274867 Sat Nov 13 11:04:18 -0800 2004 20 31 Home Cooking 0 1446738 Here's my plan. I just ordered a heritage turkey, 16-18 lbs. I'm responsible for doing this bird on the grill for my family on T-day. So far from what I've been reading, sounds like I shouldn't brine it (they are already quite moist and flavorful), should rub it with oil, salt and pepper, no stuffing, and grill it something like 13 mins per pound, to an internal temp of 170? I was thinking to start it breast down for the first hour, and then flip it breast up for the rest of the time. Will try to keep the grill temp at 350 degress throughout. How does that sound? We're using a mother-of-all-big-as-a-car gas grill to do this, which has a smoke box into which we'll put soaked apple wood chips. I'm told go to easy on the smokiness, since poultry absorbs it very efficiently. We're also doing a "regular" turkey to please the skeptics, in the oven, but that's not my department. We'll be 18 people. Sat Nov 13 11:04:18 -0800 2004 0 Nina W. 1 1446742 Im curious, what is your info source so far re cooking of these birds? I have been planning to brine my heritage bird(and cook it in the oven as usual) on the assumption that the technique will aid in moisture retention, as with any meat. Sat Nov 13 11:35:02 -0800 2004 1446738 0 jen kalb 2 1446746 Let's see. I read an awful lot of stuff on the web. Also a friend of mine who works with a bunch of chefs told me that one of the chefs said that the heritage birds are flavorful and moist enough and it's not necessary. And anyway...I'm getting the bird on Wednesday so I wouln't have enough time to get a good brine in. Plus I'm grilling it. Sat Nov 13 12:18:03 -0800 2004 1446742 0 Nina W. 2 1446747 Jen, brining can't hurt. I just don't think that it's as essential for these heritage birds. Sat Nov 13 12:18:59 -0800 2004 1446742 0 Nina W. 2 1446748 Sorry for another post. Even the recipe on the heritage foods website - Zak Pelaccio's - doesn't call for brining the bird... Sat Nov 13 12:21:05 -0800 2004 1446742 0 Nina W. 2 1446762 It's a fascinating website and interesting discussion! Thanks to both of you. Link: http://www.heritagefoodsusa.com/heritage_recipes/index.html Sat Nov 13 15:05:24 -0800 2004 1446742 0 Joe H. 2 1446873 I did a heritage turkey a few years ago, and blogged about the instructions that came from the Slow Food people I ordered from on just how to treat my expensive little thanksgiving centerpiece (which included advice on brining). Link: http://www.nonfamous.com/blog/archives/000013.html Mon Nov 15 01:46:40 -0800 2004 1446742 0 Bunny-Bunny 3 1446888 LOL! But you dont say how it turned out... Mon Nov 15 10:15:04 -0800 2004 1446873 0 jen kalb 4 1446892 Actually, it was very good, juicy and delicious and definitely more flavor that turkey usually has. I took the stuffed route, turning the bird once, covered/uncovered combination, and the it was small, it was incredible. And the dark meat was outstanding, which I usually like better than white anyway. Mon Nov 15 10:44:47 -0800 2004 1446888 0 Bunny-Bunny 1 1446836 My understanding is that since the heritage dark meat can be a little tougher than standard dark meat, heritage turkeys benefit from brining. I don't see how it could hurt. Sun Nov 14 17:25:23 -0800 2004 1446738 0 Joe MacBu 2 1446843 That is the opposite of what I have been told, at this point, from the place I bought the turkey from, as well as a couple of chefs. Please read the thread on turkey brining a little bit above this one. Sun Nov 14 18:56:17 -0800 2004 1446836 0 Nina W. 2 1446847 I've been told the same from some very reliable sources Joe, so that's my gameplan as well - despite what the brining thread might say! Sun Nov 14 19:14:02 -0800 2004 1446836 0 Paul 3 1446851 A real shame, I believe, to screw with the unique taste and texture of these rare birds. Sun Nov 14 19:30:35 -0800 2004 1446847 0 Nina W. 4 1446861 I dont get it - were talking salt, basically. I assume you are salting and seasoning your bird in some way. All the recipes on the heritage website involve quite a bit of seasoning, basting whatever. whats the diff? It will be great to hear how everybody's heritage birds turn out. Sun Nov 14 22:18:25 -0800 2004 1446851 0 jen kalb 5 1446863 Brining is a whole other world from salting and seasoning on the surface of the bird, come on. Salting and seasoning doesn't get the salt into the flesh. Not to mention changing the texture, indeed, the very nature of the meat. I'm planning to put butter under the skin. Rub the whole thing with oil, lightly salt and pepper it, put some fresh herb sprigs in the cavity, and that's it. I'm going to start with the breast down for the first hour, and then turn it breast up. The bird will be at room temperature, and I will ice the breasts to cool them down to prevent overcooking, since doing a whole turkey all at once usually results in uneven cooking, since different parts of the bird cook at different rates. (Other than appearance or presentation, I think cooking a turkey whole is not optimal). I'm doing this on a grill, and I'll use some applewood chips for smoke, but not a lot. I'll keep the grill at 350, and take the bird out when it reaches an internal temp of 155. That's the whole plan. After a whole lot of discussion and research. I'll report back. The other turkey at the table will be an Empire kosher turkey, roasted in the oven. I'm not in charge of that one. The comparison will be interesting. Sun Nov 14 22:29:57 -0800 2004 1446861 0 Nina W. 6 1446887 I have roasted heritage birds both brined and straight. I used a very benign, light, unflavored brine a la Judy Rodgers (1 cup salt,1 cup sugar, 1 gal. water). This mixture serves to enhance the natural flavorings of the bird - nothing to detract. I always prefer a brined bird - heritage or otherwise. And if nothing else, brining guarantees an entirely moist, succulent and delicious bird - what more could you wish for? Mon Nov 15 10:11:31 -0800 2004 1446863 0 Heidi Claire 7 1446907 It's your balance of salt and sugar that's so important. But still, I'm want my heritage bird to be as unaldulterated as possible. Mon Nov 15 12:45:25 -0800 2004 1446887 0 Nina W. 8 1446986 And you should absolutely have your unadulterated bird! Let us know how that beauty comes out on the grill. Mon Nov 15 19:30:25 -0800 2004 1446907 0 Heidi Claire 9 1446993 I shall indeed. Can't wait! Mon Nov 15 21:48:44 -0800 2004 1446986 0 Nina W. 1 1447107 I would definitely brine the Turkey. The grilling and smoking the bird will take away a lot moisture than if you cook it in the oven. Tue Nov 16 18:54:28 -0800 2004 1446738 0 blackbookali 1 3123828 I have read 20 plus recipes on this, all with different advice from very high cooking temperatures, to low and slow, brine, don't brine... the best advice I read is go with what your comfortable with. That is what I plan to do. If you are cooking two turkeys, you might consider cooking them both the same way so you can directly compare their taste. Wed Nov 14 06:53:40 -0800 2007 1446738 142874 pech