Was going to use my smoker this year, but after thinking about it..what the heck..figured I would use one of my kettles...why not I figure. Now to my questions..
I am going out of town for Thanksgiving this year. My parents do this elaborate cook so I am only tasked with bringing a turkey breast. I picked up a couple of 6lb boneless ones and have one thawing in the fridge for a "test" cook this weekend. So my questions..I plan on brining it and injecting it. Normally I bring with just brown sugar, salt and whichever rub I was using. Anyone have a really good brine recipe? I know there are tons on the innerwebs, but just curious if anyone is in love with theirs that they want to share. My family likes flavor, but not heat so my rubs have always been on the "sweet" side. I was thinking of adding some apple juice or cider to the brine to add that flavor, but not sure on what else. I am going to inject it with creole butter. My other question...and its the one I am really not sure about is transporting. My parents are a little under 2 hours away and I need to cook this and then travel with it. My plans are to cook it at about 325-350 and get some crispy skin, just afraid if I wrap it for the drive, the skin will become soggy or rubbery. What do you guys this? I guess I could always remove the skin, but that is one of my favorite parts..