Dry Brine and smoked at 275 for an hour and then 325 for 1.5 hours. Rest for 30 mins. It was great, still moist and tons of flavor.I did a tribute to Aus and SA with a chicken salt and braai spice blend for the rub.by pmit73 1 Comment Zimballa 1 month ago Nice! I did pretty much the same method for Thanksgiving. Probably the best turkey I’ve ever had.
Zimballa 1 month ago Nice! I did pretty much the same method for Thanksgiving. Probably the best turkey I’ve ever had.
1 Comment
Nice! I did pretty much the same method for Thanksgiving. Probably the best turkey I’ve ever had.