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Spatchcock Turkey

Cut out the backbone, flip and push until CRACK! Then I liberally salted both sides with Morton Kosher Salt, covered and let it sit in the fridge overnight. Next morning pulled out the bird and rinsed it off, then coated with Mad Max Turkey from Dizzy Pig on and over the skin. Let it hang out in the fridge uncovered for 4 hours and then placed into a 325 indirect cooker with peach wood for almost 2 hours until the breast was 160. Pulled and let it rest on the counter for about 30 minutes then carved, sliced and into a warm setting crock-pot to take to a game-day Friends-giving. It as the most moist succulent turkey ever. I will definitely be dry brining again.


2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe


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