?

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Syd, that sure is going to be some fine turkey, with the pellet stuffing, and clinker candy for dessert...thanks for inviting us!

Oh, and btw, I found that if you use Okanagan pellets, not only will you get the "burn" time down to 4 1/2 days, but the turkey gets that lodgepole beetle flavoring we all love....especially BTU.

MM MMM MMM....my mouth's watering just thinking about it. Are you making your famous switchgrass pie?

Had some Stow Chow pellets to add to the flavor, they smell like piss out of the bag

stoveguy2esw said:

i got 3 words for ya

Big Green Egg.

my usual turkey day appliance of choice (or any other day for that matter)

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that thing is amazing, isnt it? Not as fast as the gas grill, but the taste! yum!

macman, you crack me up! Where do you come up with this stuff?? Thanks for the laugh this morning, it made my day here at work at the 'Depot' start off with a chuckle! My DD coffee helps too! ;-P

Hard to beat the flavor of a deep fried bird!

OOOOO my favorite holiday! I am actually having a pre-turkey day tommorow. I always brine my bird for 12 or so hours prior to roasting or smoking. I don't have a big green egg but my step father does and those things are amazing. Anyway, a little info, I was a professional chef for 15 years and am a graduate of the culinary institute of america, so I have a little bit of knowledge in this respect. I really like to brine all the items I smoke as it helps them retain moisture and adds a lot of flavor and brine my roasted tky's as then always tend to dry out in the long cooking process. A brine in essence is a water based solution with salt and sugar as its main ingredients. for a basic brine you would place enough water in a large pot or say 5 gallon bucket to cover the turkey. place a whole raw egg in the water. Gradually add kosher salt stirring so it dissolves, when you have reached the proper salinity the egg will begin to float. when the surface of the egg breaks the surface at the size between a dime and a quater you know you have enough salt. (it will take alot, about 1#- 1 1/2# ??? of salt with this amount of water) ok so now you can remove the egg and need to balance out the salt with sugar. as a basic rule you want to add equal amounts of sugar that you do salt.(ie..so if 1 1/2# salt was used add 1 1/2 #of sugar) I like to mix it up and add other flavorings like say apple cider which is sweet, honey or molasses, brn sugar instead of just plain granulated sugar. I also will juice and zest 2 oranges, lemons and limes, add cracked peppercorns, whole thyme, rosemary, sage sprigs and garlic cloves, go nuts! I will add the bird into the bucket and let it marinate over night! remove in the morning and rinse under cold water inside and out. I am a traditionalist and I do stuff my turkey with stuffing as I want it to absorb all that yummyness the bird gives off (I remove the stuffing after roasting and place it back in the oven to assure it has reached a temp of above 140 degrees to kill off any said bacteria) As far as the bird goes, I do not generally add any flavorings before roasting as it gets it all from the brine. if you have never done this before be prepared to have the juicest most flavorfull turkey you have ever tasted! oo and the turkey should be cooked to an internal temp of 175, i take this in the leg near the breast, i generally will remove the bird at around 170 and cover with foil and allow for carry over cooking as the bird rests.....

yknotcarpentry said:

I always brine my bird for 12 or so hours prior to roasting or smoking.

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Sounds good, what should I bring? I can offer up a couple bags of Okies! :cheese:

yknot.......may take me a couple of days to get there........slurp... can you save me some.......cc :lol:

Hey, Sydney, want this one? He's gittin' ta be a pain

Don't forget the tip from last year:

If the auger starts squealing, put a little gravy on it!!

matchstickchick said:

macman, you crack me up! Where do you come up with this stuff?? Thanks for the laugh this morning, it made my day here at work at the 'Depot' start off with a chuckle! My DD coffee helps too! ;-P

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Glad I could start your day w/ a laugh, matchstick. I like keeping the mood "light" here on the forum..... :cheese:

BTW, I sent you a PM