jOUhn
New member
Long story short - I'm cooking a 13 lb Butterball for the inlaws and their family. There will be other turkeys, and naturally, it's imperative that mine be the best.
Was leaning on brining, then smoking - but am now planning on not brining and roasting.
Any special recipes on rubs, possibly marinades, or any other generic tips? I'm truly a blank slate, outside of the turkey - I'd love to hear suggestions and what's work best for ya'll in the past.
Was leaning on brining, then smoking - but am now planning on not brining and roasting.
Any special recipes on rubs, possibly marinades, or any other generic tips? I'm truly a blank slate, outside of the turkey - I'd love to hear suggestions and what's work best for ya'll in the past.