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NC Kansas | I really like the pellet grill for turkeys... Nothing wrong with frying but my choice is a smoked bird. The real secret to a juicy bird is to smoke it the day before, let it cool/refrigerate overnight BEFORE carving. Carve it cold, don't lose any moisture to steaming off, it's much easier to handle. Put the carved meat in a pan with a little chicken broth for moisture and maybe some drippings from the pan you cooled it off in, then cover that and re-heat in the oven. Also, this spreads out the stress of preparing all the food the day of, and will it be done in time? and clogging up the kitchen while the wife is trying to do her thing.
Edited by KRM 11/29/2024 14:07
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Turkey
