I posted this in the poultry section too, but thought it might get more views in General? Sorry if I did a bad thing:)
Anyway, here's my question:
Would I be crazy to try it (a wild turkey breast, filleted off the bone, skinless)? Would it inevitably be too dry? Any tricks to keep moist without skin?
I'm brining it now. Thoughts?
Thanks!
Anyway, here's my question:
Would I be crazy to try it (a wild turkey breast, filleted off the bone, skinless)? Would it inevitably be too dry? Any tricks to keep moist without skin?
I'm brining it now. Thoughts?
Thanks!