Today's Turkey

Discussion in 'Poultry' started by flyin'illini, Nov 28, 2013.

  1. flyin'illini

    flyin'illini Smoking Fanatic SMF Premier Member

    I finally ran a turkey brined and without having to spatchcock it. (My UDS does not have a some lid and now I have a vertical charcoal unit)

    Followed Jeff's brine and bacon butter recipe - getting the bacon butter under the skin is a challenge.

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    Used with a BBQ guru!
     
  2. woodcutter

    woodcutter Master of the Pit OTBS Member

    Nice color on your bird! How was the brine?
     
  3. flyin'illini

    flyin'illini Smoking Fanatic SMF Premier Member

    Using the brine is definitely the way to go (I knew this just never had done it the last few years) -- I used a different rub in the recipe but it seems to really help with the juiciness.  (per my entire family compared to prior years)
     

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