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Thread: Thanksgiving Turkey Help

  1. #11
    Join Date
    Mar 2011
    Location
    Cedar, MN (but still not far enough from the Cities)
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    629

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    http://forums.smokintex.com/showthre...-Couldn-t-wait

    Here's the thread and info you're looking for, CudjoeBBQ!!
    I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!

  2. #12
    Join Date
    Apr 2016
    Location
    Florida Keys
    Posts
    27

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    Thanks to you all for your help! I hope everyone has a safe and happy Thanksgiving.

  3. #13
    Join Date
    Aug 2010
    Location
    Plano, Texas
    Posts
    583

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    How did things turn out, Cudjoe?
    Remember: If it weren't for marriage, men would go through life thinking they had no faults at all

  4. #14
    Join Date
    Apr 2016
    Location
    Florida Keys
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    Because my bird was over 16lbs, I opted for the kettle. Thanks to la_james and EFGM I am going to try smaller turkeys over the Holidays. It makes more sense to do two little birds. I will probably put them under the oven broiler for a few minutes to crisp the skin. (BTW, I did a butt the next day and having smoked pork enchiladas tonight, will post recipe if views are good. We have a tough crowd down here.)

  5. #15
    Join Date
    Aug 2010
    Location
    Plano, Texas
    Posts
    583

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    Quote Originally Posted by CudjoeBBQ View Post
    Because my bird was over 16lbs, I opted for the kettle. Thanks to la_james and EFGM I am going to try smaller turkeys over the Holidays. It makes more sense to do two little birds. I will probably put them under the oven broiler for a few minutes to crisp the skin. (BTW, I did a butt the next day and having smoked pork enchiladas tonight, will post recipe if views are good. We have a tough crowd down here.)
    Smoked pork enchiladas.... is it an enchilada recipe with pulled pork subbed in? I love adding brisket to my tamales every Christmas, when the inlaws make them
    Remember: If it weren't for marriage, men would go through life thinking they had no faults at all

  6. #16
    Join Date
    Mar 2011
    Location
    Cedar, MN (but still not far enough from the Cities)
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    629

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    Quote Originally Posted by DReeves View Post
    Smoked pork enchiladas.... is it an enchilada recipe with pulled pork subbed in? I love adding brisket to my tamales every Christmas, when the inlaws make them
    Not to answer for Cudjoe, nor an attempt to derail the thread from a discussion on turkey, and never having used pulled pork for enchiladas, I HAVE used pulled pork leftovers for tacos, in a soft corn or flour tortilla with a little cilantro and salsa or hot sauce (plug for Cholula brand, nice and smokey flavor), for a more "Mexican style" taco.
    I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!

  7. #17
    Join Date
    Apr 2016
    Location
    Florida Keys
    Posts
    27

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    I'll work up the recipe in detail, but basically its often called "Christmas", red chile sauce and roasted green chile. I get my red chile caribe crushed from Potrero Trading Post in Chimayo NM (recipe on their web site). I get my roasted green chilies (Big Jims) from Knapp Farms in Rocky Ford CO ( or roast your own) . Mix the red chili with the pork or brisket , place on a warm oiled corn tortilla add melty cheese ( jack or queso) and roll. Place flap side down in large greased baking pan. Spread more red chili over and add more cheese. Bake 400 until cheese bubbles. Serve with the green chili on the side. A 14" pan holds about a dozen. DReeves,,, the corn tortilla get soft and tastes a lot like a tamale which I also love. Its super easy when you have the ingredients which I always have in stock.

  8. #18

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    This is a bit late, but maybe you can give this a shot for next Thanksgiving?

    I thaw the turkey out for a day or two, then I brine it in about 2 gallons of brine1gal= (1c kosher salt, 1c brown sugar & whatever seasonings you like to 1gal of water)
    I let it brine for about 36 hours (1 day wasn't enough for me, 2 days was too salty) I do not rinse the bird after removing it from the brine.
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    Then I take about 1/2 stick of butter and mix it with fresh parsley and crushed garlic and rub it all over the breast, underneath the skin.
    Rub the whole turkey with EVOO and sprinkle it with some fresh parsely.
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    Place it on the top rack, breast side down with about 3 oz of whatever wood you choose.
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    I do 50min/lb @ 225F and it's come out spot on @ 160F internal every time.

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    I don't even like turkey, but this is amazing. We never end up with any leftovers, so maybe you'll wanna smoke two!

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