Spatched da bird

[dirtsailor2003]

Spatched a 16 pound bird. Roasted the neck and backbone then simmered them for 6 hours with sage, thyme, kombu, salt pepper for stock and gravy.

Dry brining the bird. Mixture of kosher salt baking powder, 24 hours. Seasoned with Pepper, sage, thyme, garlic, and onion powders.

Will go in the smoker around 12:30. Should take about 90 minutes at 325.

 

[pc farmer]

Should be tasty

 

[akdutchguy]

Looks good. Can't wait to see it smoked. I love spatchcocked birds. Cooks even and faster. I don't think I could go back to where birds.
Jason

 

[SmokinAl]

Sounds like a plan!
Al

 

[actech]

Never spatched a turkey but hearing alot about it anymore

 

[gmc2003]

Looks good, hope it turned out tasty.

Chris