11earl
Knows what a fatty is.
Made my first smoked/grilled turkey for Thanksgiving - best bird I've ever made by a significant margin.
I spatchcocked the bird and did a simple salt dry brine about a day before Thanksgiving.
I decided to do an indirect grill set up on my old Weber Kettle, as I've read that the skin can potentially be rubbery on a low and slow smoker.
The set up was a combination of RO and B&B briquettes with two chunks of cherry wood on one side of the kettle and the bird on the other side with a pan with some water under it.
The temp settled in right at 375. Cooked for an hour, rotated the bird, and cooked until internal temp was 160. Let it rest, made a gravy using the drippings, carved and served. The flavor was unreal, with the meat crazy moist and juicy while the skin was a perfect crackly texture.
Even my mother - who likes and eats virtually nothing - could not stop eating it and insisted on bringing some home with her. Now *that's* a compliment.
I spatchcocked the bird and did a simple salt dry brine about a day before Thanksgiving.
I decided to do an indirect grill set up on my old Weber Kettle, as I've read that the skin can potentially be rubbery on a low and slow smoker.
The set up was a combination of RO and B&B briquettes with two chunks of cherry wood on one side of the kettle and the bird on the other side with a pan with some water under it.
The temp settled in right at 375. Cooked for an hour, rotated the bird, and cooked until internal temp was 160. Let it rest, made a gravy using the drippings, carved and served. The flavor was unreal, with the meat crazy moist and juicy while the skin was a perfect crackly texture.
Even my mother - who likes and eats virtually nothing - could not stop eating it and insisted on bringing some home with her. Now *that's* a compliment.
