Dry brine turkey
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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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