The brined turkeys for Thanksgiving were good, but I did an experiment the next day. 2 turkeys in the Big Easy without brining. One for the next door neighbor and one for us. The latter were as good or better than the brined ones. I think I'm done with brining. Did a total of 8 turkeys in a week
I have come to the conclusion that It is not possible to make Turkey any more tender than stealing Chris Lilly's Loaf Ban Chicken Concept. A 14 pounder fits perfectly into a half aluminum pan.....The bottom skin is soft and white but the turkey almost braises in its own juices.
The wife has been seriously looking and has decided she also wants to get a pellet smoker. She's impressed with some of the stuff she's been seeing here! I wanted to get one by Christmas, but she confessed she already bought me a new Weber performer series grill for Christmas (She knows I love my Weber).
She gets her bonus in February and wants to get a pellet smoker then! I think its for her more than for me; she likes the idea and convenience of turn it on like and oven and cook outside.
TH,
Does that mean you will be smoking sausages in the February/March timeframe? My first attempt at elk and Russian boar summer sausage came out really great. I was concerned that it would be a little dry the way it looked when I vacuumed packaged it. However, after a week of refrigeration and then unwrapping and slicing, it was perfect. I'll be trying other flavors soon.