- Joined Apr 3, 2015
Hi everyone! Hopefully this question hasnt been asked yet. I searched and couldnt find what i was looking for. I have been ask to smoke the turkey for my inlaws. I havent done a whole turkey before but have done a breast. The situation gets a little tricky for me because the inlaws are in memphis and the wife wants to go on Wednesday afternoon instead of Thursday. Memphis is about a 3 hr drive. I have a big stick burner that i cant transport and a wsm that I can bring with me and smoke in memphis. The plan was to bring the smoker and smoke it there so everyone is happy and they wanted to "see the smoking process". So my question is if i plan to brine an 8lb bird when would i do it? I dont think they have as much fridge space so would i brine and dry at home then wrap and take the turkey on ice? Should i brine here wrap it and take it on ice and not worry about drying? Should i not brine at all? Or cook it on my stick burner a day early and take the cooked bird and tell them "sorry nothing to SEE here"? Ive only brined chickens before but never had a delay in timing. How will it affect the meat if i brine and dry so early? Will it be a problem with the skin if i am drying it to put it back in a cooler? So many questions. Hope someone can help!