Turkey Time Questions

[3DJ]

Hello all,
I have done several Turkeys over the years on my PBC and it’s why I call it the bird whisperer. However, I have usually butter balled my turkeys with butter and corn oil oil before I put it on and it works great. I guess my first question is - I use the PBC game and Poultry rub for chicken and turkey (burgers too - it’s great) but I am considering dry brining this year and wonder since the PBC rubs are higher in sodium should I suit use the rub as my dry brine for 24 hours????

also I am going to fire up my signals and blillows fan system for the first time so if anyone has any advice I’m listening.

thanks in advance.

jim

[lostclusters]

Lately I have been dry brinning and then immediately after I apply my rub, so it is ready for the cooker the next day. I do not see how that is so different than what you are asking. Just be careful not to apply too much and over salt. Apply your rub with salt the night before.

[HawkerXP]

I didn't use the PBC rub but yes, if my rub has salt I use it during the dry brine. I also save some to inject with apple cider.

[mountainsmoker]

Never go by a time for your turkeys. The white meat is sensitive to drying out and the dark meat needs to be cooked a little longer. I first like to stick with about a 16-17 lb bird for ease in control. If you need more do two, if less you will have leftovers. For the 16/17lbdr I do the standard 1/2 tsp Morton kosher dry brine for 2 days. On Wed. evening I mix up a butter and herb blend(no salt), or use any blend you like but get it under the skin. If you have a Digi product or other, set it up for 350,. Set your coals for your PBC to run at 350 I had one at one but did not like it so got rid of it after about 3 years. Now that you have it ready to go put it on the turkey rack and wrap the dark meat with foil for the first 30-40 minutes. Don't forget to take it off. Now cook the bird till the white meat is 150-155 but no more and the dark meat is 165 or so. Wrap in foil and a couple of towels and it will carry over cook by 10-15 degrees and hold temp for an hour.

[jecucolo]

Dry brine with Pbc rub. It will be great!

[fzxdoc]

Dry brine over and under the skin with the PBC AP rub on your next chicken. You'll love the taste. My family prefers it to the PBC Meat and Game rub.

And yes, the PBC rubs are very salty, so treat them just like a salt shaker and you'll be fine.

Enjoy that bird.

Kathryn

[Flooder]

Anybody made Meathead’s gravy alongside using the PBC, obviously without any drippings. Oven, slow cooker, kettle grill??

[Red Man]

I haven’t but I’m sure it would be great. Throw in the neck and any trimmings. I’d just simmer it on the stove.

[SenorD]

good idea!

[crazytown3]

This is semi-blasphemous, but I brown the turkey parts in my Instant Pot on the saute setting, then add everything else in (carrots, celery, onion, etc.) and pressure cook for about 45-50 minutes. With the ramp up/cool down time, the total time is probably closer to 2-ish hours.