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SmokinOkie's Brine + crisp skin questions

FM Former Member
Hey Russ, I've got my turkey in your brine as we speak. In your 101 you mention winning several contests with the JAppledog brine. Is that the brine you use? ...or was that the first brine you used before you developed your own?

Next question: when you cook turkeys in your FEC, do you still loosen the skin, cover with butter-soaked cheesecloth, etc? Just wondering if you omit these steps when you're able to cook at 325 deg.

And do you worry about the sugar in the brine burning when cooking it hot?

Thanks for your great turkey resource.
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FM Former Member
Not too many secrets with Turkey. I'm doing 2 this year and I'm taking some new photos for Turkey 101

Ask away, I'll tell 'ya.

1. Yes, Appledogs is great for turkey. One of the turkeys each year is that brine.

2. Yup, always loosen the skin and I put a butter slather up underneath it (mix rub and butter). Because the FE gives a cleaner burn at 325, nope, no cheesecloth, normally. But I will baste it if I feel like it. Sometimes I do....sometimes I don't

3. Sugar isn't a problem in those quantities and helps the skin carmelize.

What I WILL do is keep an eye on the skin, just like you mom did in an oven. If it gets too dark, I'll put some foil over it before it gets to that points (and that IS a secret).

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