Post by Cramptholomew on Nov 28, 2019 23:44:06 GMT -5
Dry brine + slow roasting = spectacular birds. Skin was cracker crisp. White meat was anything but dry. Best bird I've had in recent memory. Plus, I had about a quart and a half of good brown gravy. I have spoken.
My bird came out as expected, moist and packed full of flavor. The stuffing pulled from inside the bird was great and leftovers wont take long to finish. The carcass has been pressure cooked, the liquid strained and condensed. By morning it will be frozen and ready to be packed in vacuum bags to be part of future dishes.
Ever inject a bird with concentrated stock made from another bird before throwing it on the smoker? Give it a go.