Since I'm a novice at brining foods before cooking them , I purchased a "brining kit" from my local grocery store last year. I brined my turkey and then cooked it in my electric smoker, and it turned out great! Since the turkey turned out so well, I thought I'd look for any additional tips to improve my results.
My brining kit says to brine the turkey for no more than 1 hour per pound, then rinse, season and cook. However, I see Charbroil says "Remove the turkey from the brine, rinse it in cold water. Be sure to rinse all surfaces of the bird, including the body cavity." and "Dry off the turkey with a towel, and let it rest for about 12 to 24 hours so that the salt and flavors can really disperse throughout the meat." Source: https://www.charbroil.com/learn/smoke-turkey-electric-smoker
From those of you smoker connoisseurs, does the Charbroil method sound like good advice? Any other tips, hints, etc., for an amateur turkey smoker?
Thank you!
Ed
My brining kit says to brine the turkey for no more than 1 hour per pound, then rinse, season and cook. However, I see Charbroil says "Remove the turkey from the brine, rinse it in cold water. Be sure to rinse all surfaces of the bird, including the body cavity." and "Dry off the turkey with a towel, and let it rest for about 12 to 24 hours so that the salt and flavors can really disperse throughout the meat." Source: https://www.charbroil.com/learn/smoke-turkey-electric-smoker
From those of you smoker connoisseurs, does the Charbroil method sound like good advice? Any other tips, hints, etc., for an amateur turkey smoker?
Thank you!
Ed