Quote:
Originally Posted by KCUnited
Tip: if you have the space, get a fresh turkey and brine it yourself.
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Yup, brining will make all the difference in the world. I'm gonna use Alton Brown's brine recipe and smoke mine this year. I've only ever baked a turkey but I'm guessing I'll just treat it like any other big hunk of meat and smoke away. Thinking maybe an apple/pecan blend?
For those that are interested, it's a good one:
https://www.epicurious.com/recipes/m...brine-51410501