Mary bought an 18 lb. ButterBall turkey on Thursday before the Sunday event. This cook used our version of a creole style poultry seasoning blend in one of Kit Whol’s books we have. Although we doubled the amount of sage, rosemary, and thyme from … Continue reading
Category Archives: Turkey
11/18/2017 – First time to brine a fresh bird in the larger Briner bucket with Chef JJ’s Family Favorite Brine. Had good pecan smoke with temps in the 300’s. Turned out fine with, very moist even in the parts that were … Continue reading
Meat is moist and very flavorful with a little kick. Color from the heavy seasonings and smoke was great. The Amazen tray was lite on both ends for more smoke given the shorter smoke time for the turkey. This was a … Continue reading
Below is a compilation of recipes and advice from Chef JimmyJ at Smoking Meat Forum about poultry and especially turkey. The brining piece is also on my Brining page. For thawing advice and process safety tips go to the page … Continue reading
This seat-of-the-pants dish turned out great. Great way to use the parts not usually used. Boiled neck and tail from 14.6 lb. turkey. Sauteed in No. 8 cast iron chicken fryer chopped up liver and gizzard in EVOO with salt and … Continue reading
This turkey fry/roast in the Big Easy turned out ok and everyone liked it. The 14.6 lb. bird we bought has 9.5% injected broth, salt, seasonings…. Thursday, 6 pm 12/15/2016, put frozen turkey into igloo cooler in garage to thaw. Ambient temp overnight … Continue reading
5 Turkey Injection Marinades Condiments and Sauces Recipe courtesy of Louisiana Kitchen & Culture magazine Makes enough for 1 large turkey Ingredients: Beer n’ Butter Poultry Injection 1/2 pound butter 1/2 can beer 2 tablespoons salt 2 tablespoons Worcestershire sauce … Continue reading
May 14, 2016 – Saturday Ambient temp is in the mid 70″s and humidity is 90%+. Line of thunderstorms rolled through about 4 PM. Bought four small turkey legs and a tray of small chicken leg quarters at Fiesta. About … Continue reading
Saturday, April 23, 2015 Bought the leg quarters and turkey legs this morning at HEB to smoke this afternoon as the second smoke in the MES 40. Had gotten this week the air probe for the ChefAlarm as well as … Continue reading
Chef JJ’s poultry brine method — “Day one, Brine overnight. Next day, drain and pat dry. l place the bird on a rack over a drip pan then in the refer overnight. Day three smoke or cook however…JJ” Families Favorite … Continue reading