I wasn't planning on smoking this weekend, but my sister came home with a 2 kg (4.4 lbs) turkey breast, just finished smoking it. I've done a lot of chicken, but this is the first time with turkey. The brine perhaps was a bit salty, but I have NEVER tasted turkey that good. I have t eaten turkey at Christmas (UK thing) for years I may have just changed my mind.
Fabulous. Just as a general comment on smoking especially with my Bradley, it is reinvigorating meat. Most of you being from the US may not realise but basic supermarket meat here in the UK is at best bland at worst indistinguishable from most other white or red meats. What smoking my meat has done is that I can use cheaper meats and actually enjoy my meals. I do use artisan butchers for proper meat and fish, but it means the food budget goes further. Although at Easter I am intending to smoke a lot of stuff from my internet butcher and fish supplier. Home smoked salmon is on the menu.