Poultry Brined and Spatchcocked Turkey day Test
- Thread starter FrankChoffo
- Start date
Walleye Hunter
Active member
Well...how was it?
OP
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FrankChoffo
New member
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.
Biffdotorg
Member
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!
Some of the areas took on so much smoke, that it was like ham! And that was not a bad thing!
Nice work!
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Looks awesome! Also.. Welcome to the forum!
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FrankChoffo
New member
Thanks Look forward to sharing my adventures. logging on a little late. have the traeger for about 6 months. Things just keep getting better and better!!
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