My turkey for the big day

[jsmorrow2s]

Picked up a 13.88 lb Amish freeland, veggie fed, antibiotic free turkey. Last night (11/24) started the brine using 1.25 cups kosher salt, 2 cups sugar, 2 bay leafs, handful peppercorns, and a sprinkle of thyme rosemary and sage.

Going to take it out of the brine tonight, rinse it off, and place back in my bucket to dry out the skin a little bit. Then cook it in my pbc with the turkey hanger using cherry wood chunks and charcoal at around 330.

The question is should I truss it? I plan on having the bird in the cooker at 745 and eat lunch at 1200 on thursday

[qman]

I do not know about the pbc, but I prefer not to truss if I am expecting the skin to be crispy and edible.

[Fwismoker]

For me it would depend on which direction it was hanging. Most of the PBC using the hanger they hang it upside down, but I don't see why it can't hang right side up. If it was up the wings would hold more to the body but upside down the wings are flopping to the outside.

[PatioDaddio]

Hanging breast-end (upside) down allows the juices from the dark meat to migrate to the breast. The new PBC bird hanger works beautifully.

John