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Ever wondered how to make the perfect TurKraken? 😋 First, please drop me a follow, then: 1. Brine your Turkey for at least 2 days in a 5% salt and MSG brine 2. Smoke your turkey LOW AND SLOW (4 hours at 130C?)! And make sure to pull it out at 65C internal breast temp and let rest for an hour if you want it juicy 3. Freeze and defrost your octopus, remove the beak and organs from the head (if your fishmonger didn’t do for you) then wash and salt it for half an hour to tenderise. 4. Simmer in UNS
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Short videos

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Hot Brine vs Cold Brine for Quick Pickles — Food Science Explained
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