Citrus, herb, and Apple cider 24 hour brined bird. Thyme, rosemary, sage, and cranberry herb butter baste. Indirect heat via steel diffuser plate on a brick. Pecan wood with lump coal smoke.
Temps maintained by a Tip Top Temp and monitored by an Inkbird wireless probe.
by East_Wish2948
7 Comments
I legit have the same setup, copper, shelf, hooks and all
I’m really sick of seeing turkeys but I’ll always give an updoot to a good ol’ kettle bird 🙂
Well done.
How do you like that shelf? Does it throw off the balance or anything?
Who still eats turkeys these days?
Dang! Love that color. How do you like it OP?
Looks awesome!
How long did it take and at what temp?
I bought a couple of 11 lb turkeys the other day and I was planning on having one on Christmas so I don’t need to get a large, expensive rib roast.
I have the same copper kettle and the matching genesis. It’s a great color.