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The only caution is that adding oil, butter or any fat to the skin (especially with a higher temp cook) will surely make it darker.which is not a BAD thing, just something to be aware of. Rosemary, basil, thyme and parsley are always classic pairings with poultry in general. I think the herbs are a great compliment to turkey. There's a TON of turkey recipes out there. I like to use the following recipe as a base, but have tweaked it to my liking more than a few times: I prefer to make a herb/butter paste and rub it all over and under the skin. Here's more info on this awesome tool and one place where the Turkey Cannon can be found, but you can find it cheaper.just do a quick search:įor the holidays, I don't usually do the BBQ rub thing. Here's a link to a thread I posted this past spring where I utilized the cannon:

It' a great way to do something very similar to a 'beer can turkey', but it allows the turkey to lay down so it will more easily fit on the smoker/grill. Brother Norcoredneck turned me on to the TURKEY CANNON a couple of years ago. This will yield a better finish texture to the skin in the long run.įor me, I love smoked turkey. If, on the other hand, you take the bird out of the brine the night before the big cook and place it back in the fridge on a rack (or upside down plate in a pan.just to keep it out off the bottom and out of the water), the refer will 'dehydrate' the skin a bit and allow it to tighten back up and go back to 'normal'. Pur right on the smoker, this will make more of a 'rubbery' skin when finished. One big tip that I can offer regarding brining is this.PLAN FOR ENOUGH TIME FOR THE BIRD TO REST!!! The skin on a brined bird will also take on some moisture with the process. I brine my turkeys for 18-24 ually 24 hours, if I've not pushed the time limit!

You want to make sure not to use an enhanced bird (injected) as it won't take the brine as easily and may already have salt in it. I've used a 5 gallon bucket before, but a 16 qt stockpot works well too. Just whip up the brine, place the completely thawed turkey SLOWLY into the brine and if necessary, top off with water to completely submerge. Sometimes if I feel the spirit, I'll add a squeeze of honey or maple syrup or squeeze a fresh orange or lemon All the other stuff helps a little, but to keep it easy, I like a nice and simple brine:ġ cup salt (I usually just do Morton's table salt, but I've also done kosher)ġ/2 cup sugar (sometimes white, sometimes pending on my mood)Ībout a palmful (I'd guess a TBS or more) of whole peppercorns I have found that the salt is the real secret to a brine. Over the years, I've ended up with a pretty simple brine recipe.

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If I had one single tip for how to improve your holiday bird would be summed up in one single word.BRINE!Ī quick search on your favorite internet search engine will yield a plethera of brine recipes.

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I know that there's always a KOZILLION turkey threads that pop up this time of year, so I thought I'd chime in with what I've learned.Įveryone feel free to post your favorite smoked/roasted/fried turkey recipe on here and I'll bookmark it and be able to just throw it up when the holidays roll around next year! SO.Thanksgiving is right around the corner, followed by Christmas.