Spatchcocking an entire bird would help mitigate the dry white meat, though the low fat content is still an issue regardless of how you cook. I've done turkey breast sous vide the last two years and that's come out really well and you don't have to babysit it at all, though there is an extra step to bake the skin.
Yes. My brother is in New York and sent me some gifts. They have some following in the east coast despite being out of Wisconsin.
Their double-smoked bacon is comparable to Schaller & Weber's.
However, upon further consideration I would instead suggest Eddie Deen. They smoke turkeys likely similar to Greenberg's, as they are also out of Texas. I have no experience with them but learned of them when I first had the privilege of tasting Perini Ranch steak, as both companies have cooked for Texas governors in the in the past.
https://texasbytexans.com/product/ed...smoked-turkey/
Last edited by Yung; 11-10-2020 at 09:56 PM.
Sorta around sometimes for some of your shitty mod needs.