On last week’s fireside chat, Meathead was talking about carving the turkey before cooking it. He mentioned putting the legs and thighs on the cooker first to allow them to cook longer than the breast. I want to try this, but I have a question on the order of preparation. Should I dry brine the bird, then carve it, and then apply the herb spice? Or in some other order?
If you are going to cook individual turkey parts, its always easier to part it out before dry-brining or seasoning. Not only will you avoid rubbing stuff off, but my cutting it into parts, you'll have better access to the meat to season, and also more opportunities to get the salt and rub under the skin.
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