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Truffle Butter Balling

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  • Kirton
    Club Member
    • May 2016
    • 41
    • Devon, England
    • Follow the Bear

    Truffle Butter Balling

    As Christmas approaches I am starting to think about cooking techniques for the bird.
    I note that Meathead advocates dry brining with a Simon & Garfunkel wet rub and butter balling. I happen to have a stick of Truffle butter. Has anyone tried using that for injecting the Turkey breast?

    Question 2. Do I use the large WSM or my Weber Kettle Performer?
  • Huskee
    Pit Boss
    • May 2014
    • 14685
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

      Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

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      • Grilla Silverbac pellet grill
      • Slow 'N Sear Deluxe Kamado (SnSK)
      • Dyna-Glo XL Premium dual chamber charcoal grill
      • Weber 22" Original Kettle Premium (copper)
      • Weber 26" Original Kettle Premium (black)
      • Weber Jumbo Joe Gold (18.5")
      • Weber Smokey Joe Silver (14.5")
      • Brinkmann cabinet charcoal smoker (repurposed)

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      • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
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      Beverages
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      • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
      • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
      • Most favorite beer: The one in your fridge
      • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
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      • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

      About me
      Real name: Aaron
      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

      Occupation:
      • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

    #2
    Truffle butter sounds absolutely amazing....wow. But in a turkey that's only in theory. We often shy away from recommending injecting flavors, especially into turkey, since so many expect traditional (relatively) tasting turkey. But, I'll admit it sure sounds good. Anything truffle has my vote!

    Have you set either of your cookers up for 325+ for poultry before? And what are the sizes of your turkey and the two cookers in question? A larger turkey, if you're spatchcocking, may have a better chance of fitting on a 22" grate, in case your WSM is an 18.5". The kettle may have better of odds of using less charcoal for a 2-4hrs cook too, especially if it has a Slow 'N Sear. The kettle has the downfall of potentially having the top of the bird brown up darker than the grate side of the bird. The WSM would likely cook more evenly, but use more coals, and the bird might not fit if it's an 18.5"and you spatchcock (which we recommend for the best end product).

    There are a few unknown factors in which the answers will help guide you to the best cooker for the task.

    Comment

    • Kirton
      Club Member
      • May 2016
      • 41
      • Devon, England
      • Follow the Bear

      #3
      Thanks Huskee,

      Both the WSM and the kettle are the 57cm versions. The kettle is kitted out with a Smokenator and a Craycort cast iron grate. The WSM has Nomex gaskets and a Cajun Bandit door with a compression latch. I am more experienced with the kettle as I have had it for 16 years and the WSM only a couple of years. The kettle I have cooked with many times at 325+ but you are right, I can't recall using the WSM at 325+. After you comments I am leaning towards the kettle but not use the smokenator. The Turkey will be about 12Lb but I cannot spatchcock as traditionally it is the centrepiece of the table prior to carving.

      Comment

      • Huskee
        Pit Boss
        • May 2014
        • 14685
        • central MI, USA
        • Follow me on Instagram, huskeesbarbecue

          Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

          Smokers / Grills
          • Yoder loaded Wichita offset smoker
          • PBC
          • Grilla Silverbac pellet grill
          • Slow 'N Sear Deluxe Kamado (SnSK)
          • Dyna-Glo XL Premium dual chamber charcoal grill
          • Weber 22" Original Kettle Premium (copper)
          • Weber 26" Original Kettle Premium (black)
          • Weber Jumbo Joe Gold (18.5")
          • Weber Smokey Joe Silver (14.5")
          • Brinkmann cabinet charcoal smoker (repurposed)

          Thermometers
          • (3) Maverick XR-50: 4-probe Wireless Thermometers
          • (7) Maverick ET-732s
          • (1) Maverick ET-735 Bluetooth (in box)
          • (1) Smoke by ThermoWorks
          • (1) Signals by ThermoWorks
          • Thermapen MkII, orange
          • ThermoPop, yellow
          • ThermoWorks ChefAlarm
          • Morpilot 6-probe wireless
          • ThermoWorks Infrared IRK2
          • ThermoWorks fridge & freezer therms as well

          Accessories
          • Instant Pot 6qt
          • Anova Bluetooth SV
          • Kitchen Aide mixer & meat grinder attachment
          • Kindling Cracker King (XL)
          • BBQ Dragon
          • Weber full & half chimneys, Char-Broil Half Time chimney
          • Weber grill topper
          • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
          • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
          • Pittsburgh Digital Moisture Meter

          Beverages
          • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
          • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
          • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
          • Most favorite beer: The one in your fridge
          • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
          • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
          • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

          About me
          Real name: Aaron
          Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

          Occupation:
          • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

        #4
        You should have no trouble getting your 57cm (22") WSM to 325F or higher. Honestly, I'd go with that given the options. This doesn't mean I'm right or the kettle is a bad choice. Let's see what others think.

        Comment

        • HawkerXP
          Club Member
          • Jul 2016
          • 4959
          • Northern Virginia
          • 3 Weber kettles, and a PBC
            Thermopop
            Dot w two probes
            Slo n Sear
            Cold beer

          #5
          When using the kettle, I have found spatchcocking is the way to go to eliminate the browner / burnt breast. I see you do not want to for presentation purposes so I would advise you lightly drape a sheet of foil that would cover the breast area during the cook and remove as necessary to get your preferred finished color. If not to late I'd look for a bird with a broad breast instead of a tall one.

          Comment


          • EdF
            EdF commented
            Editing a comment
            Another way to beat it is: half hour before cooking, put a couple of bags of ice on top of the breast. Start cooking at 325, breast down on some bread buttered on both sides in a roasting pan. At an hour and a half, take out the turkey, remove the bread, and put the turkey back in breast up. Crispier.
        • Baker Dan
          Charter Member
          • Nov 2014
          • 337
          • North Eastern IL. McHenry County

          #6
          Be careful with Truffle butter. First determine if there are real Truffles infused or is it flavored. It can be overpowering especially the flavored. Go lite. Might want to add a dab on your plated meat.

          Comment

          • FireMan
            Charter Member
            • Jul 2015
            • 7358
            • Bottom of Winnebago

            #7
            Hmmmmm, Truffle....................Butter................. .Balling. One could have an interesting way with words on that title.
            Can you say it fast, ten times in a row.

            I especially like the thought of being careful with the truffle butter. Because, it may not have truffles in the truffle butter. So, what would it have, fake truffles? Then what would you call it. And, would you have truffle butter balling with out truffle butter or untruffle butter balling or truffle butter unballing? All questions to be answered, ...............or not.
            Last edited by FireMan; November 21st, 2016, 10:56 AM.

            Comment


            • Huskee
              Huskee commented
              Editing a comment
              Mind = 💥
          • Thunder77
            Founding Member
            • Jul 2014
            • 2736
            • Halethorpe, MD
            • Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

            #8
            I won second prize in the Pretty Bird Photo contest last year with a spatchcocked bird. I did this one on the Weber 22" kettle. After cooking, I simply re-arranged the turkey Norman Rockwell style, and you could not tell it was spatchcocked.

            Last edited by Thunder77; November 22nd, 2016, 07:54 AM.

            Comment

            • EdF
              EdF
              Club Member
              • Jul 2016
              • 3188
              • Atlantic Highlands, NJ
              • Uuni Pro (new kid in town)
                Karubeque C-60
                Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
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                Thermapen
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                Various other stuff

              #9
              Tricksy Wabbit!

              Comment

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