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I read alot of posts about brining a turkey prior to egging it.
What is the reason for brining the turkey and is it necessary?
Sledder, Quadder, Rock and Roller, Big Green Smoker.
Lots of people do brine, I just find the spatchcocked turkey juicy w/o it. I am lazy.
I read alot of posts about brining a turkey prior to egging it.What is the reason for brining the turkey and is it necessary?
Fred the Smokin' Guitar player has an excellent instructional video on his site:
"Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"
Med & XL
The only thing my wife hated about my smoked turkey was no broth...about how much broth. Should I cut up the neck, etc and add? Thanks for the help.
I generally make my own stock cause the backs, necks, wings and drumsticks are on sale.
Start with turkey parts necks, backs and wings. Roast the parts at about 350* until golden Add mirepoix, two parts onion to one each carrot and celery Roast until mirepoix is caramelised and bird parts are very dark. Remove the stuff to a stockpot, I'm using a large pasta pot cause I like the strainer. and cover with cold water Now your roasting pans are going to look like this Add a bunch of decent white wine and boil and scrape the brown bits off. Pour into the stock, get everything Put some herbs in a double layer of cheesecloth, great way to use the stalks and stems Tie with butcher twine and tuck it into the mix. I pull thiis out after an hour or so. This will simmer for six or seven hours, I'll pull out the strainer and put the pot on a snowbank overnight.
Little Steven "This will simmer for six or seven hours, I'll pull out the strainer and put the pot on a snowbank overnight."
You are saying you don't have to worry about a moose peeing in it <:-P
I save every bit of every bone and shell from anything I cook. I go to an Oriental market that butchers hundreds of chickens everyday and get 10lb of bones for a buck. There is an Italian Grocery not far from me that gives me all the veal bones I want for nothing. I think stockmaking is the key to good cooking. I do most of it in the winter because I can leave the stock in the garage