Quote:
Originally Posted by Pablo
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.
For those that are interested, it's a good one:
https://www.epicurious.com/recipes/m...brine-51410501 |
I've used Alton's brine in the past with success.
A lot of turkeys come pre-brined in solution and can become extra salty if brined again, at least in my experience. Fresh turkeys are the way to go.