Just getting back in everyone, and I REALLY appreciate the Information and advice. Before I have always bought a Turkey Breast (Honeysuckle) that had their own mixture in it already and it turned out really good, but wanting to take it up another notch.
Tony, you talk about moving it to the Brine Section, I am so glad you stated this as I did not know we had one on here. Goes to show you how much I pay attention.
Also is there a special type or brand of onion that people put in the cavity?
Another question, I will be doing 4 Turkey Breast the day before Thanksgiving and want to know how is the best way to reheat them on Turkey day? Didn't know if it is best to go ahead and slice them right after I cook them, or wait until the next day? I am cooking the Smoked Mac and Cheese and 18 Turkey wrapped Chicken thighs the morning of Turkey Day as I have read about the MC being dry if you try to reheat it and thought it might be better to have the Chicken Thighs fresh off the smoker.
Any advice and suggestions will be GREATLY appreciated.