G
Guest
Guest
I made the Apple Juice Brined Turkey last week. It was great and won hands down on the taste test of 3 turkeys prepared 3 different ways. I had a 17 lb turkey and it only took 5 hours to cook, I pulled it at 184 deg in the thigh. I didn't check the breast temp, but felt I should have NOW (isn't hindsight great?) as felt the breast was overcooked a bit. Any tips to avoid this in future? Should I have cooked it-- breast side down next time or what? Also, as soon as the turkey starting to brown I did cover it with foil. Any assistnce is appreciated. Also, I shared the Apple Brine recipe w/ a newbie to Q and he prepared his first Brined Turkey smoked on a bullet, not a WSM. He is not very interested in buying a WSM as he has realized his bullet didn't quite hold the heat as well as I have told him a WSM does. Sorry for the long post.
The best to all,
Marlene
The best to all,
Marlene