My first attempt… Clearly did not trim enough fat. Kept the bones in and didn't use any twine. 24hr dry brine followed by a coating of salt, pepper, garlic, and thyme. Kettle indirect @ 275 til 115 internal, then rested til 120~. Total cook + rest = 3hr. Even cook, very tasty. Happy with the result! Merry Christmas 🥳
PS That's Wild Turkey 70th Anniversary.
by wbd3434
4 Comments
Looks great to me. Take note of what you’d do differently next time if not satisfied with the trim or any other aspect, but again you nailed it. Merry Christmas and Cheers!
This photoshoot is brilliant
Perfect cook.
What’s the pour?