1st Spatchcock Turkey

Que_n_Brew

Did a 7 hour brine with water, DPSV & Franks Hot Sauce Rubbed with Redneck Cooker Chicken Scratch. Cooked Raised Direct @ 350 for 2.5 hours til the breast hit 160. Very pleased with the result.

beteez

How big was the bird?

jaydub58

Knock-dead gorgeous!

Was the meat moist
Yes, what size bird was it?

TIA

Que_n_Brew

12 lb bird. Yes, very moist. I'm a big advocate of brining your bird.

Spaightlabs

Winnah winnah turkey dinnah! Looks gorgeous.

flynnbob

Beautiful.  How much kick did the Franks give you?

Mattman3969

Thanksgiving in June. That look delicious!!!

Charlie tuna

Was it a fresh or brined bird to begin with?

Grambler

So it was more of a marinade vs a brine?

Que_n_Brew

flynnbob said:

Beautiful.  How much kick did the Franks give you?

Not much. Just a hint of taste. Just right.

SkinnyV

Nice cook

Que_n_Brew

Charlie tuna said:

Was it a fresh or brined bird to begin with?

It was a turkey that had solution first.

Que_n_Brew

Grambler said:

So it was more of a marinade vs a brine?

@Grambler...I'm not sure I understand your question. 7 hours to me is a brine. Are there actual guidelines to what is a marinade vs what is a brine??

Charlie tuna

I don't know if brining an already "brined bird" works??  I want to try brining and spatchcocking a fresh turkey or one that has not been previously brined.  In my area, the only time i will have access to fresh birds will be the holidays.

Ar-Cee

Brine is salt water, marinade is everything not brine....   Just my 2 cents.  ar-cee

Mickey

Very pleased with the result.......As you should be.