Today's Turkey

flyin'illini

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Oct 27, 2007

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Tulsa

• Nov 28, 2013

• #1

I finally ran a turkey brined and without having to spatchcock it. (My UDS does not have a some lid and now I have a vertical charcoal unit)

Followed Jeff's brine and bacon butter recipe - getting the bacon butter under the skin is a challenge.

Used with a BBQ guru!

 

woodcutter

Master of the Pit

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Jul 2, 2012

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Marathon Wisconsin

• Nov 29, 2013

• #2

Nice color on your bird! How was the brine?

 

flyin'illini

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Oct 27, 2007

879

11

Tulsa

• Nov 29, 2013

• #3

Using the brine is definitely the way to go (I knew this just never had done it the last few years) -- I used a different rub in the recipe but it seems to really help with the juiciness.  (per my entire family compared to prior years)