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Today's Turkey

post #1 of 3
Thread Starter 
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!
post #2 of 3

Nice color on your bird! How was the brine?

post #3 of 3
Thread Starter 

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)

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