Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Help on turkey brine.

Ed G.Ed G. Posts: 24
edited November -1 in EggHead Forum
Tonight I was about to brine my Butterball turkey for 12 hours, when I noticed after unwrapping it, the turkey had a purplish color all over it. I know this may seem like a silly question, but I can't remember any turkey's I've smoked in the past, having a blue or purple color all over it. Could it be that the blood has just settled?[p]I thawed it in the frig over a four day period, like the directions called for on a 14 pounder. It smells fresh. What do you think, I don't want to get anyone sick! Should I continue, or cook steaks instead on the Big Green one??[p]Thanks for the help! :)

Comments

Sign In or Register to comment.