Paul, I had every intention of going crappie fishing with you, but I got absolutely swamped with work this past spring. I promise we will do a fishing/turkey hunting gig this year.

Now I am starting to get antsy for dove, and bow season.

That turkey recipe is so good. I never mess with the rest of the turkey other than the breast. The tendons are too tough.

If you can put me on enough crappie for me to have some to cook, that is all I need.

I have turkey and hogs.

Brining is when you soak meat in a solution of water and sugar, salt or a combination of both over time. I like to brine meats (especially fish and fowl) in sugar and salt that leans toward the sweet. I brine fish all the time before smoking.

Think of it this way, marination and injection is for flavor, while brining is more part of the cooking process.

A great example of brined meat that you would be familiar with are the turkey legs you get at fairs and festivals. These have been brined, and then slow cooked. That is why those turkey legs aren't hard as rocks.

Finally, I would also suggest that you start cooking chicken breast with the skin and bones. Bones contain moisture that actually help to steam the meat and keep it moist, and the skin will retain the juices in the meat. Simply remove the skin before eating. The majority of the fat from the skin hits the coals, and the amount of fat retained is negligable when you consider the additional flavor it retains.

I have one on here that is dynamite. I will find it and put it to the top!

There is no way you can mistake a human child for a turkey. Either the gun went off by accident, or someone was shooting at movement in the bushes.