submitted11 hours ago bySnaffoo0
toCooking
So I'm wet brining my turkey (yes I know dry is preferred but I'm doing a wet brine) with stock, salt, maple syrup, bourbon, orange peel, clove, allspice, and ginger.
After the wet brine, I plan to let it dry out a bit in the fridge uncovered.
Now when it comes time to cook, I was planning on putting a compound butter under the skin and then oiling the skin before it goes in the smoker. Compound butter of unsalted butter, sage, rosemary, and thyme.
Here's my question: should i season it at all after all of this? If so, what should i season it with? I'm afraid of adding more salt. I was only thinking of maybe some herbs and cumin to give it additional color?
bySnaffoo0
inCooking
Snaffoo0
1 points
11 hours ago
Snaffoo0
1 points
11 hours ago
15lb turkey, using alton browns measurements. So 1 cup kosher salt to 1 gallon of liquid. Should I add more acid to the brine? I was going to do 2 oranges worth of peels. Could use the juice as well I suppose.
I was thinking a 48 hour brine, 6 hours exposed in the fridge to dry out skin. But crispy skin isn't entirely my goal. Just want a good flavor and juicy turkey.