High Quality Chainsaw Bars Husqvarna Toys Hockfire Saws

Not So Pro 3

Mastermind

Chief Cat Herder
Staff member
Yearly GoldMember
Local time
11:39 PM
User ID
4
Joined
Dec 3, 2015
Messages
52,881
Reaction score
352,327
Location
Banner Springs Tennessee
Country flag
I should try your brine method. My current go to is Cajun injector brand Creole butter injected everywhere. Whole pint. Then smoked overnight at 140-150° breast down. In the morning turn up the heat till temps safe to eat. The most jucy breast I've had on a turkey.

You should give it a try.
 

Stump Shot

Disciple of Monkey's
GoldMember
Local time
11:39 PM
User ID
1377
Joined
Jun 5, 2016
Messages
33,338
Reaction score
211,202
Location
Northwoods of Wisconsin
Country flag
T-hour coming up Bird is in the roasting pan(old school blue one) and dressing and beans are along side. All that's left is the mashed up taters and gravy once I get that bird outta the pan.


I do the turkey different every year it seems. But the brine is a game changer.

I thought about putting it on the rotisserie on the Weber and just let it go, two things changed my mind, one I wanted the drippings for gravy and two it was a snowing and a blowing out of doors. Might as well make the inside of the house warm instead of the outsides I figureded.
 

Kiwioilboiler

346 Pic Examiner
Local time
4:39 PM
User ID
12322
Joined
Apr 20, 2020
Messages
9,845
Reaction score
65,174
Location
Marsden Pt, NZ
Country flag
Top