Posted on 09/07/2019 8:36:22 AM PDT by PJ-Comix
Pink salt.
Don’t waste my time. I butter inject it and spatchcock the bird with a bacon lattace. Bird looks ugly as hell, but is perfectly cooked in half the time with 1/3 of the effort. You can also escape the brine, by shoving a Fosters beer up its ass and cook it like a beer butt chicken. Moist all the way through.
Same thing.
We have had the raccoons drag our water color with the brining turkey all over our back yard and fail to get into it.
That sounds yummy!
Care definitely required, but the final product is worth it. Turn the off burner after heating the oil when the turkey is first immersed in the hot oil, then re-light, assuring that no oil has slopped over before doing so.
And keep that extinguisher handy.
It kind of looked like a half melted bowling ball but it was good.
Okay to crush up a livestock salt block to get your salt?
Only if it's been blessed by a rabbi ;-)
Brown sugar softens the brine and adds a detectable but not “up-front” hint of sweetness.
Yep, they are already injected. We stuff ours with soggy stuffing so that the liquids are forced to remain in the meat and BBQ it with Juniper or Mesquite. Juniper is the best.
“To each his own. We prefer turkey taste.”
Same here, why suck all the natural flavor out with salt and replace it with non-turkey flavors. It’s like putting crap in coffee, why even drink it then if you don’t like the taste and have to change it to make it palatable.
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