I would like to do it but not sure if I have the space. I am in charge of the turkey this year for my wife's family Thanksgiving so I'm under some pressure. I want the juiciest best tasting turkey ever! Was thinking of brining and injecting(no salt in injection). I am open to suggestions but I have always heard spatchcocked is a great method and less cooking time, not sure a bird that large will fit though. I know Mickey doesn't brine or inject but I figure it cant hurt right?
In Manchester, TN
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