- #Char broil smoker recipes for smoking turkey how to
- #Char broil smoker recipes for smoking turkey full
#Char broil smoker recipes for smoking turkey full
We like to dry brine the bird generously, at least overnight if not 24 full hours. Now, if we find a turkey that’s not been injected with a salt solution or has a sodium content under 200mg then we can proceed with a brine. You can add some salt to the surface of the meat, but it’s best not to risk over-salting your turkey. This is why we recommend checking the sodium content on the label.Įven if your bird is labeled “all natural” (as we see above) or “organic”, they could still be pre-salted, since after all salt & water are natural! If you find this to be the case in your supermarket, as many do, limit the dry brine or wet brine. Just how much of that 9% solution is salt, no one knows. are terms that mean it’s been salted at the processing plant, and they can legally be injected with a salt and water solution of up to 9% or more of the turkey’s weight. “Basted”, “self-basting”, “enhanced”, etc. Especially if the package says it’s “enhanced”, “moisture enhanced”, “injected”, “basted”, or “self-basting”, make sure to check the sodium content before salting! If it’s 300mg or higher, skip the dry brine. If the sodium content is 200mg or below, proceed with dry brining (discussed below). Important: Look for the sodium content on the Nutrition Facts label. Turkey breasts tend to be dry since the meat is so lean, so we want to make sure we give it all the help we can to be a juicy pleasing meal.
Salting obviously adds flavor, but it helps the meat hold onto more moisture as it cooks. Salting the meat is a huge step that cannot be skipped. Then come back here and we’ll tailor your cook to your kettle and Slow ‘N Sear.
#Char broil smoker recipes for smoking turkey how to
Here you’ll learn how big of a turkey to select for your dinner, how long and how best to thaw a frozen turkey, how to prep the turkey and salt it, what it means to “spatchcock” and how to do it, what to put on the skin, how to use the drippings to make a gravy, as well as numerous other tips, tricks and ideas. To begin with, we’ll refer you to the outdoor cooking encyclopedia that is and let you soak up some ‘knowledge gravy’ on Meathead’s Ultimate Turkey page. To see our whole chicken technique page, click here. Chickens are relatively inexpensive and oh so delicious when done properly. Before you get started, we suggest one of two things: We suggest one of two things:ġ) Practice cooking a turkey now, before your big day orĢ) Practice on a whole chicken if you haven’t already. Ultimate Turkey Frequently Asked Questions And you don’t even have to smoke it, but you sure can if you choose to. With your kettle grill and two-zone cooking (the Slow ’N Sear makes it set-it-and-forget-it) you can easily have the most perfect tasting turkey you’ve ever made. Juicy breast meat (yes, believe us, it’s very possible and very easy), crispy skin, and juicy-yet-not-slimy leg and thigh meat. Turkey shouldn’t have to be drenched in gravy to be edible. No all-day oven bakes, no risky turkey deep fryers. You can see the juice on the foil under the bird, they come out very moist.Turkey, often the staple of family & holiday gatherings the world over, need not be the hassle that the term “turkey dinner” may bring to mind. I do like to inject the breast with a flavored butter mix before cooking and make sure I get the seasonings under the skin. I also don't brine my turkeys because of the enhancement most brands already come with. I have found that the 14-16 lb range turkeys seem to work out the best for me, as far as getting the breast and dark meat finished at the same time. It does a good job but I haven't bothered to get a second one, as I think just doing it flat on the grill works just as well. I also have something called a Turkey Canon that I use for one bird. Doing a Turkey is very easy it's just like a big chicken after all. I did one on my Akorn and one in the Big Joe, they both came out great and this is the way Thanksgiving will be done from now on. Last year everyone requested both be done on the grills. I started doing one on my Akorn and one regularly in the oven. In the past we always cooked a 25lb, or whatever larger we could get, bird but the last few years they just don't carry them that large anymore, so we do 2 birds now. I have a large extended family and Thanksgiving is one of our get together's.
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