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re: School me on smoking and brining a turkey UPDATED W/ PICS
Posted on 1/22/15 at 1:31 pm to SW2SCLA
Posted on 1/22/15 at 1:31 pm to SW2SCLA
Rub with EVOO
Season liberally with salt, pepper, a little Cavandars, and paprika. I use Tony's to replace most of the salt.(You can do this hours to a full day ahead, if you wish).
Stuff the cavity with a portion of lemon, orange, onion, garilic and celery. Put these items in the water pan of your smoker, too, as well as using the above dry seasonings in the water pan, also.
Smoke over 225-250 degree heat with pecan and good charcoal, until the leg moves freely in the socket. Rest it 30 minutes under a foil tent. Slice and serve.
Season liberally with salt, pepper, a little Cavandars, and paprika. I use Tony's to replace most of the salt.(You can do this hours to a full day ahead, if you wish).
Stuff the cavity with a portion of lemon, orange, onion, garilic and celery. Put these items in the water pan of your smoker, too, as well as using the above dry seasonings in the water pan, also.
Smoke over 225-250 degree heat with pecan and good charcoal, until the leg moves freely in the socket. Rest it 30 minutes under a foil tent. Slice and serve.
1
Posted on 1/22/15 at 3:53 pm to OTIS2
quote:
Rub with EVOO
Season liberally with salt, pepper, a little Cavandars, and paprika. I use Tony's to replace most of the salt.(You can do this hours to a full day ahead, if you wish).
Stuff the cavity with a portion of lemon, orange, onion, garilic and celery. Put these items in the water pan of your smoker, too, as well as using the above dry seasonings in the water pan, also.
Smoke over 225-250 degree heat with pecan and good charcoal, until the leg moves freely in the socket. Rest it 30 minutes under a foil tent. Slice and serve.
I like it, but I'm not sure if I'll stuff it much. Thanks OTIS
Also gonna do the wet brine from the Franklin video posted above. I looked up the dry brine method but I don't have 3 whole days to let it sit. I bookmarked it for next time.
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