My sister-in-law poached her boneless turkey in an olive oil bath, wow was it good and juicy!
My sister-in-law poached her boneless turkey in an olive oil bath, wow was it good and juicy!
Brined our 3 birds this year for the first time and cooked on our Pellet Grill/smoker. The best turkey bar far!
I am no Julia Childs, but this deserves to be back at the top on a day when many will be doing battle with a turkey. I’ve relied on this brining process in past years and am doing so again. A gift that keeps on giving in my estimation. Merry Christmas, and may your turkey be succulent and delicious. B
Been doing this for the last few years now.
Cut up the bird, brine it overnight and then into the smoker for four hours on Christmas day. Then 20 min or so under the broiler to crisp up the skin.
Was -20C here today, so put the smoker in the greenhouse out of the wind and turned on the exhaust fan.
And four hours later:
Drinking rum before 10 a.m. does not mean you are an alcoholic, it means you are a pirate.
That time of year to give this a bump.
Going to go the beer can route on a smaller turkey .. can’t be too much different than doing it up the chicken way : )
yuo gonna brine.
Frozen or fresh. You can do either way. If you start your brine when its frozen, it will thaw in the pail. No need to set in fridge. If you start with a fresh turkey, refrigerate. In both cases be sure to thoroughly rinse your bird, as salty flavour can be an issue if your making gravy. I usually soak them in a water bath for an hour or so.
lol is it scary i did this to a whitetails rear quarter.??? great instructions gate.