Smoked turkey netting
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That was what #2 looked like. But there was better flavor on the twine tied bird.
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I use A chess cloth soaked in butter to cover my turkey. It helps with crisping up the skin also stops bird from being over smoked.
shoprat53 said in Smoked turkey netting:
I use A chess cloth soaked in butter to cover my turkey. It helps with crisping up the skin also stops bird from being over smoked.
Interesting!
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I will try that at Christmas. Maybe not netting will be even better. Thank you calldoctoday .
samspade No Problem, I only wish I could help more. I tried something different this year that I had never heard of before nor tried. I took several slices of good bacon & slipped them up under the breast skin completely. I think the results were very good & everyone was very satisfied. Ther was nothing left but bones.
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I use A chess cloth soaked in butter to cover my turkey. It helps with crisping up the skin also stops bird from being over smoked.
shoprat53 I have never tried this, might have to next time I smoke a turkey.
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Yeah that’s what I was leaning to. I want something that leaves a diamond pattern in the skin like 3/4 inch diamonds
samspade I love the looks of your hand tied turkey. I’ve got to try that.
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Thanks bacon sounds like a great add on. The tying took about 30 mins. Since I had not done it before. I tied circles in small to large . The tied 8 strings to the smallest. Then I tied the next biggest circle about 2 inches from the first. Then the third circle till all circles used. Laid them out flat and put the bird in the center.pulled all the string up tight. Adjusted and tied them together. Dont know if that’s right but it worked.
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samspade No Problem, I only wish I could help more. I tried something different this year that I had never heard of before nor tried. I took several slices of good bacon & slipped them up under the breast skin completely. I think the results were very good & everyone was very satisfied. Ther was nothing left but bones.
calldoctoday everything is better with bacon
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samspade No Problem, I only wish I could help more. I tried something different this year that I had never heard of before nor tried. I took several slices of good bacon & slipped them up under the breast skin completely. I think the results were very good & everyone was very satisfied. Ther was nothing left but bones.
calldoctoday What isn’t made better with bacon?
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samspade Try just smoking them without any netting & just sitting on the grate. I think you will be satisfied all the way around. You can put a drip pan under a lower grate if desired to catch any drippings for gravy, just make sure you put a little water in the pan & perhaps double line it to prevent burning or drying out of the drippings. The netting looks real nice, but the on the grate tastes good too. You can flip the bird midway & it will help with making all the skin crispier. If you do, smoke it breast side up for the first part & breast side down for the finish.
calldoctoday thats the way I do mine and they turn out great/grate. I’ve heard some friends with Traeger or pellet grills with heat directly underneath the bird, say they keep the breast up. Kind of makes sense being closer to the heat source. I would think a drip pan underneath would help disperse some heat directly from the bird. I start breast up then flip like you do. Every smoker is definitely different.
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I smoked a turkey after cureing on Thanksgiving and a second one this weekend. They came out totally different and hoping I know why. Looking for help to recreate color and texture.
- Second turkey added cold phosephate.
- First turkey was hand tied twine hanging in smoker. Second had a butches netting that looked like a slip on bandage not traditional diamond pattern. I’m think the netting prevented the darkening of the skin.
samspade could it have to do with the phosphate retaining more moisture in the flesh thereby not being able to brown as much due to evaporation process?
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Boy that’s something I didnt think through. Idk? Anyone???
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