Poultry Brined and Spatchcocked Turkey day Test

FrankChoffo

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Awesome..14lb Just slaughtered. Used the Brine kit that comes with the Turkey Pellet blend. Based off one of the recipes on website for the rub, parlsey, rosemary, thyme, garlic , scallions chopped up and made into a paste slathered all up under the skin and all over. Started on high for about 10 minutes backed down to 300 for about 2-1/2-3 hrs pulled off temp 163. rested for a nice 20-30 mins carved it up. Juices flowed like a nice cold frosty mug of Budweiser.
 
We did a test Turkey breast last week. Used the Meat Church Bird Bath. Garlic butter under the skin and Traeger Poultry rub. Amazing is all I can say. And at $.80/lb, I can't believe we don't do it more often!

Some of the areas took on so much smoke, that it was like ham! And that was not a bad thing!

Nice work!
 
InkBird

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