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The Water Cooler
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<blockquote data-quote="dennishoddy" data-source="post: 3225866" data-attributes="member: 5412"><p>Easter Saturday coming up for us. Family issues that can't get everyone together on Sunday, so it is what it is. Weather looks to be good, and the ribs will be the main event on the cookshack smoker. </p><p>I've never smoked a turkey, but have had some brined turkey breast that has been on a smoker. Real light smoke like the traeger so I'm interested in bringing turkey that some have done and turned out well. We tried to brine a chicken once and it was like eating a giant salt crystal. We have brined a ton of pork and it turns out great. I'm guessing the brine for poultry needs less salt. </p><p>I need to hear your turkey breast brining recipe, or its going into the deep fryer.</p></blockquote><p></p>
[QUOTE="dennishoddy, post: 3225866, member: 5412"] Easter Saturday coming up for us. Family issues that can't get everyone together on Sunday, so it is what it is. Weather looks to be good, and the ribs will be the main event on the cookshack smoker. I've never smoked a turkey, but have had some brined turkey breast that has been on a smoker. Real light smoke like the traeger so I'm interested in bringing turkey that some have done and turned out well. We tried to brine a chicken once and it was like eating a giant salt crystal. We have brined a ton of pork and it turns out great. I'm guessing the brine for poultry needs less salt. I need to hear your turkey breast brining recipe, or its going into the deep fryer. [/QUOTE]
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