New plan this year. Spatchcock. 24+ hour dry brine. 1st time on the egg.

acolle

Tossing out the old way. Going for something totally new this year. Even with this crazy Denver snow. 
Spatchcocking it will be. Dry-brining with salt (a little baking powder) then dropping it in the fridge for a few nights.
Slow-cook, indirect heat, legs pointed toward back. Going to pull it when the breast hits 150°F.
Possibly a little cherry. Might toss in some peach or pecan. Undecided on that part.
Thoughts?

Brisket_Fanatic

I did this last week and it turned out wonderful!!

acolle

Brisket_Fanatic said:

I did this last week and it turned out wonderful!!

Did you Spatchcock before the brine, or brine it whole then cut before it went on?

55Kevy

I did it last year that way (just an overnight dry brine) with cherry, which imparted a very nice color.

SmokeyPitt

It sounds like a good plan. A couple of thoughts:
1) I don't really see an advantage to low and slow for a turkey, so I would cook at about 350ish. 
2) This is personal preference, but I would go easy on the wood. Just a little bit of fruitwood is plenty. 

Brisket_Fanatic

acolle said:

show previous quotes

Brisket_Fanatic said:

I did this last week and it turned out wonderful!!

Did you Spatchcock before the brine, or brine it whole then cut before it went on?

Spatchcock then dry brine

lousubcap

As noted above, cherry for that rich mahogany color.  Prior to any adult supervisory beverages I use a hatchet to spatch the turkey.  Gets thru the rib cage with ease.  FWIW-

Chetscapes

Get yourself some good hand pruners for spatching the Turkey or chicken. I have set just for that purpose. I wash them and oil them with mineral oil to prevent rust.

wardo

What do you guys do for a dry brine?

I'm a big fan of the spatchcock bird.  I think you'll love it and the tips above are exactly how I'm planning to do mine tomorrow.

Mickey

Like large heavy knife for spatchcock. Also like palm full of cherry/pecan mic chips (dry) for smoke: not very much