brined smoked turkey; fresh or frozen?
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brined smoked turkey; fresh or frozen?
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Thread: brined smoked turkey; fresh or frozen?

  1. #1

    brined smoked turkey; fresh or frozen?

    I plan to get a minimally processed turkey to cook in my pellet grill. I plan to wet brine it and wonder if it really matters if I purchase a frozen or fresh turkey? With today's flash freezing processes I often think that frozen foods are as good as fresh.
    But what about turkey? Since I will brine it, does it really matter if the bird starts out fresh?

    What do you think?

  2. #2
    I used to brine a frozen Butterball (thawed). Due to space issues (small refrigerator), I now buy already brined birds. However, the Butterballs always came out great. I think the cooking method has more to do with how well the bird comes out.

    I now spatchcock mine and cook at high temp - gets the breast and dark meats done at the same time with crispy skin. Cooks in about 90 minutes.

    MAK 2 Star #3634
    Hestan Aspire 36" gasser
    Blackstone 22" griddle

  3. #3
    What Sam said...!

    I too spatchcock and cook upwards of 375 - 400. Once you spatchcock, you won't look back!
    MAK 1 Star General #651 - 2014 Model
    former owner - MAK 1 Star General #171
    22.5" Weber Performer with Stoven Pellet Grill attachment
    27 + year old 22.5" Weber Kettle (still works fine)
    Modified Horizontal Offset Smoker - used mainly for cold smoking.

  4. #4
    If I really want to have a personalized brined turkey I will buy a "fresh" turkey rather than a "frozen" turkey.
    Yes, both will taste great - but for smoking and brining it is fresh all day long.
    It's just me, but I wanted to add my two cents.


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