The last one I did in the electric smoker and it turned out great. Brine I used was apple juice, honey, brown sugar and pink salt. Left in brine over night, patted cajun dry rub on it and stuff with cored pineapple. Smoked at 275 for 5 - 6 hrs till the breast was 170. Let rest 30 minutes before carving.
My brine has apple juice kosher salt cloves sage thyme peppercorns warm that to a boil then let it cool. I like to let it soak 36 hours as possible. I use a food grade plastic 5 gallon bucket with a lid. I stuff the turkey with dressing, have to have dressing.
We normally make a oyster dressing when having a traditional turkey meal, but I haven't stuffed it in the turkey for years.
Broke in my new smoker with some backstraps. New to smoking so how’s this look? Sent from my iPhone using ]][emoji[emoji6]]]Bowhunting.com Forums
Tried my hand at baking some bread today. Turned out pretty good! Sent from my iPhone using Bowhunting.com Forums
Recently home made " Supreme " pizza , crust came out great and it was relatively fast. Last night a complete off land meal Deer neck pulled meat BBQ made with our own onions, sweet peppers, tomato sauce. Over our red mashed potatoes and veggies.
Trying this tonight, I didn’t have any liquid smoke or curing salt so I substituted sea salt and Worcestershire sauce. Will see how it turns out.
Will be making the brine mixture tonight so it is cooled Wednesday morning put the turkey in the brine.
