Explain Turkey to me

[Eddie Teach]

I'm afraid of the world.

[Ed Anger]

Its a bird.

Brining works best.

[C.C.R.]

Disagree indeed.  Turkey is best with a good rub & smoked...

[Ed Anger]

Disagree indeed.  Turkey is best with a good rub & smoked...

[C.C.R.]

A rub & a tug, then?

[Ed Anger]

[Darth Wagtaros]

I'm an apartment dweller, so I dont have a bloody smoker available to me or else I'd do that. Though we do now have a grill with a rotisserie. 

[C.C.R.]

I'm an apartment dweller, so I dont have a bloody smoker available to me or else I'd do that. Though we do now have a grill with a rotisserie.

I use my gas grill to smoke meat -- I'll fill metal coffee cans with soaked hickory chips & put 'em right over the flames.  Purists will call me a douchebag for doing it that way, but I get awesome temp control & get the exact results that I'm looking for, so fuck 'em...

[Barrister]

Disagree indeed.  Turkey is best with a good rub & smoked...

WHen I've smoked chicken, the taste of chicken is overwhelmed by the smoke.  All you can taste is smoke.

[C.C.R.]

Disagree indeed.  Turkey is best with a good rub & smoked...

WHen I've smoked chicken, the taste of chicken is overwhelmed by the smoke.  All you can taste is smoke.

You're doing it wrong...

[Darth Wagtaros]

Chicken doesn't have so much flavor that it'd be much of a loss, unless the smoke is really that strong.

[crazy canuck]

I used to think brining was the way to go - we do chicken and Turkey that way.  But a friend recently got a real barbaque - ie not just a grill but a smoker - and oh my god was that good.