I read somewhere that after soaking a turkey in your brine solution for 2-3 days, you should let it sit in the refrigerator for a day or two. This will dry out the skin and allow the brine to tenderize the meat. Any truth to this? If this is true I need to start getting my bird in the brine by Saturday.
This is my first smoked turkey and I believe I'm going use the slaughter house brine. My uncle is a chef and suggested using some cider vinegar in the brine has anyone else used vinegar with any success?
Any tips or advise is greatly appreciated.
Dave
This is my first smoked turkey and I believe I'm going use the slaughter house brine. My uncle is a chef and suggested using some cider vinegar in the brine has anyone else used vinegar with any success?
Any tips or advise is greatly appreciated.
Dave