Are you ready? This guy is.
Major edits to the Turkey Page this year. I'm all-in on spatchcocking and adjusted the procedures accordingly. My little buddy this year is 12 pounds, a Foster Farms "natural" bird from Costco (99 cents a pound!), dry brined for four days and uncovered to dry the skin for another day and a half.
This year, I'll be using my smoker to roast the bird. Normally, a smoker runs at 225°F for so but by omitting the water bath (which regulates the temperature), a smoker can run at 325. Bought an accessory which covers the water pan, to catch the drippings. So my hope is a lightly smoked turkey and mildly smoky drippings, mahogany skin, and tender, succulent meat.
The suspense is killing me.
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