Brother Bill Needs some help...

Oldman · December 23, 2005, 01:46:04 AM

He posted this on the wrong forum....

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Our supermarkets only sell Frozen Geese,Ducks&Capon.Naturally I am aware that they must be thawed first, but can anyone suggest the best way to smoke them so I don't totally mess up our Festive Feast?
Appreciate any suggestions. Happy Holidays !

Brother Bill<hr height="1" noshade id="quote"></blockquote id="quote">

Ok all of you turkey smokers... come on and give the man a hand... [:D]

Olds

JJC · December 23, 2005, 04:58:40 AM

Easiest method: After thawing, I would brine the birds first in a "light" and simple brine (1/4 cup salt + 1/4 cup sugar per quart of water) for 1-2 hours per pound. Pat thoroughly dry, then smoke for 4hr using apple or an apple/hickory mix at 200-250F. Finish cooking in the oven as you would any turkey.

John
Newton MA

Bassman · December 23, 2005, 03:21:58 PM

I agree with JJC,
Definetly brine first. Somewhere on this board I have a brine for Turkey Breasts that I have had wonderful success with. HTH

Jack

Oldman · December 23, 2005, 04:22:17 PM

BassMan....

It is on the recipe site....

http://susan.rminor.com/forums/showthread.php?t=131

Olds

JJC · December 24, 2005, 01:03:53 AM

That looks like a super brine/rub combo, Bassman. Just in time for brining the Christmas bird tomorrow!

John
Newton MA

Brother Bill · December 24, 2005, 09:08:29 PM

Thanks Guys for the help & suggestion re: Brining! I will definitely try this on NEW YEARS DAY! Also Thanks OLDS for your Help & posting correction. MERRY CHRISTMAS & HAPPY NEW YEAR TO ALL!

Brother Bill [:D]

JJC · December 27, 2005, 02:43:02 AM

Bassman,

Tried your brine on my turkey yesterday (Christmas Day) and it was super! Everyone absolutely loved it . . . I couldn't fry the turkey because of the weather, so I had to raost it, and the brine made it unbelievably moist and flavorful--thanks for the recipe! [:p][:p][:p]

John
Newton MA

Bassman · December 28, 2005, 04:00:42 PM

John,
You are welcome. I love to experiment with spices, so when I have a winner (happens so seldom) I like to share it.[:D] Besides I have learned so much from everyone else here I like to contribute when I can.

And oh yeah, thanks for the direction Olds!

Jack