I prepped and smoked my first turkey today. 15lb bird, brined in slaughterhouse poultry brine for about 24 hours, spatchcocked and dried overnight in the fridge, coated with rosemary butter and just a couple tablespoons of my typical rub. Smoke took 6:15 on a lump charcoal offset smoker with hickory and cherry, to get the breasts to 162, rested for 25min and then carved.
A little disappointed in how it turned out. Crispy skin and very tender and juicy meat, but I was surprised at how little smoke flavor and brine flavor the turkey took in. I mean it was good, but not great. For that much work I'd much rather do pork anything. Any thoughts on how I could have improved?
QView below.
A little disappointed in how it turned out. Crispy skin and very tender and juicy meat, but I was surprised at how little smoke flavor and brine flavor the turkey took in. I mean it was good, but not great. For that much work I'd much rather do pork anything. Any thoughts on how I could have improved?
QView below.
