I'm not much of a turkey fan, but if you put a good, roasted yardbird in front of me? Keep your fingers out of the way!
I started by brining a local, pasture raised fresh chicken for a day. I pulled it out of the brine and let it air dry for several hours. I whipped up my mom's old stuffing recipe, rubbed the bird down with clarified butter, and then seasoned it with salt, pepper, and garlic powder. I put in in the Yoder that was set at 350F, and it took about an hour and 20 minutes to come to temp.
It didn't get the color I wanted, but man was it moist, tender, with just the right hint of smoke. I served it up with a little gravy on both the stuffing and chicken.
Nom nom.
I started by brining a local, pasture raised fresh chicken for a day. I pulled it out of the brine and let it air dry for several hours. I whipped up my mom's old stuffing recipe, rubbed the bird down with clarified butter, and then seasoned it with salt, pepper, and garlic powder. I put in in the Yoder that was set at 350F, and it took about an hour and 20 minutes to come to temp.
It didn't get the color I wanted, but man was it moist, tender, with just the right hint of smoke. I served it up with a little gravy on both the stuffing and chicken.
Nom nom.