Originally Posted by GreenDrake
Might as well practice. I brined, slathered with mayonaise, rub and it always turns out fantastic. You know you never want to do something on a first try, for a group....so a fella needs to practice a little. Delicious, delicious practice.
I'd agree with that. Turkey is cheap. Give it a good practice run, and you'll regardless have great sandwich meat for awhile. Since I've found smoke, i honestly don't like chicken any other way but smoked. But i've done a few turkeys and as impressive as the dark meat is, My white meat is always ho hum. Like another brethren pointed out last week, its almost more work than its worth. But I've had a couple deep fried, and its very easy and delicious. We bought one of those butterball deepfryers, for inside, and they are pretty easy.
Joe. UDS, mUDS, Deluxe Traeger, Infrared Grill; Maverick ET-732, iQue 110, RT600C Thermapen