As the title says…
24 hr dry brine with Kinder “The Blend”
Smoked on 325 until 165 in the breast and 175 in the leg. (About 6-7 casual Coronas long on time (2.5 hours)) covered with butter cubes and wrapped in tin foil for 15 minutes.
Served with gravy and green bean casserole.
by Helpful_Hiya
4 Comments
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Smoked Spatchcock turkey is unbeatable imo. I do a 3 day dry brine with my own blend and smoke to 150° in the breast and 165° in the thigh. Has to be the juiciest turkey I’ve ever had and the only turkey I’ll make outside of thanksgiving
Reason I haven’t tried smoked turkey yet is I like to make gravy with the stock/drippings. What do you do for that?
Lettin that Josh talk