26 and some new snow here.

Rg

Brine is great for all poultry as Mac said. It definitely helps
 Also, the classic cover with a few slices of bacon works too.

I bailed....DiGiorno for supper tonight.

Rg

Think so eh?

Waiting on components so I worked on bobbers today. I’ll cut up some more stock tomorrow and turn some more blanks.

Trying to get a good stock of these before my Son gets his online craft store set up.

Rg

Whenever I do chicken breast it comes out dry. What am I doing wrong?  Time? temp? So I stick with skin on thighs.

Brine it!!!!

Yea, ours was good, but drier than I would have liked.
I should have brined it.
All poultry benefits HUGE from brining.
We never roast a turkey anymore without first brining.
And I generally will do it for 2 days!!!

This is especially true for boneless and skinless breastmeat.
The bones add moisture and flavor and the skin helps hold in the moisture.
However, the skin inhibits smoke penetration.
Soooo.....................brine it!