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I won't be doing a turkey for Thanksgiving this year as I'm heading out of town. Though I'm sure I'll be doing one for the heck of it soon.For those who are cooking a turkey this week, how do you plan to do it? What recipes and techniques do you plan to use?
That is a great video. That’s pretty much the same process I’ve used for the last 2-3 years, other than I don’t cook it that hot. I’m going to up the temp this year to what Matt did, 325°.I'm leaning toward the Meat Church dry brine. Keep it simple.
No small turkeys to be found around here now. I bought a 14.5# bird three weeks ago, and it was the smallest they had. A friend bought his last week, and a nearly 21# bird was the smallest he could find.There are so many ways to smoke turkey, you really need to do a few to see how you like it. I would advise everyone to buy a few small turkeys for the freezer,they are never cheaper than now. My local Publix has them for 49 cents a pound! That’s cheap eatin!
I've never glazed a bird, so I'm no help there, but I experimented on a chicken a couple of weeks ago with duck fat spray. I plan to do that on the turkey this year.Any suggestions on how to glaze and get a crispy exterior?
Only glaze suggestion I can offer is let it drizzle over the bird rather than brushing it on. Brushing only removes the rub and bark.Any suggestions on how to glaze and get a crispy exterior?
You can rarely go wrong with some Meat Church!I'm leaning toward the Meat Church dry brine. Keep it simple.
If you're going to church, that's the oneYou can rarely go wrong with some Meat Church!