Thread: HUGE tom turkey
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Old November 10, 2009, 12:35 PM   #8
Senior Member
Join Date: February 23, 2007
Location: Georgia
Posts: 155
Try smoking it

Brine recipe:1 gallon of water, 1cup of salt, 1/2 cup of brown sugar. (you may need to double this)

Submerge the whole in brine in the fridge for 24 hours.

Rinse off the bird, season, and smoke at 325-350 degrees with hickory or pecan until the internal temperature of the thigh meat is 170 degrees.

I did this with a big tom last spring and the results were amazing.
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