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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Christmas Turkey
This year I'm going to do a turkey on my outdoor spit. I'm getting a
25 lb fresh turkey, which is a little small for my spit but anything bigger and I'd be eating turkey for a month. I'll probably stuff it with apples and onions. Still haven't decided if I'm going to brine it or just inject it. I'll put up some pics afterwards. I really can't wait as for some reason this is the first time this entire year that I've used the spit. Probably because I've spent so much time working on my smoking. |
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Christmas Turkey
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Christmas Turkey
On Sat, 17 Dec 2011 10:17:25 -0600, Sqwertz >
wrote: >On Fri, 16 Dec 2011 22:54:45 -0500, Ed Pawlowski wrote: > >> Sounds interesting. If the turkey is the typical supermarket type, it >> will be injected with a brine already, but injecting will give some >> different flavor. > >The fresh, non-Butterball turkeys we get here are not pre-brined. >They're just advertised as "up to 5% retained water" (no salt or >phosphates). > >-sw WTF is retained water? Does that mean the turkey did not pee for a day before it was killed? |
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Christmas Turkey
> wrote in message ... > This year I'm going to do a turkey on my outdoor spit. I'm getting a > 25 lb fresh turkey, which is a little small for my spit but anything > bigger and I'd be eating turkey for a month. I'll probably stuff it > with apples and onions. Still haven't decided if I'm going to brine it > or just inject it. I'll put up some pics afterwards. I really can't > wait as for some reason this is the first time this entire year that > I've used the spit. Probably because I've spent so much time working > on my smoking. > I don't ever stuff a turkey. It's very hard to get the stuffing to a safe temp, about 165F without overcooking the rest of the turkey. It would be particularly difficult with a turkey that large. Make your turkey stock in advance and make your stuffing on the side. When I don't have frozen turkey stock I buy turkey parts and make a stock. Kent |
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Christmas Turkey
turkey freezes well, Lee
> wrote in message ... > On Fri, 16 Dec 2011 22:54:45 -0500, Ed Pawlowski > wrote: > >>On Fri, 16 Dec 2011 08:10:28 -0500, wrote: >> >>>This year I'm going to do a turkey on my outdoor spit. I'm getting a >>>25 lb fresh turkey, which is a little small for my spit but anything >>>bigger and I'd be eating turkey for a month. I'll probably stuff it >>>with apples and onions. Still haven't decided if I'm going to brine it >>>or just inject it. I'll put up some pics afterwards. I really can't >>>wait as for some reason this is the first time this entire year that >>>I've used the spit. Probably because I've spent so much time working >>>on my smoking. >> >> >>Sounds interesting. If the turkey is the typical supermarket type, it >>will be injected with a brine already, but injecting will give some >>different flavor. >> >>At 25 pounds instead of eating turkey for a month, you can finish it >>up in only four weeks. > > Not a supermarket turkey, getting it from an organic turkey farm > locally. I never knew just how big they can grow em. I've never seen a > turkey in a store bigger than 25 lbs so when they told me their > largest go 40 lbs I was taken aback! A 40lb bird would sure look good > on the spit and make for some great pictures but I think a lot would > end up going to waste. Shame, if it was summer I could just invite all > the friends over.....hmmm, maybe I'll keep that in mind for when the > weather changes. |
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Christmas Turkey
On Fri, 16 Dec 2011 08:10:28 -0500, wrote:
>This year I'm going to do a turkey on my outdoor spit. I'm getting a >25 lb fresh turkey, which is a little small for my spit but anything >bigger and I'd be eating turkey for a month. I'll probably stuff it >with apples and onions. Still haven't decided if I'm going to brine it >or just inject it. I'll put up some pics afterwards. I really can't >wait as for some reason this is the first time this entire year that >I've used the spit. Probably because I've spent so much time working >on my smoking. Here are a few pict's of the turkey on the spit at various stages. Sorry but once it was done and I got the turkey inside there was so much going on and so many people in the house that I neglected to get pict's of the finished product! Once I had the coal bed it took about 1/2 bag of lump, 1/3 bag of Humphreys hardwood briquettes, and 8 - 10 split logs of cherry. Turkey had been brined for about 10 hours with the usual turkey spices. http://www.4shared.com/folder/lOqLRJZ4/XMAS_2011.html Shinglhed Eat, drink, and be merry.....and by all means over do it! |
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