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14 lb. spatchcock turkey

pwshine
pwshine Posts: 48
in EggHead Forum
Dry brined with a salt mixture for about 18 hrs  overnight and a butter/rosemary coat a few hours before going on. Raised direct and maintained at about 350 for 2 hrs...kept it fairly simple and it turned out amazing...happy group tonight
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Comments

  • SGH
    SGH Posts: 28,883
    Great looking bird brother. Happy Thanksgiving. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • 500
    500 Posts: 3,180
    edited November 2015
    That looks like the way to do it. Dry brining my next bird. 
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • Chillin@5
    Chillin@5 Posts: 72
    I am so going to try this!
    1 XL , 1 LBGE , 1MM a very tolerant hubby and 2 hungry teenage boys with a lot of friends. I Love playin' with charcoal and sippin' Bourbon in Fenton, MI. Live Large!
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  • pwshine
    pwshine Posts: 48
    It really was great...forgot mention, smoked with a small handful of pecan and also apple chips. Basted with more butter after about and hour and 15 min. Nice juicy and crispy combo
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