Humble Soul
Full Fledged Farker
- Joined
- Sep 13, 2013
- Location
- Honolulu, HI
Can't talk turkey without some gravy! Any gravy tips? How do you prepare your gravy?
http://amazingribs.com/recipes/chicken_turkey_duck/ultimate_smoked_turkey.html#gravyCan't talk turkey without some gravy! Any gravy tips? How do you prepare your gravy?
I never have much success trying to get rub or what not under the skin. Anyone have a good tutorial? I usually keep my turkey pretty simple. Baste the outside with butter, salt, and pepper.
Yes, that is just water from processing.Are birds that say "May have retained up to 5% water" good for brining?
My plan was to do an 8 lb turkey breast on the Weber grill using the snake method (35 coals stood upright, 30 next to them, 25 on top).
The temps in my area on Thursday will be about 25 degrees F. Mild wind (10 mph max). Will I be able to do it. Any suggestions?
Can't talk turkey without some gravy! Any gravy tips? How do you prepare your gravy?
Don't know why not. Weber kettles are pretty solid, even in the cold. You MAY have to wrap it up in a blankey just for insulation, but maybe not. I think the wind plays more of a part than just temp.
I had this problem last year
It worked out but it slowed down the cook
Did it in a weber kettle
Probably been asked ... but does anyone brine AND inject? If so, how have your results been?