Brining now. Wish me luck. 20#, cooking 240F till about 160. Probably foil it after the skin gets good and dark. Pics to follow (unless it's a total disaster).
Turkey Getting Smoked tomorrow
- Thread starter passedpawn
- Start date
Help Support Homebrew Talk:
- Joined
- Jun 2, 2008
- Messages
- 64,955
- Reaction score
- 16,524
Good luck!
I personally wouldn't foil it; it'll make the skin a little soggy...
I personally wouldn't foil it; it'll make the skin a little soggy...
OP
OP
Ooof. that's the LAST thing I want. OK, I'll just be careful. I love to eat the skin, so I would like to not scorch it too badly.
OP
OP
Brining
OP
OP
Probably about 1 - 2 more hours.
- Joined
- Jun 2, 2008
- Messages
- 64,955
- Reaction score
- 16,524
Looking great!!!
What did you brine in? Apple juice I'd my preferred liquid for poultry. Then the standard salt, sugar ( always brown ), bay leaf, pepper corns, and herbs. I wonder how a nice mild hop would be in with it?!?
Hermit
fuddle
Hop in an interesting idea in place of something like sage. Something English like Fuggle or EK Golding? Not sure a citrus would work.
OP
OP
vegetable broth, water, honey, some salt / spices. Like this:
Honey Brined Smoked Turkey Recipe : Alton Brown : Food Network
It's done, and it is rediculously juicy. Maybe too juicy. I'm so damned used to dry crumbly breast meat that this seems a bit unusual. It's honestly dripping.
Honey Brined Smoked Turkey Recipe : Alton Brown : Food Network
It's done, and it is rediculously juicy. Maybe too juicy. I'm so damned used to dry crumbly breast meat that this seems a bit unusual. It's honestly dripping.
Bottenbrew
Well-Known Member
passedpawn said:
Do you think that brining would work well on chicken? Been doing beer can but I want to try something different.
OP
OP
pickles said:
What he said
OP
OP
FYI, I never foiled it. Didn't need to. Might do another one of these soon (turkey isn't just for Christmas!)
Similar threads
