I read the opinions on low and slow. So my question is to brine or not, and if so, I need some brine recipes. I'm cooking a 14lb turkey thur. morning.
I have brined two this year and the turned out more tender than any turkeys that I have ever made. I brined one and then used the Mad Max method after the brining and it turned out great after smoking with apple chips. I know, it did not happen, but if it did, I would have used this recipe to brine it. http://bbq.about.com/od/brinerecipes/r/bl71122a.htm
jeez, so all i can find is a a bird that's enhanced, and i just can reason with paying 4 dollars plus a lb for a "fresh kill" bird.
So what do you guys think, brine it anyways and just lay off the salt a lil?
Pre-salting is better than brine.
Tom - can you detail what pre-salting is in this case ?
just a coating of salt on and under skin before cooking ?