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What's your turkey doing today?
I'm doing Smoked turkey with bourbon and bacon again. Came out great last year so will do again.Wet Brine. Picked up brine and bag set from Ace Hardware. Traeger brand, I think. Dry thoroughly before applying rub and smoking, including cavity.
I think I'm taking the bird to +/- 125* in the smoker and finishing it off in the deep fryer for that Smo-Fried experience.
Sous Vide. Break down the turkey ahead of time. Coat in a salt/sugar rub. Dark meat goes in for 12 hours at 150 degrees, add white meat for another 12 hours and reduce to 131 degrees, finish under broiler or in a pan. Delicious and minimal chance for screwing up (most importantly).
Sounds damn good. May have to give this a shot next year.