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re: How do you do your turkey
Posted on 11/20/12 at 8:35 pm to KosmoCramer
Posted on 11/20/12 at 8:35 pm to KosmoCramer
Posted on 11/20/12 at 8:36 pm to BlackenedOut
quote:
Still has time to dry brine also, with the added benefit of the turkey not tasting like ham.
Posted on 11/20/12 at 9:04 pm to KosmoCramer
Have you tried a dry brine?
Posted on 11/20/12 at 9:07 pm to choupic tiger
i love fried turkey but i prefer it baked. just a little salt and pepper stuffed w/ some veggies. no brine or anything. all the sides.
Posted on 11/20/12 at 9:10 pm to choupic tiger
my wife has gotten a brine from william sonoma the past 2 years which has been really good.
Posted on 11/21/12 at 5:16 am to rbdallas
Saw a show where the newbie thought it was stuffing and cooked the damned bird with it inside.
Posted on 11/21/12 at 8:12 am to BlackenedOut
Why would it taste like ham? If yours tastes like ham I would chalk that up to operator error.
Posted on 11/21/12 at 8:26 am to Martini
Set mine to brine this morning. Made a brine of cranberry juice, orange juice, salt, peppercorns, garlic, fresh rosemary, fresh thyme, and bay leaves. Hits the Green Egg around 5am tomorrow!!!
Posted on 11/21/12 at 8:41 am to bayoubighead
Could I suggest the addition of a bottle of Beaujolais Nouveau(or some of it)?
Posted on 11/21/12 at 8:41 am to choupic tiger
Turkey in a Bag
for a 1st timer its the best way to go...you can be brave with the next one, get the cherry one out of the way.
for a 1st timer its the best way to go...you can be brave with the next one, get the cherry one out of the way.
Posted on 11/21/12 at 8:46 am to KosmoCramer
quote:
How open are you to following directions?
this was me 25 years ago attempting my 1st turkey, it was mostly edible.
Posted on 11/21/12 at 11:43 am to Martini
When I say it tastes like ham, I mean that it is overly salty and the meat is somewhat mushy; like bad ham. Plus, the gravy from a wet brined bird is too salty by half.
The dry brine is infinitely superior in application and flavor to a wet brine. I was once a wet brined fanatic as well; consider it the zeal of the converted.
The dry brine is infinitely superior in application and flavor to a wet brine. I was once a wet brined fanatic as well; consider it the zeal of the converted.
Posted on 11/21/12 at 12:41 pm to choupic tiger
i'll be smoking a big ole bird again like i did in this thread last year with the help of the food boarders
Posted on 11/21/12 at 12:51 pm to BlackenedOut
How much salt did you put in your wet brine, brah? Dry brine instructions that I've seen use the same amount of salt as my wet brine.
Posted on 11/21/12 at 6:22 pm to Mo Jeaux
The dry brine I use is 1 tablespoon of salt per 5 pounds.
Posted on 11/21/12 at 6:54 pm to choupic tiger
Our family always cuts up the meat in strips, then batters and deep fries them. Turkey Fingers, I call 'em.
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