Reply to "Turkey Options -- Spatchcocking 101"

quote:
Originally posted by SmokinMAINEiac:
I started brining an 11.3 pound whole turkey in Smokin's Basic Brine III right after work today. I intend to spatchcock it and smoke it on Sunday after 36 hrs in the brine.


Well, I brined my turkey in Smokin's Basic Brine III, I spatchcocked it (not as hard as I thought it would be, but still a lot more difficult than a chicken, rubbed it with Smokin's new poultry rub (very nice), and smoked it at 210* with 4oz of hickory. Unfortunately, the probe on my Cookshack Elite malfunctioned and I ended up with a greatly overdone bird Confused. I have emailed CS and will call them tomorrow.

A lot of work for a disappoiinting result, but equipment malfunction happens. Turkey salad anyone?
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