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Artisanal/heirloom Turkey

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  • ecowper
    Founding Member
    • Jul 2014
    • 3262
    • Maple Valley, WA
    • Grill = Hasty-Bake Gourmet Dual Finish
      Smoke = Weber Smokey Mountain 22.5"

      Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
      Thermometer = Maverick ET732
      Thermometer = ThermoWorks Chef Alarm
      Thermapen Mk IV = Light blue
      Thermapen Classic = Grey
      PID Controller = Fireboard Drive + Auber 20 CFM Fan

      Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
      Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
      Favorite beer = Sam Adams Boston Lager or Shiner Bock
      Favorite whisky = Lagavulin 16 year old single malt

      Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


      Eric Cowperthwaite aka ecowper

    Artisanal/heirloom Turkey

    anyone ever done an artisan turkey rather than grocery store/factory raised? Is it worth it?
  • Powersmoke_80
    Founding Member
    • Aug 2014
    • 874
    • Bay City, Michigan
    • Vintage Brinkmann Longhorn Offset Stick burner (newest addition)
      Weber 22 w/SnS
      Brinkmann Pellet Grill W/ Ortech TR-100
      Vermont Castings, gas
      Masterbuilt smoker, gas
      Future build, 80 gallon tank hybrid, pellet/stick burner
      iGrill black, dual probe thermometer
      Thermapen instant read
      Polder,Speed Read instant thermometer
      Favorite Beer, Yeungling Black&Tan

    #2
    I would think you would have to use Artisanal wood to have a true Artisanal Turkey. As Jerod Broussard has posted some where before https://www.youtube.com/watch?v=TBb9O-aW4zI

    Comment


    • Steve R.
      Steve R. commented
      Editing a comment
      Thanks for the link. I can tell they put a lot of love into their craft. 😐

    • lonnie mac
      lonnie mac commented
      Editing a comment
      He had me at "rubbing your log with Ginger Root" LOL!!

    • HawkerXP
      HawkerXP commented
      Editing a comment
      Crazy! I think I have some in my wood pile. Anybody interested?
  • ecowper
    Founding Member
    • Jul 2014
    • 3262
    • Maple Valley, WA
    • Grill = Hasty-Bake Gourmet Dual Finish
      Smoke = Weber Smokey Mountain 22.5"

      Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
      Thermometer = Maverick ET732
      Thermometer = ThermoWorks Chef Alarm
      Thermapen Mk IV = Light blue
      Thermapen Classic = Grey
      PID Controller = Fireboard Drive + Auber 20 CFM Fan

      Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
      Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
      Favorite beer = Sam Adams Boston Lager or Shiner Bock
      Favorite whisky = Lagavulin 16 year old single malt

      Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


      Eric Cowperthwaite aka ecowper

    #3
    So, that was pretty dang funny Powersmoke_80 ..... now, maybe we can talk about heirloom turkeys

    Comment


    • Powersmoke_80
      Powersmoke_80 commented
      Editing a comment
      Lol, Sorry ecowper, I have not done any heritage breeds but seems to me that Kathryn fzxdoc had done it for thanksgiving, maybe she will chime in if memory serves me right.
      Last edited by Powersmoke_80; October 23, 2017, 07:43 AM.
  • ecowper
    Founding Member
    • Jul 2014
    • 3262
    • Maple Valley, WA
    • Grill = Hasty-Bake Gourmet Dual Finish
      Smoke = Weber Smokey Mountain 22.5"

      Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
      Thermometer = Maverick ET732
      Thermometer = ThermoWorks Chef Alarm
      Thermapen Mk IV = Light blue
      Thermapen Classic = Grey
      PID Controller = Fireboard Drive + Auber 20 CFM Fan

      Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
      Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
      Favorite beer = Sam Adams Boston Lager or Shiner Bock
      Favorite whisky = Lagavulin 16 year old single malt

      Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


      Eric Cowperthwaite aka ecowper

    #4
    And now that I’ve been doing the research, it turns out the proper term is Heritage Turkey. These are breeds prior to the standard supermarket bird we buy now. The standard bird today was created in the 1950’s through a lot of cross breeding. These birds have huge breasts, very skinny legs, can barely walk and cannot breed without artificial insemination.

    Heritage birds have smaller breasts, larger legs, mate naturally, are generally free range. Supermarket birds have less than 2% fat in the breasts, where heritage breeds are in the 5-10 percent range for fat in the breasts. In general, in blind taste tests everyone prefers heritage birds to supermarket birds.

    But I’m hoping to hear from folks in the Pit that have cooked heritage breeds and have thoughts on whether they are worth it, or not.

    Comment

    • texastweeter
      Club Member
      • Jul 2017
      • 2895
      • Republic of Texas

      #5
      At first I was like "What the heck is an artisanal turkey?" Is it like the elephant at the zoo that paints? Also reminded me of that commercial making fun of artisanal pickles. Heritage turkeys I am more familiar with. What breed are you looking for. I have used bourbon reds the last two years and have been the best yet. A MILLION times better than the broad brested whites that you get at the grocery store. MUCH more moist and flavorfull.

      Comment

      • ecowper
        Founding Member
        • Jul 2014
        • 3262
        • Maple Valley, WA
        • Grill = Hasty-Bake Gourmet Dual Finish
          Smoke = Weber Smokey Mountain 22.5"

          Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
          Thermometer = Maverick ET732
          Thermometer = ThermoWorks Chef Alarm
          Thermapen Mk IV = Light blue
          Thermapen Classic = Grey
          PID Controller = Fireboard Drive + Auber 20 CFM Fan

          Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
          Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
          Favorite beer = Sam Adams Boston Lager or Shiner Bock
          Favorite whisky = Lagavulin 16 year old single malt

          Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


          Eric Cowperthwaite aka ecowper

        #6
        texastweeter I am pretty darn good at cooking the factory raised Broad Breasted White like you get in the grocery store. I know, literally, nothing about heritage turkeys, whether how to cook them or which breeds are best. I know a lot about chickens (we raise our own) and what makes for good chicken and eggs.

        SOOOOOOO anything that you care to share would be helpful. Until last year, we always did Thanksgiving at my in-laws. My mother-in-law passed away this year and now we are moving Thanksgiving to our house. Naturally, I am elected to do the turkey, stuffing and gravy. I want it to be a great thing for my father-in-law.

        Comment

        • texastweeter
          Club Member
          • Jul 2017
          • 2895
          • Republic of Texas

          #7
          nothing against the broad breasted white I have made many a meal out of them that is great. How do you cook your turkey, spatchcocked, smoked (of course) injected or brined or both. No big details, just a quick rundown and I can tell you what I think. of course I'm no bird whisperer.

          Comment

          • Troutman
            Club Member
            • Aug 2017
            • 7198

            • OUTDOOR COOKERS

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            #8
            I did have what amounted to a free range heritage turkey that was custom smoked in a local butcher shop a couple of years ago. Perhaps one of the best I’ve ever had. Would be interested in finding some info as well. I’m all about air chilled free range chickens, similar turkeys would peak my interest.

            Comment

            • ecowper
              Founding Member
              • Jul 2014
              • 3262
              • Maple Valley, WA
              • Grill = Hasty-Bake Gourmet Dual Finish
                Smoke = Weber Smokey Mountain 22.5"

                Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
                Thermometer = Maverick ET732
                Thermometer = ThermoWorks Chef Alarm
                Thermapen Mk IV = Light blue
                Thermapen Classic = Grey
                PID Controller = Fireboard Drive + Auber 20 CFM Fan

                Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
                Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
                Favorite beer = Sam Adams Boston Lager or Shiner Bock
                Favorite whisky = Lagavulin 16 year old single malt

                Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


                Eric Cowperthwaite aka ecowper

              #9
              texastweeter ..... for the typical turkey I do the following:

              1. Spatchcock
              2. Dry brine for 24 hours with salt under the skin and on the skin
              3. Wet rub with Simon & Garfunkel and olive oil
              4. I cook my gravy underneath the turkey
              5. I do not inject
              6. I cook on the WSM at 325-350 and I use a fruit wood. This year I happen to have dried cane from pruning a dwarf apple tree and 2 grape vines, which I plan to use for smoke.

              Comment

              • texastweeter
                Club Member
                • Jul 2017
                • 2895
                • Republic of Texas

                #10
                That is perfact eco, I was going to suggest if you inject to dial back the broth strength a bit as the birds have a much stonger flavor of their own, and use a traditional herbal rub like S&G. I use pecan, but I bet the grapevinw will be GREAT, and in the absence of pecan, fruit is always next for turkey.

                Comment

                • ecowper
                  Founding Member
                  • Jul 2014
                  • 3262
                  • Maple Valley, WA
                  • Grill = Hasty-Bake Gourmet Dual Finish
                    Smoke = Weber Smokey Mountain 22.5"

                    Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
                    Thermometer = Maverick ET732
                    Thermometer = ThermoWorks Chef Alarm
                    Thermapen Mk IV = Light blue
                    Thermapen Classic = Grey
                    PID Controller = Fireboard Drive + Auber 20 CFM Fan

                    Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
                    Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
                    Favorite beer = Sam Adams Boston Lager or Shiner Bock
                    Favorite whisky = Lagavulin 16 year old single malt

                    Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


                    Eric Cowperthwaite aka ecowper

                  #11
                  texastweeter have you ever had anyone complain that the turkey was gamey, or otherwise not like it?

                  Comment

                • FireMan
                  Charter Member
                  • Jul 2015
                  • 7674
                  • Bottom of Winnebago

                  #12
                  Sounds like to me, ya ought to go turkey hunting. That’ll be the real heritage of turkeys, except don’ take any blind tasters hunting, cuz ya don’ know what they might end up shooting.

                  Comment


                  • FireMan
                    FireMan commented
                    Editing a comment
                    Try heritagey.

                  • HorseDoctor
                    HorseDoctor commented
                    Editing a comment
                    EdF Not "gamey at all! Much smaller breast. Very lean! Not injected, so need to be careful of dry, but taste great!!!

                  • EdF
                    EdF commented
                    Editing a comment
                    Thanks HorseDoctor !
                • fzxdoc
                  Founding Member
                  • Jul 2014
                  • 5072
                  • My toys:
                    Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                    Pit Barrel Cooker (which rocks)
                    Weber Summit S650 Gas Grill
                    Weber Kettle Premium 22"
                    Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
                    Camp Chef Somerset IV 4-burner outdoor gas range


                    Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
                    Adrenaline BBQ Company's Elevated SS Rack for WSCGC
                    Adrenaline BBQ Company's SS Rack for DnG
                    Grill Grate for SnS
                    Grill Grates: five 17.375 sections (retired to storage)
                    Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
                    2 Grill Grate Griddles
                    Steelmade Griddle for Summit gas grill

                    Fireboard Extreme BBQ Thermometer Package
                    Fireboard control unit in addition to that in the Extreme BBQ Package
                    Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
                    2 Fireboard Driver Cables
                    Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
                    Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
                    Thermoworks Thermapen MK5 (pink)
                    Thermoworks Thermapen MK4 (pink too)
                    Thermoworks Temp Test 2 Smart Thermometer
                    Thermoworks Extra Big and Loud Timer
                    Thermoworks Timestick Trio
                    Maverick ET 73 a little workhorse with limited range
                    Maverick ET 733
                    Maverick (Ivation) ET 732

                    Grill Pinz
                    Vortex (two of them)

                    Two Joule Sous Vide devices
                    VacMaster Pro 350 Vacuum Sealer
                    Instant Pot 6 Quart Electric Pressure Cooker
                    Instant Pot 10 Quart Electric Pressure Cooker
                    Charcoal Companion TurboQue
                    A-Maze-N tube 12 inch tube smoker accessory for use with pellets

                    BBQ Dragon and Dragon Chimney

                    Shun Classic 8" Chef's Knife
                    Shun Classic 6" Chef's Knife
                    Shun Classic Gokujo Boning and Fillet Knife
                    Shun Classic 3 1/2 inch Paring Knife

                  #13
                  ecowper, I made two heritage turkeys for Thanksgiving back in 2014. They were delicious: juicy and not gamey. See my summary post here: https://pitmaster.amazingribs.com/fo...5654#post35654

                  Kathryn

                  Comment


                  • fzxdoc
                    fzxdoc commented
                    Editing a comment
                    Absolutely, ecowper , but not if I have to pay over $200 for two 16 lb birds! They tasted great, but $6.29/lb is more than I'll pay in future.

                    Kathryn

                  • ecowper
                    ecowper commented
                    Editing a comment
                    fzxdoc I normally spend in the $100 range for my roast for Christmas dinner. I figure I'm willing to spend about the same for my meat for Thanksgiving dinner. But if I needed two birds .... we'd be doing a Butterball!

                  • texastweeter
                    texastweeter commented
                    Editing a comment
                    its worth it if your pocket book can handle it.
                • Thunder77
                  Founding Member
                  • Jul 2014
                  • 2747
                  • 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

                  #14
                  I have cooked local farm raised turkeys before, picked up the day before Thanksgiving. Even those are much better than store bought turkey. Now you have me thinking about doing heritage bird.

                  Comment

                  • EdF
                    EdF
                    Club Member
                    • Jul 2016
                    • 3207
                    • 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!)
                      TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
                      Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
                      Thermapen
                      Thermapen Air
                      ThermaQ (or its predecessor)
                      Thermoworks Hi temp IR
                      BBQ Dragon & Chimney of Insanity
                      Various other stuff

                    #15
                    I've done a half dozen or more "artisinal" / "heritage" / "locally and properly raised" turkeys. The heritage does matter in terms of flavor, and properly raised matters more. I very much prefer them to store-bought, though a kosher store bought can be pretty good as well. It's more expensive, but hey, Thanksgiving is a festival, and should be treated that way. Best to get it fresh if you can, but frozen is still superior. Flavor, Man, flavor.

                    Comment

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