I was watching Diners, Drive-Ins and Dives the other day and he went a place in KC that does smoked turkey breast. The catch was, the guy doesn't brine it at all. Instead he puts in tin the smoker partially frozen.
Anyone have experience with this? Just curious. From what they were saying there in the show it comes out very moist.
Anyone have experience with this? Just curious. From what they were saying there in the show it comes out very moist.