And what about brining? If you have a backyard smoker (or a charcoal grill you can rig up for smoking), you may be contemplating smoking a turkey this November. But will your guests like it? Find out how smoked birds have been received at Chowhounds’ Thanksgiving feasts, and what you need to know about cooking one. Smoked birds commonly start with a wet brine, but should you bother brining if you’re roasting your turkey—and if so, should you try a so-called dry brine? ‘Hounds weigh the pros and cons.
Photo of Smoked Turkey by Chris Rochelle / CHOW.com