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A turkey brine built on the USDA’s ratio and converted to grams and to the three salts on the shelf, with brine time, a thaw-and-brine countdown, the cooler method at 40°F or below, and the hand-off to the smoker.
Smoked turkey breast is done at 165°F. Smoker temperature, time, brine and two published methods side by side.
Black Friday, the day after Thanksgiving, is a prime time for us outdoor chefs to nab some serious gear, gadgets, and goodies at prices that won’t burn a hole in your wallet. This Black Friday guide’s gonna steer you through the smoky chaos of the sales, makin’ sure you snag the best deals without breakin’…
Your Thanksgiving deep-fried turkey awaits A deep-fried turkey cooks in about 45 minutes and comes out crisp-skinned and juicy. It is also the most dangerous thing most people cook all year. A frying bird has to be bone dry, which means it has to be fully thawed first. Our turkey planner works out when to…
