Turkey - To brine or not to brine? (wet brine) that is the question

[Jon]

Season the turkey correctly, use a thermometer, and cook the turkey to the correct temperature.

[Fire Starter]

M8 that looks yum [emoji39], my tip may it be to late ( do it on ya next one ) is do your dry rub what ever u like but get garlic butter ( I add chilli and brown sugar and stuff it under the skin . If you take ya time you can do it to any bird and use what u like . The best investment I made for birds is a rotisserie and always pull it a bit b4 hitting temp and let it rest the carry over cooking will finish it and it will still cook 4 a good 15 mins after and gives time for the butter and juices to disperse. It will stay hot under an Ali foil tent for a good hour but recommend carve at half

Once again that’s a nice bird [emoji106][emoji106]


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[Fire Starter]

Finished turkey pictures
Let me know if you can see them I just got the iPhone WKC app and trying to figure it out


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App is working looks good


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[Fire Starter]

Ooh 1 last tip stuff it’s bum , being in Mexico I’d jalapeño it like crazy and lots of lime juice [emoji39] tomatoes if u can get them past the chillies [emoji892]


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[MauroBBQ]

@Fire Starter
thank you for the comments
I will certainly do another turkey! It did came out tasting great
I like the garlic butter recommendation will try it with a couple of chickens one of theses days
I have thought about the rotisserie kit maybe next Xmas
Best wishes all the way from Juarez Mexico


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