The "Salt, don't Brine" oven herb method, by GG:
The Rotisserie/Herb/Secret method by Papa:
And the Canjun Deep fried method by me:
All of us chefs with our birds:
Judgment finally came in, and the winner:
GG's turkey was simply the most moist! It was really delicious, and I think we were all good sports. I was slightly dissappointed in the deep fry method as it was good, but not obviously awesome. If I did it again I would use a smaller bird and a lot more cajun injection.
The family over at GG's and Papa's for Thanksgiving:
String on head silliness:
