Topic: Bird Cooking

[ZackUSAF82]

So how is everyone cooking their bird tomorrow (if you are)?  I'm going to smoke mine this year and we got a fresh bird from a local turkey farm so this will be my first time dealing with the brining process.  I was wondering if any of you all had any good brine recipes?  I've been looking at a ton of different recipes on the internet and just can't pick one I really like.  My big fear is that it makes the bird too salty as I generally don't use much salt when I cook...but I've also read that so long as you rinse it thoroughly you're good.  We'll see but I figured I'd see what you all are planning and see if anyone had any brining tips for me.  Thanks and I hope everyone has a safe and happy Thanksgiving tomorrow!

[phillyherdfan]

I use Alton Brown's brine recipe.  I've tried 3 different recipes, and this is by far the best that I've found.  Consistant and always end up with a moist bird.

http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html

[biggreenarms]

We always order 2 medium size breasts (5-7 lbs) from a local turkey farm (Bowman Landes) and have family and a few friends over. My wife brines them the day prior and injects a mixture of soft butter and herbs under the skin before cooking in the oven. Nothing fancy but fresh turkey will make all the difference in the world in flavor and tenderness and they are always tender and juicy.

This year we're coming into Huntington for Thanksgiving so yesterday we picked up 2 large breasts (9 - 11 lbs each) and my wife has them brining today.

One of my favorite sides is her oyster dressing made with fresh oysters from our local market and for dessert her homeade sweet potato pie. I'll ask her for her brine recipe and post it here later.

[Greg H]

Brine overnight tonight, big green egg tomorrow.  I don't think the brine matters, as long as it has ENOUGH salt.  I usually go with some orange peel, salt, brown sugar, fresh tyme and rosemary, garlic.  Sometimes, I'll throw in a cup of cheap whiskey.  I really think the salt is the key.  No such thing as too much, as long as you rinse.  It comes across as flavor...not so much salty.  I also don't really notice much taste difference with all the other crap...but still do it.

As soon as the bird is off the Egg tomorrow, putting on a coulpe a pork shoulder to deliver to Big City in Greenville Friday.  He's cooked like a beast all year in Huntington, including an AWESOME whole hog on homecoming, so I owe him one.  if you've never had FRESH bacon at a Herd tailgate, you have not lived.

[ZackUSAF82]

How big of a bird are you cooking Greg?  Smallest I could get is inbetween 16-18 lbs, I haven't weighed it yet to be sure but I'm a bit nervous about the size.  Might have to crank the heat a little higher in the smoker than I usually do so I can get it out of the "danger zone" quickly...

[BuyNtelos4]

I've seen on tv cooking shows and read from lots of reputable chefs that you should let the bird sit out on the counter for 4 hours before cooking so that the bird comes to room temperature before beginning cooking.  The first place I saw this I thought they were nuts, because I am familiar with all of the "danger zone" rules.  However, after research, turkeys are apparently safe for this, and it is truly highly recommended.  Do some google research and you should be able to find what I am talking about.  Anybody have any idea why this is considered safe with turkey, but absolutely not with chicken?

[ZackUSAF82]

I've seen on tv cooking shows and read from lots of reputable chefs that you should let the bird sit out on the counter for 4 hours before cooking so that the bird comes to room temperature before beginning cooking.  The first place I saw this I thought they were nuts, because I am familiar with all of the "danger zone" rules.  However, after research, turkeys are apparently safe for this, and it is truly highly recommended.  Do some google research and you should be able to find what I am talking about.  Anybody have any idea why this is considered safe with turkey, but absolutely not with chicken?

I don't know how it could be safe but I sure know I wouldn't do it.  I don't let my turkey get above 40 degrees Fahrenheit before it hits the smoker/grill/oven and it needs to be above 140 within 4 hours or else your asking to be praying to the porcelain god the following day.

[BuyNtelos4]

I guess the 4 hours I saw must have been if frozen, now I am seeing several places saying to leave it out for an hour from the fridge before cooking in an oven, so I guess since the turkeys temperature Starts our around 30 degrees, it's not at a harmful temperature for longer than what's allowed.  I found the reason for it, says if you begin the cooking without doing it, the breasts end up overcooked and thighs undercooked.  Makes since, I know when frying chicken the thighs take the longest to get done, never thought that made since either, but just about time I ever saw anything undercooked it was way more often than not a thigh.  Glad I found the logic behind the idea.

[mr_ash_1995]

So how is everyone cooking their bird tomorrow (if you are)?  I'm going to smoke mine this year and we got a fresh bird from a local turkey farm so this will be my first time dealing with the brining process.    Thanks and I hope everyone has a safe and happy Thanksgiving tomorrow!

Hey Zack...have you ever deep fried your turkey?  The reason I ask...take a look at this method of combining smoking and deep frying (video about 17 minutes).  Also, good luck with the brine process.

[mxman870]

Just saw this thread but I have smoked several turkies and they are great. My favorite way by far to cook the big bird. Hope your turned out well.

Greg H ,,,, I have never soaked mine in brine but I will give that a go next time. Thanks for the tip.

[Greg H]

MX: for what it's worth, you could press copious amounts of juice out of the breast of my turkey.  The brine, and of course the big green egg, makes a big difference.  If I knew how to get a pic from my phone to here, I would post it.