HomeRoast Digest


Topic: OT Turkey Recipe, was: Drum Roasting Problem--Need Advice (13 msgs / 596 lines)
1) From: Lynne
Oooo - can you post that recipe for the brine? I can't smoke a turkey 
here (I'm assuming - never did one), but I'd like to try a brine.
Lynne
On Nov 30, 2006, at 12:34 AM, miKe mcKoffee wrote:
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2) From: miKe mcKoffee
Apple Cider Brined Smoked Turkey
1gal apple cider
1&1/2gal water (more or less to completely cover birdie)
1&1/2C Kosher salt (2C if not a solution added birdie)
3/4C Turbinado sugar (sugar reduced from standard brine ratio 'cuz of apple
cider)
Dozen bay leaves
1T whole cloves
6 Cinnamon sticks
10 cloves garlic crushed
6oz or so Ginger root peeled and coarse chopped
3 Oranges quartered, juice squeezed in and remaining rind etc tossed in.
Disolve salt & sugar in a 1/2 gal of water over med high heat. Bring to a
simmer, add rest of ingredients and remove from heat. Cover and refridgerate
to cool. Add ice cubes to speed cooling.
Remove neck etc from thawed birdie. Rinse birdie thoroughly. Dump the apple
cider in 5gal bucket (or other appropriate non reactive container that'll
completely submerge the bird), add the chilled mixture. Carefully place the
birdie in his bath. Add more cold water until birdie entirely covered.
Gently stir the mixture (I just slowly lift the birdie up & down in the
mixture to stir it) Place bathing bird in fridge, needs to be kept under 40F
but above freezing while brining. Depending on size, brine 1 to 2 days. 20#
two days works great, 12 pounder day and a half fine. 
After brining thoroughly rinse birdie inside and out. Pat dry. Cover with
cotton towel and place in fridge for minimum an hour, overnight better.
(This step will give a crisp instead of soggy skin.)
The cook: bird on almost flat v rack in roasting pan (I use disposal
aluminums) Start smoke with pre-heated Traeger 180F for 'bout 3 to 4hrs
depending on size of bird and how smoke infused you want it. Then raise
Traeger to 325F. Smoke roast 'till temp probe in breast hits 165F. Expect
another 2 to 3 hours after raising temp, depending on birdie.
Let rest a good half hour before carving. Obviously reserve ALL them juices
in the roasting pan for the gravy!
Gravy wise you can make even mo' betta by simmering the giblets, neck etc in
a small pot of lightly salted water with onions, carrots and celery for a
couple hours. Strain and reserve the liquid. Move the giblets and meat off
neck to blender. Add some of the reserved liquid and blend 'til smooth. Add
this to the pan juices when making the gravy. Don't forget the poultry
seasoning in the gravy!
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
<Snip>

3) From: Brett Mason
That sounds so good.
Darn.
I think I will have an easier time driving across the country from Iowa, and
eating at your house, than finding room in my fridge for a 5 gallon
bucket....
Please post taste review when complete...
Brett
On 12/4/06, miKe mcKoffee  wrote:
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-- 
Cheers,
Bretthttp://homeroast.freeservers.com

4) From: miKe mcKoffee
This is a multi-part message in MIME format.
Review? You'll never NOT brine your birdies again whether smoke roasting or
oven roasting! Bunch of folks from List were over last year and served said
birdie cook, nothing but raves... 
 
Brining poultry (even for fried chicken etc) has multiple advantages. Draws
flavor into entire bird far better than injecting, meat stays much moister
(white meat that "squirts" juices!), cooks faster and more evenly because of
moisture distributed through birdie. Smoking the birdie the frosting on the
cake:-)
 
miKe  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Brett Mason
Sent: Monday, December 04, 2006 6:43 AM
To: homeroast
Subject: Re: +OT Turkey Recipe, was: Drum Roasting Problem--Need Advice
That sounds so good.  
 
Darn.
 
I think I will have an easier time driving across the country from Iowa, and
eating at your house, than finding room in my fridge for a 5 gallon
bucket....
 
Please post taste review when complete...
Brett

5) From: Tim TenClay
I brined our turkey with a VERY similar recipe this year.  Be careful,
it roasts more quickly than traditional roasting.  Also, I did a 14
pounder and brined it in an extra turkey bag (I actually don't roast
in a bag...seems like cheating to me).  Anyhow, put the brine and the
bird in the bag...put the bag in the pan...put the pan in the fridge
-- took up far less room than a bucket (about the same as it took to
thaw it) and, by taking most of the air out of the bag I don't think I
needed as much brine either.
We loved it.   I'll do it again, no doubt!
As a side note, I was afraid the brining would make "odd" tasting
drippings...but it didn't.  The drippings still made good gravy.
Grace and Peace,
  `tim
-- 
The content of this e-mail may be private or of confidential nature.
Do not forward without permission of the original author.
--
Rev. Tim TenClay, IAPC, NATA #253
Dunningville Reformed Church (www.dunningville.org)
Personal Blog:http://www.tenclay.org/blog

6) From: John F Coffey
--Apple-Mail-1-108552998
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On Dec 4, 2006, at 6:38 AM, miKe mcKoffee wrote:
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Hi Mike,
What is Turbinado Sugar??  Never heard of it,  Is it something  
special ??
Thanks,
--John
--------------
   John F. Coffey
   Email - john
   P.O. Box 524			
   Blaine, WA  98231
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On Dec 4, 2006, at =
6:38 AM, miKe mcKoffee wrote:
Apple Cider Brined Smoked Turkey 1gal = apple cider1&1/2gal water (more or less = to completely cover birdie)1&1/2C = Kosher salt (2C if not a solution added birdie)3/4C Turbinado sugar (sugar reduced from standard = brine ratio 'cuz of appleHi Mike,
What is Turbinado Sugar??  = Never heard of it,  Is it something special ??
Thanks,
--John = --------------  John F. = Coffey  Email - john  P.O. Box 524 =   Blaine, WA  98231


= = --Apple-Mail-1-108552998--

7) From: Eddie Dove
I forwarded this delectable recipe to my wife and got the response below ..=
.
it is presented with her permission.
"Sounds really good, but you've GOT to be kidding!  He lost me as soon as I
read "remove neck, ect."!!   We buy the already smoked…just heat in the o=
ven
for a few hours kind.
Camille"
On 12/4/06, miKe mcKoffee  wrote:
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f
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t
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8) From: Edward Rasmussen
This is a multi-part message in MIME format.
Does she also buy the already roasted and ground coffee in a can?
Folgers makes some.  Saves a lot of bother ;-)
	From: Eddie Dove [mailto:southcoastcoffeeroaster] 
	Sent: Monday, December 04, 2006 9:23 AM
	To: homeroast
	Subject: Re: +OT Turkey Recipe, was: Drum Roasting Problem--Need
Advice
	
	
	I forwarded this delectable recipe to my wife and got the
response below ... it is presented with her permission.
	
	"Sounds really good, but you've GOT to be kidding!  He lost me
as soon as I read "remove neck, ect."!!   We buy the already
smoked...just heat in the oven for a few hours kind.
	
	Camille"
	
	
	
	On 12/4/06, miKe mcKoffee  wrote: 
		Apple Cider Brined Smoked Turkey
		
		1gal apple cider
		1&1/2gal water (more or less to completely cover birdie)
		1&1/2C Kosher salt (2C if not a solution added birdie)
		3/4C Turbinado sugar (sugar reduced from standard brine
ratio 'cuz of apple
		cider)
		Dozen bay leaves
		1T whole cloves
		6 Cinnamon sticks
		10 cloves garlic crushed 
		6oz or so Ginger root peeled and coarse chopped
		3 Oranges quartered, juice squeezed in and remaining
rind etc tossed in.
		
		Disolve salt & sugar in a 1/2 gal of water over med high
heat. Bring to a
		simmer, add rest of ingredients and remove from heat.
Cover and refridgerate 
		to cool. Add ice cubes to speed cooling.
		
		Remove neck etc from thawed birdie. Rinse birdie
thoroughly. Dump the apple
		cider in 5gal bucket (or other appropriate non reactive
container that'll
		completely submerge the bird), add the chilled mixture.
Carefully place the 
		birdie in his bath. Add more cold water until birdie
entirely covered.
		Gently stir the mixture (I just slowly lift the birdie
up & down in the
		mixture to stir it) Place bathing bird in fridge, needs
to be kept under 40F 
		but above freezing while brining. Depending on size,
brine 1 to 2 days. 20#
		two days works great, 12 pounder day and a half fine.
		
		After brining thoroughly rinse birdie inside and out.
Pat dry. Cover with
		cotton towel and place in fridge for minimum an hour,
overnight better.
		(This step will give a crisp instead of soggy skin.)
		
		The cook: bird on almost flat v rack in roasting pan (I
use disposal
		aluminums) Start smoke with pre-heated Traeger 180F for
'bout 3 to 4hrs 
		depending on size of bird and how smoke infused you want
it. Then raise
		Traeger to 325F. Smoke roast 'till temp probe in breast
hits 165F. Expect
		another 2 to 3 hours after raising temp, depending on
birdie.
		
		Let rest a good half hour before carving. Obviously
reserve ALL them juices
		in the roasting pan for the gravy!
		
		Gravy wise you can make even mo' betta by simmering the
giblets, neck etc in
		a small pot of lightly salted water with onions, carrots
and celery for a 
		couple hours. Strain and reserve the liquid. Move the
giblets and meat off
		neck to blender. Add some of the reserved liquid and
blend 'til smooth. Add
		this to the pan juices when making the gravy. Don't
forget the poultry 
		seasoning in the gravy!
		
		Kona Konnaisseur miKe mcKoffee
		URL to Rosto mods, FrankenFormer, some recipes etc:
	http://mdmint.home.comcast.net/coffee/Rosto_mod.htm
		Ultimately the quest for Koffee Nirvana is a solitary
path. To know I must
		first not know. And in knowing know I know not. Each
Personal enlightenment
		found exploring the many divergent foot steps of Those
who have gone before. 
		
		
		>

9) From: Matt Henkel
I hav to agree with miKe that brining a bird (or a pig) greatly
improves results.  For those of you that might be interested in a good
turkey recipe that doesn't require somking here's my delectable
non-traditional bird:
Mexican Spiced Turkey with Lime Lager Gravy
14 . 16 lb turkey, frozen
1 lb salt
1 lb dark brown sugar
3 gallons water
1 lb ice
1 t garlic powder
1 t epazote, dried
1/2 t ancho chile powder
1/4 t coarsely ground black pepper
1/2 c packed fresh chopped cilantro leaves
4 limes, quartered
1 c Harp Lager
2 T all-purpose flour
BRINE
Heat the 3 gallons of water; mix in 1 pound salt and the dark brown
sugar. Move the brine to a 5 gallon pail or.preferable.a cooler and let
the mixture cool, then add the ice and turkey. Move the pail/cooler to a
cool place and leave to rest. The turkey will probably need at least 12
hours to thaw if it.s frozen, but I.ve left it in place for 36 hours
with delicious results.
ROAST
Preheat your oven to 500°F with a rack on the lowest shelf.make sure
there.s room for the turkey between the bottom rack & any other racks
that maybe in the oven, otherwise remove the extra racks.
Remove the turkey from the brine and drain thoroughly, pat dry. If the
turkey was frozen when it went into the brine remove the giblets & neck
now, throw away or save for another use. Stuff the quartered limes &
chopped cilantro into the cavity.
Mix 2 teaspoons kosher salt, garlic powder, epazote, chili powder, and
black pepper. Spritz the surface of the turkey with oil & rub on spice
mixture.
Place the turkey in the oven for half an hour (if it.s a convection oven
about twenty minutes should suffice) until the skin is crisp and brown.
At this point tent the turkey with a double layer of tin foil, if you
have a probe thermometer insert it into the thickest part of the breast,
and turn the temperature of the oven down to 350°F. If your thermometer
has an alarm set it for 161°F. It will probably take another hour and a
half to two hours of roasting to reach this temperature. Once the
temperature has been achieved remove the turkey from the oven, leave the
tin foil tent on for about 15 minutes before carving.
GRAVY
While the turkey is resting move the roasting pan to the stove top and
place it over a low burner. Skim 2 tablespoons of fat from the pan
drippings to a small frying pan. Completely degrease the remaining
drippings. Add Harp Lager and turn heat up to medium, continually
scraping the bottom of the pan to move the fond into suspension. Once
the bottom of the pan feels clean drop the temperature back to low.
Heat the fat in the frying pan over medium heat until it starts to
sizzle, then add the flower. Whisk the flower into the fat and cook for
about two minutes. Add 1 cup of the dripping and lager mixture to the
frying pan (roux) and whisk in. Once fully integrated slowly add the
roux to the roasting pan, whisking furiously to prevent lumps. Once
fully integrated raise the heat of the roasting pan back to medium and
continue whisking until the gravy thickens; the gravy will thicken even
more when it cools so remove it from the heat before it looks as thick
as you want it.
~/Matt

10) From: Aaron
Let me add to mikes brining recipie here.
I have done a few smoked turkeys myself and have to say that the part 
about rinsing the bird thoroughly is VERY important, especially if you 
are using the juices for gravy.  Otherwise it can be a bit salty for 
most folks taste.
However on the brining, I feel it is a must, the difference is 
astounding when smoking a brined .vs. non brined bird.
I generally do mine up with a Hickory / Mesquite blend of smoking wood, 
and use Cherry/ Maple for the Ham I do and it comes out Hmmmmm.   No 
wonder im fat....
Aaron

11) From: Eddie Dove
Everything coffee is off limits ... that is my domain ... she enjoys the
results ... funny thing is, she never would drink Folgers.
On 12/4/06, Edward Rasmussen  wrote:
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he
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12) From:
This is a multi-part message in MIME format.
Review 1:  Ditto Mike on the brining poultry.  Once you've done a turkey
/ chicken / game hen /  brined, however you
cook it, you won't go back.  I plan on trying Mike's recipe pretty much
as given, but you'd be amazed at the difference even a simple salt /
sugar soak will make.
 
Review 2: Forget the fridge.  If it came out of Mike's Traeger, it's
worth the drive from Iowa.
 
Bruce

13) From: Todd Christell
I have a pretty good sized smoker so usually do a couple of 20 lb turkeys.
 It costs the same to smoke two as one, and the meat freezes pretty well.
That being said, my refrigerator is not exactly up to the task so I brine
in two coolers (the 5 day kind) and just dump about 5 lbs of ice in with
everyting else.  After 18 hours there is still quite a bit of ice floating
in the cooler and the birds stay nice and cold.  The coolers have a drain
on the bottom to get rid of the brine and then I clean and disenfect with
clorox.
tlc
Todd Christell
Network Manager
SpringNet
www.springnet.net
417.831.8688
Key fingerprint = 4F26 A0B4 5AAD 7FCA 48DD 7F40 A57E 9235 5202 D508
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