sotv Posted November 25, 2019 Author Share Posted November 25, 2019 (edited) 19 minutes ago, Simon said: I’m planning to do a brine for a chicken in the next couple of weeks as a practice run for the turkey. I like the sound of a Dutch Oven to cook it in. Is that to keep the juices for a gravy? Not really, it just holds the heat very well and cooks the underneath better than a roaster, I find and a lot easier to clean afterwards. No reason you couldn't chuck in a few roast vegetables and sit the bird on top of them for a gravy if you wanted..... That might stop the heat getting to the underneath of the bird so much though. But brining the chicken first makes such a difference to the finished flavour for us. Edited November 25, 2019 by sotv 1 Quote Link to comment Share on other sites More sharing options...
Phlashster Posted November 25, 2019 Share Posted November 25, 2019 1 minute ago, sotv said: Sorry, most chickens have a decent cooking guide on the label for the chicken. I find they are pretty accurate. You can always stick a thermometer in it during cooking and bring it out the oven at an internal temp of 165F for the breast if you have a temperamental cooker Ah, see what you mean. I disregard the labels these days. I always cook to temp now even in the oven. It turns out my oven is way more accurate than i ever gave it credit for. So the basic brine adds seasoning and moisture? Does it start a cure process? I guess other flavours could be added? Phil. 3 Quote Link to comment Share on other sites More sharing options...
sotv Posted November 25, 2019 Author Share Posted November 25, 2019 8 minutes ago, Phlashster said: Ah, see what you mean. I disregard the labels these days. I always cook to temp now even in the oven. It turns out my oven is way more accurate than i ever gave it credit for. So the basic brine adds seasoning and moisture? Does it start a cure process? I guess other flavours could be added? Phil. I am sure you could, would recommend starting out with the basic brine one I posted first, to see what you think, it adds just a very slight hint of saltiness to the finished chicken, no more than if you were to season it first . But it stays so juicy and moist after cooking, lovely. The rotisserie rub I use adds a lot of flavour to the crispy skin as well I have a couple of plastic cake containers with a sealable lid that I use for my bacon and cheese that I cold smoke and they can fit up to a large 2kg chicken in them, with the brine. 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted November 25, 2019 Share Posted November 25, 2019 5 hours ago, Phlashster said: Fantastic. Turkey is something we traditionally actively avoid. I think this was probably based on traditionally overcooking it. 😂 Our cooking knowledge and skills have improved massively over the years, so maybe we should give it a go again. Phil. Use a MEATER and no more dry turkey, cook to temp not time is good idea. Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted November 25, 2019 Share Posted November 25, 2019 Not smoking but Spicy Turkey Leg In a Dutch Oven. 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted November 25, 2019 Share Posted November 25, 2019 1 hour ago, Smokin Monkey said: Not smoking but Spicy Turkey Leg In a Dutch Oven. Yum yum Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted November 25, 2019 Share Posted November 25, 2019 6 minutes ago, Justin said: Yum yum Video to come. Quote Link to comment Share on other sites More sharing options...
hoogl Posted November 25, 2019 Share Posted November 25, 2019 13 hours ago, Phlashster said: I always cook to temp now even in the oven. Yeah my rolled her eyes as i wanted to use my new toys (wireless thermometer) even in oven but after first joint perfectly cooked she loves it. 12 hours ago, Justin said: Use a MEATER I was looking at them today. Got some black Friday money off them at moment. 1 Quote Link to comment Share on other sites More sharing options...
Diggerg Posted December 4, 2019 Share Posted December 4, 2019 I plan on smoking a 5kg butterflied Turkey breast and maybe some pastrami. My son is working Christmas Day so we're doing it all on Boxing Day. Looking at ideas in probably going to go this way with the turkey https://youtu.be/aq5Pk7RgMEA 1 Quote Link to comment Share on other sites More sharing options...
Ahdinko Posted December 6, 2019 Share Posted December 6, 2019 (edited) I smoked an entire turkey for Christmas before and it came out brilliant, will be doing the same this year. The meat was moist and flavourful with a crispy skin, very different from my familys normal "dry as a bone" turkey. Spatchcock it and it will cook much quicker. I did a medium size turkey for 3 hours @ 250F in my WSM, so it was just as fast as the oven. I added a rub to it the night before consisting of dried cranberries (blended into a dust), rosemary, thyme, salt, garlic and a little sugar. I used some apple and cherry wood for the smoke Edited December 6, 2019 by Ahdinko 3 1 Quote Link to comment Share on other sites More sharing options...
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