|
Embarrass WI | I brined my turkey in a clean white 5 gallon bucket. Drained the bird first, put it in the bucket, threw in a bunch of canning salt, and filled the bucket with water enough to cover the turkey. Brined it for 24 hours, took the bird out and put it in a pan in the fridge for overnight. That got it pretty well drained dry.
Rubbed it with seasoning and put it on the pellet grill for 4 hours at 275(20 lb bird). Turned out perfectly, in my opinion.
I’ve done it in the past using softener salt and that worked too, just took a lot more salt by weight since it didn’t all dissolve.
Edited by Tim in WI 11/25/2022 08:39
| |
|
salt brine turkey
