Here's a cider/maple brine I pulled up awhile ago will either do this one or Weber's Brined and Barbecued Turkey with Pan Gravy which I've done before and is very good. The first one will keep you busy for awhile.
https://www.myrecipes.com/recipe/map...-brined-turkey
https://www.weber.com/US/en/recipes/...eber-9139.html
Last edited by Rich Dahl; 10-19-2018 at 10:34 AM.
"Rescuing just one dog won't change the world, but it surely will change the world for that one dog."
Depends if it's a fresh or pre-pumped bird, salt content would be my concern.Originally Posted by JT Wilson
Tim
Different smokes for different folks. Wish the Dollar Store sold gas!
Rich, the first one you linked is one I have done, more or less a couple of years back thanks for pushing that to the front for me again!
The one from Weber looks pretty good too, a little simpler brine but, I remember the other one being really well received!
Something to consider to be sure.
Distinguebant Sed, Ignoret In Particulari!
"If brains was lard, that boy couldn't grease too big a skillet!" J. D. Clampett
This worked really well the last couple of years so I'll be doing it again. I'll be brining with the Whole Turkey - Apple Brine recipe posted here in Cooking Topics. The cavity will be stuffed with orange slices and twigs of rosemary, and the breast iced down before the cook. The aromas are sublime.
Been looking for a not frozen bird for months and haven't found 1 yet,I suspect within the next 2 weeks they will hit the stores
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