Food and Drink I need help from the turkey smokers - Page 4

RJ · 12-17-2009, 09:30 PM

I'm planning on smoking a whole turkey for Christmas, fresh, about 12-14 pounds, and I've never done one before. I'm hoping the resident turkey smokers (not a euphemism, seclark) can give me some pointers. Do you brine? Do you smoke low and slow, or a higher temp for crisper skin? What type of wood do you like? Do you use a rub, or just salt and pepper?

Any and all advice is appreciated. I'm picking the turkey up Monday afternoon and was thinking of smoking it Christmas Eve.

Which creates another question.....should I wait until Christmas Day? Is it better same day? I could make that work.

smittysbar · 12-22-2009, 10:11 PM

Quote:

Originally Posted by GloryDayz

While this started as a joke in my brother-in-law's office, he tried it this year, and said it was stunningly moist. It's going to be my next "experiment". "Trash can turkey"!!!
Evidently the seal around the bottom keeps most of the moisture in, and keep the bird away from the heat.

http://thetrashcanturkey.com/

I am going to try this

Psyko Tek · 12-22-2009, 11:05 PM

Quote:

Originally Posted by Phobia

Never been able to find papers that large, frankly.

I did
but I didn't inhale

runnercyclist · 12-23-2009, 04:21 AM

Quote:

Originally Posted by RJ

Thanks, I'm going to use that brine recipe.

I'm still undecided on the temp, but I think some of you have about convinced me to go high temp.

And besides, if it doesn't work out I'll still have tamales, posole, red chile, steamed shrimp and desserts....along with whatever else shows up.

RJ - Please share your posole recipe. I'd love to give it a try.

I am making chile colorado today

and will be smoking a 17# turkey for Christmas.

BigOlChiefsfan · 12-23-2009, 11:34 AM

Real fiesta posole that cooks all day w/pig ears, neckbones and so on I'll leave to them as have time. I do a 'fast' posole or green chile stew where I fry half a dozen slices of bacon (cut in half), drain, crumble and reserve the bacon. If I have any pork on hand or chicken breast I'll cube it and brown it in the fat. Set meat aside, toss in a big yellow onion, chopped and cook in the bacon fat until it's turning translucent, add 4 cloves of minced garlic, a tablespoon or two of cumin seed and a teaspoon or two of crushed red chile (numex red if you have it). Stir for a moment or 2, add 3 cans of white hominy (triple rinsed) and a can of beef broth, a can of chicken broth, 2 or 3 cans of diced green chile. Bring to a boil, simmer 5 minutes. Add the bacon and meat to heat and serve w/flour tortillas and (corn) tortilla chips as a fast supper but I usually serve this as a side dish w/chile con carne, along w/'soupy' pinto beans.

RJ · 12-23-2009, 11:38 AM

Straight from the back of a bag of Bueno Frozen posole. Dried would work as well (check the link). I'll be making this tonight. This is a New Mexican version, I've also had similar that is served with lime, cilantro and chopped onion. Both are good. runnercyclist, use your Chile Colorado in place of the frozen.

http://www.buenofoods.com/recipes/pos.htm

Posole

This is a traditional Southwestern savory stew made with a specific variety of corn , pork and/or beef and red chile. It’s a hearty, authentic meal, perfect for the winter holidays.

• 7 BUENO® Chile Pods
(stems & seeds
removed, pods rinsed)
• 6 small pigs’ feet
• 6 qts. water
• 1 lb. lean pork meat,
bite-sized
• 1 32 oz. pkg. BUENO®
Posole

• 2 medium onions, diced
• 6 cloves garlic, minced
• 4 tsp. BUENO® Granulated
Garlic
• 1 ½ Tbsp. salt
• 1 14 oz. container
BUENO® Frozen Red Chile

1. Place chile pods, pigs’ feet and 3 qts. of water in an extra large (12 qt.) pot.
Bring to a boil. Cover and cook for 1 hour over medium to medium-high heat.
2. Add pork and stew meat (including bones if any), posole and 3 more qts. water
to pot. Bring to a slow boil. Cover and cook for 30 minutes over low to medium heat.
3. Add remaining ingredients. Bring to a slow boil. Cover and cook for 1 hour over
low to medium heat, allowing flavors to blend. Makes twelve 16 oz. servings.

runnercyclist · 12-23-2009, 02:49 PM

Neat. A new food to try. Thanks!

RJ · 12-26-2009, 09:31 PM

Thank you all for your suggestions. What I mainly learned from this thread was.....fuggedaboutit.

With all these different techniques, temperatures, brines, rubs, cook times, etc., all of which had been successful, I realized I couldn't go too wrong. I used a brine very close to the one BOCF posted and applied a very simple rub with some oil. I tried to cook at a high temp but we were in the 20's here on Christmas day with a bit of wind, so I ended up cooking at 250. Worked out fine, as I had allowed myself some screw up time.

Very tasty bird. Next time I do one it will be smaller ( this one was 15 pounds), and not a special occasion. I'll take the pressure off myself. As long as it's a quality turkey seasoned with stuff that tastes good everything will turn out fine.

runnercyclist · 12-27-2009, 08:21 AM

Quote:

Originally Posted by RJ

Thank you all for your suggestions. What I mainly learned from this thread was.....fuggedaboutit.

With all these different techniques, temperatures, brines, rubs, cook times, etc., all of which had been successful, I realized I couldn't go too wrong. I used a brine very close to the one BOCF posted and applied a very simple rub with some oil. I tried to cook at a high temp but we were in the 20's here on Christmas day with a bit of wind, so I ended up cooking at 250. Worked out fine, as I had allowed myself some screw up time.

Very tasty bird. Next time I do one it will be smaller ( this one was 15 pounds), and not a special occasion. I'll take the pressure off myself. As long as it's a quality turkey seasoned with stuff that tastes good everything will turn out fine.

Glad your bird turned out! What wood did you use? Did you make gravy from the drippings? Ours was great. I used mesquite and hickory.

Also, the posole was great! Even better as leftovers.

RJ · 12-27-2009, 12:03 PM

Quote:

Originally Posted by runnercyclist

Glad your bird turned out! What wood did you use? Did you make gravy from the drippings? Ours was great. I used mesquite and hickory.

Also, the posole was great! Even better as leftovers.

I used 3 chunks of cherry and 1 of oak. Yes on the gravy, it was outstanding. I used the drippings from the bird along with a stock I had made from the neck and giblets. Added a splash of sherry....mmmm good. I'll be polishing those leftovers off tonight along with some posole. And for breakfast today; tamales with red chili and eggs. A sort of half-assed huevos rancheros.

12-17-2009, 09:30 PM
RJ Supporter Join Date: Oct 2000 Location: In a shotgun shack Casino cash: $9895202	I need help from the turkey smokers I'm planning on smoking a whole turkey for Christmas, fresh, about 12-14 pounds, and I've never done one before. I'm hoping the resident turkey smokers (not a euphemism, seclark) can give me some pointers. Do you brine? Do you smoke low and slow, or a higher temp for crisper skin? What type of wood do you like? Do you use a rub, or just salt and pepper? Any and all advice is appreciated. I'm picking the turkey up Monday afternoon and was thinking of smoking it Christmas Eve. Which creates another question.....should I wait until Christmas Day? Is it better same day? I could make that work.
Posts: 14,937

12-23-2009, 11:34 AM	#49
BigOlChiefsfan Certified Bourbon taster Join Date: Aug 2000 Location: Shawnee KS Casino cash: $6380157	Real fiesta posole that cooks all day w/pig ears, neckbones and so on I'll leave to them as have time. I do a 'fast' posole or green chile stew where I fry half a dozen slices of bacon (cut in half), drain, crumble and reserve the bacon. If I have any pork on hand or chicken breast I'll cube it and brown it in the fat. Set meat aside, toss in a big yellow onion, chopped and cook in the bacon fat until it's turning translucent, add 4 cloves of minced garlic, a tablespoon or two of cumin seed and a teaspoon or two of crushed red chile (numex red if you have it). Stir for a moment or 2, add 3 cans of white hominy (triple rinsed) and a can of beef broth, a can of chicken broth, 2 or 3 cans of diced green chile. Bring to a boil, simmer 5 minutes. Add the bacon and meat to heat and serve w/flour tortillas and (corn) tortilla chips as a fast supper but I usually serve this as a side dish w/chile con carne, along w/'soupy' pinto beans. __________________ A man can never own too much red wine, too many books, or too much ammunition. -- R. Kipling
Posts: 5,164

12-23-2009, 11:38 AM	#50
RJ Supporter Join Date: Oct 2000 Location: In a shotgun shack Casino cash: $9895202	Straight from the back of a bag of Bueno Frozen posole. Dried would work as well (check the link). I'll be making this tonight. This is a New Mexican version, I've also had similar that is served with lime, cilantro and chopped onion. Both are good. runnercyclist, use your Chile Colorado in place of the frozen. http://www.buenofoods.com/recipes/pos.htm Posole This is a traditional Southwestern savory stew made with a specific variety of corn , pork and/or beef and red chile. It’s a hearty, authentic meal, perfect for the winter holidays. • 7 BUENO® Chile Pods (stems & seeds removed, pods rinsed) • 6 small pigs’ feet • 6 qts. water • 1 lb. lean pork meat, bite-sized • 1 32 oz. pkg. BUENO® Posole • 2 medium onions, diced • 6 cloves garlic, minced • 4 tsp. BUENO® Granulated Garlic • 1 ½ Tbsp. salt • 1 14 oz. container BUENO® Frozen Red Chile 1. Place chile pods, pigs’ feet and 3 qts. of water in an extra large (12 qt.) pot. Bring to a boil. Cover and cook for 1 hour over medium to medium-high heat. 2. Add pork and stew meat (including bones if any), posole and 3 more qts. water to pot. Bring to a slow boil. Cover and cook for 30 minutes over low to medium heat. 3. Add remaining ingredients. Bring to a slow boil. Cover and cook for 1 hour over low to medium heat, allowing flavors to blend. Makes twelve 16 oz. servings.
Posts: 14,937

12-23-2009, 02:49 PM	#51
runnercyclist Gone to Carolina Join Date: Mar 2005 Location: By lake Wylie in tega cay Casino cash: $10006038	Neat. A new food to try. Thanks!
Posts: 2,759

12-26-2009, 09:31 PM	#52
RJ Supporter Join Date: Oct 2000 Location: In a shotgun shack Casino cash: $9895202	Thank you all for your suggestions. What I mainly learned from this thread was.....fuggedaboutit. With all these different techniques, temperatures, brines, rubs, cook times, etc., all of which had been successful, I realized I couldn't go too wrong. I used a brine very close to the one BOCF posted and applied a very simple rub with some oil. I tried to cook at a high temp but we were in the 20's here on Christmas day with a bit of wind, so I ended up cooking at 250. Worked out fine, as I had allowed myself some screw up time. Very tasty bird. Next time I do one it will be smaller ( this one was 15 pounds), and not a special occasion. I'll take the pressure off myself. As long as it's a quality turkey seasoned with stuff that tastes good everything will turn out fine.
Posts: 14,937