Last year’s Thanksgiving was wonderful, not only because it was my daughter’s first, but because we had some great smoked turkey. I have gotten some great suggestions in the comment section of last year’s post that I am going to incorporate this year… and a couple of new things that I’m going to try out just for kicks.
One thing that came to me this year in the Trader Joe’s Fearless Flyer was that they are offering brined all-natural fresh turkeys. That’s right! No thawing, no brining, no mess! It seems that Thanksgiving gets easier every year. I am also working on a cranberry BBQ sauce experiment… we’ll see how that goes
The other suggestion that was giving to me by Ms. Laura H., a co-worker/Georgia transplant, was to cover the skin with mayonnaise. It supposedly gives the skin some extra flavor and an irresistible crunch. I’m still in the process of researching that technique. She says her father does it on a Big Green Egg every year and that it is simply wonderful. I’ll keep y’all (to quote my co-worker) posted.
Looking for more brine recipes for your Thanksgiving Day dinner? Try our dry-brined turkey cooked on a Weber Kettle grill.