Had an opportunity to get the holiday season started early with a Thanksgiving meal today. Having been tasked to cooked the bird week before, I decided to brine it 2 days rather than the 1 as I normally do. So, I dropped the +18# Butterball into the brining mixture high noon on Wednesday and pulled it out to rest in the fridge on Saturday.
Pulled the bird outta of the fridge and got my large BGE up at 4:00 AM. I put an ice back over the breast at 4:35 and got the temperature stabilized between 325-350 by 5:00. I injected it with one small bottle of creole butter, coated all the skin with Canola oil and lightly dusted with salt and pepper.
I ended up pulling it at 9:10 AM when the breast was approximately 160 F and the thighs were 185 F. The skin ended up really crisp, but I ended up having to wrap it in foil and put it in a cooler with towels since lunch would not be until 12:15 PM. Below are some pictures before I pulled and wrapped. Ended up with a full platter of white and dark. All of it was gone by 12:45 PM and I had explained how I cooked it to just about everyone before it was over.
Thanks for looking!