Hey all. Tasked with smoking a 29lb whole turkey tomorrow and reheating the sliced up bits on Sunday ever for dinner. I’ve never done one this big - normally I just dry brine chickens with salt and let them chill in the fridge for a day but due to...
Hey all. Tasked with smoking a 29lb whole turkey tomorrow and reheating the sliced up bits on Sunday ever for dinner. I’ve never done one this big - normally I just dry brine chickens with salt and let them chill in the fridge for a day but due to the size I’m going to have to get this thing into a cooler. I was also thinking of just covering it in buttermilk and salt as the last buttermilk brined chicken I did was awesome So please - any help would be a godsend as this thing is a monster and a I’m pretty sure the kids who raised it will murder me if I mess it up. submitted by /u/Remy1738-1738 [link] [comments]
