Cool! The aromatics in the water tray sounds great. I'll steal that idea if you don't mind. And I'm using plum wood that I saved when I had to take out one of my trees a couple years back. I'm not sure it has as much flavor as apple wood but the jury's still out on that.
My marinade/brine is a takeoff on the kind that East Indian folks use on tandoori chicken and such so your aromatics idea might have been a bit of overkill with this marinade but it sure sounds good otherwise. In fact, I also like your idea of stuffing and orange in the cavity. Maybe I'll steal that idea too.
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My marinade/brine is a takeoff on the kind that East Indian folks use on tandoori chicken and such so your aromatics idea might have been a bit of overkill with this marinade but it sure sounds good otherwise. In fact, I also like your idea of stuffing and orange in the cavity. Maybe I'll steal that idea too.
Have a great day, my friend.
Just a couple pics of the turkey breasts
Only thing I see missing from this thread is a little Baltimore tradition called sauerkraut and kielbasa.