After everyone is done eating remove the bones from your turkey and slice it up so it will cool faster and make it hard for bacteria to grow inside the turkey.
Everyone should brine your turkey! It makes it so much better. Its an easy way to make sure its all thawed out!
- 2 gallons of Water
- 1/2 Cup of Kosher Salt
- 1 Cup of Honey
- 2 Quarts of Chicken Broth
After Brine ing over night then take it out and let the water run off it. After its dry put some minced garlic in the open cavity.
Then inject. What do you inject with? Butcher BBQ has a lock on bird injection. Butcher Bird Booster is great! Always mix it with chicken stock, Better Than Bullion is good. Take a little water and chicken broth mix in Better Than Bullion and get it mixed well then put the Butcher Bird Booster.
Inject the thighs, legs, wings, breasts, and inject the inside of the turkey cavity not the back bone but sides and breast area from the inside.
Some people will pull the skin back and put the rub directly on the meat. This is a great idea don’t take all the skin off most of the injection for the legs and thighs will be held in by the skin. This is good.
Then rub the skin and what ever the rub will touch. Make sure you take out the giblets and neck before you start this process. I just throw them away now you can make it into gravy. The juice off the turkey alone will make a better gravy.
Put the turkey into the smoker at 300 F. Leave it in there for 10 minutes a pound. If it weighs 20 pounds leave it in the smoker for 2 hours the first stint.
Then take it out and put it in a full size pan. Put more rub on the turkey, put a 1/2 pound of butter in the pan. Put a cup of your injection in the pan an cover in two layers of tin foil.
Cook for another 2 – 4 hours at 275 F or until falling apart done. Put it in the Cambro for 20 minutes.
Always cook turkey till it falls apart its not done till the thigh releases from the back.
Don’t take the turkey out until the last minute when its ready to be served. The breast will dry out fast. Cut it up to go directly on the plates. This is going to be so good! Tony Chachere’s rub and injection should be considered as an add on if you like. He always makes foul better.
Source: Fix.com Blog
You have to wrap your turkey!
Turkey cooked just in a smoker and held in a Cambro will never get completely done like wrapping it with tin foil or cooking it in a bag. If you go out and cook a turkey in a regular chamber you will never get it done unless you put it in a pan and wrap it or in a boat!
Brine your 12 pound turkey or more. Get a 5 pound pork loin or more. Tony Chachere’s is the key to setting your turkey to the next level.
Brine your turkey the night before in 3 gallon pot.
Take the pork loin out prepare your injection without trimming the loin. Apply the rubs in this order. Tonys Chachere’s Original, Kosmo Cow Cover, Kosmo Dirty Bird, Bad Byron’s Butt Rub. Let it set for 15 minutes and get out the turkey. Put bacon in the parts of the loin that the turkey is going to set on.
Take the turkey out of the Brine. Dump the water out of the cavity and take the neck and gibbets out and throw them away.
Spatchcock your turkey take the back bone out. Once you have the backbone out inject your Turkey.
Inject all parts any liquid you get into the bird is good. Then place all the rubs inside the turkey. Rub the turkey on the outside.
Set the Turkey on the pork loin over the bacon. Use bamboo shoots to hold the turkey and pork loin together.
Cook the Turkey Pork Loin combo pork loin down for 1 hour at 350 degrees Fahrenheit, then turn it over with Turkey down for 1 1/2 hours at 350 degrees Fahrenheit, then turn it back over and cook till internal temperature of Turkey is 180 degrees Fahrenheit.
Now take it out and put into a Cambro and hold for at least 30 minutes to 1 hour.
- 1 stick unsalted butter, plus more for the baking dish
- 2 pounds good-quality white sandwich bread, cut into 1-inch cubes (20 cups)
- 4 inner celery ribs, finely diced (1 1/2 cups)
- 2 large carrots, finely diced (1 cup)
- 1 sweet onion, finely diced (2 1/2 cups)
- 1 pound loose pork or turkey breakfast sausage
- 2 tablespoons chopped sage
- 2 tablespoons chopped thyme
- 3 cups Turkey Stock
- Salt and freshly ground pepper
- Preheat the oven to 350° and butter a large baking dish. Spread the bread cubes on a baking sheet and toast for 25 minutes, stirring, until lightly browned and crisp.
- Meanwhile, in a large, deep skillet, melt the 1 stick of butter. Pour half of the butter into a small bowl and reserve. Add the celery, carrots and onion to the skillet and cook over moderately high heat, stirring occasionally, until softened and just beginning to brown, about 8 minutes. Scrape the vegetables into a large bowl. Add the sausage to the skillet in lumps and cook over moderately high heat, breaking it up with a spoon, until lightly browned and cooked through, about 6 minutes. Return the vegetables to the skillet, add the sage and thyme and cook for 1 minute. Add 1 cup of the stock and cook, scraping up any bits stuck to the pan, until nearly evaporated, about 5 minutes.
- Scrape the sausage mixture into the large bowl and add the toasted bread cubes. Add the remaining 2 cups of stock and stir until the bread is evenly moistened. Season with salt and freshly ground pepper. Spread the stuffing in the baking dish and brush with the reserved melted butter.
- Bake the stuffing in the center of the oven for about 1 hour, until it is heated through and the top is browned and crisp. Let the stuffing stand for 10 minutes before serving.
The stuffing can be made through Step 3 and refrigerated overnight. Bring to room temperature before baking.