Paswesley Posted December 24, 2011 Report Share Posted December 24, 2011 These are pics of my first attempt at brining a turkey. I may have put too much apple juice in the brining mixture. There appear to be drops of sugar forming on the legs and elsewhere. The proof will be in the eating. I know this is not the prettiest of birds. Then again, I cook turkey more for flavor than presentation. I am going to convert the entire bird to turkey hash prior to serving anyway. I took several pics and each has the odd whitish swirl. It is not smoke. Ghost of Christmas present, perhaps? Hmmmm... Quote Link to comment Share on other sites More sharing options...
mcsmoke Posted December 25, 2011 Report Share Posted December 25, 2011 Re: Christmas Turkey 2011 Looks reeeeeaaaaal good to me! Quote Link to comment Share on other sites More sharing options...
Paswesley Posted December 25, 2011 Author Report Share Posted December 25, 2011 Re: Christmas Turkey 2011 Thanks for the compliment. It is delicious! I will be brining all of my birds from now on. I got into a hurry and did not take a pic of the finished bird. However, this is a pic of the finished hash, ready to serve. I thought I would take the pic as if I was offering the world a serving. The hash is to be served over steamed rice or stiff mashed potatoes. It is "smack yo' mama good," I guarantee! Quote Link to comment Share on other sites More sharing options...
Paswesley Posted December 25, 2011 Author Report Share Posted December 25, 2011 Re: Christmas Turkey 2011 Although this was not cooked on a KK, I thought everyone would want to meet the guest of honor at the Christmas Eve feast of our clan. We call it "lechon." Roughly translated, that means roast pig. I had Nana to stand behind it for scale. It is a 100 pound shoat- a castrated male feeder pig. Masarap! (Delicious!) Quote Link to comment Share on other sites More sharing options...
