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Today's Turkey

flyin'illini

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Joined Oct 27, 2007
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.









Used with a BBQ guru!
 

flyin'illini

Smoking Fanatic
★ Lifetime Premier ★
884
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Joined Oct 27, 2007
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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