Brining a Turkey

[WHO DAT]

Yes definitely, introduced to this method in 1984 at Mardi Gras for deep fry (turkey or chickens) we use just salt n water, for smoker brown sugar n salt , I would recommend using a non corrosive / reactive container 5 or 2.5 gallon pail or even snap lock Sterilite / Rubbermaid food grade containers (very versatile) or one of those blue or black white speckled stock pot, for the long soak the salt Will bring a tinny after taste in s/s or aluminum

 

[WHO DAT]

Wait until you introduce a deep fryer into the mix. Takes your turkey game to a whole new level.

Yes definitely, introduced to this method in 1984 at Mardi Gras for deep fry (turkey or chickens) we use just salt n water, for smoker brown sugar n salt , I would recommend using a non corrosive / reactive container 5 or 2.5 gallon pail or even snap lock Sterilite / Rubbermaid food grade containers (very versatile) or one of those blue or black white speckled stock pot, for the long soak the salt Will bring a tinny after taste in s/s or aluminum

3 mins a lb

 

[Revenge]

Something to look into is a cooker called "The big easy" by Charbroil ,you'll never deep fry a turkey again.
Same results with out the oil !! Takes 10min per lb
I do roasts ,tenderloin, ribs ,potatoes ,you name it . All turn out amazing!!!