Notes

• A binder like mayo is not good for getting crispy skin
• Avocado oil might be a good binder
• For extra crispy skin smoke the turkey breast to 150F and then fry in peanut oil to 165F
  • Make sure to add seasoning after frying
• Holy Voodoo is great on turkey
• Texas-style:
  • Remove skin
  • Season with salt and pepper, or other rub
  • Finish in foil with lots of butter
• Brine:
  • 15 ounces water
  • 3 ounces salt
  • A couple sprigs of fresh herbs, such as rosemary, thyme or parsley
  • 15 ounces ice
  • Combine everything except for ice in a medium saucepan on high heat, bringing to a boil. Cover and let stand for ten minutes. Use ice to speed up the cooling process. Brine must be cool before putting the turkey in.