gordon1
Senior Cook
doing my first turkey this weekend for a christmas party we are having. using a chargriller offset, lump charcoal and cherry wood (not too much wood).
I found/read many threads and have a pretty good understanding of what I'm in for.
I should be able to find a fresh turkey at one of the hippie stores in town. so seems like most folks like to brine with fresh turkeys. and particular brines??
also what the heck do you brine them in? a big ziplock type bag?
should a brined turkey be injected?
I'm not set on brining. want to hear y'alls thoughts/expert opions. the turkey my sister did this year (in the oven) was the best she ever did! she injected with some kind of cajun mx and used a store bought dry rub (not sure which one). she also stuffed it with a grapefruit. did all this the night before. I was thinking of doing something along those lines but wasn't sure about brining etc.
any good home made turkey rubs tips? I know if I brine to lay off the salt in the rub.
now cook temps and time...
I've read anywhere from 220-325 for the smoker. we like the skin so thinking of going towards the high end. thoughts? should it be real low and slow or 300-325 ok? read about 30 mins a pound but that was at 225ish. thinking times should be pretty easy to estimate using times for 350 in the oven and adding a bit more time for the smoker. I know "it's done when it's done" but need to get an idea since we will have guest and we are doing some beer can chickens on the gas grill so we'd like to have it all off around the same time.
turkey temps
read 160-165. is that for breast or thigh? or is like chicken. 160 for white, 175 for dark? do you pull it off a bit before that and rest to temp or pull it at temp and let it rest a few mins?
thanks in advance and sorry for the noob questions.
I found/read many threads and have a pretty good understanding of what I'm in for.
I should be able to find a fresh turkey at one of the hippie stores in town. so seems like most folks like to brine with fresh turkeys. and particular brines??
also what the heck do you brine them in? a big ziplock type bag?
should a brined turkey be injected?
I'm not set on brining. want to hear y'alls thoughts/expert opions. the turkey my sister did this year (in the oven) was the best she ever did! she injected with some kind of cajun mx and used a store bought dry rub (not sure which one). she also stuffed it with a grapefruit. did all this the night before. I was thinking of doing something along those lines but wasn't sure about brining etc.
any good home made turkey rubs tips? I know if I brine to lay off the salt in the rub.
now cook temps and time...
I've read anywhere from 220-325 for the smoker. we like the skin so thinking of going towards the high end. thoughts? should it be real low and slow or 300-325 ok? read about 30 mins a pound but that was at 225ish. thinking times should be pretty easy to estimate using times for 350 in the oven and adding a bit more time for the smoker. I know "it's done when it's done" but need to get an idea since we will have guest and we are doing some beer can chickens on the gas grill so we'd like to have it all off around the same time.
turkey temps
read 160-165. is that for breast or thigh? or is like chicken. 160 for white, 175 for dark? do you pull it off a bit before that and rest to temp or pull it at temp and let it rest a few mins?
thanks in advance and sorry for the noob questions.