I'm doing a honey brined turkey on my BGE for thanksgiving but I'm also fring one. Do I brine the one I plan on frying?
I brine my deep-fried turkeys with a diluted salt / sugar but heavy on the herbs / spices.
I heat the fresh herbs to release oils then add them to the boiling water where the salt / sugar will be dissolved. This helps to carry the flavor of the oils into the meat.
|All times are GMT -5. The time now is 08:52 PM.|
Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.