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Ok - I totally want to make this but I have kosher turkey breast - help - Do I brine minus the salt? Will it come out the same with the breast?

Wow...I think I just drooled into my keyboard. This sounds amazing.

We're hosting my family for Thanksgiving this year, and among the guests is my ultra-frugal, no-bargain-is-too-good-to-pass-up, and "I'm an expert on all things" father. Several years ago, he had a bad experience with a Butterball brand turkey. He called the company to complain and got coupons for three free turkeys in the mail. Well...as you might expect, that made the pain of the terrible turkey go away in his mind and Butterball was redeemed. Nonetheless, last year, he opted away from the Butterball brand and went with a less expensive grocery store variety. While cheap, it was terrible, and he was sorely depressed when they didn't send any coupons in the mail. He's called three times to see what variety we've purchased and how we're cooking it. I think I'll tell him we're having this. Perhaps the only thing Dad likes better than a bargain is a tasty treat out of a smoker! Happy Thanksgiving!

Brining the bird is the way to go. Sounds delicious.

Wow, this recipe looks amazing!!!

I'm not sure which category it would go in, its probably more of a hot sauce, but I have to turn you all on to Dave's Gourmet Hurtin' Habanero & Honey Mustard: http://www.davesgourmet.peachhost.com/ct_PRdahhm.htm.
Its thick enough to be spreadable for your sandwich, and so hot you cant stand it but so sweet you can't resist - there's nothing better with cold, day-old pot roast.

39 mustards? Wow! Impressive. I'm a French's fan myself - good old fashioned yellow mustard is fine with me.

as I will repeat from my previous comment::
does anyone know of this Heinz french mustard? It's got the color and consistency of baby poop (I dunno guys... that was my memory as a 22-year-old drunk off of fish and chips) but not really spicy. I can't even find a similar product in America!
But yes, horseradish mustards RULE!

I used to dry mine in a dehydrator, just beware and listen to ranger99 gloves are a must!!!!!! I ended up blistered to mid forearm for a week by slicing hab's without gloves. Totally embarrasing when you have to call poison control to find out how to stop the pain.

I echo the comments about browning one side first and then flipping it. One tip if you have a crowd to feed is to buy those aluminum sheets with the small holes in the bottom. Then use a little non-stick spray and put the dough on it to brown the first side. Then flip it on the sheet and let the kids add the toppings while you brown the next one. By the time you're done with that, the first pizza will be ready to go back on to heat the toppings and melt the cheese.

The aluminum sheet isn't necessary but it makes everything a little easier to take on and off the grill quickly if you are trying to feed everyone at around the same time.

I finally brined a turkey and it came out too salty, I followed a recipe which I seldom do, I'll have to work on the ratios of salt:water:sugar to our tastes aside from that the flavor was great I added a jalapeno and a serrano rough slice with seeds and one medium valencia orange juiced and sliced.