Another year another turkey cook in the books. I spatchcocked and dry brined with harvest brine Monday evening. Wednesday night I removed the plastic wrap to air dry. Cook was on the pit boss at 350 with the bird placed on a rack rested on a pan of aromatics for the gravy stock.
I pulled when the breast was 150, carryover took it a bit higher. The legs were up over 170, something I like about spatchcocked birds.
My typical carving. Sliced white meat pulled dark. Drums and flats left intact
My plate. This is our standard lineup for the day. If someone wants something else they better bring it
The baby even ate some turkey and she isn't a big fan of meat. Bruno waited patiently for something to drop
Happy Thanksgiving!
I pulled when the breast was 150, carryover took it a bit higher. The legs were up over 170, something I like about spatchcocked birds.
My typical carving. Sliced white meat pulled dark. Drums and flats left intact
My plate. This is our standard lineup for the day. If someone wants something else they better bring it
The baby even ate some turkey and she isn't a big fan of meat. Bruno waited patiently for something to drop
Happy Thanksgiving!
