Quote Originally Posted by odd one View Post
Frank is absolutely correct; you can't beat smoking a turkey or brisket or pretty much any other meat for that matter. Most people here in the US only really eat a full turkey once a year and that often times that seems too frequently, so anything to be able to change or enhance the flavor. A properly smoked or deep-fried turkey (with your preferred flavor injection) I think can be compared to the difference between a nicely dry aged steak vs. a fresh one. That being said, we are having a ham today.
I agree with both you and Frank on this. And I have a pork tenderloin in the Sous Vide right now... I like turkey, but I'm a cheap bastrich, and they're out of range for my current budget. The tenderloin was in the freezer, just had to dig a bit. SWMBO is ill enough that I'm cooking these days, even for holidays, so making a virtue out of necessity is a good thing! I do have a fish fryer, more or less the same thing as a turkey fryer but you provide your own pot. I bought it for melting lead, has never been used to cook any kind of food...