The family joke is that when my cousin moved out my aunt bestowed her recipes on her. The phone number for pizza, the phone number for Frank and Lennys’s, the phone number for…
Raley’s Jennie-O boneless turkey breast. Even though it comes in a ready to bake bag with spices etc., Carrie removes it, washes the spices off then puts it into a freezer bag with commercial liquid smoke for 24 hours. Baked on a wire rack in a pan with more liquid smoke. Awesome. Day 2 it is smokier on our sandwiches.
Here in Central Ohio, us hayseeds who want us a fine gore-met gobble-gobbler to fix for the table with rest of our vittles go with Bowman and Landes, a small family-owned farm out of New Carlisle OH near Dayton. https://bowmanlandes.com/about/
I buy two each Thanksgiving, same size. One gets oven roasted, one get’s smoked on my BGE.
I brine them naturally.
We have a poultry vendor in our so-called farm market downtown (it is more a food court than a farmers market) that will have an entire refrigerated trailer sitting in the parking lot with customers’ reserved B&L birds to pick up during the M, T, and W prior to the big day.
I think a 100 years ago or so on the old eBob Board someone recco’d the Greenberg Smoked turkey and I ordered one.
Damn, that had to be one of the most over-smoked things-that-get-smoked that I have ever tried to eat.
All these years later I still get emails and brochures from them. I guess I lack the heart to tell them that their bird is awful. You would think they would have dropped me by now. They are the Benovia/Kosta Browne of the turkey world.