Quote:
Originally Posted by KCUnited
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.
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Think there's any benefit to smoking the innards for gravy? I've always just boiled them and stripped and chopped them up. Smoke in gravy on top of smoked bird might be a bit too much...