Quote:
Originally Posted by Fire Me Boy!
Yes, please. How'd you do it, how did it turn out?LOL Obsession + supportive wife.
I still need a pizza oven ...
|
If you buy a basic turkey at the store, skip the brine process IMO. A lot of turkeys now have already had it done.
If you pick up an organic turkey, do your favorite brine. When I brine I do 12 hour soak, pat down and leave it in the fridge for awhile to rest.
I super reccomend spatchcocking it first. From there I just apply some squeezable butter and you can apply whatever poultry rub you like the most.
For pellet flavor, I typically use pecan. I use pecan on a lot of things, but apple is good too. I don't reccomend hickory while some recipes will call for it.
I smoke at 275 with a pan underneath to catch the drippings until about 170, rest 30 mins than carve.