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Other than Brewing => All Things Food => Topic started by: majorvices on November 23, 2009, 03:25:24 PM

Title: Change of plans: Turkey SMOKING Tips
Post by: majorvices on November 23, 2009, 03:25:24 PM
I'm going to fry a small turkey on Thursday - it will be the third time I have attempted this with less that spectacular results. What tips do ya'll have?
Title: Re: Turkey Frying Tips
Post by: babalu87 on November 23, 2009, 04:53:24 PM
I'm going to fry a small turkey on Thursday - it will be the third time I have attempted this with less that spectacular results. What tips do ya'll have?

Brine it and roast it in a 400 degree oven

Title: Re: Turkey Frying Tips
Post by: nicneufeld on November 23, 2009, 04:59:18 PM
Or smoke it!

But as far as "turkey frying tips" the only one I have is "be careful"...too many fireball videos on the net from turkey frying guys who allowed themselves to marinate too heavily before the moment of truth and committed some silly mistake causing the oil to boil over into the fire.
Title: Re: Turkey Frying Tips
Post by: babalu87 on November 23, 2009, 05:17:49 PM
Or smoke it!

But as far as "turkey frying tips" the only one I have is "be careful"...too many fireball videos on the net from turkey frying guys who allowed themselves to marinate too heavily before the moment of truth and committed some silly mistake causing the oil to boil over into the fire.

Yes
Title: Re: Turkey Frying Tips
Post by: bluesman on November 23, 2009, 05:24:02 PM
I'm frying one and smoking another. I've never fried one before...so your ahead of the game. I have a 12lb. bird that I'm starting to thaw now. I understand that you should stay under 16 lbs for good results.  :-\

Title: Re: Turkey Frying Tips
Post by: majorvices on November 23, 2009, 05:42:57 PM
I've never had a problems with the fireball scare and I am frying it on a gravel driveway away from cars, building. SHould'n;t be a problem but thanks for your concern.  ;)
Title: Re: Turkey Frying Tips
Post by: beerocd on November 23, 2009, 09:31:40 PM
I'm frying one and smoking another. I've never fried one before...so your ahead of the game. I have a 12lb. bird that I'm starting to thaw now. I understand that you should stay under 16 lbs for good results.  :-\



That's a function of how big your vessel is - isn't it? If you had a monster vat why couldn't you go bigger? I have an electric deep fryer, says it can do 16lbs but I usually go around 12 too. Just to make sure it will fit. That would totally suck getting the oil up to temp and your turkey doesn't fit.

-OCD
Title: Re: Turkey Frying Tips
Post by: capozzoli on November 23, 2009, 11:08:28 PM
I was never really that impressed with the fried turkey. Maybe I was doing something wrong.

I tell ya what I love the turkey fryer for though. Wings. Man you can pump out wings.

Works great for whole fried duck too. Chinese crispy aromatic duck.

Or one of the best things in the world, Southern Fried Cornish Game Hens. Awwe man, Get a jug of butter milk and pour it in a big enough container for your hens. Rub the hens down with salt, pepper and Old Bay. marinade them in the butter milk for 24 - 48 hours. The day you are going to fry them. Heat up the oil, fill a brown paper bag with flour, then with each game hen shake off the excess butter milk and put the hen in the bag of flour. Shake the bag well until the hen is completely covered. Then drop in the oil. wait a few seconds before dropping in another hen so they dont stick together.

Oh man are these good. Like fried chicken, but the whole little chicken man!

 I forget the oil temp. I think it is 350 degrees if they are in the butter milk and dredged in flour. 400 degrees if they are going in the oil with no buttermilk and dredging. Does that sound right?

Use these other recipes over the next week or so so you can reuse that oil a little before throwing it way.
Title: Re: Turkey Frying Tips
Post by: bluesman on November 24, 2009, 03:21:17 AM
I was watching the Food Network and they suggest frying a turkey for 3 minutes per pound plus 5 minutes. So...for a ten pound gobbler...fry for 35 minutes at 350F. The internal temp should be 170F.

Capp - wings in the fryer sounds great. I will have to try some wings too. Nice appetizer!
Title: Re: Turkey Frying Tips
Post by: majorvices on November 24, 2009, 04:07:02 AM
Quote
Or one of the best things in the world, Southern Fried Cornish Game Hens. Awwe man, Get a jug of butter milk and pour it in a big enough container for your hens. Rub the hens down with salt, pepper and Old Bay. marinade them in the butter milk for 24 - 48 hours. The day you are going to fry them. Heat up the oil, fill a brown paper bag with flour, then with each game hen shake off the excess butter milk and put the hen in the bag of flour. Shake the bag well until the hen is completely covered. Then drop in the oil. wait a few seconds before dropping in another hen so they dont stick together.

Awwe man. I may have to try that!!! HOW LONG PER HEN??
Title: Re: Turkey Frying Tips
Post by: majorvices on November 24, 2009, 03:19:03 PM
Change of plans now, smoked turkey. What about cooking the turkey over night in the over and then finishing it off on the smoker to make room for other oven items.

Honestly, I have no idea if this will work. Any ideas?
Title: Re: Change of plans: Turkey SMOKING Tips
Post by: riverrat on November 24, 2009, 03:26:37 PM
I did a couple turkey breast (boneless) last weekend for bbq turkey sandwiches (and for testing purposes) on the Green Egg.  Kept it around 275ish for about 3 hours (4.75 lb each) and they came out great.  Just lump charcoal, no smoking wood, and they came out with a nice mild smoke flavor all the way through.  Also used a couple heinekins in a drip tray below to keep the moisture up (what else you gonna do with "beer" that people leave after a party?).  About 2/3 of the way through, tented them with a sheet of aluminum foil to help concentrate the smoke and keep the steam from getting too far.

Then I ruined them in the crock pot.

Doing the whole 23.8 lb bird in the egg on thursday.  I'm guessing about 6 hours should do. 
Title: Re: Change of plans: Turkey SMOKING Tips
Post by: nicneufeld on November 24, 2009, 03:44:15 PM
Major, why have the turkey in the oven at all if you're going to smoke it?

What kind of smoker do you have?

Generally I'd say smoke on the hot end of the spectrum (which I guess since according to Euro/Cappozoli standards, is the SUPER hot end since anything over 100F is hot smoking), upwards of 300+ so the skin crisps more.  Poultry in experience is not like pork ribs and brisket, it doesn't need low and slow as much, and I've always preferred birds roasted more crispy at higher heat with smoke than the low and slow equivalent, but that may just be personal prefs.
Title: Re: Change of plans: Turkey SMOKING Tips
Post by: bluesman on November 24, 2009, 03:49:29 PM
Major, why have the turkey in the oven at all if you're going to smoke it?

What kind of smoker do you have?

Generally I'd say smoke on the hot end of the spectrum (which I guess since according to Euro/Cappozoli standards, is the SUPER hot end since anything over 100F is hot smoking), upwards of 300+ so the skin crisps more.  Poultry in experience is not like pork ribs and brisket, it doesn't need low and slow as much, and I've always preferred birds roasted more crispy at higher heat with smoke than the low and slow equivalent, but that may just be personal prefs.

+1

How do you intend on smoking the gobbler...what kind of grill or smoker do you have?
Title: Re: Change of plans: Turkey SMOKING Tips
Post by: Beertracker on November 24, 2009, 03:59:23 PM
When I smoke small (10-14#) turkeys using my Masterbuilt electric smokehouse, I usually start hot (225F+) then go "low & slow" @ 165F. I typically use pecan or hickory wood mainly because it's abundant around here, but I used some apple wood mixed with persimmon last year that was awesome. Happy smoking!  :)   
Title: Re: Change of plans: Turkey SMOKING Tips
Post by: majorvices on November 24, 2009, 04:10:43 PM
I just have one of those cheap bullet shaped wal-mart smokers. It takes a ton of charcoal and is difficult to keep the temps even. If it was just any other day I would just managed to work with it but I don't want to screw around with the bird on T day and I don't really have enough room in my oven to get everything done by 2 o'clock. So I though, slow roast the bird in the oven and finsih it in the smoker. You guys think this is a bad idea?

I am tempted to run to wal-mart and buy an electric smoker and just smoke the bird over night..... hmmmm.
Title: Re: Change of plans: Turkey SMOKING Tips
Post by: nicneufeld on November 24, 2009, 04:50:22 PM
I'm not sure if the bird is about fully cooked how much woodsmoke will permeate the meat...then again, I haven't tried.  The cheap bullet smokers can be hard to control and an electric should be easier.  Hey wait a second, isn't this majorvices, the guru of fermentation temperature control, who can't maintain temps in a ECB?   ;D  ;)
Title: Re: Change of plans: Turkey SMOKING Tips
Post by: majorvices on November 24, 2009, 04:53:16 PM
lmao!!!
Title: Re: Change of plans: Turkey SMOKING Tips
Post by: capozzoli on November 25, 2009, 02:31:49 AM
I cant remember how long I fried those hens. I think it was about 10 min-15mins. Just have to keep the heat in the medium zone. Well, you know too hot and they will be well done on the outside and underdone on the inside. Just right heat and you can let them go till they get really tender as they cook through to the bone.

We fried them once with out any batter. They are good that way too. If I remember we deep fried them plain and use sweet and sour chili sauce.

The Southern fried hens were fantastic.

Last year I did a smoked turkey and pork shoulder. I brine cured them a few days in advance using curing salts. Morton's Tender Quick to be exact. Mixed with brown sugar kosher salt, bay leaf, rosemary, fresh cracked black pepper. 

Cured them for a few days them cold smoked them for quite some time. The day that I served them I roasted them till done.

Man they were frickin good.

This year TG is at my sisters house. Im not cooking, only making a few pies.
Title: Re: Change of plans: Turkey SMOKING Tips
Post by: bonjour on November 25, 2009, 02:35:53 AM
Start and smoke the bird for a couple of hours then oven.  If you wish finish the bird in the smoker.  Most of the smoke flavor occurs early in the process.  Long and slow is always a great tenderizer.

Fred
Title: Re: Change of plans: Turkey SMOKING Tips
Post by: bluesman on November 25, 2009, 12:31:55 PM
Start and smoke the bird for a couple of hours then oven.  If you wish finish the bird in the smoker.  Most of the smoke flavor occurs early in the process.  Long and slow is always a great tenderizer.

Fred

+1

2-3 hrs on the smoker...then into the oven until the internal temp reaches 170F.

Title: Re: Change of plans: Turkey SMOKING Tips
Post by: majorvices on November 25, 2009, 02:02:04 PM
Cool. That is what I will do. I have a 9.5 lb turkey. Thinking about smoking it for 8 hours and then ramping the temp up to 400 in the oven to crisp the skin. Think that will be ok?
Title: Re: Change of plans: Turkey SMOKING Tips
Post by: nicneufeld on November 25, 2009, 02:32:57 PM
Depending on what temps you do 8 hours could be a long time.  I would check internal temps throughout that time period, more towards the end.  You don't want to dry it out, and if temps are higher than expected you may get the thing done sooner than that.

But otherwise, smoking, then finishing in a hot oven should work fine...I've done that for a lot of stuff.
Title: Re: Change of plans: Turkey SMOKING Tips
Post by: majorvices on November 25, 2009, 03:43:14 PM
I'm pretty handy with smoking Chickens and Que - shouldn't be a problem. I just have never smoked a turkey before, so I'm a little more nervous. Usually when I do Que (pulled pork) if it takes too long I put it in the oven, but with Chicken it never is a problem. Hopefully it will be about as simple with the turkey.
Title: Re: Change of plans: Turkey SMOKING Tips
Post by: bluesman on November 25, 2009, 06:24:12 PM
Cool. That is what I will do. I have a 9.5 lb turkey. Thinking about smoking it for 8 hours and then ramping the temp up to 400 in the oven to crisp the skin. Think that will be ok?

Just keep monitoring the temp every 1-2 hrs as it smokes. You might be surprised as it may be finished on the smoker before 8 hrs.
Title: Re: Change of plans: Turkey SMOKING Tips
Post by: capozzoli on November 29, 2009, 12:33:35 AM
How did that turkey come out?

My sister ruined the roasted turkey she made. Dried out mess it was. yuck.

Oh well, next year it is at my house, I will insist.
Title: Re: Change of plans: Turkey SMOKING Tips
Post by: majorvices on November 29, 2009, 12:53:39 PM
It was drier than I had hoped - not so dry you couldn't eat it but not perfect either. I had a hard time getting the internal temp past 150 and was running out of time and slapped it in the oven, which pushed it over the edge. SHould have just built the fire on the smoker up one more time. Luckily my MiL brought a turkey she had roasted and it was good this year for a change.

OTOH I made some hot turkey open faced sandwiches on some good french bread for dinner with the smoked turkey and left over gravy last night and they were great!
Title: Re: Change of plans: Turkey SMOKING Tips
Post by: capozzoli on November 29, 2009, 08:03:48 PM
Next time you smoke a turkey or pork. Brine it for a longer time. Also get one of those brine injectors (looks like a big hypodermic needle), even the cheap plastic ones work well. Works great for smoking the turkey and for just roasting it. A good brine infused meat will be juicy every time. Even if it gets a little over done.

Also another thing that works well is to cook the bird breast down. This because the parts of the bird that yeild the most juice are on the back. The back bone, the wings and thighs. The fats and juices of this part of the bird will drip down through the breats meat while cooking.

Then for the last third of the cooking time. Baste baste and baste.

We all have a year to practice before next TG.  ;D
Title: Re: Change of plans: Turkey SMOKING Tips
Post by: bluesman on November 30, 2009, 05:54:35 PM
Also another thing that works well is to cook the bird breast down.

Interesting idea...I may have to give that a try sometime.
Title: Re: Change of plans: Turkey SMOKING Tips
Post by: capozzoli on December 01, 2009, 11:34:27 PM
If you try it, oil the bird well with some veg oil and oild the roaster pan. This helps keep the skin on the breast from sticking and tearing off.

I usually roast it two thirds of the time breast down covered in foil or lid then uncover it turn it back over to brown the skin on the breast for the last third of the cooking time. Works great for chicken too.

Or just spatchcock the bird across the breast.

There is a famous Georgian dish that is made with ether turkey or chicken. It is marinated in a mixture of olive oil, grape seed oil with garlic, herbs, spices and chopped walnuts.  It is semi de-boned, spachcocked and splayed out with several skewers prior to the marinade. Then it is slow grilled high on the fire till golden brown. You have to be careful not to burn your nuts.