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.
any thoughts on why the turkey was only good while chicken was amazing?
@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
@paterbrian Because turkey is gross. LOL
They're eggs are delicious, though.
“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.
