smoked turkey

not a whole lot of fussing around with this. mainly this is a suggestion to make sure it turns out fully cooked when you're using a charcoal smoker grill. Just before putting on the dry rub or soaking in a marinade I cut out the back bone of the turkey. this allows smoke and heat to enter the cavity but it doesn't dry it out. same moist flavorful product. be careful doing this with a heavy knife or a cleaver. take your time don't rush. watch out for the rib bones after you remove the back bone they are sharp.

Roast chicken salad

this can be made with hot or cold chicken from a supermarket deli counter.

cut up chicken into bite size pieces. try not to eat it as you're cutting it up. it really ruins the presentation with other peoples bite marks in the food.

place on top of salad greens with broccoli florets, chopped red onion, and carrot sticks.

dressing: (use this sparingly it is really over the top) Marzetti's Slaw dressing, bottled Italian dressing and some chinese hot chili sauce