Week After Turkey

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BchrisL

Senior Cook
Joined
Feb 17, 2008
Messages
314
Location
Northern Virginia
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Melody got a 12 pounder from work for Thanksgiving. We had more turkey than we could consume that week so I wated till today to cook this hen.

Last night I brined the bird in a solution of salt and water, 20 to 1 by weight. That is 2 gallons of water and 12.8 oz of salt. (256/20) and covered it with ice in a cooler.

This morning I removed the bird and rinsed off the brine and patted it dry.
Then I rubbed it down with vegetable oil and rubbed on a chicken rub spice blend. ( Ok I'm lazy, I didn't mix up a rub from scratch.)

I then put the bird in the egg at 300 for four hours, until the probe in the thigh read 185.

We will be eating on this all week.
 
That looks great.

I was starting to have post-Thanksgiving turkey withdrawals (we only had enough leftovers for a couple of sandwiches). You just kicked those withdrawals into high gear...
 

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