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First Turkey on my boss

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Got a 14lb bird and dry brined it for 18 hours with salt, raw cane brown sugar and black pepper.


spatchcocked it - using a reciprocating saw to cut out backbone - scored skin first.


seasoned bird with a stick and a half of butter  1/4 cup of Tony Chacheres cajun seasoning.


Kamado was around 275 for the 2 1/2 hours I cooked it -    Lump with 3 pieces of oak wood thrown in.  as soon as deep internal temps got to 166 I pulled turkey out and let it sit for 20 minutes before cutting.   I had never dry brined or spatchcocked a turkey before - I will likely never cook a turkey a different way again - ever..  it was the juiciest, most flavor full and most evenly cooked DOMESTIC turkey I have ever eaten.  Puts frying them to shame as well.  and I used a heat deflector.



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      By: John Setzler
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      Choosing a Turkey:
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      Organic / Free Range / Cage Free / Et Cetera:
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      Know your Chicken:  What USDA Poultry Labels Actually Mean

      Frozen Grocery Store Variety Poultry:
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      A Note on Food Safety:
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      Preparing Your Turkey for the Cook:
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      The Food Lab:  The Quick and Dirty Guide to Brining Chicken or Turkey
      The Food Lab: The Truth about Brining Turkey
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      Knife Skills: How to Spatchcock a Turkey
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      Removing a Wishbone from a Raw Turkey

      Seasoning the Exterior of the Bird:
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      Cooking the Bird:
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      At What Temperature Should I Cook?
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      What Kind and How Much Smoking Wood Should I Use?
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      The Food Lab’s Complete Guide to Sous Vide Chicken Breast
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      Resting the Bird:
      When your cook is complete, cover the bird with aluminum foil and let rest for a minimum of 20-30 minutes before carving.  
      Carve your Turkey or Chicken and Serve!
      These links provide two excellent videos and commentary on carving your turkey!
      The Culinary Institute of America: How to Carve a Turkey
      Bon Apetit: How to Carve a Turkey

      Some Useful Tools:
      The Briner - The Ultimate Brine Container (2 container kit)
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      The Beast Injector
      The Grill Beast Injector is a perfect tool for injecting flavors into your meat.  I have been using this one for over a year now.  It’s my go-to injector over several others that I have, including the one below.
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      Thermoworks ThermoPop Instant Read Digital Thermometer
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