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This is my first swipe at a couple of things: posting a cook and spatchcock turkey. Sunday evening's spatchcocked turkey was very easy to do. We had a 14.5# bird and I thought I would prolly want a little smaller one for uniformity. I went 300 indirect because I was a little nervous going direct with such a big bird that I would really char the outside before the inside was done. Coated simply with EVOO and Dizzy Dust. It was moist & flavorful! We go to my sister's on Thanksgiving, but this may be our go-to method at home. Sorry for only the two photos, but football was on and I had to cheer my fantasy team to another defeat!
Let's hear it. I've been frying for about 15 years - love it but just don't feel it this year. I'm sure after useing my BGE for two years, a turkey will stay moist. Tell me what to do. Thanks. JJS
Do you have to spatch a turkey??? Can you cook it whole?
Hey Joan, Mickey's rub and your herb butter under the skin sounds like a winner. That's what's for dinner. I had to make my own ancho chili powder for the rub, I'm hoping that it's close to what you buy in the store ( couldn't find it at Publix). Veggies in the drip pan and more stock made in the pressure cooker for extra gravy. I'll open jar of cranberry chutney and hope the practice run is a winner.
The only thing my wife hated about my smoked turkey was no broth...about how much broth. Should I cut up the neck, etc and add? Thanks for the help.