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Guest
Guest
Hello.
I understand that the preferred method of smoking a turkey is by brining it first. However, a recent post about barbequed chicken has intrigued me. Rita Y was nice enough to post a link to a place that sold both chicken and turkey roasting stands that could be filled up with liquid. I was wondering if anyone had actually ever tried a beer butt turkey. Theoretically speaking, it might be pretty good, and the principles that apply to keeping the chicken moist and tender and flavorful could apply to turkey as well. Has anyone else beaten me to this conclusion? I'd hate to ruin a perfectly good bird!
Thanks,
Derek
I understand that the preferred method of smoking a turkey is by brining it first. However, a recent post about barbequed chicken has intrigued me. Rita Y was nice enough to post a link to a place that sold both chicken and turkey roasting stands that could be filled up with liquid. I was wondering if anyone had actually ever tried a beer butt turkey. Theoretically speaking, it might be pretty good, and the principles that apply to keeping the chicken moist and tender and flavorful could apply to turkey as well. Has anyone else beaten me to this conclusion? I'd hate to ruin a perfectly good bird!
Thanks,
Derek