We just finished eating dinner. An early one to be sure. I couldn't wait any longer, I was afraid there would be nothing left. My younglad (code for carnivorous teenager) had cleaned up the legs and wings and if we didn't act quickly the whole bird was in peril.
Pretty good eats!!!
HA
__________________
Work is the evil one must endure for life's pleasure's.
I smoked my wild turkey yesterday. I brined it on Saturday, around noon. Brine was 2 gallons water, 2 cups each salt and sugar, and some pickling spices. Took it out of the brine Sunday at about noon, rinsed and put it on the charcoal smoker. Kept the temp between 200 and 220 for 6 hrs. Used mesquite chips for smoke during the first hour. Very moist and also very tasty. Best tasting bird so far.
I smoked my wild turkey yesterday. I brined it on Saturday, around noon. Brine was 2 gallons water, 2 cups each salt and sugar, and some pickling spices. Took it out of the brine Sunday at about noon, rinsed and put it on the charcoal smoker. Kept the temp between 200 and 220 for 6 hrs. Used mesquite chips for smoke during the first hour. Very moist and also very tasty. Best tasting bird so far.
I find brining really brings the best out of birds. Always nice an moist.
HA
__________________
Work is the evil one must endure for life's pleasure's.
Smokin Turkey
