I read the article on smoking turkey and have some questions. If I don't care about the time it takes is their any other reason to spatchcock it? I also love brining but am willing to try the dry brine. I was just hoping to be stupidly excessive and make drunken turkey using beer as my water base in the brine. I've since reading the article changed my mind and going to do a dry salt based brine and put that gravy under the turkey deal. When I did it last year and it came out great I did a rub and just smoked it. Injecting sounds fun but time consuming. Okay lets get to my questions:
Has anyone done a drunken turkey brine and is this a stupid idea? I could just use wine in the gravey and add that alcohol element there.
Is there a point to spatchcocking if I don't care about the time it takes to cook, my traeger I self adjust it's cooking temp and have a good temperature probe reader deal?
Is it okay to shove some sticks of butter in the turkey hole that we aren't supposed to put stuff in?
Anyone try the bobby flay leftover recipes?
Lastly I usually like to give something back to these forums so here is the best darn leftover turkey sammich recipe I've found (haven't tried the ones on this site tho):
Has anyone done a drunken turkey brine and is this a stupid idea? I could just use wine in the gravey and add that alcohol element there.
Is there a point to spatchcocking if I don't care about the time it takes to cook, my traeger I self adjust it's cooking temp and have a good temperature probe reader deal?
Is it okay to shove some sticks of butter in the turkey hole that we aren't supposed to put stuff in?
Anyone try the bobby flay leftover recipes?
Lastly I usually like to give something back to these forums so here is the best darn leftover turkey sammich recipe I've found (haven't tried the ones on this site tho):
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