Problems SPATCHCOCKED TURKEY FOR THANKSGIVING

[Burnt meat 1]

First time with new recipe, which is a great way to do a turkey. FIRST, I ordered a Fresh, 10-12 lb turkey, "no problem, pick it up Monday". Monday came and I went. Food Lion, buzzed meat manager and said I'm here to pick up my FRESH turkey. "They're in the meat case". Go look again, buzzed meat manager: these are all FROZEN and have been factory BRINDED. Not FRESH. It's all he has. Went to every store in town, all frozen and brinded. Started defrosting in sink, finished in refrigerator.
Thanksgiving AM. Took turkey out to cut back bone and empty cavity. Rinsed well and dried best I could, tried hair dryer to help get skin dry. Skin still cold and wet.
Wanted to use the herb butter under breast skin and on out side of beast. Would not stick to anything except my fingers. Gave up and got out the injector.
Smoker going good 248 deg. put turkey in with probe on rack and one in breast. Temp didn''t want to get back up. Best I could see was 195. Hour later breast probe showing 150, that can't be right. I cooked it three more hours and finished it off in the oven with a different therm. New one on order from this site.
Turkey came out good but what a PIA.
How long should it take the skin to dry out in frig??
Afraid to leave it on counter too long.

Thanks for a great web site!

 

[Winterrider]

Overnight would be best if possible. Leaving on counter is not highly recommended.

 

[chilerelleno]

Air dry in fridge 12-24 hours or longer.

Best method for herb butter under skin.
Get a pastry piping bag or cut corner off a Ziploc, fill with herb butter.
Then squeeze it under the skin, and then use pressure on skin to spread it around.

 

[Burnt meat 1]

Thanks, that's way better than what I had. Ran out of time and patience.

 

[zwiller]

It's happens. We've all been there. Do not be put off with frozen pre-brined birds. I use them and sill brine/cure etc. I just use half the salt I would normally use. Pre-brined still need plenty of help to be optimum.

 

[chilerelleno]

If you ever do ABTs use a pastry piping bag or Ziploc to pipe your filling into the chiles.
So much easier and faster.