I have a 21 pound turkey that I am wanting to cure and smoke this weekend. I am planning on using the complete turkey cure from waltons, it is a brine cure.
Here are some questions I have
Here are some questions I have
- Should the skin of the turkey be removed before put into the brine?
- Should 12- 24 hours be long enough for the turkey to be in the brine?
- Is there anything different when smoking poultry vs. say, hams?