Nothing says Christmas like rubbed and spatchcocked butterballs
Smoking Meat Questions and Discussion
- Thread starter Statefan515ISU
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Awesome pictures! I have great cuts in the freezer but after my old Masterbuilt passed I can't find what I thought would be my upgrade. My thinking was that the set and forget Masterbuilt Thermotemp with the automatic temperature control on a propane smoker would be very appealing for long smokes overnight. Wood chips would have to be added periodically but still pretty sweet. Any ideas for something that would be similar or a Thermotemp in stock somewhere? Sorry I can't bring myself to go pellet.
Were you happy with the quality of Butterball turkeys? Since I can't get a fresh one through Fareway this year for Xmas I may be trying one.
Was that your thread asking about fresh turkeys?
Ive never not been happy with one. Butterball seems to be a stable in Turkey quality but I’ll find out this weekend. Aldi still had them under a buck a pound. I can’t imagine paying more than double for a fresh one is worth it. It’s way more about the prep and cooking process. With how many people **** up turkeys at thanksgiving, it’s a bonus if it tastes good. You’re scoring major points beyond that.
It was. I usually get a fresh one and dry brine it for at least 24 hours sitting uncovered in fridge, then bring it out and let it sit for 45 minutes or so before putting into the oven. Roast it at 400 and let it rest 30 minutes.
Maybe it’s just me but anytime I go somewhere and the Turkey isn’t dry as ****, I’m impressed. I’ve always said Turkey is just dry chicken. Butterball hasn’t let me down when I’ve been the holiday chef.
Butterball is already brined. I stuff lots of butter (one stick sliced in pats) between skin and breast. And put a light amount of virgin olive oil on entire bird before applying rub on bird. Stuff it. Cook in bag. Let it rest at least half hour. Always juicy. Never dry.
Yep, I usually make a compound herb butter, lately been using sage, and put it between skin and breasts. I use oil on the outside too, then salt and pepper. I stuff with onions, celery, carrots, rosemary stalks. I don't cook it in a bag, roast it uncovered and then when it's browned I tent it with foil the rest of the way.
Coming in late here but I smoke my jerky for a couple hours on low heat and then finish it in the oven. Turns out great!
If you brine a butterball turkey, I would use very little salt in your brine solution. I’ve always used the Alton Brown brine recipe. I’ve put about 1/3 the amount the brine calls for in regards to salt. It will balance out in the end. Has not failed yet.
I dry brine with kosher salt. I thought most/all turkeys had something on the label about coming in a brining solution, but I've brined anyways and never had any problems. Sounding like Butterball actually means it. Lol.
I don't typically adjust the amount of salt in the brine with a Butterball, but I do cap the time it brines to around 8 hours instead of 24.
I usually use a little powdered onion and garlic. A package of instant gravy? That is just an idea, make it very runny of course. That might be something I will try. But not at Christmas for the first time.
Butterball Turkeys I have bought say they have been pre-brined. Why brine again?
Wouldn‘t that make it really salty?
I saw one recipe that mixed ranch dressing mix with butter to rub under the skin. I would imagine you could melt the same mixture and inject it.
That’s why I cut way back on the salt. The Alton Brown brine calls for vegetable stock, brown sugar, all spice berries and whole peppercorn. What is does the butterball brine have in it? The salt will balance out in the end in the bird and brine mixture.
When I make a BBQ rub I put very little salt in it, as I will dry brine brisket, pork shoulder, and ribs with just salt and wash off the meat before I put rub on.
I think the labels on most turkeys say something about it being packaged in a brining solution. I know the fresh turkeys I've gotten from Fareway have had something like that on the packaging, but I've still dry brined for at least 24 hours and not had a problem. It sounds like Butterball is maybe more serious about their pre-brining game, lol.
This is the way. I had a foreign friend ask one time why we only have turkey once per year at Thanksgiving. I said it’s a lot of work and even if done perfectly it’s still not that yummy so we only do it once per year for tradition. That’s my take anyway.