:D

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Thanks but all I could think of was that looks like when George did a weekend in the Hamptons and was in the pool.

Our lobsters are a bit more like Maine lobsters, but the pots are fairly much the same.

We usually do braised short ribs for Thanksgiving, but this year we had a spare turkey breast laying around so we made it instead.

6 pound turkey breast, thawed.
Spatchcocked it the night before, and dry brined. I also cracked the breast bone to get it flatter.
Herbed butter under the skin (fresh herbs from the garden), AND black pepper AND cheap "Italian Seasoning" liberally poured over it.

Indirect grilling, 300-325 degrees, with a drip pan about 6 inches below the bird. After about 45 minutes, did a few rounds of basting with butter.
Took about 70 minutes to get to 150 in the thick part.
Then, flip it over and place it on the direct heat for about 6 minutes, which colored and crisped the skin nicely.
Back over and indirect for about 10 more minutes, 157-159 degrees total.

It was silky and soft like pork tenderloin. I've never had turkey ever that was so silky and smooth and juicy. The favor was great, but I think that was the amply seasoning. But the mouthfeel of the meat was absolutely amazing, and made the whole thing thing by FAR the best turkey I've ever had, and probably better than any chicken I've ever had.

+1!

We smoke our turkey and comes out pretty tasty. Also smoke sweet potatoes. Smoked a tri-tip as well, though not at the same time.

I use Elton Brown's Good Eats Turkey Recipe, with a few modifications.
Brine the bird.
No "stuffing" but with the called for aromatics with the substitution of a sour apple instead of a red apple. Also a head of pealed garlic in a sachet bag stuffed inside with the rest of the aromatics.

AFTER brining at least a half day in the refrigerator to throughly dry the bird (This is critical)

Morning of baking, take out of the fridge and let set for one hour.

Cold smoke the bird for two hours.

Transfer to cooking bag and finish baking.

Never dry and always flavorful.

I have been doing turkeys for over 30 years and the key, IMHO, is bringing, good aromatics and the cooking bag.

Enjoy

So many ways to prep a Turkey and make it more than BLAH, thanks for the input.

Items to Ponder; why don't we eat Turkey Eggs?

Economics would make the cost about $36 per dozen and they have twice the cholesterol.