Hi Folks,
Sorry to sound like a newbie...
I have a 12lb turkey in the brine right now and will be smoking it tomorrow! I found a wealth of information, in this forum, on how to proficiently gobble a gobbler - thanks!
The one thing that baffles me a little bit is when folks say to rub the rub under the skin. No problem, but... How do you get the skin off without ripping it to shreds?
I realize that I *may* be looking at this a little too simplisticly... I have a vision of the bird with a removable skin... Am I missing something?
Thanks for the help and for not laughing (not too much, anyway...)
Cheers!
Chip
Start at the small end, breast side up. Gently work a finger under the skin. You'll feel as you wiggle your finger that the skin is separating from the breast meat, like it's being ever so gently being lifted off. Time for two fingers now, always increasing the size of the pocket. In no time you'll have enough room to insert your whole hand, palm side down, fingers extended straight out. Work your way all the way up the meaty part of the breast until the entire topside has been lifted away.
The key is to do it slowly, taking care to not rip the skin.
What are you going to baste it with?
Thanks Smudge, I appreciate it. I figure that it will be easier after the brining is complete, so I'll do it then.
I was gonna put a drip pan underneath the bird and baste it with the drippings only. There is already a bunch of flavor going in the mix, so I really don't want to add more.
The brine that I am using is the Maple Flavord Turkey Brine by PAsmoker. It actually tasted pretty good! I am going to use the Basic Poultry Rub by Habanero Smoker. I am thinking about adding some brown sugar to the mix to make it a little sweeter. I'll try mixing a real small batch to guage the taste first.
Oh yeah... Has anyone ever tried to smoke the giblets? I am brining them too. I may make a gravy with them or just eat them plain.
Cheers!
Chip
Careful marshawk after the brining. The skin tears a lot easier after brining for some reason. Just my 2.3 cents from messing a few turkeys up. ;) :D
Don't baste until after the bird starts to dry out and take on color. :) Otherwise you don't get that nice golden brown look.
Marshawk;
Welcome to the forum.
Look like you have a good plan. Just follow the advise given by Iceman and Smudge. I've never attempted smoking giblets, let us know how that turns out.
Thanks guys, I will be careful.
Please call me Chip. I'll try to change my handle in the profile section.
I'll keep you posted on the bird as it is going through the process.
I think that the giblets will take less time than the bird so I will probably put them in when I start basting.
Should be interesting... I can't wait!! Is tomorrow here yet?
Cheers!
Chip
There...that's better!
Cheers!
Chip
Forgot to mention not to leave the giblets in the smoker to long. They take on the smoke very fast and can turn into a sort of Taso real fast. And what ever you do DO NOT smoke the livers. That's a whole other story that folks here can tell you about. Have a good time Chip :)
Rats!
The liver was what I was looking forward to.
Thanks!
Chip
Quote from: Smudge on January 09, 2007, 12:52:00 PM
Start at the small end, breast side up. Gently work a finger under the skin. You'll feel as you wiggle your finger that the skin is separating like it's being ever so gently being lifted. Time for two fingers now, always increasing the size of the pocket. In no time you'll have enough room to insert
DARN..... looks like a few words in the quote got deleted ..........but it sounds like a first date ( BLUSHING) . ROTFLMAO
Nice pick-up! Pardon the pun. It is amazing how smoking preparation can sound almost sexy at times. It is definetly a love affair.
This forum changed the word I typed to Oy. Perhaps x rated will work.
The turkey was a success!!!
The meat has a lightly smoked flavor and virtually fell off the bone. The took a chance and ran it at a little higher temperature because I was running late with it. The only thing that seemed to happen, besides getting cooked faster, was that the skin was nice and crisp when it came out of the smoker. The bird was perfect.
Thanks to all who helped me with this project!
Here are some pictures:
The bird before it went into the smoker:
(http://home.comcast.net/~chip123/DPP_0003.JPG)
The uncooked bird:
(http://home.comcast.net/~chip123/DPP_0004.JPG)
The turkey fresh from the smoker:
(http://home.comcast.net/~chip123/DPP_0006.JPG)
I know, I know...which one's the turkey?
(http://home.comcast.net/~chip123/DPP_0007.JPG)
Cheers!
Chip
Real nice! ;)
I can only say "Well done Chip" :P ;D You done good!!! ;)
Hey I recognize that brand of bird
It's called "Tasty Bird" ;)
thats tailgating at a whole new level........
;D
Welcome Chip, thanks for sharing. looks to be a real success.
Quote from: Chip on January 09, 2007, 11:29:26 AM
Hi Folks,
Sorry to sound like a newbie...
I have a 12lb turkey in the brine right now and will be smoking it tomorrow! I found a wealth of information, in this forum, on how to proficiently gobble a gobbler - thanks!
The one thing that baffles me a little bit is when folks say to rub the rub under the skin. No problem, but... How do you get the skin off without ripping it to shreds?
I realize that I *may* be looking at this a little too simplisticly... I have a vision of the bird with a removable skin... Am I missing something?
Thanks for the help and for not laughing (not too much, anyway...)
Cheers!
Chip
Hello: I am dry curing 6 turkey legs. I pulled back the skin to get the cure under the skin and also put some on the skin. I used Tender Quick 1/2 oz to the pound as the package recommends and I'm figuring about 7 to 10 days on the cure time. Anyone here tried to dry cure turkey legs and know about the dry cure time for them?. I also added brown sugar after I got the cure on and they've been in the fridge for 4 days now. Today i added 1/4 teaspoon of maple extract. I did a bacon with tender quick, brown sugar and maple extract and it tasted unreal. I add the maple extract 1/2 way thru the cure time.
Mark aka jenbayjazz