This will be my first Thanksgiving cooking a turkey on the BGE and I have been checking out and trying recipes. I did the Mad Max turkey and it was pretty good. I also did a water brine but I didn't care for the change in the texture of the meat. Next on the list of must tries are a dry salt brine and a buttermilk brine. I have used both these methods for chicken any really like them but I haven't tried them on the big bird. Has anyone used the either one or am I better off not using any brine and just going simple?
Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !