Quote:
Originally Posted by CBintheNorth
I second doing a whole bird. Brine for 24 hrs, rub, cook.
Unless, of course, you're a racist bigot and have something against dark meat?  |
Ha! Ha! No prejudice here - I actually prefer dark turkey meat to white, which is why I thought to try and smoke a couple breasts to see if I can up the flavour and moisture. We're empty nesters, so a whole turkey is a lot but failing locating just breasts, I'll give a smaller whole bird a go in the smoker.