You have to remember that those guidelines are trying to be as safe as possible. I've bought chicken that was bad well before the date on the package.How do you brine several days when it's only recommended to leave in the refrigerator for 1-2 days? Or are you just a rebel like that?
I'm planning on spatchcocking for the first time ever, and smoking on the Pit Boss. Will brine the day before smoking.
Correct! Do not brine a "self basting" turkey that has already been injected with a salt solution. It will end up over the top salty. If you want to brine yourself, look for "natural turkey" that has not been injected.The Turkey I bought says it has an 8% solution of water, salt, and spices. I'm assuming this means I don't have to brine it?
Yes, I removed the skin. No problem with it being dry since I both brined and wrapped it. With that said, still didn't get a TON of smoke flavor from it.I have smoked 2 turkeys, and have been disappointed with the amount of smoke flavor. This time I am considering removing the skin before smoking. Anyone do this, and does it dry the turkey out?
Are you getting a wooden spoon under the skin to loosen it off the meat? Do that and season under the skin and you’ll get the flavor you want I think.I typically use apple wood. I always get plenty of smoke flavor with other meats. That is what makes me think the skin is blocking the smoke flavor from the meat.