Turkeys ... to brine or not to brine (recipe)

by RubaDub 14 Replies latest jw friends

  • RubaDub

    I broke in a new electric smoker that I have had sitting in the garage for a year (I hated parting with the old one and kept using it but it was literally falling apart from rust).

    Anyway, I did a 7 pound breast, brined it overnight, and did the smoker thing for about 4 hours at 225-250 degrees (I don't trust those thermometers for an exact temperature).

    Anyway, it came out very well as expected. The smoker itself (Mastercraft) was a pain to use compared to the old one since the old one had a side tray where you could slide wood chips in as it was smoking without opening the door on the front. Now you have to reach inside with a VERY good mitt to grab the tray and empty the ashes and add new chips. Nowhere nearly as easy as the old one but then, in the end, it turned out really good.

    With only 3 of us, it worked out just fine with a lot of leftovers and turkey salad sandwiches on the horizon.

    Rub a Dub

  • Simon

    Stuff the skin full of butter then cover it all with Bacon. Cook until delicious. Make sure you have lots of sprouts, roast potatoes, carrot+swede (apparently called 'rutabaga' over here), some gravy some nice stuffing and, most importantly, some yorkshire puddings.

    Book a nice lie down on the sofa to sleep off the inevitable food coma.

  • Prefect

    Yes. Yorkshire puddings made from scratch.


  • Simon

    Oh noes, the yorkshire pudding police are here! Hey, as long as they are delicious and they are next to all the other things, I don't care. I'm not proud.

    It's a tradition now that whenever we make yorkshire puddings, we text a photo of them to an ex-work-colleague who also loves them, usually with the message "we have yorkshire puddings, do you?"

    I sometimes wonder if I'm an evil person ...

  • Prefect

    Get Angharad to make some. She knows how to make great ones.


    The Yorkshire Pudding Policeman

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