[Greyfox]

I certainly am no expert but fortunately it doesn't require one. For turkey I use a basic salt/sugar brine. 1 cup brown sugar/2 cups kosher salt with 2 gals water. I use this for all poultry and it does just fine. If you want to add a little special, add 3-4 bay leaves, a handful of cloves. 4 oranges, quartered, a quart of cranberry juice and a cup of Southern Comfort. Bring the salt/suger/water to a boil, mix well and allow it to cool. If you are in a rush add some ice. The dilution rate doesn't seem critical. When cool add the other ingredients and submerge the turkey. Be sure you have a way to keep the whole this under water and place in a cool spot, refrigerator if you have room. You can use whatever wood floats your boat. I like oak & hickory, but I've used mesquite. I have a propane cooker and I keep it steady and get the smoke going with some charcoal. Seems like the preferred temp is about 160º internal. You can look it up. Try not to overcook. It will be moist and delicious. Good luck.

Rick

 

[MPC in Ohio]

Thanks Rick. I'll let you know how it turns out. Mike

 

[WDSWIFT]

Thanks Rick. I'll let you know how it turns out. Mike

Mike, if Greyfox gives you a recipe.. chisel it in stone. He always has this stuff down pat. I've tried this one on pork (except for the southern comfort) and it is FANTASTIC!! Happy Thanksgiving bud. WD

 

[Kentucky Fisherman]

Mike, if Greyfox gives you a recipe.. chisel it in stone.

Exactly right, Wayne.

If you like bean soup, here's a recipe I renamed Rick's Beans because it came from Mr. Rick. I think he calls them something like Cowboy Beans. I've attached a .jpg of the recipe. If you dislike either garlic or cumin then just skip this recipe because at its best you want lots of both.

Carpman

 

[Paul Workman]

Exactly right, Wayne.

If you like bean soup, here's a recipe I renamed Rick's Beans because it came from Mr. Rick. I think he calls them something like Cowboy Beans. I've attached a .jpg of the recipe. If you dislike either garlic or cumin then just skip this recipe because at its best you want lots of both.

Carpman

But, as I recall, Mr. FOX has issues with 'certain' wild game; especially if the critter has no legs and is akin to slithering among PD holes on South Dakota prairies! He won't even let ya use one of his skillets so YOU can cook it (as I recall!).

I don't think even a "DOUBLE-DOG DARE" would change his mind! Maybe some of his brining (sp?) would make a difference. IDK what the big deal is. (Taste like chicken to me!)

 

[Kentucky Fisherman]

But, as I recall, Mr. FOX has issues with 'certain' wild game; especially if the critter has no legs and is akin to slithering among PD holes on South Dakota prairies! He won't even let ya use one of his skillets so YOU can cook it (as I recall!).

To be fair to Rick, he did eventually find a skillet that he let me use to fry those two impressive reptiles, one about 4 feet and one 5. I think the skillet was a beat up old steel one that he kept under the sink to catch drips. But he did let me use it and it worked just fine.