Don't know much about brining a bird though.Rg
Looks delicious. Did you brine the bird?I was thinking of doing a small turkey this weekend. Don't know much about brining a bird though.Rg
Just watch the bird you buy. Some are already brined. Double the salt and
What a great thread!!!So, I get the brine mixes....how long for a fresh turkey breast? 2-3 days?Rg
Once you brine a bird you will never want to make another one unless its brined. Tender, juicy, yummy. So many variations of brine but the general start would be water, kosher salt, sugar (white or brown but brown is preferred), peppercorns and whole allspice. I also like to take a walk into the garden and see what herbs would go well with the pre-planned meal and toss them in. I usually go with rosemary for chicken, thyme for turkey, pheasant, or any other small bird. Sage for duck ,goose, or squab. You can also toss in garlic and onions but chop them or at least quarter them to let the juices exit. If you never had a venison roast brined, give that a whirl as well. (bay leaves are great for venison)
You're my "go to" smoker Bill. Sounds great. Rg
. Great ideas, thanks for sharing. Question about brining and deep frying, does cooking in hot oil take away from the time a turkey spends in brine? We bake a turkey and deep fry one every thanksgiving and I am always thinking about enhancing the experience
We brine turkeys that go into the fryer all the time.I feel brining a bird creates a more juicy bird no matter how you cook it.Years ago I was concerned about the salt and possibly creating a too salty bird.I have never had that happen.The salt helps the bird to maintain it's water during cooking.And we always rub the bird with a seasoning rub. One that obviously has salt in it.
Time to start planing the next few seasons: hunting, Thanksgiving and the hard water