Thanks . I have a few hours in doing this . I've settled in on this method .
The short time in the brine won't add a hammy / cured flavor , but it does add to the taste and texture in my opinion . Not anything you can really put your finger on , it just works .
Also the brine ingredient amounts are where we like it . Salt level is perfect , and seems like a lot of sugar , but it works .
If I change things up or leave something out , I get questions at the table .
I do mine whole 99 % of the time . Used to do the butter under the skin . Still do sometimes . For this method , leaving the skin tight and tying it improves the texture . Again , this is done to our taste . You can use the basic idea and apply what you know . I like the boned and rolled over the bone in .
That's the way Pop's formula is , and I mix it they way he posted it . You could inject with some Tony C's or use a brine you're used to . I just really like this on poultry .Why the use of two different sugars brown and white? It's only in the brine for an overnight swim.
I really don't know . I have done it with all brown sugar and it was good . All white sugar isn't the same .I was just curious about the use of two different sugars.
Thanks David . Bone out is the way to go .Great Birds Rich.
And thanks for doing the test on the 2 ways . Bone in and bone out
That's a different cook , but I usually have an open face sandwich with the leftovers .the picture of the open face plate was just a mean tease,
Thanks Keith . Great way to do turkey . Let me know if you try it .Looks great
Thanks Mike .This looks great and excellent write up
I know , and I get it . The Turkey I had from Sugar fire BBQ was fantastic , and made me think about redoing they way I do it .It's usually pretty good, but a little mild flavor wise
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