Brandon87 wrote:And for the sauce vs no sauce discussion... I noticed when judging that over half the judges would take their piece from the breast without any skin at all. I don't think sauce plays as huge a factor as most cooks think. A moist and tender breast with just the right amount of seasoning from the brine / injection will win competitions IMO.
And while I believe this, I still use turkey lacers to pin the skin, wrap the ends of the legs and wing tips with foil, etc. I know it probably doesn't matter but I just can't help myself...
I will go with that.