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Started By
Message
re: It's that time, tips for turkeys
Posted on 11/7/17 at 8:10 pm to BlackCoffeeKid
Posted on 11/7/17 at 8:10 pm to BlackCoffeeKid
Yes that’s where I got it from. Works perfectly every time I do it.
0
Posted on 11/8/17 at 8:09 am to BlackenedOut
I'm curious about the dry brine...I've never done one.. Do you salt under the skin also or just the outside? I seen recipes for both.
Posted on 11/8/17 at 8:35 am to unclejhim
I just salt the exterior of the bird (I do not go under the skin) and the interior cavity. You need to pay particular attention to the thigh area.
But pre roasting, I will rub a compound butter under the skin.
But pre roasting, I will rub a compound butter under the skin.
Posted on 11/8/17 at 8:54 am to BlackenedOut
Thanks, I'm going to try that. I'm going to spatchcock one on the Kamado and fry one in the big easy oil less fryer.
Posted on 11/8/17 at 4:12 pm to unclejhim
where to buy fresh turkeys in BR?
how long do they stay good for?
how long do they stay good for?
Posted on 11/8/17 at 4:24 pm to TH03
Do you wrap in foil only when you switch to 350?
Posted on 11/8/17 at 4:25 pm to LSUvegasbombed
I just got a voucher from work for a free turkey from Calvin's Bocage. So that's where I'm getting mine 
Posted on 11/8/17 at 5:42 pm to X123F45
Gonna try dry brining i think. Does anyone inject butter and then do this?
Posted on 11/8/17 at 5:43 pm to thatoneguy
Yes
Posted on 11/20/17 at 10:06 pm to TH03
to the top.
Posted on 11/20/17 at 10:27 pm to Btrtigerfan
Won't matter.
There will be at least 10 more of these threads by Thursday
There will be at least 10 more of these threads by Thursday
Posted on 11/21/17 at 5:21 pm to KosmoCramer
quote:
Won't matter.
Understatement. Necks just went in the oven. Making stock tonight and pulling the giblets out of Turkey Lurkey. Time for him to come out of that wrapper.
This post was edited on 11/21/17 at 5:24 pm
Posted on 11/21/17 at 5:53 pm to KosmoCramer
quote:
Sealing in the juices is a myth that's not true.
wrong ...it had blackened it hard and total, but the meat was pinkish and very juicy....it was done unintentionally in a round smoker w the water pan.
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