Followed some great advice from this site, and produced yet another successful cook.
Brined for 24hrs on friday in a simple brine, salt, sugar, garlic powder, pepper. Rinsed it well, and put back in the fridge for another 24hrs. Injected on Sunday morning with equal parts butter, honey, white wine and a bit of my rib rub. (very similar to tuffy stone's rub).
Rubbed butter and rub under the skin, then brushed the exterior with olive oil and a generous layer of same rub.
Smoked between 275-315 for 4hrs, spatchcocked style!
Did you set it and forget it, or did you baste/spay during cook?
10-09-2012 11:06 PM
Very nicely done bird....
Ye Olde Party Palace
10-09-2012 11:10 PM
I like that you cooked it spatchcocked style. Very good idea. Looked great. :eusa_clap
10-09-2012 11:21 PM
Great looking bird! Nice job!!
10-10-2012 01:39 AM
Looks very nice...:hungry:
10-10-2012 10:22 AM
Yumma yumma me want TURKEY!!!!!
10-10-2012 10:24 AM
Excellent. I love to spatch the turkey action. I do a two day brine on mine then inject with rosemary garlic butter, slather with mayo and some rub then go to town. Makes me want to do up a couple next week. Unless I get an elk this week.
10-10-2012 10:53 AM
I'll be up on the weekend for leftovers...
10-10-2012 10:57 AM
That looks fantastic. I would love to get more details on the cook. Would like to do this for Thanksgiving but want to practice first.
10-10-2012 11:16 AM
Dang that looks tasty! Planning on doing one for Thanksgiving and need to practice on one before hand. I like that you spatchcocked it as well...been doing all my chickens that way.