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Central iowa | I have smoked many birds without brining as well as injected and deep fried. They all came out good but I'm sure smoked after brining would be much better. The last couple years I have come across honeysuckle white brand already heat and eat smoked turkey. It is the best whole turkey I have ever had. It is very hard to find and when I find a store that has them I try and buy 4. It almost tastes like crab legs and at 2.50 a pound much cheaper. I wish they were more plentiful and could be bought year round. I tried butterball brand presmoked and it was dry and not near as good of flavor which I assume is due to different brine. The only turkey I have had that compares is done by some butcher friends of mine. They completely debone the turkey all in one, skin intact. Then season inside and out, wrapping the dark meat around the white before netting and smoking without brine. They make their secret recipe seasoning in 5 gallon buckets and use it on everything they smoke. | |
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Smoking a turkey.
