In Texas Barbecue, one of our lectures is on three methods of preparing Turkeys: by smoking, by rotisserie, and by frying. We have this lecture leading up to Thanksgiving so that the students can learn something about these methods of preparation and can share these with their families during the holidays. We purchased four turkeys around the 10-pound range. The turkeys were frozen when we purchased them, and we placed them in a refrigerated cooler for about four days to allow them to thaw. All four were brined… Read More →