What's that you're eating?

All the two of us can handle is a turkey breast .... still will hold for two days, with puppy help :)

Last cabin Thanksgiving dinner, hopefully:

IMG_4331-X2.jpg


IMG_4332-X2.jpg


IMG_4336-X2.jpg
 
Spatchcocked this year’s turkey. Brined it for ~16 hours overnight in 1 gallon water, 1 Cup Kosher salt, 1/2 Cup brown sugar, and some rub and extra spices.

Took it out of the brine and drained it, then let it sit for 10 minutes. Put a good layer of dry rub on, then put it into the smoker.

Cooked on the Recteq for ~3 hours, and it turned out perfect! 🤌 Started at 180º for ~45 minutes to get some good smoke on it, then went up to 325º for ~2 hours, then finished at 450º for 20 minutes to crisp up the skin. Breast was right at 165º, legs were 190º.

Just put in.
IMG_6953.jpeg

Time to crisp this bird.
IMG_6956.jpeg

DONE!!!
IMG_6957.jpeg

Just look how juicy that white meat was! 🤤 The dark meat was even better.
IMG_6958.jpeg

I’ll be doing this again! Turned out perfect! White and dark meat both cooked just right.
 
You must log in or register to reply here.
Back
Top