Got my first spring turkey dressed out at around 14 lbs. Anticipating smoking but bird bird is way to big for the two in our family. Bird is plucked and brined for 24 hours in salt water.
How best to divide the on bird? And If meat is filleted off breast how do you deal with the the portion that was filleted off bone not covered with skin? Normally meat is still on bone so with skin on you don't have to cover meat with bacon etc.