For more photos, ceck out our full slideshow on East Coast BBQ.
Surprisingly, one of my favorite things East Coast makes -- besides the ribs -- is the turkey. I've turned a whole host of friends onto the stuff, and they've all agreed: This bird is legit. The turkey is brined until it's full of juicy flavor. After a turn in Audet's oven, the breasts are sliced into long, half-inch-thick slabs, each pearly white with tinges of pink along the edge (which indicates good smoke contact, not raw meat). To serve, Audet flits a tiny string of sauce on top, leaving each piece of pristine flesh practically naked. The meat is so tender and succulent, you never think once about adding sauce.
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