Search results for query: Turkey

Brined, rinsed, seasoned, smoked, ate. Probably the least problematic smoke yet. NO issues. Brined with a picanha steak seasoning (95% salt) over night. Seasoned with "Bam" seasoning, smoked at 250 for about 6 hours. The beer can chicken stand worked perfectly to keep the breast upright...

Decided to grab a bone-in breast from the local turkey ranch. Brined it in Pop's low salt brine for 24 hours and hit with MaxMix Mad Dog Magic BBQ Spice,which by the way is outstanding.I did cut out the back bone and the wife used for stock to make gravy. Used the MES.Set the Auber to 270℉...

We were at the market last week and turkey legs were $3.99 a pound. About a buck more than last year. The legs were big! We bought three legs at $21 and change. About 1 1/2 - 1 3/4 pounds each? Made up a batch of Pop's brine. Cut the tendons, into the brine, and into the refrigerator for 5...

Was getting ready to cure turkey breast with Pop's brine and my twisted mind started thinking, what if I did it like that corned beef made a couple weeks ago from Wayne's, @thirdeye brine? Any thoughts? Maybe too strong flavor?

About the only way I will eat turkey any more is cured in Pop's low salt brine. I put the breast in brine frozen. Couple days thawed enough to get gravy package out. Started Monday and smoked yesterday. Smoked at 250 with cherry chips in tube for about 3 hours. First time doing butternut...

I smoked a turkey today and it came out creosote looking on the outside skin. Came off my gloves onto the meat while handling it. -Propane smoker. -Injected with Butter and Honey. -Smoked at 275*-300* with competition blend pellets for smoke.

I plan on smoking a turkey breast for Thanksgiving. I did one a few years ago but need some refreshers. I did not brine the last time and do not plan to do so this time. What is a good wood for turkey? I have maple, hickory, apple, and oak. I think I used apple the last time. What is a good...

I recently smoked a boneless / skinless turkey breast with cracked pepper, which is one of my favorite recipes. My injection was a mixture of Kosmos Chicken Soak and LC Fowl Play (using amounts much less than the competition amounts). I had enough left over to use it as a cover brine. Brine...

So what knife would you suggest to carve a turkey? We usually use an electric, but tried a granton knife and a relative tried a chef's knife that did not work out too good. So what do you use?

I grilled some Butterball turkey burgers tonight. They were seared on cast iron grates at about 600 degrees. The burgers were made with: -caramelized onions in white wine -Boursin cheese spread on the toasted buns -arugula -balsamic reduction Grilled corn on the side of course. Bonus: My...

Is it me or are things different concerning turkey prices and sales. I cook bone it turkey breasts every year for my Church Food Pantry Thanksgiving. We are mindful of costs and try to purchase the birds on sale, the more we save the more we can feed. I'm not a any type of budget but I do...

Its that time to start thinking about getting your Turkeys Thawed. If you have a over 20lb bird you may need to load in cold water for a bit to get it safely thawed. For more details on a safe way to thaw in cold water check out the USDA's site...

...will still make myself a small Thanksgiving meal for myself with a few treats for the pups. Only a few days ago I watched a video on making Turkey pastrami and thought that would be something to make but could not find it again. After searching I found many ways to make it but not of them...

I was thinking of dry brining my turkey this year. I saw one short video of using kosher salt along with baking soda. The baking soda is supposed to tighten the skin. Has anyone tried this? Thanks

A few fellows asked about my turkey gravy recipe. I have adapted this one that I found in Readers Digest years ago. The quality of stock is very important. I will make a stock with turkey trimmings, onions, carrots, celery, garlic, parsley and thyme. Use all fresh vegetables and herbs...

I always wet brine a Chiken Breast but with a Turkey breast being so much larger and usually already brined by Butterball or whomever, does it make any sense to wet brine a Turkey Breast? Thanks, Randolph

I have a fresh prebrined turkey breast, going to dry brine it. Drying it off and Using Coarse sea salt and pepper. Question :? When I cook it, do I rinse off the brine or leave it? Also was going to add spices, not sure to do it with the dry brine or before I cook it? I did a chicken few days...

Family started arriving yesterday. Rest will be here this afternoon/ evening. Cooking a brisket for those here by dinner and those that show up after can have something if hungry and lunch for rest of week. Cleaned up a 16.5 # prime packer from costco yesterday. Trimmed fat and mostly...