Quote:
Originally Posted by myjah
The ones you buy at the fair are smoked, right? or is it barbecued? I am really not very familiar with either method but I am familiar with how yummy those State Fair Turkey legs are  |
The ones at the fair are smoked.
If you are baking the Turkey breast I really recommend brining it, it will make all the difference in the world. When I do Turkey breasts I usually brine for 2-3 days then throw it on the grill on indirect heat. Once pulled from the brine, rub with Italian seasoning, salt and minced garlic.
Now I'm hungry....