I did wings for the game Sunday, but sadly, there wasn't time to take pics before they evaporated...
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I did wings for the game Sunday, but sadly, there wasn't time to take pics before they evaporated...
Has anyone done a turkey? I wanted to try one on Thanksgiving. I'm looking for a good recipe, times/temps, tips. Thanks.
I have done this a few times and everyone raves about it: http://www.smoking-meat.com/november...-brined-turkeyQuote:
Originally Posted by Trigger Time 23
Quote:
Originally Posted by kawiracer14
Or one of these
I'm doing a different version of this dry brined one
http://www.traegergrills.com/recipes...y-brine-turkey
http://www.traegergrills.com/recipes...sgiving-turkey
http://www.traegergrills.com/recipes...-brined-turkey
Smoked Turkey is the best. I have done several and prefer the dry and beer brines. In any event, I also prefer to smoke Spatchcocked Turkeys.
The beer brine recipe above is my favorite. Just remember that the recipe is for a turkey that hasn't been injected with salt and other things to keep it moist and tasty. I reduce the salt in the brine recipe to account for this. Temp was 350 and the timing was defined by the minutes per pound on the turkey wrapper.
Any recommendations for the beer? Says dark, so did you go with something like a dark lager or did you go with Guiness? I still have some homebrewed english brown ales in the beer fridge.
Just put on a 2lb pork butt. Marinaded it in lime juice, soy sauce, garlic, ginger, brown sugar and bay leaves. Pics this evening.
Brown Ale, Stouts are good. Last one I used a Black Lager and it was excellent. Can't always find Black Lager though.Quote:
Originally Posted by Dave
The last turkey I made I was limited in dark beer options (I usually use a stout). I was only able to find Michelob Dark Lager at the grocery store. Still tasted great.