I'm getting two birds for Thanksgiving; one will get a rub of salt/baking powder, dried a few days, and go on the rotisserie. The other I plan to brine with the addition of pink salt, then smoke. I'm looking for a smoked turkey with a bit of "hammy" flavor.
I've done a bit of curing (bacon, pastrami, prosciutto), so I've got at least some feel for working with pink salt.
Any tips regarding how much pink salt in the brine, how long to brine, etc...?
I've done a bit of curing (bacon, pastrami, prosciutto), so I've got at least some feel for working with pink salt.
Any tips regarding how much pink salt in the brine, how long to brine, etc...?