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.
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