For Thanksgiving, I smoked a whole bone-in turkey breast and rotisseried two chickens (one was garlic & herb, the other was Cajun). The turkey was good, but the chicken was AMAZING. I credit the brine I made. I'll have to write down the ingredients in the brine next time, as I just went with "gut feel" when I made it.
Illegitimi non carborundum
The best turkey I think I have ever made in five decades of cooking was brined and smoked. I wish I’d written down my recipe/procedure as well. Hooray that your chickens turned out amazing. Way to go! What are you using for a smoker? What type of wood… Hickory, apple, cherry wood?
{yellow}:laughingoutloud: Very cool. Thanks for sharing. That is one tool I am looking forward to obtaining in my future. That and a Sous Vide.
@paterbrian chicken is just a more tender/fattier meat. Maybe if I had made a bacon weave and laid it over the turkey, I could have infused it with that flavor and fatty goodness.
Illegitimi non carborundum
“When diet is wrong, medicine is of no use. When diet is correct, medicine is of no need.” – Ayurvedic Proverb
“The doctor of the future will no longer treat the human frame with drugs, but rather will cure and prevent disease with nutrition.” – Thomas Edison
Turkey is gross? 🙁
Leaves more for us pro-turkey eaters. Also I never thought of or was offered turkey eggs. Now I want to try them.