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Some what of a long questions about turkey/brine and cure - Page 2

post #21 of 22

Dude, that all looks like a great result. Did you have a preference between the Brine Recipes?...JJ

post #22 of 22
Thread Starter 

I only snacked as i did the dismembering.  Some of the profiles really stood out,  Ones with bay, citrus, juniper.  Others were very subtle.  Surprisingly the Vindaloo, tandoori, Biryani did not over power the meat.  I was a bit worried about that.  Possibly the vineager tamed them down.   What was most subtle were the ones i had added lots of heat to.  3/4 cups of thin sliced thai burpa ( and they are pretty warm) peppers did not give heat to the turkey like i thought it would.  All in all they seem to have a great taste.  Nothing over powered the turkey.

 

I did the venison pastrami at the same time, though off to the sides out of the way of the turkey snot.  That turned out fantastic.  I over did it a bit so i added a 1/2 cup of moisture to my vacuum pack. 

Turkey snot,  I have an 1.5 inches of turkey snot in the bottom of my smoker,  my drip pans are also full of it. I have no idea what i am going to do with it. 

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