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 How Did You Turkey ? 
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Did a turkey breast on the Traeger along with some cornish hens. I did the kosher salt brine for 24hrs and let the breast smoke for 3hrs before cranking it to 350. Put the hens in an hour half or so before the breast was done. Turned out pretty good!


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Sun Nov 26, 2017 11:44 pm
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Is the conclusion here, “You can’t screw up a turkey”?

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Mon Nov 27, 2017 6:31 am
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MadPick wrote:
Is the conclusion here, “You can’t screw up a turkey”?

Sorry to burst your bubble, but yes you can screw it up. I know I have a couple of times.

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Mon Nov 27, 2017 7:30 am
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jkbz3 wrote:
Did a turkey breast on the Traeger along with some cornish hens. I did the kosher salt brine for 24hrs and let the breast smoke for 3hrs before cranking it to 350. Put the hens in an hour half or so before the breast was done. Turned out pretty good!


Interesting and looks delicious.
My brother did a variation on the Tur-Duck-en. He stuffed his turkey with a cornish hen.
(haven't heard yet how it turned out.)

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Mon Nov 27, 2017 8:16 am
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Took the kids over to see their grandmother at the retirement community.
Usual holiday buffet spread: Turkey, ham, stuffing, gravy, potatoes, yams, green bean casserole, colossal prawns, smoked salmon, and lox.
Pies, cakes, bunch of other stuff but I mainly feasted on the lox and prawns. Top notch, better than anything I can find around here.
They have an award winning chef there, food is always very good. They'll prepare whatever you want if you give them some notice.

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Mon Nov 27, 2017 12:35 pm
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I brined my Turkey for the first time this year. 24 soak in brine (water, salt, brown sugar, peppercorns, bay leaves, apple cider, crushed garlic cloves, blended Canadian Whiskey, quartered applies and oranges) then rinsed, dried and sat in fridge overnight, then spatchcocked. I also made up some herb butter and smeared it all over the breast, under the skin, and then smoked in the Traeger until perfect. I had never smoked a turkey or brined one first. I had to practice with whole chickens using same brine and smoke about a week previous... :-)

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my practice birds:
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Wed Dec 06, 2017 1:15 pm
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Well Jim, that sure LOOKS fantastic! How did you like it? Was it worth all the effort?

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Wed Dec 06, 2017 8:56 pm
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MadPick wrote:
Well Jim, that sure LOOKS fantastic! How did you like it? Was it worth all the effort?


It was amazing! Everybody said it was the best Turkey they had ever had. I will be doing all my whole birds spatchcock style and giving them all a brine bath from now on!


Thu Dec 07, 2017 6:56 am
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I inject my turkey. This year it had 3 cups cider, 3 navel oranges squeezed for juice, 1 cup soy and 1 cup teriyaki. Added some nutmeg, cinnamon, paprika, garlic and pepper. Slide garlic cloves under the skin and put the orange halves and quarter Apple in the cavity. Cooked in the oven at 325.


Thu Dec 07, 2017 1:47 pm
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Barfly wrote:
MadPick wrote:
Well Jim, that sure LOOKS fantastic! How did you like it? Was it worth all the effort?


It was amazing! Everybody said it was the best Turkey they had ever had. I will be doing all my whole birds spatchcock style and giving them all a brine bath from now on!


Dry brine, spatchcocked, turned out great for us....a lot less fuss.....

Edited: To add I've wet brined for 10 years.....


Thu Dec 07, 2017 10:37 pm
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I'm sure I will trying that too at some point. :)


Fri Dec 08, 2017 10:51 am
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