Thanksgiving Turkey-2023

[tomhooper]

Spatchcock turkey on the pit. 24 hours in a brine of kosher salt and brown sugar. Rubbed last night with Meat Church Honey Hog. Hit the pit about 6. Low and slow. 210-220. Taking the IT to around 170. Guessing somewhere around 6-7 hours. Gonna use a bourbon/maple glaze at the the end. Did it this way last year and it was really good.

 

[bmudd14474]

Great start

 

[gmc2003]

Looks like it's gonna be a winner to me

Chris

 

[florida chad]

Spatchcock turkey on the pit. 24 hours in a brine of kosher salt and brown sugar. Rubbed last night with Meat Church Honey Hog. Hit the pit about 6. Low and slow. 210-220. Taking the IT to around 170. Guessing somewhere around 6-7 hours. Gonna use a bourbon/maple glaze at the the end. Did it this way last year and it was really good.

View attachment 681675

4 meaters thermometers? Lots of data for sure.

 

[tomhooper]

Inquiring minds want to know.

 

[JLeonard]

I’ll take a leg and a big slice of breast! Looks like a good start.

Jim

 

[tomhooper]

Turned out very well. Forgot to take a pic before I started carving. This will have to do. Ended up cooking 7:15.

 

[Brokenhandle]

Turned out very well. Forgot to take a pic before I started carving. This will have to do. Ended up cooking 7:15.

View attachment 681705

That's a beautiful bird!

Ryan

 

[gmc2003]

Nice color on that bird. Well done

Point for sure
Chris