Good question Tbone. I am smoking one and I think I will brine and cheese cloth it with a rub under the cloth. The one I am going to fry will be injected. Never smoked one before so I will be watching this post. Trying to find a turkey cannon to buy but Cabella's is sold out, so I might have to build one unless someone on here has seen them somewhere else.
The Sportsman's Warehouse by I 17 and the 101 had them.
Here is the recipe I used:http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html You could use the brine recipe if you are going to smoke it. I really liked the high heat method suggested for baking though. Just make sure your oven is clean cause you don't want to smoke out your guests...
This is the one I was going to try to use. I'm thinking about throwing in some garlic and herbs, maybe a few bay leaves and/or sage.
Make sure that the turkeys that you are brining are not already "enhanced " birds,otherwise they will be too salty if brined .Most store bought birds are enhanced with a saline solution,fresh ones usually are not.
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