So I'm brining a turkey this year....

[ragpicker]

The turkey on the rotisserie on the Weber Kettle was perfect. Juicy, flavorful, crisp skin, just amazing. The outside was coated with olive oil, salt, black pepper, sage, and dried orange peel. The inside had fresh sage sprigs, crushed garlic cloves, and two whole oranges, pierced eight times each, and a whole clove inserted into each slit. A little apple smoke was added.

The turkey spatchcocked on the Big Green Egg was decent. Nothing spectacular. Italian influenced rub.

[steve-in-kville]

So how did the prodigal bird turn out?

It was good. But I must say it didn't justify the time & effort that I put into it. I did a salt-crusted chicken some time back that turned out better than this, comparing time/money/effort. Maybe I didn't do it right. Maybe our tastes are different.

[MaxPC]

I like the idea of a salt crusted chicken. I've had a salt crusted leg of lamb before it was fantastic.

[steve-in-kville]

The past several Christmas dinners I made beef heart. I had a good source for them and done right, is quite excellent. My source dried up and now thinking I may do chicken hearts. The majority of the family likes 'em, especially with mushrooms and onion.... and steak sauce

[ken_sylvania]

The past several Christmas dinners I made beef heart. I had a good source for them and done right, is quite excellent. My source dried up and now thinking I may do chicken hearts. The majority of the family likes 'em, especially with mushrooms and onion.... and steak sauce

Does it not provide jerkey?

[steve-in-kville]

The past several Christmas dinners I made beef heart. I had a good source for them and done right, is quite excellent. My source dried up and now thinking I may do chicken hearts. The majority of the family likes 'em, especially with mushrooms and onion.... and steak sauce

Does it not provide jerkey?

I guess if left dried up enough??