Did a 48 hour Diamond salt brine and Creole butter injection on this 13 lb bird! Remaining butter was used to cover the turkey for binding smoke paprika to it. Used remaining butter to baste during the cook. Used 2 apple wood chunks. Need to get better at tying the turkey up. My tongs also kept moving, thus the bird moved off center. Tried to keep the temp at 300° got up to 350°! Slowed cook down at times to match my wife cooking the sides. Took off bird around 170° (about 2hrs), parts may have reached 190°! Have done 3 turkeys now…this one was the best. The others were good, but the flavor on this one was outstanding! This one was also the most tender! Will keep the 48 hour salt brine!! Can't wait for toasted turkey sandwiches for leftovers!! Happy Holidays all…
by Yendor9268
4 Comments
Would recommend centering it on the spit, as well as centering the weight so it doesn’t suddenly roll like it shows in the video. Will eventually hurt/damage the motor.
Direct heat? Didn’t need the deflector plates?
Looks amazing!
If you’re looking, you’re not cooking.