THE BIRD IS THE WORD

[siege]

Dry brined an extra 22# turkey last night that I had butterflied. I put a little sweet hot salt free rub on, and and put it in a preheated Pit Boss 1200. It took 2 1/2 hours at 300 degrees.
The skin was crisp, the meat was juicy, and it tastes great. The breast and thigh both hit 165 at the same time. It will be served chilled and sliced along side the traditional turkey.

 

[pc farmer]

Great lookin bird

 

[siege]

QUOTE="pc farmer, post: 2024429, member: 65570"]
Great lookin bird
[/QUOTE]
Thanks ! I had to do a "quality control check" a little while ago. It passed. =)

 

[Fueling Around]

Not a turkey eater outside of pickled gizzards.

But, one can do the same with chicken.
My favorite method for chicken

 

[HalfSmoked]

Nice looking turkey. Sorry late on this.

Warren

 

[Hawging It]

Dry brined an extra 22# turkey last night that I had butterflied. I put a little sweet hot salt free rub on, and and put it in a preheated Pit Boss 1200. It took 2 1/2 hours at 300 degrees.
The skin was crisp, the meat was juicy, and it tastes great. The breast and thigh both hit 165 at the same time. It will be served chilled and sliced along side the traditional turkey. View attachment 412964View attachment 412965View attachment 412966

Looks tasty. Nice job!