Has anyone done a drunken turkey brine and is this a stupid idea? I could just use wine in the gravey and add that alcohol element there.
Is there a point to spatchcocking if I don't care about the time it takes to cook, my traeger I self adjust it's cooking temp and have a good temperature probe reader deal?
Is it okay to shove some sticks of butter in the turkey hole that we aren't supposed to put stuff in?
Anyone try the bobby flay leftover recipes?
Lastly I usually like to give something back to these forums so here is the best darn leftover turkey sammich recipe I've found (haven't tried the ones on this site tho):
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