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re: School me on smoking and brining a turkey UPDATED W/ PICS
Posted on 1/22/15 at 3:53 pm to OTIS2
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
![](https://images.tigerdroppings.com/Images/Icons/Iconcheers.gif)
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.
Posted on 1/22/15 at 4:02 pm to SW2SCLA
quote:
I like it, but I'm not sure if I'll stuff it much
I used "stuff" as a verb...my turkey's get @ 1/4 each of a lemon, an apple, an onion and a piece of celery in them, and a few garlic cloves. The same stuff (noun here) goes in the water pan, too. It really helps flavor the bird.
Use a water pan...really no need to brine with all the moisture the water pan delivers.
This post was edited on 1/22/15 at 5:18 pm
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