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First Turkey

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duckegg
duckegg Posts: 267
edited November -1 in EggHead Forum
I am planning on cooking a 14lb. turkey in the stinkin rain Sunday. I am going to brine it overnight and would like to Spatchcock it. Should I apply a rub, Should I cook it direct or indirect. Any tips or moral support would be appreciated.
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  • J Appledog
    J Appledog Posts: 1,046
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    Duckegg, McCormick makes a good turkey rub. I brush skin with a butter/olive oil blend as well. Cook indirect over a drip pan. Start at 375° and reduce to 350° after about a half an hour. Pull when breast gets to 161°. Good luck! Julie

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  • Spin
    Spin Posts: 1,375
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    Duckegg,[p]If you are using a large or XL egg, butterflying the bird is nice. Cook it skin side down so the skin will render the fat and become nice to eat. Spin the grill a bit once in a while to avoid any hot spots.[p]A rub is optional, but could be nice. Your choice.[p]Brined birds stay moist much better than unbrined, so cooking temp and time are up to you. I would tend toward the low and slow to render the skin very nicely, if your time allows.[p]Spin
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