Let’s Talk Turkey

7 thoughts on “Let’s Talk Turkey”

  1. I wish I read this prior to now! We always fry a turkey. Our families love it and my husband is the only one with the know how to do it correctly. We prefer peanut oil and it’s become such an expense to do this each year, I’ve thought about doing something different. I don’t know why it never dawned on me to smoke the bird! We have a huge smoker. I can’t wait to try this next year.

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  2. I dry brined my bird and it was amazing! I will most likely have a smoked turkey on Thanksgiving with my in-laws, and I’m sure it will be delicious. I’m a true traditionalist at holiday time but like to change a few things up sometimes just to keep things interesting.

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  3. Smoking is our favorite in my household! I cut off a leg before smoking and use it to make turkey stock and eventually gravy. We also love to smoke salmon and cheese 🙂 Great post! Happy Turkey Day!!

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  4. I’ve been brining my turkey every year now for the last 5 years and I absolutely love it. And lol at making Turkey mid-July! That’s something I do too. I guess we can be turkey freaks together. Thanks for such a great post. I might try the smoking method in the summer next year 😉

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  5. I went to the Butterball site to look for their ‘natural’ turkeys. In one place they say ALL their turkeys (and turkey products) are ‘natural’. In another place it says that the frozen Butterball turkeys are pre-brined. I’m afraid to add the dry brine to a pre-brined bird. What do you say?

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    1. No need to brine a pre-brined bird. Thaw it, rub it with sage or another herb mixture of your liking, and then let it air dry in the fridge per the recipe directions. You may ask why brine it then. Well, I think brining it at home makes for a less salty bird plus you get to choose the herbs and spices you prefer.

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