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Post by Deleted on Nov 21, 2016 11:05:28 GMT -5
Has anyone used a 'brining method' to process a turkey?
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Post by rojo23 on Nov 27, 2016 19:16:33 GMT -5
sorry for the delay might be a little late. I always brine my turkeys and chickens. it makes them extremely moist, and it is a little tougher to dry them out. I typically add salt to water to taste, make sure it doesn't taste too salty(just want a slight salt taste). I also add about 1/2 that amount of sugar. I also add some garlic powder just for some extra flavor. Brine over night then the turkey/chicken on the smoker for 2 hours, and finish it up in the oven. Pull them out of the oven and let them sit for about 30 minutes then slice it up. I then put the sliced turkey in a pan and put some chicken broth in with it, and put it in the oven until time to eat. We like the turkey hot, the broth also helps it not dry out. it is a hit every time, and pretty easy.
Hope this helps
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Post by Deleted on Nov 27, 2016 19:20:11 GMT -5
sounds good. Thanks
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