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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-18-2012, 02:58 PM | #1 |
On the road to being a farker
Join Date: 10-02-12
Location: Boston , Ma.
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Basted turkey?
Got a frozen turkey to day at the supermarket...59cents a pound.
"Basted"..... Which is a new one to me...suppose it's brined , injected or both? Maybe all this bad boy needs is a little S&P before I chuck it into the WSM ... Anyhow , I'm looking forward to some nice smoked turkey in the days ahead. [IMG][/IMG]
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We call it BAH- buh-cue ! |
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11-18-2012, 03:55 PM | #2 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Yup, pre brined! Season and smoke and guaranteed to be juicy!
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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11-18-2012, 03:56 PM | #3 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Typically a self basting turkey is enhanced (brined). Read the small print to find out.
The "Young" Turkey as they call it will also be a more tender product. |
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