iceman2010 Posted November 22, 2016 Share Posted November 22, 2016 I am on turkey duty this year and have never made one in my life! I have a Green egg smoker which is why I have been put on turkey duty! Anyone have any hints or tips for me! Specifically the basting! Thanks! Quote Link to comment Share on other sites More sharing options...
delcecchi Posted November 22, 2016 Share Posted November 22, 2016 When I do one on the weber, sort of a similar deal, basting is not necessary. Quote Link to comment Share on other sites More sharing options...
Todd Caswell Posted November 22, 2016 Share Posted November 22, 2016 BRINE Quote Link to comment Share on other sites More sharing options...
delcecchi Posted November 22, 2016 Share Posted November 22, 2016 Most turkeys these days are injected. Be careful with brine unless you really really like salty food. elkrivermn 1 Quote Link to comment Share on other sites More sharing options...
Todd Caswell Posted November 22, 2016 Share Posted November 22, 2016 Quote Link to comment Share on other sites More sharing options...
bobberineyes Posted November 22, 2016 Share Posted November 22, 2016 (edited) Our bird is au natural , nothing added so it'll be swimming in brine bout mid morning tomorrow . cooked over coals with a drip pan full of water , celery , garlic and onion. Stuffing will be done inside so I'll probably cut some apples and stuff the bird . good luck! Edited November 22, 2016 by bobberineyes Quote Link to comment Share on other sites More sharing options...
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