I haven't posted very much here. I have, however, spent a lot of time reading and learning and I have found this site invaluable. I just recently bought a Large BGE and my second cook on it was our Thanksgiving turkey. I have to say I am proud and it was DELICIOUS! Unfortunately, I don't have any before pictures (not enough hands when dealing with a raw bird). I did, however, want to share an "after" picture.
I spatchcocked a 12 lb FRESH bird, brined it for 12 hours in a simple sugar and kosher salt brine, then rinsed it and kept it cold until cook time. While I was getting my Egg setup to 350, I coated the bird with butter, both over and under the skin, and patted it down with a little olive oil. I used some pecan chunks. That's it!
Here's the bird:
I spatchcocked a 12 lb FRESH bird, brined it for 12 hours in a simple sugar and kosher salt brine, then rinsed it and kept it cold until cook time. While I was getting my Egg setup to 350, I coated the bird with butter, both over and under the skin, and patted it down with a little olive oil. I used some pecan chunks. That's it!
Here's the bird:
