Cooked up the turkey breasts I deboned and dry brined on Sunday. Tasted kinda like ham. Family said thumbs up. Tomorrow I’m doing a roulade with the legs, followed by more turkey Thursday.
Cheap meat is good meat
Re: Turkey Day
Posted: Wed Nov 27, 2019 6:45 am
by Allentown
Root wrote: ↑Tue Nov 26, 2019 6:38 pm
Should I inject it? Do people inject roasts?
Ha, we might be doing the same thing, but I'm probably not going to include chili powder or cayenne. Yours will turn out better. I will half-ass mine.
I used to inject, but from what I've read it doesn't really do anything. The actual spices don't penetrate into the muscle fibers (which is also why stuff like Icy-Hot is a placebo, because even if it DOES get absorbed through the skin, it doesn't get absorbed into muscles) so it just creates little pockets of spice flavor.
That said, I might jam a few garlics into some holes of my roast. Even if it doesn't do anything besides create more surface area for smoke, it makes me feel like I did more work than "wake up a little earlier."
The "turkey breasts" my wife got is actually just a small turkey with the wings, legs, and neck removed- not what I expected. Put it into a pot last night with 2 diced apples, salt, some leftover chicken stock, coriander, and I think a bay leaf. Will try to get it on the grill early then just finish it in the oven.
Going to do a snake method, with hickory for the first half, then probably some Founders barrel pieces for the second half (when I will remove the turkey).
I injected. Well, kind of. Needle got jammed after the first poke so I got annoyed, made a bunch of holes, and used the other needle to "inject" my spice slurry.
Oh, also, I'm going to wrap the turkey in bacon for the oven portion.
Re: Turkey Day
Posted: Wed Nov 27, 2019 5:05 pm
by 5hout
God dammmit that sounds good. I really like hickory, but a full hickory smoke can be a bit much so that sounds like a great way to balance it out. Any chance you can take a picture of your snake setup after you light it? I feel like mine fails 50% of the time. 25% of the time it just goes out, 25% somehow the entire thing lights, and the rest of the time it works fine.
Not a big fan of injecting, but I do like to lard meat with chunks of butter and garlic. Enough garlic that each slice will have some in it. I don't totally pre-roast garlic, but sometimes I'll give it a bit of a roast before sticking it in to help the garlic along.
Re: Turkey Day
Posted: Wed Nov 27, 2019 5:45 pm
by Allentown
Old pic, because if I'm honest there is a 65% chance I get super lazy and just dump lit coals in a corner of my slow & sear and let the lightly used charcoal from last grill do the cooking. Depends if it is still raining with wind gusts of 50+ mph tomorrow morning.
Re: Turkey Day
Posted: Wed Nov 27, 2019 5:48 pm
by iamsmu
We decided to just smoke ribs instead of a Turkey breast. Next year I'll probably just do another chuck roast brisket.
Re: Turkey Day
Posted: Thu Nov 28, 2019 6:24 am
by 5hout
Yeah, the wind has been crazy last few days. That's a much thicker setup than I've used in the past, and the half burnt stuff as a help-along is a good idea. Thanks!
Re: Turkey Day
Posted: Thu Nov 28, 2019 6:26 pm
by omaniphil
Did a spatchcocked fart bird and smoked boneless leg of lamb. Pretty good. The lamb was marinaded in a chimichurri like paste of blended onion, chopped parsley, garlic, cumin, vinegar and salt and vinegar. Turkey just had a dry brine for 48 hours with salt and aromatics rubbed onto the skin. I tried to grill the turkey on my gas grill but 5 minutes in, I realized flareups were going to be a problem. Bird was too big for my smaller Weber gas grill and I couldn't use offset heat. Ended up in the oven, but still turned out surprisingly good. Maybe best turkey I've ever had. Pulled it out at 155 in the center of the breast, and then left it in a cooler for 2 hours since it got done much faster than expected.
Re: Turkey Day
Posted: Tue Nov 03, 2020 2:45 pm
by alek
Is it too early to talk about fartbird? Is the first rule of fartbird to not talk about it too soon?
I’m gonna do a practice run on smoking one in two weeks. I want to get one about 13-14 pounds, spatchcock it, and smoke it like I’ve been doing whole chickens this year.
Buy a big-ass beef filet or rib roast because you know you truly want one of those way more.
A rib roast would smoke well, but I don’t know if a chateaubriand would. An untrimmed whole tenderloin would likely do better, but unless I start a gofundme for one, not gonna happen.
Buy a big-ass beef filet or rib roast because you know you truly want one of those way more.
A rib roast would smoke well, but I don’t know if a chateaubriand would. An untrimmed whole tenderloin would likely do better, but unless I start a gofundme for one, not gonna happen.
Rib roast!
Costco, brah.
Re: Turkey Day
Posted: Wed Nov 11, 2020 12:45 pm
by alek
Smoked Fartbird:
Re: Turkey Day
Posted: Tue Nov 17, 2020 9:55 am
by Hanley
alek wrote: ↑Wed Nov 11, 2020 12:45 pm
Smoked Fartbird:
What kinda wood did you use?
Re: Turkey Day
Posted: Tue Nov 17, 2020 10:33 am
by alek
Hanley wrote: ↑Tue Nov 17, 2020 9:55 am
What kinda wood did you use?
Buy a big-ass beef filet or rib roast because you know you truly want one of those way more.
A rib roast would smoke well, but I don’t know if a chateaubriand would. An untrimmed whole tenderloin would likely do better, but unless I start a gofundme for one, not gonna happen.
Buy a big-ass beef filet or rib roast because you know you truly want one of those way more.
A rib roast would smoke well, but I don’t know if a chateaubriand would. An untrimmed whole tenderloin would likely do better, but unless I start a gofundme for one, not gonna happen.
Rib roast!
Costco, brah.
Have you done one of these before? Just bought a 9lb-er at Costco today. I'd like to smoke it, but am also open to a nice dryrub/brine, reverse sear type of deal too. Never done one of these, so open to suggestions.