Kamado Kapers: Brined Turkey Breast

A couple weeks ago, on a lark, I bought one of those Jennie-O frozen turkey breasts, with the intent to cook it on the Kamado. I freely admit that I am not really a fan of the big bird. This is largely due to a confluence of a few factors. The first being that my mother – may her soul rest in peace – cooked a turkey drier than a Monument Valley August afternoon. Bone dry would have been a juicier bird.

Continue reading →