Setup and cook:
22” Kettle, pit viper fan controlled by a FireBoard to keep temp at 350. Threw some water soaked cherry chips in there for a bit of flavor (didn’t have any chunks). Cooked for 2 hours, rotating every 30 minutes or so, until breast was at 160. Leg/thigh was a bit higher than I wanted at 189. Maybe I separate next year.
Bird:
10 lb turkey spatchcocked and dry brined for 48 hours or so. Before putting it on, I covered it in a ghee compound butter.
Gravy tray:
This was the best gravy I’ve ever had. Put the tray under the turkey to catch drippings and in the tray was all the leftover turkey parts (backbone, neck, giblets), a few carrots, onion, celery, herbs, and turkey broth. Then strained that and let it simmer on the stove until reduced to my liking then added some water cornstarch mixture to thicken.
I don’t think my family is going to let me go back to the oven next year!
Happy Thanksgiving!
by Phone_Home_Weezy
4 Comments
Looks amazing
Looks great! Perhaps try spatchcocking next year. It’ll take less time unless you’re stuffing it
https://preview.redd.it/x4m1wsxb1y3e1.jpeg?width=3024&format=pjpg&auto=webp&s=41d7f194c54e22f11b2508f6ca2fd73a3f6d50b2
Did mine on my Weber summit Kamado and can’t even fathom doing it another way unless the weather sucks. Even then it’s still getting spatchcocked.
Only suggestion I might have is vertical sheets of aluminum foil slipped in between the coals and the bird to prevent overcooking the part closest to the coals.
https://preview.redd.it/loncoehh9z3e1.jpeg?width=4032&format=pjpg&auto=webp&s=1a9793a97a285122c8694b6d57cd60990b6675a7
Here is me doing that for ribs.