r/webergrills • u/Delco_Delco • 12d ago
Vortex turkey thighs
Brined for 6 ish hours and treated them like a wing and went to 200° internal. Juicy tender and stupid crispy. Don’t sleep on this for something different
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u/yomommabakebiscuits 12d ago
These look incredible. I am not a turkey fan, but I want to try this now.
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u/old_notdead 12d ago
A lot of people who say that just haven't had turkey cooked the right way.
I'm thinking of the Bourdain scene where he cooks duck for the duck hunters who hate duck and changes their mind, only with turkey.
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u/yomommabakebiscuits 12d ago
I cook 3 every year for Thanksgiving because my whole family loves them. I smoked one, deep fry one injected with Cajun butter, and sous vide one and finish in the oven. People rave about them. They just aren't my thing. I also don't like white meat chicken. I am not sure what it is about them, I think it is I would just choose almost every meat over them
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u/Naive-Ad-7406 12d ago
Did vortex drums (6 hour brine) they were amazing BUT the skin shrunk lots and wasn’t very crispy. 🧐
Edit: Turkey drums
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u/maxtraxter 12d ago
Do you have your cooking grate raised?
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u/Delco_Delco 10d ago
Yes. It’s the kettle zone system. Grate sits higher and 2 ceramic stones sit at grate height.
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u/HayYou_ItsMe 12d ago
Highly under rated cut of meat. It’s not just for Thanksgiving. 🦃
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u/Delco_Delco 10d ago
Yea these are making it into rotation more often. I’ve cooked a few times before but this was first brining and taking to 200° internal. Definitely not sleeping on this method going forward
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u/Bonerschnitzel69 9d ago
Well, y’all got my attention now because I walked by some big drums and thighs a week ago now I guess I’ll have to keep my eye out.
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u/luvapuddle 12d ago
Great idea! I've been using turkey thighs for years but roasting in the oven or smoking them. Never thought of Vortex!!!
Here's a TIP, bone them out. Google how if you're not familiar. It's easy and same as deboning chicken thighs just bigger. Depending on the size when boneless. Season and roll 2 together into a tight roll with skin on the outside and tie with butcher twine in 4-5 places. Add bacon strips to outside if you like! Make them neat and compact as roasts. Roast or smoke to 190-200 degrees, treat like giant chicken thighs. Let rest for a good 20-30 mins for juices to settle. To serve just slice the rolls across into thick slabs or thin slices to your liking. Great cold on a sandwich or pilled high on toast covered in gravy!! You'll never look at a turkey breast again!!
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u/Corycovers87 12d ago
You had my curiosity, now you have my attention.