Quote:
Originally Posted by GloryDayz
I'm going to try that some time down the road. I know the spatchcock chicken I made was out of this world, so I'm assuming to turkey should be the same.
Did you inject it?
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Nope just did a 24hr dry brine under the skin on both. Pulled at 150 and rested for an hour. Used a really good poultry rub and it was better than the smoked IMO