I have never had 2 probes line up so perfectly
Probe 1 Breast for White Meat
Probe 2 Thigh for Dark Meat
21 lb bird
Spatchcock (plus breast bone / ribs removed)
Wet Brined for 24 hours: Out of This World Turkey Brine Recipe https://share.google/FKxoxlVOo4VEzVPhm
Dry brine another 24 hours: Salt / Coarse Pepper / Parsley / Rosemary / Garlic Powder (above and below skin on breast)
225 Super smoke for 1 hour, then bumped up to 300 for remainder of cook (about 2 more hours). Olive oil basting each hour.
I don't need to show you the black gloves or juices being slapped out 😏
by CoatingsbytheBay
1 Comment
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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