Len and Thump

[BarryBobPosthole]

I brined my turkey with one of the kits Jim sentme and roasted it on my BGE. THE best turkey I have ever eaten in my entire turkey infested life. And that goes for fried, roasted, baked, smoked, whatever. Thanks for the tipoff Len and thanks for the kits Jim.

BKB

[Buckrub]

Share.

[LJ3]

Nice! It takes things to a whole nutha lebbil, doesn't it? great sammich fixin's too!

[Hombre]

I'd like this kit idea too

[LJ3]

I don't do kits. Brine solution is salt, water and whatever else floats your boat. I used peppercorns, fresh sage, thyme, bay leaves and rosemary this year with a touch of dry rub. Mix it all in a cooler until the salt is well dissolved and soak the turkey for at least 24 hours.

[Trav]

I do salt, sugar, pink peppercorns, sage, thyme, rosemary then dissolve it in 4qts of water on the stove top. Let it cool add 4qts of apple cider and a cup of apple cider vinegar. Then I add water to cover. I usually use the great big ziploc bags that hold like 10 gallons and put it in the fridge but as Len does a cooler would work fine.

[Chicken Dinner]

Try dry brining. It works just as well, even better IMO, and has none of the mess. You don't have to buy it, but this gives you an idea:

http://www.williams-sonoma.com/products/dry-brine-herbs-de-provence/?pkey=crubs-brines&cm_src=rubs-brines||NoFacet-_-NoFacet-_--_-

[Captain]

You girls need to move this to the cooking room... :-)
Wait till Thump gets back, he's gonna have a field day! ;)

[BarryBobPosthole]

I was right there with ya Trav, until you got to the pink peppercorns. A little too 'metro' for me.

BKB

[Trav]

I suppose any kind would work, I just happen to have some pink ones. I tried something new this year and stuffed it with apple, onions and re-hydrated craisins (cranberry raisins) and it came our really good. Has anybody ever tried that?

[Hombre]

I stuffed mine this year with Onion and Apples