I know that most people who fry turkeys inject them with some form of "marinade" Does anybody do this for for oven roasted. I am not able to experiment this year with my own turkeybreast (normally smoke one, but money is tight, and fear of impending NY state employee layoff have put that on the back burner, pun intended)
I want to try to add a little flavor to my bird this year.
Any suggestions? I would appreciate it. Thanks all.
May your bird be brown, and your spuds be not lumpy
