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Another T-Day Bird Post

500
500 Posts: 3,194
in EggHead Forum
First was turkey leg stock roasted for the the gravy. Worth the the effort to puddle in Mrs. 500’s mashed taters. Then I ordered 12# organic from Whole Foods. Dry brined with kosher salt, lemon zest, and crushed rosemary, sage, thyme, and day leaves. Dry brined for 18 hours. Indirect at 350* with a handful of cherry and pecan. Smoke roasted for 2 hours 40 minutes. Rested for 20 minutes. Done this way there was very little drippings in the pan. First time dry vining. Will do again. 
I like my butt rubbed and my pork pulled.
Member since 2009
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