ScottyDaQ
Master of All
Ok then. :grin:
MMmmmmm. Cherry?
MMmmmmm. Cherry?
Raine said:This is how we do ours. We start with a frozen turkey, don't brine it as it will be packed in a solution. The percentage of solution varies from brand to brand.
We use the pop-up timers that come with the bird, and if it doesn't have one, we keep extras. We have done anywhere from 12-40 turkeys a year (at thanksgiving) for the last 8-10 years and have never had a pop-up timer to fail.
We cook them at about 240° 4-5 hours (when the timer pops).
We rub them with oil at the start and about half way though. They come out like this.
Larry Wolfe said:You know, it's really nice to have everything I say to be contradicted, by the same person ALL THE TIME! Ya'll should listen to the advice Raine is giving. Obviously they buy "special" turkey's with the foolproof timers that never fail and their turkeys don't need to be brined and come out so juicy you need a bib to eat them, guaranteed EVERYTIME. Next thing you know, they'll have turkeys that cook themselves. "I've never had a pop up timer that's worked on a "smoked" turkey" and have heard the same from many other folks who smoke turkeys on a regular occassion. But hey, I don't cook nearly as many "perfect" turkeys as Raine does. I'm just some schmuck cooking on a backyard cooker and they have a big pit, trophys, bragging rights etc., so it's obvious who you should be taking advice from.
I tried to word my post as to not to start a huge discussion/disagreement about this again and stated in my post everything was my opinion. But some people, just need to let everyone know how good they think they are. Whatever. Don't brine your turkeys and you should rely on the pop-up timer, they work guaranteed!
Shawn White said:[quote="Larry Wolfe":33ymkx43]
You know, it's really nice to have everything I say to be contradicted, by the same person ALL THE TIME! Ya'll should listen to the advice Raine is giving. Obviously they buy "special" turkey's with the foolproof timers that never fail and their turkeys don't need to be brined and come out so juicy you need a bib to eat them, guaranteed EVERYTIME. Next thing you know, they'll have turkeys that cook themselves. "I've never had a pop up timer that's worked on a "smoked" turkey" and have heard the same from many other folks who smoke turkeys on a regular occassion. But hey, I don't cook nearly as many "perfect" turkeys as Raine does. I'm just some schmuck cooking on a backyard cooker and they have a big pit, trophys, bragging rights etc., so it's obvious who you should be taking advice from.
I tried to word my post as to not to start a huge discussion/disagreement about this again and stated in my post everything was my opinion. But some people, just need to let everyone know how good they think they are. Whatever. Don't brine your turkeys and you should rely on the pop-up timer, they work guaranteed!
Susan Z said:Heck. last year everyone was totally drunk by time it came off!
Raine said:I've Wendy and those guys talk about a smo-fried turkey, but have never eaten one.
Hey Jack, think it might work for Anything Butt?
Raine said:This is how we do ours. We start with a frozen turkey, don't brine it as it will be packed in a solution. The percentage of solution varies from brand to brand.
We use the pop-up timers that come with the bird, and if it doesn't have one, we keep extras. We have done anywhere from 12-40 turkeys a year (at thanksgiving) for the last 8-10 years and have never had a pop-up timer to fail.
We cook them at about 240° 4-5 hours (when the timer pops).
We rub them with oil at the start and about half way though. They come out like this.
1044 said:Larry Wolfe said:... So for another member of this board to come out and say it's not necessary to do this or that, or to say something works when I said it didn't is just ludicrous. When I make a post it is my OPINION, so why would someone deliberatly come out and say I am wrong??????????????????????????????
First off, chill, dude. You are telling what works for you, Raine is telling what works for her. The two are not mutually exclusive.
I've cooked a couple of turkeys that have the pop ups. I also used my Polders. The pop ups popped at the temp they were set for. YMMV.
[quote="Larry Wolfe":2t5pano9]...to say something works when I said it didn't is just ludicrous.
Bryan S said:Ok here's my take on it. Buy a pumped bird that has a pop up timer and brine the Hell out of it. Fill the cavity up with some smoke wood i'm thinking cherry and then put some rub on the outside of the bird. Wrap it up really good in some foil and drop it in some 375 degree peanut oil. You wind up with a double pumped, smoked, foiled, deep fried bird. All bases covered and everyone can go home happy. :eep:
Raine said:And what I replied back was the way we do it, our opinion, what has been successful for us. Where did I ever say you were wrong, or our way was the only way? Why did you get your panties all in a wad because I responded to any post about brining?
If someone makes a post about something, I am most likely gonna respond to it, with what we have experienced, good or bad. Our expirence is often the opposite of other folks. You share yours and we share ours, just because they differ, why get your dander up? If you can post your opinions, successes, failures, experiences, then why can't someone else?
I'm not gonna lie about hat works for us or our experiences just to contradict somebody.
Raine said:Raine,
You start with a frozen turkey??? I thought that was a big no-no! Is there a reason you do it that way? Do you put any rub on them or just oil?
Yep, Brian prefers to cook a frozen turkey vs a fresh one. Most frozen turkeys come packed in a solution(brine) anywhere from about 2% to 12%. Just check the label for the amount.
We rub a little oil on them at the start, and then again about half way through.
Pop-up timers come in different colors for different temps.
http://www.volkenterprises.com/products/popuptimerspecs.html