Turkey Day is approaching...

What does everyone have planned? I've used Smokin Okie's Holiday Brine for years,  ever since I smoked my first turkey. Last year I got a new rotisserie for the Big Joe and injected a bird with Scottie's Creole Butter and took it for a spin. This year I realized I've never cooked a spatchcocked turkey, so I'm going to do a dry brine and spatchcock it.

And even though Smokin has always said to never experiment on the big day, my family has kind of come to expect it by now so we'll see what happens. 

How about everyone else?

Original Post

 I will do two turkeys. Simple brine for 36 hours. I rub underneath the skin with a rosemary garlic rub. And I usually inject the meat with creole butter. 

Andy, do you see much difference between using the flavored holiday brine versus using a simple brine?

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