New Grilling Developments from Saffire and Grate Chef
The unseasonably warm weather in my hometown of Nashville assured that my holiday turkey would just have to be cooked outdoors. I’ve outgrown the fad of deep-frying turkeys, both because it’s really pretty unhealthy and the fact that I really don’t want to burn my house down just to save a little cooking time. Plus, I really like the flavor of a smoked turkey because, let’s face it turkey doesn’t really taste like much unless you add something to the meat. After a two-day brine in a simple solution of water, salt, sugar and a few favorite spices and an…