Originally Posted by KnucklHed BBQ
I haven't done turkeys for sale, seems like it could be a lot of stress, I can't imagine having a whole bunch of birds in the cooker and possibly screwing up so many meals at once!
That said, I know that most smoked turkeys from the store or from local processors are cured in a TQ type brine and then smoked, cooled and vac'd - while the turkey comes out more hammy, moisture for reheats is not really an issue...
I agree. I'm not going to put myself under that pressure for such a small profit, especially rousting up early and having to work on Thanksgiving. Just not worth it to me.
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