Need pictures when all is said and done :)
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Need pictures when all is said and done :)
I've brined for the last 5 or so years, this year I tried the method boxhitch linked to in post #97.
I've been doing the spatchcock thing with chickens for a while, yesterday was the first turkey I did this way. I had some reservations about cranking the oven to 450F. but a 15 pound bird was done perfectly moist in 1 hour and 35 minutes. Super crispy skin was a hit.
Just pulled the bird out of the brine, rubbed garlic butter under the skin and liberally on the skin, stuffed with carrots and celery and herbs. Bird is nested on herbs, veggies and there’s elk bone broth in the pan as well.
Our brined and smoked bird was pretty friggin' amazing. It wasn't a huge bird but it always surprises me how fast it cooks in the smoker at 325.
I'm already drooling at the prospects of leftovers for lunch.
Actually didn't do a turkey this year, went with prime rib! :)
https://scontent.fyyc6-1.fna.fbcdn.n...be&oe=5E6766F0
Sea salt and cracked pepper. You kinda knock the salt off before eating, it's just for flavouring while cooking.
Hmm - Would that not make drippings a Little TOO salty for gravy :confused: RJ
yup, it;s pretty salty
Ok, ok, i am hungry again but we need some pictures of these fine birds nice looking prime rib, if i was to eat beef again that would be the one :)