GOBBLER HOLLOW GUIDEBOOK - Turkey Day Tips

Special thanks to our resident Turkey Whisperer, @MuchLoveGrill for some amazing Turkey Day tips!

Buying a Turkey

Should I buy a Fresh or Frozen Turkey?

I don't think you'll see much of a difference in the flavor or tenderness between Fresh and Frozen Turkey but that's not to say there are not some differences.

Fresh Turkey Pros

• No need to thaw
• Usually free of added ingredients
• Higher chance of being Local and Organic

Fresh Turkey Cons

• Higher price and lower availability
• Must be purchased in the days before Thanksgiving

Frozen Turkey Pros

• Less expensive and readily available
• Can be purchased and brought home at any time

Frozen Turkey Cons

• Multiple day thaw times
• Likely to have added solution ingredients
• Likely from a Factory Farm

Best Practice: Buy your turkey based on your own situation. If you are able to buy a local and organic Turkey, awesome. If not, no big deal. Just snag a bird. 

How many pounds of Turkey should I make per Person?

The following numbers should only be followed if you want leftovers for the weekend. Which is what you want. Forever and always.

• Raw, Bone in Turkey Weight per Person: 2 pounds Per Person 
• Raw, Boneless Turkey Weight per Person: 1 Pound Per Person 

Should I buy a Whole Turkey or Turkey divided into individual Parts?

Whole Turkey Pros

• Lower price per pound
• Higher availability
• Ability to make Stock/Gravy
• Ability to make Stuffing
• Versatility in further butchering and cooking methods

Whole Turkey Cons

• Generally longer cook times
• Can be wasteful
• Can be intimidating to carve

Divided Turkey Pros

• Ease of carving
• Often shorter cook times
• Perfect for families that only eat “White meat” or only eat “Dark Meat”

Divided Turkey Cons

• Higher price per pound
• Lower availability
• Less versatility

Best Practice: Buy in a way that is important to you. If you care more about traditions like homemade gravy and stuffing, and have the time, space, and patience for traditional cooking methods, buy a Whole Turkey. If time, convenience and waste are more important factors, buy individually divided Turkeys.

Thawing a Turkey

How long should I thaw my Turkey?

Important Note: Bacteria’s most dangerous growth threshold is from 40°F to 140°F. You do NOT want to turn Gobble Gobble into Wobble Wobble due to poor food safety.

Pounds of Turkey to Thawing Day Ratio: 4 to 1

Best Practice: Don’t Procrastinate. Use the table above and thaw in the Refrigerator in the Original Packaging for the appropriate amount of time per size. I do not recommend cold water thawing.

Brining a Turkey

Brining is using a Salt Mixture (Wet or Dry) to aid in the Preservation, Flavor and Texture of an ingredient. 

What Supplies do I need to Brine a Turkey?

Wet Brine Supplies:

• Fully Thawed Turkey up to 25 Pounds
• 5 Gallon Bucket
• Gobbler Hollow Kit that includes: 18 Oz Bag of “Aromatic Alchemy” Bird Brine Mix, 5 Gallon Heavy Duty Brine Bag/Bucket Liner, Zip Tie
• 1 Gallon of Ice or Ice Water
• 1 Gallon of Apple juice, Apple Cider, OR Orange Juice

Wet Brine Instructions:

• Mix the entire Brine Mix Bag into 1 Gallon of Ice Water and 1 Gallon of Cold Apple Cider (Apple Juice is an acceptable Replacement). Mix well (3-5 Minutes). 
• Place Brine Bag inside of a clean 5 Gallon Bucket for stability. 
• Place a fully thawed Bird in the provided Brine Bag, Breasts side down and slowly pour the Brine/Liquid mix over the Bird to fully cover. Apply the Zip Tie.
• Allow the Bird to soak for at least 12 Hours in the Brine in the Fridge or Cooler. (we recommend at least 1 hour per pound prior to cooking)
• Wash off Brine, Pat Dry and now the Turkey is ready to Season.

Dry Brine Supplies:

• Fully Thawed Turkey
• 1 Rack set onto a Baking Sheet
• 18 Oz Bag of “Aromatic Alchemy” Bird Brine Mix

Dry Brine Instructions:

• Place Turkey on a Wire Rack that is on a Baking Sheet.
• Cover Turkey with 2 Tsp. of Brine per Pound of Turkey.
• Let it sit in the fridge uncovered for at least 12 Hours in the Fridge. (we recommend at least 1 hour per pound prior to cooking)
• Do not rinse, the skin will be crispier if it is left dried out.
• Do not apply more salt, it will likely be too salty

Prepping a Turkey

Traditional Whole Bird Style

Instructions: Remove the Neck and Giblets stored in the cavities, Stuff with Stuffing or aromatics, tuck the Wings, and wrap the legs with Butcher’s Twine

Pros

• Stuffing, less knife work, all parts are intact, classic look

Cons

• Longer cook time, tougher to carve, less room in the oven

Spatchcocked

Instructions: Using a sharp knife or kitchen shears, cut both sides of the backbone from the neck cavity to the tail and remove the back bone. Flip the bird over, breast side up and press down on the middle of the breast to break bones and make it lay flat. Tuck the wings over the shoulders. Don’t clip the wing tips because they will help tuck.

Pros

• Saves oven space, less cook time, even cooking, easier to carve after cooking

Cons

• More knife work, no stuffing, some meat is removed

Frog Cut

Instructions: Cut the skin between the thigh/leg and the breast and flatten the legs. Cut through the ribs until you get to the shoulder area, making it look like a “hinge”. Lay the “hinge” flat, breast side up and press down on the middle of the breast to break bones and make it lay flat. Clip the wing tips.

Pros

• Saves oven space, less cook time, easier to carve after cooking, all meat is intact

Cons

• More knife work, no stuffing, possible less even cooking than the Spatchcock method

Halves

Instructions: Repeat the process for spatchcocking but cut through the breast bone to create two halves.

Pros

• Saves oven space, less cook time, easier to carve after cooking

Cons

• More knife work, no stuffing, some meat is removed

Quarters

Instructions: Repeat the process for halves but cut between the thigh and the breast to create two separate breasts and two separate thighs.

Pros

• Saves oven space, less cook time, easier to carve after cooking

Cons

• More knife work, no stuffing,  some meat is removed

Seasoning a Turkey

Instructions: Apply room temperature butter to the outer skin, between the skin and the meat, and also the meat. Season the whole bird with your preference of seasoning. Our favorites include but are not limited to:

Fresh to Death Salt & Fresh to Death Pepper

• Salt and pepper is as tried and true as it gets. If you want to go gangster... the ultimate combination.

Gobbler Hollow Aromatic Alchemy Bird Rub

• The roasted garlic and rosemary are the focus and the salt and pepper balance this savory rub, making it perfect for your holiday dinner. This rub is included in the gobbler hollow brine kit.

Dirty South Down Home Cajun Seasoning

• This seasoning has the spice and salt reminiscent of southern comfort food. It will turn your turkey up a notch without being too hot.

Bushcraft Seasoning

• This seasoning has the salt, smoke, and herbs to give your turkey an over-the-fire taste and aroma. 

Belt Fed Seasoning

• This seasoning has the herbs and spices that are consistent with fried chicken. Don’t tell me you don’t want your turkey to taste like fried chicken.

Thrillbilly Nashville Hot Seasoning

• This seasoning is for the lunatics that need everything to be hot.

Cooking a Turkey

Turkey must be cooked to a temperature of at least 165 Degrees. Be sure to probe both the breasts and the legs to get an accurate reading. Don't be a goober. Ride it out.

Roasted Turkey

• Preheat the oven or grill to 450 degrees
• Put the turkey on a rack in a roasting pan. (optional: some ingredients that people often put in the roasting pan are onions, apples, chicken broth or just water. Leaving the roasting pan empty will work just fine as well)
• Put the turkey in the oven or grill and immediately drop the temperature to 350 degrees.
• Baste with melted butter or pan drippings hourly

Approximate Cook Times:

• Whole Unstuffed Turkey: 13 Minutes Per Pound
• Whole Stuffed Turkey: 15 Minutes Per Pound
• Spatchcock or Frog Style: 5 to 7 Minutes Per Pound

Smoked Turkey

• Preheat your smoker to 250 Degrees
• Place the turkey breast side up either directly onto the grill grate or on a rack on a pan over indirect heat.
• Baste with melted butter or pan drippings hourly

Approximate Cook Times:

• Whole Unstuffed Turkey: 30 Minutes Per Pound
• Whole Stuffed Turkey: NOT RECOMMENDED
• Spatchcock or Frog Style: 15 Minutes Per Pound

Fried Turkey

• Add oil to fryer being careful to not exceed the maximum fill line
• Bring the oil to a temperature of 375 degrees
• Put the empty basket into the oil for 30 seconds. Remove the basket from the oil and put the turkey into the basket. Put the basket with the turkey in it back into the oil.

Approximate Cook Times:

• Whole Unstuffed Turkey: 3 to 4 Minutes Per Pound

Carving a Turkey

Rest your Turkey for 20-30 Minutes before Carving and Serving

Equipment Needed:

• A Large Sharp Ass Knife
• A Large Cutting Board
• A Large Serving Platter

Step By Step Whole Turkey Carving Guide

• Lay the turkey breast side up
• Cut the area between the breast and thigh to separate the drumstick and thigh from the rest of the bird. Repeat on the other side.
• Cut the “knee” of the leg to separate the drumstick and thigh from one another. Repeat on the other leg.
• Cut the “shoulder” of the turkey to separate the wing from the breast. Repeat on the other side.
• Cut the “elbow” of the wing to separate the flat and the drum. Repeat on the other wing.
• Locate the breastbone and cut along each side of it. Let the knife glide along the neck joint and wishbone, making sure to cut away from bones.
• Remove the breasts on each side making sure there are no bones and slice them individually against the grain with the skin still on.
• Discard or save the rest of the carcass
• Arrange all parts on the large serving platter and enjoy.

Making Turkey Stock / Gravy

Hopefully you removed and saved the neck and the giblets from the cavities of turkey. If not, go ahead and buy chicken stock from the store.

Sides & Desserts

• Drinkin Dip (included in your Gobbler Hollow Kit)
• Sinnamon Sweet Potato Casserole
• BUSHCRAFT Cast Iron Green Bean Casserole
• Cajun Andouille and Jalapeno Cornbread Stuffing
• Applewood Smoked Mac & Cheese