Cookbook 10-3

How to make the best turkey brine:
*Mix – pour a gallon of warm water in a clean cooler. Add the brown sugar, salt, shallots, garlic, herbs and spices. Stir to dissolve the salt and sugar
*Dunk – lower the turkey in the brine. Add additional water to make sure the brine covers the turkey entirely, so you don’t have to flip
*Soak – determined brine-time based on the size of your turkey. For a turkey 15 pounds or under, brine for just 24 to 36 hours. For a turkey larger than 15 pounds, brine for up to 3 days.
*Dry – Before you roast the turkey, take it out of the brine water and place on a rack to dry. Use paper towels to pat the turkey dry if needed. You can place the roasting pan in the refrigerator (or back in the cooler) if you want to give the bird a longer time to dry. For the best results, allow the turkey to dry overnight.
*Roast – Rub the turkey skin all over with butter. This helps create that perfect golden exterior. Roast the turkey at a low temperature for 15 minutes per pound.

marinate, soak, brine (Italian dressing) to take away gamey flavor

deer:
Caller said…..cheddar cheese inside venison ball, wrapped in onion and bacon and cooked in Pit Boss and put barbeque sauce on it

Pheasant (stuff them, rub with olive oil, wrap with bacon….use a low temperature)
Breast, seer off and bake with mushroom soup and onion

buffalo rib roasts, how to cook:
Darrell….cook like beef roast, rub with oil