Today's Turkey

[flyin'illini]

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!

 

[woodcutter]

Nice color on your bird! How was the brine?

 

[flyin'illini]

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)