Quote from: Lumpy Coal on September 03, 2015, 04:48:03 PMThe three times I've done turkey on my kettle I've done it a bit different. First, I brine it for 24 hours. Tried it once and never looked back. I bribe the ones I do in the oven too. Moist and the right amount of salt/seasoning to still taste the turkey. Second, for the first hour roast it breast down in a foil pan. Breast stays cooler longer. Most of the turkeys and chickens I see have around 12-15% solution (some even more!) and I've never brined a bird because of that.
The three times I've done turkey on my kettle I've done it a bit different. First, I brine it for 24 hours. Tried it once and never looked back. I bribe the ones I do in the oven too. Moist and the right amount of salt/seasoning to still taste the turkey. Second, for the first hour roast it breast down in a foil pan. Breast stays cooler longer.
Incredible John! That's how it's done! We really only do turkey on thanksgiving, and my FIL is very particular about it being traditional and done a certain way, so not likely gonna happen, but I want to try this so bad...maybe Christmas?
Most of the turkeys and chickens I see have around 12-15% solution (some even more!) and I've never brined a bird because of that.