Dry brine turkey
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It sat for 2.5 days in fridge after the dry brine was applied. Then smoked at 250 degrees in my Cook Shack for about 4.5 hours. When the temperature in thigh got to 175 it was done. Covered with foil for 30 minutes than carved it. Also put A damp cheese cloth soaked in butter over breast to help crisp up the skin and keep the smoke from oversmoking. That worked well wish I could figure out posting pictures looked like something you see on TV just perfect.
shoprat53 To post pictures, go to the bottom of the messages below the quick reply box. Click the curved arrow.
This is the screen you should get if you are using an Android phone (may look a little different depending on the phone.)
From this screen, click on the picture icon and it will ask where the pictures you want to share are. Find the pictures in your files and select. -
We did a dry brined 6lb+ yard bird yesterday. Did a dry brine of kosher salt, coarse ground black pepper, granulated garlic, smoky paprika and a dash of cayenne. Put celery, onion, a couple of bay leaves and a couple of Hatch Chiles in the cavity. Let it sit in the fridge for 28 hours and rubbed with a little more of the mixture before smoking on the Traeger @250* for 3.5 hours(175*IT) Came out great! Nice and moist with crispy skin. I tried spraying the skin every hour with oil and it helps make the skin golden brown. Used a Alder/Hickory blend. Had smoked sweet potatoes and grilled asparagus as sides. Sorry I forgot the plating pics, oops! We also did 3 trays of roasted/salted cashews to be used for Holiday trays/gifts on the other Traeger.
Improvise, Adapt and Overcome! Semper Fi
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We did a dry brined 6lb+ yard bird yesterday. Did a dry brine of kosher salt, coarse ground black pepper, granulated garlic, smoky paprika and a dash of cayenne. Put celery, onion, a couple of bay leaves and a couple of Hatch Chiles in the cavity. Let it sit in the fridge for 28 hours and rubbed with a little more of the mixture before smoking on the Traeger @250* for 3.5 hours(175*IT) Came out great! Nice and moist with crispy skin. I tried spraying the skin every hour with oil and it helps make the skin golden brown. Used a Alder/Hickory blend. Had smoked sweet potatoes and grilled asparagus as sides. Sorry I forgot the plating pics, oops! We also did 3 trays of roasted/salted cashews to be used for Holiday trays/gifts on the other Traeger.
Bob Stehlik everything looks delicious
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We did a dry brined 6lb+ yard bird yesterday. Did a dry brine of kosher salt, coarse ground black pepper, granulated garlic, smoky paprika and a dash of cayenne. Put celery, onion, a couple of bay leaves and a couple of Hatch Chiles in the cavity. Let it sit in the fridge for 28 hours and rubbed with a little more of the mixture before smoking on the Traeger @250* for 3.5 hours(175*IT) Came out great! Nice and moist with crispy skin. I tried spraying the skin every hour with oil and it helps make the skin golden brown. Used a Alder/Hickory blend. Had smoked sweet potatoes and grilled asparagus as sides. Sorry I forgot the plating pics, oops! We also did 3 trays of roasted/salted cashews to be used for Holiday trays/gifts on the other Traeger.
Bob Stehlik - Looks good!
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We did a dry brined 6lb+ yard bird yesterday. Did a dry brine of kosher salt, coarse ground black pepper, granulated garlic, smoky paprika and a dash of cayenne. Put celery, onion, a couple of bay leaves and a couple of Hatch Chiles in the cavity. Let it sit in the fridge for 28 hours and rubbed with a little more of the mixture before smoking on the Traeger @250* for 3.5 hours(175*IT) Came out great! Nice and moist with crispy skin. I tried spraying the skin every hour with oil and it helps make the skin golden brown. Used a Alder/Hickory blend. Had smoked sweet potatoes and grilled asparagus as sides. Sorry I forgot the plating pics, oops! We also did 3 trays of roasted/salted cashews to be used for Holiday trays/gifts on the other Traeger.
Bob Stehlik I think you had a double success. Good job all the way around.
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We did a dry brined 6lb+ yard bird yesterday. Did a dry brine of kosher salt, coarse ground black pepper, granulated garlic, smoky paprika and a dash of cayenne. Put celery, onion, a couple of bay leaves and a couple of Hatch Chiles in the cavity. Let it sit in the fridge for 28 hours and rubbed with a little more of the mixture before smoking on the Traeger @250* for 3.5 hours(175*IT) Came out great! Nice and moist with crispy skin. I tried spraying the skin every hour with oil and it helps make the skin golden brown. Used a Alder/Hickory blend. Had smoked sweet potatoes and grilled asparagus as sides. Sorry I forgot the plating pics, oops! We also did 3 trays of roasted/salted cashews to be used for Holiday trays/gifts on the other Traeger.
Bob Stehlik nice looking bird and cashews.
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you just had to make me hungry lol !
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I have the cookshack sm025. It is the very small Smoker they make with only 2 shelves. I have done turkeys in it but I think you need to get at least 350 deg to get better skin crisp. If you don’t care about the crispy skin then it is great. So now I do my turkey in my pellet smoker and can cranking it up to 600 if I need to.
I also picked up a Masterbuilt gravity 1050 a couple weeks ago to try (still sitting in the box
) and on Sunday I just picked up a PK100 to try. I started having temp control issues with my cookshack and needed a larger capacity for snack sticks, bacon, jerky. -
The last time I smoked a thunder chicken, this is what it looked like right before I decided I should wrap the sucker to help retain moisture. It was actually a winner…
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We did a dry brined 6lb+ yard bird yesterday. Did a dry brine of kosher salt, coarse ground black pepper, granulated garlic, smoky paprika and a dash of cayenne. Put celery, onion, a couple of bay leaves and a couple of Hatch Chiles in the cavity. Let it sit in the fridge for 28 hours and rubbed with a little more of the mixture before smoking on the Traeger @250* for 3.5 hours(175*IT) Came out great! Nice and moist with crispy skin. I tried spraying the skin every hour with oil and it helps make the skin golden brown. Used a Alder/Hickory blend. Had smoked sweet potatoes and grilled asparagus as sides. Sorry I forgot the plating pics, oops! We also did 3 trays of roasted/salted cashews to be used for Holiday trays/gifts on the other Traeger.
Bob Stehlik Want to try different nuts in smoker sometime, both turkey and cashews look excellent.
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Bob Stehlik Want to try different nuts in smoker sometime, both turkey and cashews look excellent.
bocephus - I love the cashews. I usually melt a little butter and stir over them before they go in.
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bocephus - I love the cashews. I usually melt a little butter and stir over them before they go in.
lkrfletcher Sounds good, have you done other nuts this way?
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lkrfletcher Sounds good, have you done other nuts this way?
bocephus - Yes. Pecans are my favorite. You just have to let buttered nuts air dry for a few hours after smoke.
Life is a Garden - Dig it.
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bocephus - Yes. Pecans are my favorite. You just have to let buttered nuts air dry for a few hours after smoke.
lkrfletcher Ok. thanks. I think I will try a mixed batch someday.
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bocephus - Yes. Pecans are my favorite. You just have to let buttered nuts air dry for a few hours after smoke.
lkrfletcher is there a shelf life or refrigeration required with the butter on them?
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